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Jun 06

Mum’s Pavlova Recipe

When my parents first migrated to Australia, they were put up by a nice Aussie couple while they found their feet. The couple (now a family) have since moved up to Gosford, but my parents still keep in occasional contact with them. It was from them that mum learnt how to make a pretty darn good Pavlova. The recipe is fairly easy to follow.

Meringue case
4 egg whites
1 cup caster sugar
0.5 teasp corn flour
0.5 teasp vinegar
1 teasp vanilla essence

300mL whipped cream (you can whip fresh cream yourself)
3 teasp icing sugar
0.5 teasp vanilla essence
1 large passionfruit
strawberries, kiwifruit, etc


  1. Beat egg whites (with a mixer) until quite stiff.
  2. Add sugar in little bits at a time (maybe one fifth of a cup at a time),
    beating well after each addition.
  3. Mix in the cornflour with the last amount of sugar which is added in.
  4. When the sugar and cornflour is all added, fold in the vinegar and
    vanilla essence. This mixture is the meringue casing.
  5. Put greaseproof paper on a greased baking tray and sprinkle the paper
    with cornflour so it reduces the case sticking to it.
  6. Dump all the meringue made onto the paper into one big dollop and, using
    a spatular, gently shape it. Typically, it’ll be into a circle about 20cm in
    diameter. Note that the meringue will expand a fair bit in the oven, so take
    that into account.
  7. Bake in a preheated oven at 120-130°C (for a fan forced oven. Try a
    slightly higher temperature for a conventional oven). Leave for 1.5 to 2
    hours or until meringue is crisp.
  8. Turn oven off and allow casing to cool. Loosen the casing from the paper.
  9. Mix the icing sugar and vanilla essence with the whipped cream and spread
    on top of the meringue.
  10. Decorate with sliced fruit and passionfruit pulp.

Serves 8-10
Cooking time: 2-2.5 hours, including waiting time
Refrigerate to keep fresh. If bringing over to a friend’s house, make the case
first and only top it once over there.