Traditional Pavlova Recipe

Traditional Pavlova Recipe


Servings 8
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.8 based on 13 ratings.


  • 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 g Strawberries

Nutrition Information

Qty per
175g serve
Qty per
Energy 96cal 55cal
Protein 2.82g 1.61g
Fat (total) 0.6g 0.34g
 - saturated 0.21g 0.12g
Carbohydrate 19.6g 11.2g
 - sugars 8.4g 4.8g
Dietary Fibre 1.82g 1.04g
Sodium 44mg 25mg

Nutritional information does not include the following ingredients: Strawberries

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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:

Condensed Milk Cheesecake Pavlova Stack

How to Cook a Pavlova in a Slow Cooker

Nigellas’ Morello Cherry Pavlova


  1. Preheat the oven to 200 degrees.

  2. 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.

  3. Using electric beaters or a mix master, add the egg whites, sifted cornflour, caster sugar and pinch of salt.

  4. 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.

  5. Pipe or carefully spoon the mixture into the traced circle making sure you 'heap it up' in the centre before gently pushing it down.

  6. Place the pavlova in the oven and turn the oven down to 140 degrees.

  7. Bake for an hour, then turn off your oven and keep the door ajar until the pavlova is perfectly room temperature.

  8. Carefully remove from the oven and transfer to plate (carefully pulling off the baking paper).

  9. Whip the cream and chop up the strawberries and add to decorate just before serving.

Recipe Hints and Tips:

  • The un-iced pavlova will keep in a sealed air tight container for up to two days.
  • This pavlova recipe is not suitable for freezing.
  • If you want a marshmallow type pavlova, add all ingredients (except Strawberries and Cream to top) mix on high until stiff peaks form, about 15 minutes. Then continue from Step5 to cook.

Traditional Pavlova Recipe

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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