The Pavlova is a dessert that is often shrouded in controversy, depending on who you ask you may get two different stories about it’s origin. As the story goes Anna Pavlova the Russian ballerina did a south pacific tour in 1926 where she performed in both New Zealand and Australia, of course both countries claim rights to the creation of the pavlova. After extensive research the most common story goes as such; while Anna was in Wellington the chef of a local hotel prepared this dessert after having been inspired by the shape of the dancer’s tutu. To back this story up there are recipes found in old Kiwi cookbooks dating back to over ten years before the first recipes appeared in Australia. Either way one of our new favourite things to eat, served here with fresh berries and whip cream.


10 egg whites

1 cup icing sugar

1/2 cup white sugar

2 tsp white vinegar

2 tbsp corn starch

Preheat the oven to 200F with no convection (this part is crucial). Begin by whipping your egg whites in a stand mixer with the whisk attachment. Whip on medium speed and slowly add the sugar in 4 parts ensuring its completely dissolved in the whites. Whip the whites to firm peaks and fold in the vinegar and corn starch. Line a baking tray with parchment paper and pour the whites out into the centre. With a spatula begin to press down the top of the whites so they are about 2 inches tall. Begin rounding out the sides with the spatula until you have the shape of a cake. Gently put the pavlova into the oven and bake for 90 minutes. Turn off the oven and let the pavlova cool off inside so it dries out the sides. We served ours with semi sweet whipped cream and fresh berries. Slice like a cake and dig in.