People, this is the most amazing pavlova recipe.  It has been a success every time I’ve made it.  A lot of people think pavlova is supposed to be hard meringue with fruits in it. Incorrectamundo.  The meringue is supposed to be crispy on the outside but soft and gooey on the inside.  I made this for dessert on Christmas Eve.


8 egg whites

2 cups sugar

1 tsp vinegar

1 level dessertspoon sifted maizena

2 tsp vanilla essence


1.  Beat the egg whites with a pinch of salt until frothy.

2.  Gradually add sugar and vanilla, and beat until stiff.

3.  Add vinegar and beat again for a few minutes.

4.  Lastly, fold in the sifted maizena.

5.  Pile onto an ovenware platter and shape, building up the sides and hollowing out the centre.

6.  Preheat oven to 200°C, turn down to 125°C and place pavlova in the oven.

7.  Bake for 20 minutes, then turn the oven off and leave the pavlova in for another 20 minutes.

8.  Allow to cool and fill with whipped cream (I usualy beat 2x 250ml fresh cream with 1 tsp of sugar), and fruit of your choice.  I find the fruits that go best with this pavlova are strawberries, raspberries and black cherries.


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