35 people made this

I like to top this pavlova with cream, kiwi fruit and strawberries but it is also good with a rhubarb compote or passionfruit.

Kim Cleave

Serves: 8 

  • 3 large egg whites
  • 2 tablespoon cold water
  • 1 cup (220g) caster sugar
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla essence
  • 3 teaspoon cornflour

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 150 degrees C.
  2. Beat egg whites in a clean medium bowl with an electric mixer until stiff peaks form; beat in water. Gradually add sugar, beating between each addition until dissolved. Beat in vinegar, vanilla and cornflour.
  3. Pile onto a baking tray lined with baking paper. Spread out into a 22cm circle. Bake for 45 minutes. Turn off the oven and leave to cool with door ajar.


Take care not to open the oven door while your Pavlova is cooling.

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Reviews (5)


Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe and made individual sizes with whipped cream, fresh blueberries, blackberries and raspberries and a dash of raspberry sauce drizzled on top (wish I had a picture to share). Huge hit and so light after such a big meal. By the way, New Zealand is the real originator of this dessert, no matter what the other countries claim! : ) - 21 Jul 2008


This was my first attempt without using Pavlova Magic or buying the base. I was surprised how easy it was. Worked perfectly. Oh, and our NZ friends are only 1/2 right. The dessert we call Pavlova now was developed in NZ in the late '20s. It was not called Pavlova until a Perth Chef coined the name in 1936. So maybe Australia invented Pavlova in 1936 and NZ invented "white stuff on a plate" earlier. - 01 Jan 2010


At the end when you beat in the vinegar and vanilla - FOLD in lightly the corn flour...will make it lighter... - 29 Dec 2012

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