4 large egg whites
3/4 cup caster sugar
1 tsp vanilla essence
1 1/2 tsp vinegar
1 1/2 tsp cornflour
250 ml / 1 cup whipping cream
2-3 tbsp icing sugar
Fresh fruits ( I used strawberries, blueberries and kiwifruit)


  1. Preheat the oven to 130 degree celcius. Line a baking sheet with parchment paper and draw a 7-inch circle on the parchment paper.
  2. Beat the egg whites in a large bowl until medium stiff peaks.
  3. Add sugar, about 1 1/2 tbsp at a time and beat till stiff peaks are formed.
  4. Add vanilla essence to this and beat. Add vinegar and beat on medium speed.
  5. Add cornflour and fold in gently using a spatula.
  6. Spoon / transfer the mixture in the center inside the circle drawn on the parchment paper. Spread mixture using a spatula and make a shallow hole in the center.
  7. Place it in the preheated oven and bake it in 130 degree celcius for 10 minutes.
  8. Then reduce the oven temperature to 100 degree celcius and bake for 90 minutes until dry. Turn off the oven and leave pavlova to cool in oven.
  9. Using an electric mixer, whip the cream and icing sugar until firm peaks form.
  10. Gently take the pavlova from parchment paper and place on a serving tray.
  11. Fill the center with whipped cream and decorate with fruits on top..

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