August 24, 2015


Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice


  • Whisk egg whites until they stand in stiff peaks. Continue to whisk while adding the sugar a tablespoon at a time.
  • Whisk in the corn flour, Vinegar and vanilla essence.
  • Use the bottom of a large cake tin or plate to draw a circle on a piece of non-stick baking paper.
  • Line a  baking tray with the paper and use the circle as a guide to spread the meringue mixture into a round.
  • Bake in a cool oven (140 C) for about 1 1/4 hours. Allow to cool.
  • Transfer to a large, flat serving plate.
  • Whip the cream until stiff and spread over the pavlova.
  • Top with your choice fruit.

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