Pavlova to die for. Crisp exterior with lovely marshmellow centre.


  • 4 egg whites

  • pinch salt

  • 1 teaspoon brown vinegar

  • 1 teaspoon vanilla essence

  • 1 heaped tablespoon cornflour

  • 1 cup sugar


  • 1.

    Using an electric beater, beat the egg whites and salt until quite stiff and peak

  • 2.

    Add in slowly while beating the vanilla essence and vinegar

  • 3.

    Then add in the cornflour a little at a time while still beating

  • 4.

    Lastly add the sugar, once more slowly as you continue beating

  • 5.

    The secret is in the continual beating to make sure everything is well mixed

  • 6.

    Cook at 300deg F for 1 hour. Best results if you turn the oven off and leave the pav in the oven to cool for another 10 mins, then open the door of the oven till it cools completely. This will stop the pav from dropping. However if it does drop do not worry, pile on the cream and topping and enjoy!!!!!!!!!!!!!!!! Delicious and never fails.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 108kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 25g
  • Sugar 25g
  • Sodium 58mg

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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You can add in some chopped nuts (walnut is my fav) before cooking if you wish for a different taste. Cover with whipped cream and whatever topping you like be it strawberries, peaches, grated chocolate, passion fruit pulp... whatever.....

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