PavlovaA Vegetarian World Tour: New Zealand

Recipe contributed by: Garalynne Binford, NZRD
Food Photo by: Meredith Hink, MS, RD

The next stop on our vegetarian world tour is New Zealand, home to Garalynne Binford, NZRD. Garalynne recently moved to New Zealand and is sharing a recipe for New Zealand’s national dessert, Pavlova. The dessert was named in honor of Ánna Pávlova, a famous Russian ballet dancer who visited New Zealand. Garalynne attributes the following recipe* to a recipe by Averil Norman, which she found in Home Made, a collection of New Zealand recipes compiled by Kim Knight. Pavlova is served with fruit, typically persimmons, kiwi fruit, and tamarillos in New Zealand, as well as heavy whipping cream. For a “lighter” filling, use a light whipped topping.

*The recipe was modified slightly for best results in US kitchens.


  • 4 egg whites
  • Dash of salt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch


Preheat oven to 250°F. Beat the egg whites with a dash of salt until stiff peaks form. Add the sugar slowly until all the sugar has dissolved and the egg whites have taken on a pearly sheen. Then fold in the vanilla, white vinegar, and cornstarch.

Cover a baking sheet with baking paper and dampen the paper with water. Spoon the mixture into a circular shape, mounding it higher than you would want it. The circle should be approximately 6-7 inches in diameter, depending on how high you mound it. Form a slight “well” in the middle of the mound. Place into the middle of the oven quickly and bake for 1 hour and 15 minutes. After the pavlova is done baking, shut off the oven and allow the oven to cool before removing the pavlova. When cool, place cut fruit and whipped topping or whipped cream in center of the pavlova’s “well” and serve.

Serves 8

About Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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