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Recipes from
New Zealand

with berries



Lemon pavlova


Gooseberry dessert


Beat the egg whites with a tiny bit of salt until they are light and fluffy; slowly beat in the sugar and finally the corn starch. Make 2 equal sized rounds or ovals on a sheet of baking paper. Preheat the oven at 180 degrees Celsius. Turn the temperature down to 120 degrees Celsius and bake the egg whites one hour. Switch off the oven but leave the meringues in for another hour. Take them out of the oven to cool down. Mix the cream with the lemon curd. Distribute half of the mixture on each round of meringue. Put one on top of the other and put the fruit on top.

Pavlova was created in a hotel in Wellington in 1926, when the ballet dancer Anna Pavlova visited New Zealand on her world tour. If you use the same ingredients and mash all of them (or something like that), you will get Eton mess, good for your less organized days.

Serve this pavlova on the 6th of February, Waitangi Day in New Zealand, commemorating its independence in 1840. Click on culinary calendar for more links between cooking and celebration.

Melt the butter. Add the gooseberries (keep a few behind for decoration) and sugar and simmer for 10 minutes. Stir with a wooden spoon until they are mashed. Add the vanilla sugar. Whip the cream, and mix with the gooseberry puree. Decorate with some cream and gooseberries. Put in the fridge for one hour before serving.