This beautiful dessert is absolutely spectacular and looks the part on any festive table.


  • 4 egg whites

  • 1 cup (220g) caster sugar

  • 2 tsp cornflour

  • 1 tsp white vinegar

  • 300ml thickened cream, whipped to soft peaks, to serve

  • Mixed berries and passionfruit pulp, to serve


  • 1.

    Preheat oven to 120C or 100C fan. Line a baking tray with baking paper. Using a pencil, mark a 20m disc on paper. Turn paper pencil-side down on tray.

  • 2.

    Using a Kenwood bench mixer, beat eggwhites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating constantly until thick and glossy. Gently fold through cornflour and vinegar.

  • 3.

    Using two large metal spoons, scoop meringue onto prepared tray to form a disc, using circle as a guide.

  • 4.

    Bake for 1- 1 ¼ hours, until dry. Turn oven off. Cool pavlova in oven with door ajar.

  • 5.

    Carefully place pavlova on a serving plate. Top with cream, berries, and passionfruit pulp. Serve.


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Posted by IrmanizaReport
how long does it take to beat the eggwhites?
Posted by IrmanizaReport
how long it takes to beat the eggwhites to make it really to softpeak?