The Pavlova Parfait is a modern twist on New Zealand’s most iconic dessert.
Nestled in the southwestern Pacific Ocean, New Zealand is a land of breathtaking landscapes, Māori culture, and a rich culinary tradition shaped by its indigenous roots and British influences. When it comes to desserts, New Zealand is famous for one treat in particular—the Pavlova.
This cloud-like meringue, named after the Russian ballerina Anna Pavlova, has long sparked friendly rivalry with Australia over its origin. Regardless of its birthplace, New Zealand has truly made the pavlova its own, often topping it with the country’s iconic kiwifruit and a generous dollop of whipped cream.
This recipe puts a fresh spin on the traditional pavlova by turning it into a layered parfait, combining golden kiwi, Manuka honey, and crunchy meringue shards in a glass: a modern dessert that’s easy to serve, uniquely Kiwi, and utterly delicious.
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Why You’ll Enjoy Golden Kiwi & Manuka Honey Pavlova Parfait
This dessert is light yet luxurious, balancing the tartness of golden kiwi, the floral sweetness of Manuka honey, and the crisp-chewy contrast of meringue. Every spoonful is a bite of New Zealand’s natural beauty—sunshine in a glass. It’s also incredibly easy to assemble ahead of time, making it perfect for impressing guests without the stress.
Recipe: Golden Kiwi & Manuka Honey Pavlova Parfait
Whether you’re already a fan of Kiwi culture or just looking for something a little different to serve at your next gathering, this modern pavlova parfait is a beautiful introduction to Aotearoa’s sweeter side.
- Serves: 4
- Prep Time: 20 minutes
- Cooking Time: 1 hour (for meringue)
- Calories: ~320 per serving (may vary depending on honey and cream used)
- Recipe Cuisine: New Zealand (Kiwi Fusion)
- Recipe Keywords: New Zealand dessert, pavlova parfait, golden kiwi recipe, Manuka honey dessert, Kiwi cuisine, layered dessert, meringue parfait, tropical fruit dessert
Ingredients
Meringue Shards:
- 2 egg whites
- ½ cup (100g) caster sugar
- ½ tsp white vinegar
- 1 tsp cornflour
- Pinch of salt
Honey Whipped Cream:
- 1 cup heavy cream
- 1½ tbsp Manuka honey (or regular honey if unavailable)
- ½ tsp vanilla extract
Fruit Layer:
- 3 golden kiwis, peeled and sliced thinly
- ½ cup passionfruit pulp (fresh or canned)
- Zest of 1 lime
Optional:
- Toasted coconut flakes or chopped pistachios for topping
Instructions
Make the Meringue:
- Preheat oven to 120°C (250°F). Line a baking tray with parchment.
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar while beating, until stiff peaks form.
- Gently fold in vinegar and cornflour.
- Spread onto tray in a thin layer or small blobs (for easier crumbling). Bake for 60–70 mins or until dry and crisp. Cool completely, then break into shards.
Whip the Cream:
In a chilled bowl, whip cream with Manuka honey and vanilla until soft peaks form. Chill until ready to use.
Prepare the Fruit:
In a small bowl, mix kiwi slices, passionfruit pulp, and lime zest. Let it sit for 10 minutes to blend flavors.
Assemble the Parfait:
- In small glasses, layer crushed meringue, a dollop of honey cream, and a spoonful of fruit mix, then repeat.
- Top with extra kiwi, a drizzle of honey, and coconut or pistachios if desired.
Tips for Serving and Variations
- For an extra tropical twist, add mango cubes or pineapple slices.
- Want it dairy-free? Use coconut whipped cream instead of dairy-based cream.
- Serve in mason jars or glass containers for a picnic-friendly or portable version.
- For a fancy dinner party, garnish with edible flowers or mint leaves for visual appeal.
- This Pavlova Parfait is versatile and can be adapted to any occasion—from a casual brunch to a festive celebration.
Enjoy your meal! Kia reka tō kai!
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