A summertime staple in most Aussie households... egg whites beaten with sugar topped with either a variety of fresh fruits, or with cream, alcohol & chocolate for something decidedly more adult.


  • 6 egg whites (at room temp)

  • 1/8 tsp cream of tartar

  • 1 cup caster sugar

  • 2 Tbls cornflour

  • 2 tsp white vinegar


  • 1.

    Preheat oven to 200DegC

  • 2.

    Grease a large springform pan and dust with cornflour, tapping off excess.

  • 3.

    Sift sugar, cornflour and cream of tartar.

  • 4.

    Using an electric mixer (hey I am not a sadist!!) beat egg whites until glossy and stiff peaks form.

  • 5.

    Gradually sift in the sugar/flour/c of t and continue beating well after each addition.

  • 6.

    Drizzle the vinegar over mixture and gently fold through using a spatula.

  • 7.

    Pile mixture into springform pan and put in pre-heated oven.

  • 8.

    Immediately reduce heat to 120°C and bake for 1-1/4 to 1-1/2 hours.

  • 9.

    Should be ever so slightly golden.

  • 10.

    Leave pavlova in oven to cool, with door ajar.

  • 11.

    Top with:

  • 12.

    Fresh stoned peaches, hulled strawberries, sliced kiwi fruit(I peel the kiwi fruit and use an egg slicer), passionfruit atop huge - I mean HUGE - dollops of whipped cream (add 1 Tbls icing/confectioner's sugar to stablise the cream - or do as I am doing and use high-cholesterol, high calorie, hugely delicious double cream!!)

  • 13.

    Dust with icing sugar and/or chocolate curls.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 146kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 32g
  • Sodium 44mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Traditionally the pavlova is cooked on a biscuit sheet, however I've found using a springform pan (well greased & floured though) yields a higher pav.

An alternative is the Chocolate Rum Pavlova:

1/2 pint (250ml) whipping cream
1 dessertspoon icing sugar (confectioners sugar)
1 dessertspoon dark Rum (Bundaberg or Capt. Morgan)
3 generous Tblsp grated dark chocolate *
Large dark chocolate curls, pitted dark cherries or fanned strawberries

Whip the cream and add the icing sugar. Beat until thick. Fold in the rum and 3oz of the grated chocolate. Fill the cold pavlova case with the cream mixture and top with chocolate curls and cherries or strawberries.

*Has anyone noticed that Lindt are now selling Milk Chocolate/Hot Chocolate Flakes (210g) tin in the coffee/tea aisle at your supermarket... wonderful stuff
Or you could just crumble up some Cadbury Flake bars...

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Posted by allyjReport
cant wait for the oven to cool right down so i can cut into this pav
Posted by Philippa WightmanReport
hope it's everything you expect and more allyj!
Posted by Philippa WightmanReport
Thanks Lorna, glad you enjoyed it. ;-)
Posted by Philippa WightmanReport
Let me know how it goes Nancy, it's a pretty fail-safe recipe.
Posted by HilReport
Hi Phillipa thanks for this recipe. I made this for my MIl for Mother's Day. Although I probably could have made two as my partners family are real sweet tooths. Put it in the tin as you suggested. It turned about fantastic. Its a keeper
Posted by Philippa WightmanReport
Glad it was successful Hil. I think the springform tin is great if you have to transport the pav - ensures it stays in one piece and doesn't end up on the car floor!