“Originally got this recipe from the MIL nearly 30 years ago and used to make this a lot pre-diabetic days but now only rarely for others or on request. Decorate with fresh whipped cream and sliced seasonal fruit of choice. As per step 6 this is best made when you know you do not want to use the oven for several hours (I use to do at night and turn off oven and leave overnight) - time does not include this cooling down phase. UPDATE 23rd September 2007 - The MIL recently informed me she now only uses 1/2 cup of caster sugar when making it as they don't like it as sweet as they use too.”
READY IN:
1hr
SERVES:
10-12
YIELD:
1 Pavlova
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 160 degree C (320 degree F).
  2. Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
  3. Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
  4. Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
  5. Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
  6. LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
  7. Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).

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