Foolproof Pavlova

    2 hours 45 minutes

    There is nothing more native to New Zealand and Australia than Pavlova! This is a foolproof recipe that has withstood the test of time.

    67 people made this

    Serves: 6 

    • Pavlova
    • 4 large egg whites
    • 200g caster sugar
    • 1/2 teaspoon vanilla essence
    • 1 teaspoon vinegar
    • 1/2 tablespoon cornflour
    • Decorating
    • 1 cup (250ml) thickened cream
    • 2 1/2 tablespoons caster sugar
    • fresh fruit, to decorate

    Preparation:30min  ›  Cook:1hour15min  ›  Extra time:1hour cooling  ›  Ready in:2hours45min 

    1. Pavlova: Preheat the oven to 120 degrees C. Line a baking tray with baking paper then draw an 18cm circle on the paper.
    2. Beat the egg whites on medium speed until they are light and creamy with soft peaks. Switch to high speed continuing beating while adding the sugar one tablespoon at a time. Continue beating until the mixture is stiff and shiny. Ensure that the sugar is fully dissolved and that the mixture doesn't feel grainy. Beat in the vanilla. Remove the beaters and sprinkle the mixture with vinegar and cornflour, then gently fold in.
    3. Spoon the pavolva into the centre of the circle drawn on the baking paper. Using the back of a spoon spread to the edges. Build up the edges slightly so that they're higher than the centre, which will make decorating your pavlova a lot easier.
    4. Bake for 75 minutes in the preheated oven. Then turn off the oven, prop the door slightly open and leave the pavlova to cool completely in the oven.
    5. Decorating: In a clean stainless steel or glass bowl (chill the bowl in the fridge first for better whipping), beat the cream to soft peaks. Add the sugar and beat a little longer. Spoon the whipped cream on top of the pavlova and spread to the edges.
    6. You can use almost any combination of fresh fruits to top your pavlova. For an especially stunning presentation, try fresh berries and sugared rose petals. Place the fresh berries in the centre of the pavlova on top of the whipped cream, then arrange the sugared rose petals around the edges. Dust with icing sugar and serve.

    Sugared Rose Petals

    To make the sugared rose petals, break off the petals of organic, unsprayed roses. Brush each petal with beaten egg white, then gently dredge in granulated sugar. Set on a plate or piece of greaseproof paper to dry.

    Watch a video of it being made…


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    Reviews in English (30)


    Is it best to have the eggs at room temperature?  -  26 Jan 2017


    I made this one last weekend and it only lasted an hr in my house so I have to make one today again  -  23 Aug 2013


    I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first, then gradually add the sugar. I cooked mine on an aluminum baking sheet so I added 10 minutes to the cook time. I let it cool in the oven for two hours & it was still too gooey in the center. I was barely able to grab a pic before the pile of cherries I put on top, caved in the pavlova. :o( There's another recipe, on this site, that calls for the pavlova to be baked @ 300 degrees for an hour...that one worked much better for me. I'll use it again next time but thanks anyway Christina!  -  14 Aug 2007  (Review from Allrecipes USA and Canada)