Pavlova is the meringue dessert with a crisp shell and a marshmallow centre, topped with whipped cream and seasonal fruit. New Zealand and Australia have claimed origin for a century.

Pavlova is named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. The first documented New Zealand pavlova cake recipe is from 1929, with a fuller version printed in The Evening Star in 1934. Australia's competing claim points to Bert Sachse at Perth's Esplanade Hotel in 1935. Researchers now trace pavlova's origins to the Austro-Hungarian Spanische Windtorte, adapted through meringue desserts in both nations. The dispute remains informally settled; the dessert keeps appearing on Christmas tables on both sides of the Tasman Sea.

Where to eat Pavlova in Auckland

2 editor picks for Pavlova in Auckland, ranked by editorial score. All Auckland signature dishes · Pavlova across every city.

Book food experiences in Auckland

See all 1307 food experiences in Auckland

More places near Amano and Daily Bread Ponsonby

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 82 hr 30 minIntermediate

Ingredients

  • 6 large egg whites, at room temperature
  • 350g caster sugar
  • 1 tsp white vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • 500ml double cream
  • Fresh fruit: kiwifruit, strawberries, passionfruit, mango

Method

  1. Preheat oven to 150C. Draw a 23cm circle on baking paper and place pencil-side down on a baking tray.
  2. Whisk egg whites to stiff peaks. Add sugar one tablespoon at a time, whisking until thick, glossy and the sugar fully dissolved.
  3. Sprinkle vinegar, cornflour and vanilla over the meringue and gently fold through with a spatula.
  4. Pile meringue onto the circle, smoothing the top and creating soft swirls on the sides. Place in oven and immediately reduce to 120C.
  5. Bake for 1 hour 15 minutes until shell is crisp. Turn off oven, prop door slightly open and leave to cool fully (2 to 3 hours).
  6. Whip cream to soft peaks. Top cooled pavlova with cream and fruit just before serving.

Editor tip. Never open the oven during baking; the temperature drop cracks the shell. The crack on top is OK; the crack on the side ruins the silhouette.

Common allergens: Egg, Dairy.