Perfect pavlova

  • Prep Time 15 minutes
  • Cook Time 1 1/2 to 2 hours


  • Hand whisk or stand mixer
  • Parchment or greaseproof paper
  • Baking tray


  • 3 eggs and 6oz caster sugar or 4 eggs and 80z sugar
  • ½ tsp vanilla extract
  • 1tsp cornflour
  • 1tsp white wine vinegar


  1. Whisk egg whites until stiff. Add sugar one spoon at a time constantly whisking with an electric whisk. I leave over 30 secs between each spoon so it’s really whisked in.
  2. In a separate bowl, mix together the 1/2 tsp vanilla extract, 1 tsp cornflour and 1 tsp white wine vinegar. Add to egg whites and whisk in.
  3. Using a plate outline a circle into greaseproof paper and place on baking tray. Pile meringue mixture onto it in a crown shape. Try to get lots of lumpy high bits – it looks better.
  4. Bake for 1 1/2 -2hrs at 150 degrees. Pile with whipped double cream and seasonal fruit such as raspberries, blackberries or strawberries when cool.


Download and print recipe

Login or Register to comment

Share this article