Serves 6-8

Preparation Time 20 minutes

Cooking Time 1 ¼ hours

Personal Note – I make this for Christmas and special occasions and there are never any leftovers. Use fresh seasonal fruit such as kiwi, berries, mango, banana, passionfruit and fresh mint as a garnish.

Tips – Ensure your bowl to beat the eggs whites and your beaters are very clean to encourage good volume with your egg whites and your mixture isn’t compromised by dust or residual oil. Use some vinegar to wipe down before you begin.

  • 4 large egg whites at room temperature
  • small pinch of salt
  • 250g castor sugar
  • 1 teaspoon of white vinegar
  • 2 teaspoons of sifted cornflower
  • 2-3 drops of Vanilla (pure is best or essence is fine)
  • Small carton of whipped cream to serve and fresh fruit
  1. Preheat the oven to 180 degrees Celsius. Take a piece of baking paper large enough to line a baking tray. Draw a 20 cm circle on the paper and then turn the paper over so pen is on the reverse.
  2. Using a stand mixer or with a hand mixer, beat egg whites and salt until the mixture looks like shiny satin and peaks are forming.
  3. Beat in the sugar one third at a time, ensuring the mixture isn’t grainy before adding the next batch. The meringue mixture should be increasing in volume.
  4. Gentle sprinkle the cornflour, vanilla and vinegar over the mixture and fold very lightly to make sure you don’t lose the air and lightness.
  5. Use a spatula to mound the mixture on to the baking paper circle template, smoothing out the sides and the top.
  6. Place in the oven and immediately reduce the temperature to 150C degrees and cook for 1 ¼ hours. Once cooked leave the pavlova in the oven until completely cooled.
  7. Remove from oven, whip the cream into stiff peaks and top with fresh seasonal fruit.
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