Traditional Pavlova Recipe
This is my Nan’s traditional pavlova recipe which is meant to be fool proof. I think pavs are hard to make (just quietly) but my husband loves them to death, so thank you Nan!
Make sure you use a whisk attachment for your mixer if you have one – this will produce the very best result. Also having your eggs at room temperature makes a huge difference!
There is something very satisfying about making a Pavlova from scratch – we have quite a few other pavlova recipes if you want to improve your pavlova-making skills:
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 4 Egg Whites room temperature
- 1 cup Caster Sugar
- 1 tbsp Corn Flour
- 1 tsp Vanilla Extract
- 1 tsp White Vinegar
- 5 tbsp Boiling Water
- 250 grams Strawberries
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How to Make Traditional Pavlova
- Preheat the oven to 200 degrees.
- Line a flat baking tray with baking paper and if you want your traditional pavlova to be perfectly circular - trace a perfect circle onto the paper and set aside.
- Using electric beaters or a mix master, add the egg whites, sifted cornflour, caster sugar and pinch of salt.
- Beat on the highest setting until the caster sugar has dissolved totally and add the vinegar, boiling water and vanilla extract. Continue beating until firm peaks form.
- Pipe or carefully spoon the mixture into the traced circle making sure you 'heap it up' in the centre before gently pushing it down.
- Place the pavlova in the oven and turn the oven down to 140 degrees.
- Bake for an hour, then turn off your oven and keep the door ajar until the pavlova is perfectly room temperature.
- Carefully remove from the oven and transfer to plate (carefully pulling off the baking paper).
- Whip the cream and chop up the strawberries and add to decorate just before serving.