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New Zealand Style Pavlova

  • Author: Lindsay Cotter
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x


New Zealand Style Pavlova




  • 6 Large Egg Whites (room temp)
  • 1 1/3 cup caster sugar (Finer ground granulated sugar)
  • 2 teaspoon vinegar
  • 2 tablespoon cornstarch or 1 tsp (a pinch) cream of tartar
  • 1 to 2 teaspoon vanilla extract


  • 1 cup Heaving whipping cream
  • 24 tbsp Powdered sugar or powdered sugar free substitute
  • Kiwi fruit and berries


  1. Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, corn flour and vanilla essence into mixture. Beat until blended.
  2. Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
  3. Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.
  4. Before serving, make your whipped cream (or feel free to use premade whipped cream).
  5. Place chilled whipped heavy cream in stand mixer or bowl and whip cream and sugar into stiff peaks. About 2-3 minutes on high. Chill until ready to use.
  6. When ready to serve, carefully spread the whipped cream over the pavlova and then decorate with sliced kiwi and your favorite berries.


Need more pavlova making tips? Check out this post!

  • Prep Time: 10
  • Cook Time: 65
  • Category: dessert
  • Method: baking
  • Cuisine: new zealand

Keywords: pavlova, sugar free, dessert, gluten free, cake