Summer Sweets: Pavlova

Pavlova with cream, passion fruit and strawberries

Pavlova with cream, passion fruit and strawberries

Adding vinegar and cream of tartar to the meringue mixture gives pavlova a crisp crust and marshmallow centre. A range of other ingredients can be used to decorate it, including kiwifruit, banana slices, berries and grated chocolate.

Serves: 6
Prep time: 30 minutes
Cook time: 75 – 90 minutes
Special equipment: baking tray, baking paper, electric mixer
Nutrition: good source of protein; high in saturated fat
Skills: whisking


1 table spoon (20g) cornflour
6 egg whites
1 teaspoon (5g) cream of tartar
1 1/3 cup (335g) caster sugar
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) white vinegar
1 cup (250ml) thickened cream
2 passion fruit
1 mango to serve


  1. Preheat oven to 110°C. Line baking tray with baking paper, marking it with a 24cm circle. Sprinkle paper with 1 teaspoon (5g) cornflour.
  2. Place egg whites and cream of tartar in bowl of electric mixer and beat until soft peaks form.
  3. Gradually add sugar, 1 tablespoon at a time, beating until sugar has dissolved and mixture is thick and glossy.
  4. Add remaining 3 teaspoons (15g) cornflour, vanilla and vinegar and fold through with a metal spoon.
  5. Pile meringue mixture onto baking paper, using circle marking as a guide.
  6. Place in oven and cook for 1 ¼ to 1 ½ hours, or until firm and crisp with no sign of browning.
  7. Turn off oven, open door and allow pavlova to cool completely in oven.
  8. Before serving, beat cream until thick. Remove pulp from passionfruit. Peel and chop mango.
  9. Spread shipped cream over pavlova and decorate with mango and passionfruit pulp.
  10. To serve, slide pavlova onto large serving platter and cut into wedges.

9780195570403This recipe is taken from Oxford’s The Food Book.

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