Prep Time
Cook Time
1h 45m
Ready In

"This is a copy of a recipe by Jeremy Vincent from "The Weekly Time's" a weekly Australian Farming Newspaper from Victoria. This is a recipe very similar if not exactly the same as my mother used to make. I am posting this particular recipe as written because it has some very good basic cooking tip's for cooking a pavlova. I also use Ice Magic lightly criss-crossed over the top of the stawberries."

Original recipe yields 9 servings


  • Serving Size: 1 (210.7 g)
  • Calories 352.4
  • Total Fat - 15 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 54.6 mg
  • Sodium - 48 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 2.8 g
  • Sugars - 40.9 g
  • Protein - 3.3 g
  • Calcium - 81.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 31.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pre-heat the oven to 200C. Cover a flat baking tray with baking paper or a split-open oven bag. Grease well with butter, sprinkle with cornflour and tap off the excess (the cornflour gives a nice dry surface under the pavlova).

Step 2

Using an 18cm cake tin as a guide, mark out a circle on the tray with a skewer. (You can experiment with baking paper rings to hold the mix into a perfect cake shape if fussy. A radius of less than 10cm means you won’t get pavlova, just meringue.)

Step 3

Beat the egg whites and salt until stiff. Add the sugar, one heaped tablespoon at a time. When finished, the meringue should be thick and shiny. Stir in the vinegar, cornflour and vanilla; stir gently then pile on to the prepared tray. The mixture should stay roughly in the circle, simply smooth over the tip (do not make the mistake of scooping out the centre). The mixture should be about 6cm high for a good marshmallow centre. Drop the oven temperature to 120C before placing the pavlova in the oven. Bake for 75 minutes.

Step 4

Remove from the oven and cool for a few minutes then turn upside down on to a flat serving plate. The turnover allows you the option of having meringue on the bottom, and the new “top” will be marshmallow, which is to be covered with cream and fruit. (If the idea of turning it upside down sounds difficult, simply bake the pavlova directly on an ovenproof dish that can be used to serve when the pavlova is completely cold.)

Step 5

Remove the paper or oven-wrap carefully. The centre will sink slightly as the pavlova cools. When cold, fill with whipped cream and top with sliced bananas, passionfruit pulp and whole strawberries.


Step 6

Equipment: You really do need a cake mixer with a whisk attachment, however a hand held beater will also work, you just need the patience to stand holding it. The bowl should be glass or metal. The mixer and bowl should be scrupulously clean and grease free. The reason for not using a plastic bowl is that grease can stick and will stop your egg whites from reaching their maximum volume.

Step 7

Eggs: Eggs should be at room temperature and when separating take care that no egg yolk makes it into the bowl at all.

Step 8

Sugar: Caster sugar dissolves easier than regular white sugar, however if you don’t have caster sugar you can grind regular white sugar in the food processor until it is super fine.

Step 9

Technique: Most recipes call for sugar to be added gradually after the whites are first whisked to soft peaks. However, you can add everything to the bowl and mix together — I’ve often done this if I’m short of time, and the recipe still works. Whether you add your sugar in one hit or gradually you do need to beat the mixture until the sugar is completely dissolved. I wouldn’t beat longer than 15 minutes. Try rubbing a little mixture between your thumb and forefinger — it should feel smooth.

Step 10

Oven and cooking: Pavlovas are usually cooked at a long slow temperature and the oven door must not be opened at all. Once the cooking time is finished the pavlova is left to cool in the oven so as not to have any dramatic change in temperature that could cause collapse. I start the temperature at high and then drop it to 120C. Basically the cooking is to remove moisture, to dry it out. The higher the heat the more chance you have of your shell cracking.

Tips & Variations

No special items needed.