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Australian Pavlova
The Famous Aussie Dessert!
4 egg whites (60 gram eggs) Room Temperature
1 cup (250 grams) fine castor sugar
1/2 Tbls. cornflour (cornstarch)
1 tsp. white vinegar
Baking paper or aluminium foil


Heat oven to a slow 300 degrees F. (150 degree C).

Cut a round of baking paper or foil to size required (small dinnerplate) and dampen slightly.

Beat egg whites in a clean, dry bowl until stiff and frothy.

Gradually add castor sugar and beat until thick. There should be no grainy feel of undissolved sugar.

Fold in sifted cornflour and vinegar.

Spread with a spoon onto prepared paper or foil, heaping slightly at edges.

Place in oven for 10 minutes then turn oven down to 250 degrees F. (120 degrees C.) and bake pavlova for 1 and 1/2 to two hours.

The pavlova should not brown.
Cool in oven.

Fill with sweetened whipped cream and either strawberries or a mixture of berries or drained, canned fruit, kiwifruit etc.

Unfilled pavlovas will keep in a DRY place for a few days.

Note: To make a larger pavlova, add 2 Tbls. sugar and 1/4 tsp. vinegar for each extra egg-white up to 6 eggs.

What do do with all those egg yolks? Make my Lemon Butter Recipe in the Miscellaneous Category.

Preparation Time: 30 mins. Serves: 6-8
Recipe Origin: Australia
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