1 hour

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

    52 people made this

    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 in English (26)


    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