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Nana Jessie’s Pavlova (crunchy on the outside and soft/chewy inside)
Preheat oven to 150 ºC (not fan bake).

  • 3 egg whites
  • 3 tablespoons cold water (I put ice blocks into water in a bowl, so the water is really cold)
  • 1 cup castor sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla essence
  • 3 teaspoons cornflour/Maizena

Beat egg whites till very stiff.
Add cold water and beat again.
Add castor sugar very gradually while still beating.
Put beaters on slow and add vinegar, vanilla and cornflour.
Put baking paper on a baking tray and grease / spray and cook.
Either make one large or two smaller rounds (I make two smaller rounds) with the mixture on the baking paper.
Bake at 150°C for 45 minutes, Then turn off the oven and leave in the oven to get cold.
This is important, ie don’t just take the pavlova out the oven after 45 min.

To make the pavlova, put the first round down and fill with cream and fresh fruit, place the next round on top and fill with cream and fruit and decorate to taste.

Recipe and photo:  Odette Coates

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