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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 people


  • 6 Egg Whites at room temperature
  • pinch Salt
  • 1.5 Cups Caster Sugar
  • 2 tsp Cornflour
  • 1 tsp Vinegar


  • To make a pavlova you really need an electric beater and egg whites that are not too fresh. If they are the pavlova will weep.
  • Heat the oven to 180°C. Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate.
  • Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff.
  • Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater.
  • Last of all, whisk in the cornflour and vinegar.
  • Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc.
  • Bake at 180°C (not fan bake) for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven.
  • Pavlova can be cooked a couple of days ahead a and stored in an airtight container, or frozen.
  • Scatter over mixed berries and berry compote, or just serve with cream or sliced kiwifruit.