Berry pavlova


This year I wanted to move away from the traditional Christmas puddings and cakes.  I looked for a recipe that guarantees to deliver flavour and a dish that will capture the magic Of Christmas.  This is the best-ever Pavlova, and I wish I could say it is my recipe but it was handed down to me by an old friend.


8 egg whites

1 tsp cream of tartar

2 cups of caster sugar

3 tsp white vinegar

1 1/2 Tbsp cornflour

450g thickened cream

1/4 cup icing sugar

1 tsp vanilla extract

Fresh raspberries, blueberries, and strawberries, sliced to serve

Extra icing sugar or snow sugar, for dusting


1- Preheat oven to 150C.  Line baking tray with baking paper.  Using a pencil, mark a 22cm circle in centre.

2- Put egg-white and cream of tartar in a large stainless steel bowl and whisk on medium for around 10 minutes or until firm peaks form.

3- Gradually add caster sugar, 1 tbsp at a time, beating until all the sugar is incorporated and stiff peaks form.  The mixture should be thick and glossy.

4- Put vinegar and cornflour in a small bowl and mix to combine.  Add to egg-white mixture and beat until combined.

5- Using the circle as a guide, spoon mixture  onto prepared tray to form a 22cm round pavlova.

6- Create soft, decorative peaks with tip of a spatula or spoon.

7-  Reduce oven temperature to 120C.  Bake for 1 1/2 hours or until dry and firm to touch.  Turn oven off, then leave Pavlova to cool on tray in the oven for 30 minutes, with door ajar.

FOR THE TOPPING 1- Put cream, sugar and vanilla in a large bowl and whip on medium with whisk attachment until soft peaks from.

2- Spoon vanilla cream on Pavlova, then arrange the berries on top.

3- Dust with icing sugar or snow sugar to serve.


1- Bowls and whisks should be cold and clean.

2- This recipe will make a big Pavlova or two small Pavlovas

3- In the summer you can substitute the berries with thin slices of fresh mangoes, nectaries and peaches.


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