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