How To Bake A Pavlova

How To Bake A Pavlova

A classic and much-loved dessert in Australia and New Zealand, Pavlova cakes are not the easiest dessert to get right. Lucky for us we have a recipe from expert cake maker, Tamara Milstein-Newing.


Tamara is the author of Bake Your Cake & Eat It Too (New Holland Publishers Australia), $29.99, and this Pavlova recipe is featured in the cookbook along with other recipes like Upside Down Caramel Pear Cake, Chocolate Caramel Cake and Maple Spice Cake.

bake your cake and eat it too , handyman magazine,
 Back Your Cake & Eat it Too (New Holland Publishers Australia) $29.99, available from all good bookstores or online 



4 large egg whites

7 3⁄4 oz (220 g) super fine (caster) sugar
2 teaspoons cornstarch (cornflour)

1 teaspoon white vinegar

Whipped cream, to serve
Seasonal fruit, to serve

Step 1

Preheat the oven to 300°F (150°C). Line a heavy baking tray with baking paper.

Step 2

Using electric beaters, beat the eggwhites on medium speed until soft peaks form, adding a pinch of salt. Begin adding sugar, a spoonful at a time, then increase the speed to high and continue beating until the mixture is thick and glossy.

Step 3

Sift over the cornstarch and add the vinegar. Fold into the egg whites using a spatula and very gentle strokes.

Step 4

Pile the mixture onto the prepared baking tray and put in the preheated oven. Immediately turn the heat down to 250°F (130°C) and bake for 1 hour. Turn oven off and leave meringue to cool overnight.

Step 5

Before serving, top with whipped cream, passionfruit, berries, kiwi or other seasonal fruits of your choice.

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