To serve, cover with whipped cream and decorate with fruit. This is a very traditional Australian dessert. Enjoy!!

HSIAO

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
45 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.

  • Cover a baking sheet in parchment paper and draw an 8 inch (20 centimeter) circle in the center. Spoon or pipe mixture inside the circle, to within a little less than an inch (2 centimeters) from the edge.

  • Place in preheated oven, reduce temperature to 200 degrees F (100 degrees C), and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve.

Nutrition Facts

122 calories; protein 1.8g 4% DV; carbohydrates 29.2g 9% DV; fatg; cholesterolmg; sodium 27.9mg 1% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2007
I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first then gradually add the sugar. I cooked mine on an aluminum baking sheet so I added 10 minutes to the cook time. I let it cool in the oven for two hours & it was still too gooey in the center. I was barely able to grab a pic before the pile of cherries I put on top caved in the pavlova.:o( There's another recipe on this site that calls for the pavlova to be baked @ 300 degrees for an hour...that one worked much better for me. I'll use it again next time but thanks anyway Christina! Read More
(32)

Most helpful critical review

Rating: 1 stars
09/23/2007
Maybe I was doing something wrong but this was terribly hard to make! It also tasted too much like egg and it wouldn't shape properly. I found that the outside burned and the inside was undercooked. Despite the other good reviews I found this recipe frustrating. Read More
(15)
32 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
08/14/2007
I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first then gradually add the sugar. I cooked mine on an aluminum baking sheet so I added 10 minutes to the cook time. I let it cool in the oven for two hours & it was still too gooey in the center. I was barely able to grab a pic before the pile of cherries I put on top caved in the pavlova.:o( There's another recipe on this site that calls for the pavlova to be baked @ 300 degrees for an hour...that one worked much better for me. I'll use it again next time but thanks anyway Christina! Read More
(32)
Rating: 5 stars
10/09/2003
Great recipe! I followed the recipe exactly except instead of making one large cake I made 5 small ones so everyone can have an individual desert. I made this for my friends and they LOVED IT. I will definately make this again but I will probably use less sugar next time as this was a bit too sweet for my taste. Read More
(31)
Rating: 5 stars
12/27/2003
A friend made this for me years ago and called it a Shaum Torte but the Shaum Torte recipes at this site looked more like traditional merengues. This was what I was looking for. Whipped up some fresh heavy cream and served it with strawberries. Great summer dessert. There's nothing like that soft creamy marshmallow-like center. I love it. If you've never had it--give it a try. Unique and delicious. Read More
(22)
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Rating: 5 stars
04/08/2006
I've not had much luck with Pavlova in the past but this came out great!! I made 6 individual Pavlova's and cut the baking time. My guests were impressed with their individual desserts. Thanks for a great recipe! Read More
(19)
Rating: 5 stars
11/05/2006
Great pavlova recipe. Crunchy outside soft inside. Only thing - I'd add less sugar next time. Read More
(18)
Rating: 5 stars
10/09/2003
Excellent recipe! I decorated the cake with chocolate flakes and chocolate sauce and served with tinned fruit on the side. Everybody loved it and I will definately do it again! Thank you Christina. Read More
(17)
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Rating: 5 stars
10/09/2003
This recipie is wonderful! My husband was born in Australia and my mother in law has made this for me and I fell in love with it. Read More
(17)
Rating: 1 stars
09/23/2007
Maybe I was doing something wrong but this was terribly hard to make! It also tasted too much like egg and it wouldn't shape properly. I found that the outside burned and the inside was undercooked. Despite the other good reviews I found this recipe frustrating. Read More
(15)
Rating: 5 stars
05/14/2008
I made this topped with whipped cream and strawberries for a Mother's Day dessert and the plate was scraped clean! It is a perfect light dessert. I've never had Pavlova before only the crisp-all the-way-through type of meringue so I'm only guessing that it turned out correctly. It was crisply dry on the outside with a marshmallowy soft center. I made some temperature adjustments for my convection oven and once the Pavlova was done I just turned the oven off and left it in the oven until completely cool. I followed a comment on another Pavlova recipe by that said to only slightly sweeten the whipped cream for topping the dessert. The sweet of the meringue and the tart of the fruit and the barely sweetened cream are in balance that way. (PS- I asked a Kiwi friend about how it is supposed to come out and he said that soft but not runny in the middle is correct and that they almost always cave in on top when you put the fruit on it.) Read More
(14)