Desserts from Around The World - 3: New Zealand

New Zealand: Pavlova

Every country in the world has some dessert for Christmas, and New Zealand is no exception. During the winter holidays, many people from New Zealand bake the dessert known as pavlova in celebration for the festive season. This dish is very popular in the Oceania region of the world, along with another country competing for the dessert–Australia. Unlike other sweet treats, pavlova is debated on whether it originates in Australia or New Zealand; both with their own reasons.

The Great Debate - Pavlova’s History

Both countries have different claims of how their nation created pavlova. But, both agree that the dish was created in the 20th century. However, the name origin does not come from either region, but rather from the Russian ballerina Anna Pavlova, one of the most prominent dancers in the world. She toured many continents such as North and South America, Asia, and the Oceania Region. New Zealand claimed that a chef created pavlova in respect for her performances in 1928. On the other hand, Australia claimed that they made the dessert later in 1935. No country has directly won pavlova’s origin, but both still use the dish for the same reason: the winter.

Ingredients

Pavlova is a type of dessert known as a meringue, which are normally small and solid all the way through. Meringues are extremely simple, only using egg whites and sugar to create a topping used for pies or cakes. Unlike most meringues, pavlova has a softer filling compared to its hard outer shell, making it more complex and difficult to make than its normal counterparts. Fortunately, there are easier ways to make this dessert, such as the recipe below:

Recipe

Ingredients (With Precise Measurements)

• White Sugar - 1 cup

• Cornstarch - 1 Tablespoon

• Egg Whites - From 3 Eggs - Room Temperature

• Lemon Juice - 1 Teaspoon

• Heavy Whipping Cream - 1 ¼ cups

• Confectioner’s Sugar - ½ cup

• Strawberries - 1 pint - Sliced

1. Preheat an oven to 300 degrees Fahrenheit, or 150 degrees Celsius. Cover a rimmed baking sheet in parchment/baking paper, then draw a 9 inch circle in the center of the paper.

Lining 9” Radius Circle

2. In a small bowl, whisk ¼ cup of white sugar and cornstarch together. Meanwhile, in a separate glass or ceramic bowl, beat egg whites (mix quickly) until soft peaks form (solid yet soft icing). Throughout mixing, gradually add the remaining ¾ cups of sugar left until it is fully incorporated into the meringue. Combine mixture with cornstarch mixture, along with the 1 teaspoon of lemon juice.

Soft Peaks

3. On the baking sheet, spread a ¼ inch thick layer of the meringue, fitting within the 9 inch radius circle. Use the remaining mixture to heighten the edges of the first layer, forming a bowl shape. 

Bowl Shape

4. Bake in the preheated oven for exactly 1 hour. After this, let the meringue sit in the oven for 30 minutes without opening the door. Meanwhile, make the following mixture: Beat cream and confectioner’s sugar until STIFF peaks form. 

Stiff Peaks

5. Take out the dessert from the oven, and pour cream mixture into the pavlova’s bowl shape. Top with sliced strawberries and serve.

Final Result