Easy Pavlova

Easy Pavlova

Try this recipe for pavlova that's crisp on the outside and airy in the centre. Top with freshly whipped cream and seasonal fruit for a Christmas-worthy dessert.


  • 6 free range eggs
  • 1 1/2 cup caster sugar
  • 1 pinch cream of tartar
  • 1 tsp cornflour
  • 1 tsp white vinegar
  • whipped cream (to serve)
  • fresh fruit (to serve)
  • honey (to serve)
View Method Easy Pavlova


  1. Preheat oven to 120°C/100°C fan-forced. Trace a 24cm diameter circle onto a sheet of baking paper. Place, marked-side down, on a large baking tray.
  2. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined.
  3. Use a small amount of meringue mixture to stick down baking paper corners to tray. Spoon meringue mixture onto marked circle to cover. Using a spatula or palette knife, make furrows up the side to stabilise pavlova. Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off oven and leave in oven with door ajar until completely cool.
  4. To serve, top meringue with cream, fruit and honey.
View Ingredients Easy Pavlova
View Method Easy Pavlova
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