The Great Australian Cookbook

If you want a classic pavlova recipe you can trust, add this recipe by CWA champion, Merle Parrish, to your collection.


  • 6 egg whites

  • pinch of salt

  • 1 ½ cups caster sugar

  • 1 ½ tsp white vinegar

  • 1 tbsp corn flour

  • whipped cream, to serve

  • 1–2 passionfruit, to serve

  • berries, to serve


  • 1.

    Pre-heat the oven to very low (120°C). Grease a baking tray and line it with a sheet of baking paper. Draw a 22 cm circle on the back of the baking paper.

  • 2.

    Use an electric mixer to beat the egg whites and pinch of salt until stiff peaks form. Add sugar, 1 tablespoon at a time, beating between each addition until the sugar has dissolved. Keep adding and beating until the mixture is thick, white and glossy. Beat in the vinegar and corn flour.

  • 3.

    Use a large spoon to transfer the mixture to the baking tray, then shape into a 22 cm round. Bake for 1 ½ hours, then turn off the oven, prop the door open slightly and leave to cool completely.

  • 4.

    When cool, top with whipped cream, berries and passionfruit.


For more great recipes like this, get your copy of The Great Australian Cookbook here.

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