Heavenly Pavlova

READY IN: 1hr 50mins
YIELD: 1 Pavlova




  • Preheat oven to 225'F.
  • Fold foil over a cookie sheet, shiny side up.
  • Add salt to egg whites. Beat egg whites until stiff.
  • Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
  • Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
  • Fold in vinegar and then the vanilla extract.
  • Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
  • Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
  • Remove from oven. Only cool the Pavlova until you can handle it.
  • Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
  • Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
  • Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
  • Decorate with the fruit of your choice. Here are some combinations we use.
  • 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
  • Or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
  • Or a 14 oz can peaches sliced, & juice drained.
  • Or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.