New Zealand Pavlova by Chef Simon Webster

Chef Simon Webster from Sabor a Pasion shares a gorgeous dessert that your guests will love.


10 egg whites

10 ounces sugar

2 tablespoons corn starch

2 cups heavy cream, beaten to stiff peaks

2 cups assorted fresh fruit, kiwis, berries, cherries, mandarin oranges

Beat egg whites until thick and stiff. Mix together sugar and cornstarch and add to egg whites one spoon at a time while continuing to beat the egg whites. Place parchment paper on cookie sheet and draw 8" round in middle. Using a long spatula or knife, spoon egg mixture in the middle and carefully shape into a tall cake.  Bake for 45 minutes at 350 degrees. When it cooks it will expand slightly and get shorter. After baking allow to cool to room temperature. Can be baked a day ahead of time. When ready to serve invert onto a plate, remove parchment paper and top with a thick layer of fresh whipped cream. Top with assorted fresh berries and fruit.

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500.