Pavlova yum, yum, yum…


The photo doesn’t do the Pavlova justice.  It was in its stages of demolishment, when I realised “oops, forgot to take the photo-finish”.  Now although this can feed around 6  to 8 people, in my family, my parents especially my father can polish this off himself, with no help.  His excuse, is that its simply more-ish melt in your mouth…once you start you can’t stop.  Thus the picture you see!

And it is so simple to make….


  • 8 large egg whites
  • 500ml castor sugar
  • 1 tsp vanilla extract
  • 20ml cornflour
  • 10ml white wine vinegar
  • 250ml whipping cream (or 125ml whipping cream, 125ml mascarpone)
  • fruit in season (however much you want to bombard the pavlova on top with….)

How to put together?

  1. Preheat oven at 150 degrees celsius.  
  2. Now the trick is to take a springform tin (not using the bottom pan) and cover it with tin-foil.  Once the meringue mixture is done, simply pour the mixture into tin-foiled lined tin, which is on a baking tray and bake in the oven.  No need to worry if the mixture is robust enough to hold its shape when baking, the tin ensures you have a shape and form!
  3. Beat the egg whites until you have soft peaks.  Tip: don’t throw the egg yolks away, place in a container in fridge to make creme brûlée or custard or sabayon!
  4. Beat 250ml of castor sugar for 1 minute into the egg whites.
  5. Mix together well the cornflour, extract and the vinegar.
  6. Fold the remaining castor sugar (all except a tablespoon) and the mixed cornflour, extract andvinegar.  That means take a wooden spoon or spatula and gentle mix the castor sugar and cornflour/extract/vinegar into the egg white/castor sugar mixture. One folds to keep the aeration in the mixture
  7. Pour into the tinfoil lined container.
  8. Bake for one hour.  Switch oven off afterwards and keep it in oven for further 30minutes.  Now remove from oven.  Don’t be surprised that it “collapses” – it will.image
  9. Now to decorate and to finish, you do as follows.  Place the above upside down onto a large enough plate that you will be presenting on!  Take off the tin-foil.  Whisk some cream (250ml full fat) until it is stiff.  Spatula out onto the top of the “meringue” – this covers all the cracks/collapses etc.  Cover now with fruits of the season: particularly delicious on it are lychees, mangoes, strawberries, papaya, granadilla and the like.  I like to also sprinkle some cinnamon or mixed spice over it, to add extra flavor.  Another tip: you can use half cream, half mascarpone, if you want a more rich but subtle taste.
    And there you have it….voila!!!
    It’s a dessert, that everyone keeps coming back for and keeps requesting I make, and yet it’s one of my simplest and “lazy” options.

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