Awesome Pav

    2 hours 30 minutes

    I have been using this recipe for more than 25 yrs - a friend gave it to me. But since then I have found that it is in many cookbooks and chef's repertoire.


    New South Wales, Australia
    4 people made this

    Makes: 1 pavlova

    • 8 egg whites - at room temperature
    • pinch of salt
    • 2 cups castor sugar
    • 2/3 cup granulated sugar
    • 3 tablespoons of cornflour
    • 3 teaspoons lemon juice
    • For Decoration
    • approx 3 cups whipped cream which has been sweetened with 1/4 cup icing sugar and some vanilla
    • fruit to decorate - whatever takes your fancy, strawberries, banana, kiwi fruit are my 3 basics plus either fresh or tinned passionfruit pulp

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Mix the 2/3 cup of granulated sugar with the 3 tablespoons of cornflour and set aside. Measure out the 3 teaspoons of lemon juice and set aside.
    2. Beat the egg whites with salt till soft peaks start forming - this should take about 3 minutes. (I use a handheld mixer as I don't have a stand mixer at the moment and it works just as well. In fact the picture attached to this recipe was made with my hand held beaters.)
    3. Add castor sugar 2 tablespoons at a time and continue beating for another 7 mins.
    4. The meringue should be glossy and quite strong: ie: not light texture like whipped cream.
    5. Now fold through alternatively the granulated sugar and cornflour mixed with the lemon juice. What this does is provide the dual textures of a pavlova - crunchy outside and soft marshmallow inside.
    6. Line a tray with baking paper and using a large serving spoon make a base of pavlova mix. Then using the spoon make the edges of the pavlova by putting spoonfuls around the edge. You can experiment with whether you want a smooth edge using a palette knife or free form like the picture and just placing spoonfulls around the edge.
    7. You can also pipe this meringue successfully into smaller nests or even mini meringues.
    8. Bake in a very slow oven (110C/220F) for 2 hrs. Turn off the oven and allow the pavlova to cool slowly overnight if possible but it is not crucial.
    9. Decorate with fruit and whipped cream.
    10. Enjoy!

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