Food, Photography and Lifestyle Blog





The staple from down under, I will leave it in the middle whether this dish is from New Zealand or Australia, they can argue about that themselves! It is said to be first created in Honor of Anna Pavlova, a Russian Ballerina.

It is such a festive dessert, that its even been ordered instead of wedding cakes!

Pavlova is a bit alike a meringue, however unlike the meringue it has a soft center, with a crispy crust. It is traditionally topped with fresh Whipped Cream, Kiwi’s and Passion fruit, but I run out of Kiwi, so added some Fresh Berries on top as well.



3 Egg Whites

3 Tablespoons Cold Water

1 Cup Sugar

1-Tablespoon Cornstarch

1 Teaspoon Vanilla

1 Teaspoon Malt Vinegar

Some sugar for dusting

1.5 Cup Whipping Cream

3 Pieces Kiwi Fruit

Assorted Berries


Pre heat oven at 150 degrees Celsius. Beat Egg whites with cold water, Sugar, Cornstarch, Vanilla and Malt Vinegar in a bowl and beat until stiff peaks form.

Place Greaseproof paper on Oven Tray, and arrange the mixture in a circled shape on the tray. Bake for 1 hour or until very light browned. Turn oven off and leave Pavlova to cool down in the oven.

Place the Pavlova on the serving plate/tray, Top with the Fresh Sliced Kiwi, and other fruits, dust with Icing Sugar and sprinkle Passion fruit Seeds around.

Now forget Cholesterol and calories it’s the wrong day to think of that, just enjoy!





4 responses

  1. Ooo, that just looks totally divine! Love the photo too with the dripping passionfruit seeds coming down the pavlova. Delicious!!

    March 8, 2009 at 4:56 pm

  2. Sally

    Sounds great….crispy on the outside but soft inside. This dessert looks like as light as Anna Pavlova!
    Definitely will try this later!

    March 8, 2009 at 9:56 pm

  3. Yum!!! I love working with meringues! What amazing photos, your photos definately reinforced that fact that I NEED some lights and most definately a 105 macro lens!

    March 9, 2009 at 2:25 am

  4. cosmopolitanblog

    Thanks Simone, Sally and Sarah, wow three S’es!

    March 9, 2009 at 3:28 am

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