Dessert: New Zealand – Mixed Stone Fruit Pavlova
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 large egg whites, at room temperature 1 cup (200 g) caster sugar 1 tsp (5 ml) white vinegar 1 tsp (5 ml) cornstarch 1 tsp (5 ml) vanilla extract 3 / 4 to 1 cup (200–250 ml) whipping cream 2 tbsp (15 g) powdered sugar (for cream) 2 peaches, 2 nectarines, and 3 plums, sliced 1 tbsp (15 ml) lemon juice 1 to 2 tsp (5 to 10 ml) sugar to macerate fruit
Show original ingredient measurements
4 large egg whites, at room temperature 1 cup (200 g) caster sugar 1 tsp white vinegar 1 tsp cornstarch 1 tsp vanilla extract 3 / 4 to 1 cup (200–250 ml) whipping cream 2 tbsp (15 g) powdered sugar (for cream) 2 peaches, 2 nectarines, and 3 plums, sliced 1 tbsp (15 ml) lemon juice 1 to 2 tsp sugar to macerate fruit
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 7 7/8 to 8 5/8 in (20–22 cm) circle as a guide. 2. Beat egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla. 3. Pile meringue inside drawn circle to make a slight well in the center. Bake 1–1¼ hours until dry to the touch; turn off oven and cool inside with door ajar. 4. Toss sliced fruit with lemon juice and 1–2 tsp (5 to 10 ml) sugar; let macerate 10–15 minutes. 5. Whip the whipping cream with icing sugar to medium peaks. 6. When meringue is cool, spoon whipped cream into the center and arrange macerated stone fruit on top. Serve immediately. ---
Show original instructions
1. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20–22 cm circle as a guide. 2. Beat egg whites to soft peaks, then gradually add caster sugar, beating until glossy and stiff peaks form. Fold in vinegar, cornflour and vanilla. 3. Pile meringue inside drawn circle to make a slight well in the center. Bake 1–1¼ hours until dry to the touch; turn off oven and cool inside with door ajar. 4. Toss sliced fruit with lemon juice and 1–2 tsp sugar; let macerate 10–15 minutes. 5. Whip the whipping cream with icing sugar to medium peaks. 6. When meringue is cool, spoon whipped cream into the center and arrange macerated stone fruit on top. Serve immediately. ---
Per serving | Servings: 6
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.