Rating: 4.39 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
1 - 9 inch meringue
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.

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  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.

  • Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.

  • Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

Nutrition Facts

88 calories; protein 0.9g; carbohydrates 21.5g; sodium 38.2mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
09/14/2003
Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration. Read More
(142)

Most helpful critical review

Rating: 2 stars
01/31/2008
Way Way WAY too sweet! I was very disapointed. Cut the sugar in half at least! Read More
(5)
28 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/14/2003
Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration. Read More
(142)
Rating: 5 stars
07/13/2006
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with. Read More
(79)
Rating: 5 stars
08/23/2003
My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and marshmallowy in the middle. I put whipped cream, kiwis and bananas on it. It was an excellent dessert. Especially if you have some sweet teeth! Read More
(42)
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Rating: 4 stars
03/03/2009
Yummy! I do have to say that I tried 2 different recipes on the same evening to make a double batch and to compare and I liked the other recipe better. This one is a bit too complicated (the other is SO simple: just 4 egg whites 1/8 tsp cream of tartar and 1 cup sugar and 1/2 tsp vanilla baked at 225F for 1 or 1.5 hr.)... Anyway this one didn't fluff up as much (I think its the 2 tbsp water that made it not stiffen as much). Also it cracked quite a bit. The other one that I just mentioned was smooth and held its shape very nicely. Either way you can't go wrong with this pavlova... very deliciou! Read More
(21)
Rating: 5 stars
02/19/2007
Good on ya for representing New Zealand! it was New Zealand who invented Pavalova first and not Austrailia they invented lamingtons Read More
(14)
Rating: 5 stars
11/08/2012
Here are a few more tips for making the perfect pavlova my husband is a kiwi and have made this more times than I want to admit. First beat beat beat the eggs. Use "super fine" sugar not regular granulated. It helps it keep its height. Use white vinegar if you want a pure white pav. Using malt or balsamic will give you a off white color. Take a 8" round cake pan and draw a circle with it on the parchment paper. Pile the filling within the circle. Take a large spatula and smooth sides and flatten top. Make this at night and leave to cool in oven overnight. One last thing I double the recipe for an 8" pav. Hope this helps! Read More
(9)
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Rating: 4 stars
12/18/2008
This is recipie was awesome. So glad some one put in a new zealand recipie for the pav its sooo good. But i wish people would also call it kiwifruit rather that Kiwi cos a kiwi is a bird lol. But anyway this recipe was awesome def do it again Read More
(9)
Rating: 5 stars
04/05/2010
Absolutely delicious! This was my first time baking and trying Pavlova! I recommend trying this recipe as it worked out extremely well for me. I followed others suggestions to pile the outside walls of the cake high before baking as it tends to spread out a little while in the oven. If you can't handle the sweetness top it with raspberries as they will help balance it out. Read More
(8)
Rating: 5 stars
11/16/2006
Delicious and beautiful. I did spread it out some before baking and I topped it with lemon curd strawberries and kiwi. Perfect!!! Read More
(8)
Rating: 2 stars
01/31/2008
Way Way WAY too sweet! I was very disapointed. Cut the sugar in half at least! Read More
(5)