Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a popular dish in Australia and New Zealand, often served with fruit and cream.


4 egg whites
1 cup (250ml) sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence


1. Preheat oven to 120°C.
2. Line a baking tray with baking paper.
3. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
5. Add the cornflour, vinegar and vanilla, and beat until just combined.
6. Spoon meringue onto the prepared tray. Use a spoon to create a well in the centre.
7. Bake for 1 hour or until meringue is dry to touch. Turn off oven. Leave meringue in oven, with door ajar, to cool completely.
8. Serve with cream and fruit.

Potential changes & improvements

-Add fruit to the Pavlova mixture before baking for a fruity twist.
-Try different fruits and cream combinations.
-For a chocolate Pavlova, add 2 tablespoons of cocoa powder to the meringue mixture.

What other food it works well with

Pavlova goes well with a variety of fruits and cream. Try it with strawberries and cream, or passionfruit and mango.

Common Mistakes

-Not enough time is spent beating the egg whites. This step is important as it allows the air to be incorporated into the mixture, resulting in a light and fluffy Pavlova.
-The Pavlova is overcooked if it is brown or has shrunk away from the sides of the pan.
-The Pavlova is undercooked if it is soft and gooey in the centre.

Nutritional Information

per serve:
Energy 1540kJ
Protein 6.0g
Fat Total 9.0g
-Saturated 6.0g
Carbohydrate 36.0g
-Sugars 36.0g
Dietary Fibre 0.0g
Sodium 140mg



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