A Pavlova recipe


  • 4 egg whites
  • 175 g castor sugar (or icing sugar)
  • pinch of salt
  • 1/2 tsp. vanilla essence
  • 1 tsp. vinegar
  • 1 tsp.corn flour


Beat the egg white with the pinch of salt to a stiff texture, then start adding the sugar a little a time, then add the remaining ingredients until a very firm consistency is reached. Pour into a lined tin and bake at 140 degree Celsius for app. 45 minutes. Cool down and decorate with copious amounts of sweetened whipped cream and fruit of your choice.


The top will be crunchier than the bottom, so you might like to turn the baked meringue upside down before starting to garnish. A little drizzle of Grand Marnier or Cointreau liquor (e.g. into the whipped cream) will add back a bit of European flair and flavour (or would this be heresy to you Antipodeans?)


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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