Peter Gordon’s Pavlova

Celebrity chef

Mum makes the best pavlovas and one of our little rituals is that she always makes me one when I come to visit. She’s also been known to take her electric beaters on holiday to my siblings’ houses so she can make them one with her preferred tools. Mum generally serves her pavs with whipped cream and fruit, but I’ve included some lovely toppings here that I’ve used over the years. The feijoa compote can be made all year round – if you remember to freeze the fruit when they’re in season and plentiful. The chocolate crumble is texturally and flavour-wise very very nice!

– Peter Gordon

Image of Timmy’s Pavlova with Lemon White Chocolate Cream and Strawberry Ginger Compote

Timmy’s Pavlova with Lemon White Chocolate Cream and Strawberry Ginger Compote

Vegetarian

Ingredients

For the pavlova:

  • 3 large (jumbo) egg whites
  • 190g caster sugar
  • 1 tbsp cornflour, sifted
  • 2 tsp malt vinegar

For the strawberries:

  • 500g strawberries
  • 5 tbsp icing sugar
  • 1/2 tsp finely grated fresh ginger
  • 1/2 tsp finely grated orange zest

For the cream:

  • 300ml cream
  • 80g mascarpone
  • Finely grated zest of 1 lemon
  • 1 tsp lemon juice
  • 100g white chocolate, chopped

Let’s Cook

Prepare the pavlova:

Preheat oven to 180°C and line a large tray with baking paper.

In a stand mixer with a whisk attachment or in a large bowl with electric beaters, beat eggs whites until almost stiff. With the beater still on slowly add the sugar, initially 1 tablespoon at a time and beating well between each addition. Once half the sugar has been mixed in add the remainder in a slow stream. Continue to beat until all sugar is incorporated and the meringue is glossy.

Sprinkle cornflour and vinegar over the top of the meringue and gently fold together.

Scoop the meringue onto the prepared tray into a round shape 20 – 25cm in diameter. Use a palette knife or the back of a large spoon to gently smooth the circumference, adding decorative swirls if you wish.

Place the tray in the oven and immediately reduce the temperature to 130°C. Bake for one hour then turn the oven off and leave the pavlova inside to cool (this will take around 45 minutes).

 

Prepare the strawberries:

Hull strawberries, then cut horizontally into 1/2 cm thick slices. Toss in a bowl or container with icing sugar, ginger, and orange zest. Cover and refrigerate for at least 1 hour and up to 3 hours. Gently mix before using.

 

Prepare the cream:

Whip cream, mascarpone, lemon zest, and lemon juice together until medium peaks form. Gently fold in chocolate. Cover and refrigerate for at least 30 minutes and up to 3 hours before using.

 

To serve:

Carefully peel the baking paper from the cooled pavlova and transfer the pav to a platter. Spread with white chocolate cream and top with strawberry ginger compote (fruit plus any pooled juices). Serve immediately.

Baked pavlovas can be stored for up to 3 days in an airtight container in a cool place out of direct sunlight. Only garnish the pavolva just before serving.

 

Tips:

  • Mum prefers to use malt vinegar when making her pavs, but she says any vinegar should be okay
  • The lemon white chocolate cream can is also lovely made with mandarin or tangerine zest and juice instead of lemon

 

More stories

What’s Cooking

Lauraine Jacobs’ Roast Chicken with Bacon Stuffing

Food Editor, NZ Listener

I have wonderful memories of chicken, always served as a special treat for birthdays and Christmas when I was a child. My mother always took the time to make a fragrant savoury stuffing for her roast chicken. It was probably to help it go a little further but it also produced a wonderfully aromatic moist…

Lisa King’s Pork and Chive Dumplings

Founder, Eat My Lunch

Dad did most of the cooking at home but I remember Mum sitting us down every other weekend to make dumplings. We’d spend hours making hundreds to freeze, so Mum would always have to cook some off for my sisters and I to keep us going. They’re still one of my go-to comfort foods and…

Simon Wright’s Slow-Cooked Lamb with Mum’s Ratatouille and Almond Polenta

Chef, The French Cafe

Mum always cooked us beautiful well-balanced, well-seasoned food, which is where I began to develop my palate. She did a wonderful slow-cooked lamb neck, and I’ll never forget her ratatouille, which is roasted in the oven to really bring out the flavour of the vegetables and which also helps them retain their shape and identity.…

Kevin Hopgood’s Summer Roast Chicken

Chef – Hopgood's & Co.

Summer Sunday lunch growing up was often roast chicken with Dad’s tomatoes from the garden and Saturday’s leftover bread. After a modern makeover it’s a firm favourite in my family, where we fight over the bread. One side is crispy and the other soft and delicious, flavoured with the chicken, butter, and herbs. – Kevin…

Mark Southon’s Maultaschen (German-style Ravioli)

Celebrity chef, O'Connell St Bistro

I grew up in England and my earliest memories are of sitting on the worktop, watching and tasting everything my German mother cooked. We frequently went to Germany to visit relatives, when I would learn from my grandmother also. I still visit Germany as often as I can, always with a list of dishes that…

Bevan Smith’s Peach and Blackberry Tart

Riverstone Kitchen

I grew up on a rural Northland dairy farm where Mum was a great baker, sewed all the clothes, and had a massive garden and orchard. She’s still mad keen on gardening and drives the development and day-to-day running of the gardens for the restaurant. As kids we were always raiding both the fruit from…