“This is a traditional New Zealand summer dessert, rich and sweet easy to make and very impressive. Can be made ahead and frozen for a week or 2. As yet have not found anyone who dislikes it.”
1hr 50mins

Ingredients Nutrition


  1. Beat egg whites and cornflour well with electric mixer.
  2. Add vinegar and vanilla beat 1-2 minutes.
  3. Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy.
  4. Moisten baking paper with a little water.
  5. Spread mixture on paper about 2-3 inches deep in a circle.
  6. Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature. Do not open the oven during the cooling as it may cause the pavlova to collapse.
  7. Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a