New Zealand Pavlova

New Zealand pavlova meringue with berries

Kate Smirnova / Getty Images

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
153 Calories
3g Fat
31g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 153
% Daily Value*
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 9mg 3%
Sodium 29mg 1%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Total Sugars 28g
Protein 2g
Vitamin C 21mg 104%
Calcium 21mg 2%
Iron 0mg 1%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pavlova is a traditional dessert in New Zealand, and Australia claims it as well. It has a crisp outside and melt-in-your mouth meringue base that can be filled with any kind of fresh berries or kiwi fruit you like, and then topped with whipped cream. Lemon curd is also a delicious addition to the pavlova filling for a bright, citrus forward dessert. It is New Zealand's answer to the British eton mess and naturally gluten free. Pavlova also makes a great picnic item, as you can pack up the crisp, cooled meringue base and the toppings separately, and fill it on-site when you are ready for dessert.

You can modify the size that you pipe the meringue base to create one large pavlova or individual servings. As with any meringues, it is sensitive to humidity, so it's best to make this pavlova in a dry day.


  • 4 large egg whites

  • 1/8 teaspoon cream of tartar

  • 1 cup superfine sugar, see note

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • 1 cup sliced kiwi, peaches, berries, or other fruit

  • 1 1/2 cups whipped cream

  • Sugar, to sweeten the whipped cream, optional

  • 1/4 cup miniature chocolate chips, optional

  • Crushed candies, optional

  • Fruit slices, optional

Steps to Make It

  1. Preheat oven to 400 F. Line a shallow jelly roll pan with parchment paper.

  2. Sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time while beating on medium speed until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.

  3. Reduce oven heat to 200 F. Mound the meringue on the pan in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in oven until it is cold, or overnight.

  4. Arrange fruit over the base of the pavlova meringue, top with whipped cream and sprinkle with chips, crushed or small candies and/or additional fruit.

  5. Use a serrated knife to gently saw slices. Store leftovers in a covered container.

Superfine Sugar Substitute

If you cannot find superfine sugar, place granulated sugar in a food processor and process until the sugar crystals are down to half the original size. Then measure and proceed with the pavlova.

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