This Kirihimete, why not give Nan and your Aunties a break and whip up your very own Christmas Pavlova?
Skip the expenny store-bought ones! Trust me, homemade is tastier and way easier on the wallet. Pavlova might seem like a complicated Kirihimete dessert, but let me tell you, it's a breeze to make. Just plan ahead because it needs a little time in the oven after baking. I usually whip mine up on Christmas Eve and top it with cream and fruit on the big day while the whānau is gearing up for the Hāngī. For more awesome kai and inu ideas from pakihi Māori, check out our selections.
- 6 Egg Whites (at room temperature)
- 2 Cups of Caster Sugar
- 2 teaspoons of White Vinegar
- 1 ½ teaspoons Vanilla Essence
- 2 teaspoons Corn Flour
- 250 ml Whipped Cream
- Seasonal fruit / Chocolate flake / Lemon curd / whatever you like on top of your pav!
- Preheat your oven to 150 degrees Celsius.
- Use a cake mixer to beat the egg whites until they form soft peaks.
- While still beating, slowly add sugar (a teaspoon at a time) until the mix looks shiny and sugar is blended in.
- Sprinkle in the vinegar, vanilla, and cornflour over the egg-sugar mix.
- Gently fold these ingredients in with a metal spoon until just combined.
- Line a baking tray with parchment paper and heap the mixture on it, aiming for a tall heap – it'll flatten a bit while baking.
- Bake for 30-45 minutes until it gets a hint of golden color.
- Turn off the oven and let the Pavlova chill inside until completely cool – I usually leave it overnight for that crispy outer layer.
- Shift the Pavlova from the tray to a plate, load it up with whipped cream, and go wild with your favorite seasonal fruits.
Psst... Heads up! Once your Nan and Aunties taste your Pavlova magic, you will become the official Pavlova maker every Christmas!