Pavlova
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5
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5reviews
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55saves
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1hour
Ingredients
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
Directions
Preparation:15min › Cook:45min › Ready in:1hour
- Preheat oven to 150 degrees C.
- 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.
- 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.
Note:
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