Classic Pavlova

Classic Pavlova


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This recipe is originally given by my mother-in-law and I play around with it a bit. I like how the meringue is so fluffy in the inside and crisp of the outside. It holds it shape very well too.

ChonaGraham Tasmania, Australia

Makes: 1 23cm pavlova

  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon lemon juice, or Vinegar
  • 1/2 teaspoon vanilla essence
  • 300ml thickened cream, whipped
  • 1 punnet raspberries (or your choice of fruits)
  • 2 passionfruits

Preparation:20min  ›  Cook:1hour15min  ›  Extra time:1hour cooling  ›  Ready in:2hours35min 

  1. Preheat oven to 150 degrees C. Line an oven tray with baking paper.
  2. Beat egg whites with an electric stand mixer or hand mixer until soft peaks form.
  3. Add sugar, one tablespoon at a time. Beat until it dissolves and foam is stiff, thick and glossy. Beat in lemon juice or vinegar and vanilla.
  4. Spread onto tray to form a 23cm mounded circle. Bake for 30 minutes. Reduce oven to 120 degrees C, then bake for further 45 minutes. Allow to cool in a turned-off oven, with door open, to dry completely.
  5. Top with cream and berries. Drizzle with passionfruit just before serving.

See it on my blog

Check out this recipe on my blog yuhm-ee

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