Judith Nolan


4 egg whites
1 and a 1/4 cups castor sugar
1 teaspoon malt vinegar (white can be used)
1 teaspoon vanilla essence
1 tablespoon cornflour


Preheat oven to 180ºC. Using an electric mixer beat egg whites and sugar for at least 10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour together. Add to meringue. Beat on high speed for another 10 minutes minimum. (If you think you have beaten it enough, then give it some more. It needs to be really glossy and thick; it needs to stand up well. Not enough beating and it will collapse and instead of a pav you will have a fancy white pancake! Trust me!)

Draw a 22cm circle on a piece of baking paper. Turn paper over and pass cold water over the circle. Use this side, you don't want ink in your pav! Place paper on baking tray. Pile the pavlova mixture to within 2cms of the circle, keeping the shape as round and as even and as high as as possible.

Place tray in oven and immediately turn oven down to 100ºC. Bake for 1 hour. Turn oven off.

Open oven door slightly and leave pavlova in oven until cold. This will prevent cracking. But if cracked, fill the holes with whipped cream when decorating. Carefully lift pav and peel off paper. Decorate with whipped cream and sliced fruit. We use kiwifruit, but if too expensive, halved grapes, peaches, apricots strawberries, anything goes...

Hugs and enjoy


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