Recipe

Our Pavlovas are created fresh daily and contain the finest ingredients. Naturally, we can't tell you our recipe. However we can tell you a perfect high-rise Pavlova can be created every time with just the right balance of:
Pavlova


Pavlova
  • Fresh egg whites
  • Pure Cane Sugar
  • Vinegar
  • Flavouring substance
  • Emulsifier (339)
We can, however, let you in on some "secrets" to successful Pavlova making!
  • Ensure implements are scrupulously clean.
  • Never use a copper bowl to beat the eggs.
  • Egg whites should be whipped at approximately room temperature.
  • Ensure that no yolk gets into the egg white.

Below you will find a typical recipe for a "homemade" Pavlova

4 egg whites 1 teaspoon vanilla essence
¼ teaspoon salt 1 teaspoon vinegar
1 cup castor sugar 2 teaspoons cornflour (cornstarch)

Preheat the oven to 150°C (Gas Mark 2). Beat egg whites and salt in a bowl until soft peaks form. Gradually add the castor sugar while beating. Continue until stiff peaks form. Beat in the remaining ingredients, vanilla essence, vinegar and cornflour. Turn mixture out onto a baking paper covered tray. Shape into a circle approximately 23 cm (9 in) in diameter.

Reduce oven temperature to 140°C. Bake for 15 minutes, then further reduce the oven temperature to 120°C and bake for 1 ¼ hours. Cool completely in the oven. Top with whipped cream and your choice of fresh fruit.

Now comes the fun part, dressing it! You can dress you pavlova however you want, but if your in need of some creative inspiration you should head over to our Serving Suggestions page to see how other people dress their pavs

Good Luck and Enjoy!