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- Pavlova (26)
Pavlova
Recipe by:
Kim Cleave
This is my grandmother's recipe. I like to top it with fresh cream, kiwi fruit and strawberries but it's also good with a luscious rhubarb compote or sliced banana and passionfruit.
Ready in 1 hour
Saved as a favourite by 46 cook(s)
Ingredients
Serves: 8
- 3 large egg whites
- 2 tbsp cold water
- 1 cup (220g) caster sugar
- 1 tsp cider vinegar
- 1 tsp vanilla essence
- 3 tsp cornflour
Preparation method
Prep: 15 minutes | Cook: 45 minutes1.
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.
Note:
Take care not to open the oven door while your Pavlova is cooling.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Easy
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.
Posted:
01 Jan 2010
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1 users found this review helpful
Easy
pefect recipe, very easy and it came out just great. everyone loved it even my harshest critic being my Mum. will definately be using this recipe again.
Posted:
03 Nov 2009
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0 users found this review helpful
Easy
I'm not sure if I made this dessert correctly, but I found it delicious and fascinating. I was a little scared of the multiple textures at first, but was able to salvage a good half of my creation to serve. I'd love to try this made by someone who does it all the time.
Posted:
21 Jul 2008
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PAMPCHEFCLAUDINE
Easy
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! : )
Posted:
21 Jul 2008
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3 users found this review helpful
SAMBSMITH
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