Classic pavlova

    1 hour 50 min

    Perfect end to a big Sunday lunch! Serve with fresh cream and any fruit you have handy. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

    274 people made this

    Serves: 12 

    • 3 egg whites
    • 1 pinch salt
    • 200g caster sugar
    • 1 tablespoon cornflour
    • 1 teaspoon lemon juice
    • 300ml whipping cream
    • 4 tablespoons icing sugar (optional)
    • 1 punnet fresh strawberries

    Prep:20min  ›  Cook:1hr  ›  Extra time:30min resting  ›  Ready in:1hr50min 

    1. Preheat oven to 150 C / Gas 2. Line a baking tray with greaseproof paper. Draw a 23cm circle on the paper. An easy way to do this is to draw around the outside of a cake tin with a pencil.
    2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 150g of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining sugar with the cornflour; lightly fold into meringue with lemon juice.
    3. Spread a layer of meringue to fit circle on parchment, approximately 1/2 cm thick. Pipe or spoon the remaining meringue in swirls around the edges to form a shallow bowl shape.
    4. Bake at 150 C / Gas 2 for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
    5. In a large bowl, combine the cream and icing sugar (optional) and whip until thick. Decorate with fruit of your choice; strawberries are excellent.

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    Reviews & ratings
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    Reviews in English (85)


    This turned out to be my best pavlova ever and I have tried many variations! Thanx  -  02 May 2011


    My very first attempt at a pavlova. What A great success!!!!! The meringue was soft and chewy ,will deffo be making this again.  -  30 May 2014


    Fab! I was worried about getting it off the greaseproof paper but that turned out to be easy. Not sure that 300ml of cream was enough for my mob though, next time I'll use more  -  17 Jul 2014