Pavlova's Pavlova Recipe -
Pavlova's Pavlova Recipe
  • READY IN 2 hr

Pavlova's Pavlova

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

Most Helpful Critical Review
Sep 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.

Oct 08, 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.

Dec 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.

Apr 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!

Nov 05, 2006

Great pavlova recipe. Crunchy outside soft inside. Only thing - I'd add less sugar next time.

Oct 08, 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.

Oct 08, 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.


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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