• 4 egg whites
  • 1 teaspoon cornstarch (corn flour)
  • Pinch of salt
  • 1 teaspoon vinegar or lemon juice
  • ½ teaspoon vanilla
  • ¾ cup castor sugar (finer than regular sugar, but regular sugar may be substituted)
  • Whipping cream or whipped topping
  • Strawberries and kiwi for topping (other fruits or berries may be substituted)


  1. Preheat oven to 250°F.
  2. Cover a cookie sheet with cooking parchment.
  3. In a very clean and dry bowl, use an electric mixer to beat egg whites until soft peaks form.
  4. Slowly add sugar, sprinkling it into the bowl one spoonful at a time while continuing to beat the mixture until all the sugar has been added.
  5. Sprinkle in the pinch of salt, and then slowly add the vinegar and vanilla, a few drops at a time. Finally, beat in the cornstarch.
  6. Continue beating until the mixture stands in stiff peaks.
  7. Place mixture onto the center of the paper on tray, and spread it into a circle about 8 or 9 inches in diameter (20 to 22 centimeters).
  8. Make a slight indentation in the center.
  9. Place the cookie sheet on the center rack in the oven and bake for 1 hour. Do not open the oven door while the pavlova is baking.
  10. Leave pavlova in the oven to cool.
  11. When completely cool, peel off the paper and place the pavlova on a serving plate.
  12. Whip the heavy whipping cream with a teaspoon of sugar and ½ teaspoon vanilla.
  13. Spread the pavlova with whipped cream and sliced fruit (kiwi and strawberries are traditional).
  14. Slice and serve.

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