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READY IN 2 hr

Pavlova's Pavlova

Read Reviews (24)

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

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Original recipe makes 8 servings Change Servings

4 egg whites
1 1/8 cups white sugar
1 teaspoon distilled white vinegar

1 teaspoon vanilla extract
1 tablespoon cornstarch

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.

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PREP 15 mins
COOK 1 hr
READY IN 2 hrs

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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.

—BOGINIA2

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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.

—FOOD!

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30 Ratings

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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!

—IMVINTAGE

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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.

—lightly salted

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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!

—joebaker

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Nov 05, 2006

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

—JONESING

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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.

—INGU

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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.

—whatarat

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Nutrition

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.

Nutritional Information

Pavlova's Pavlova

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 122
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 28mg 1 %
** Potassium 29mg < 1 %
Total Carbohydrates 29.2g 9 %
Dietary Fiber 0g < 1 %
Protein 1.8g 4 %
Sugars 28.3g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.