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Pavlova - Super Easy Vers.

This is my Mum's super easy pavlova recipe. It's been a family favourite since I was a kid, and has NEVER let her down. There's not many recipes that can boast 4 decades of triumph!
Course Afternoon Tea, Baking, Dessert
Cuisine Australian, New Zealand
Keyword dessert, egg whites, eggnog, meringue, pav, pavlova
Servings 6 Portions


  • Stand mixer or Electric beaters
  • Mixing bowls
  • Baking plate, or large tray
  • Parchment paper
  • Spatula
  • Measuring cups/spoons
  • Scales


  • 4 Egg whites
  • 500 ml White sugar, caster/granulated (2cups)
  • 1.25 tbsp Cornflour/cornstarch
  • 1 tbsp Vinegar
  • 4 drops Vanilla essence
  • 3 tbsp Water, boiling

To serve

  • 200 ml Whipping cream
  • 25 g White sugar, caster/granulated
  • 1 tsp Vanilla essence/extract
  • 100 g Chocolate; your favourite chocolate bar, for Aussies this includes peppermint crips, violet crumble, maltesers, etc
  • 100 g Fruit; preferably fresh. Whatever you prefer and goes well with your chocolate selection.


  • Pre-heat the oven to 160˚C/300˚F, grease and flour an oven-plate, or line baking tray with parchment.
  • Warm a mixing bowl, or stand-mixer bowl, before adding ALL ingredients, then beat until VERY stiff and glossy.
  • Pile the mixture onto the prepared plate/tray until it is approx. 20cm/8" wide, and place into oven ~ IMMEDIATELY turn it down to 140 degrees˚C/275˚F
  • Cook for 45mins, then turn the oven off.
  • Leave the pavlova in the oven until cold ~ with the door open/ajar

To server you pavlova

  • Whip the cream, sugar, and vanilla together.
  • Pile in the centre of the top of the pavlova, push out evenly across the surface.
  • Crush the chocolate, and scatter evenly across the top of the cream.
  • Slice and serve with the fruit on the side. - You can place the fruit on the top of the pav, but it will encourage the pav to go soggy.