1 hour

    This is my grandmother's recipe. I like to top it with fresh cream, kiwi fruit and strawberries but it's also good with a luscious rhubarb compote.

    58 people made this

    Serves: 8 

    • 3 egg whites
    • 3 tablespoons cold water
    • 200g (7 oz) caster sugar
    • 1 teaspoon distilled cider vinegar
    • 1 teaspoon vanilla extract
    • 3 teaspoons cornflour

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 150 C / Gas mark 2.
    2. Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
    3. Slow beater and add vinegar, vanilla and cornflour.
    4. Place on a baking tray lined with baking parchment and bake for 45 minutes. Turn off the oven and leave to cool in the oven.


    Take care not to open the oven door while your Pavlova is cooling.

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    Reviews in English (26)


    Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe and made individual sizes with whipped cream, fresh blueberries, blackberries and raspberries and a dash of raspberry sauce drizzled on top (wish I had a picture to share). Huge hit and so light after such a big meal. By the way, New Zealand is the real originator of this dessert, no matter what the other countries claim! : )  -  21 Jul 2008


    What a great recipe, thank you for sharing, so easy and completely yummy, topped with whipped cream, kiwis, mandarins and peaches will try with raspberries next  -  30 Dec 2012


    big favourite with my family  -  13 Dec 2010