Traditional pavlova

Crispy meringue and cream and fruit go together in this classic Pavlova. Perfect for any dinner party and essential for Australia Day!
pavlovaWoman's Day
1H 5M
1H 25M



1.Preheat oven to 150°C. Line an oven tray with baking paper.
2.In a large, clean bowl, using an electric mixer, beat egg-whites until soft peaks form.
3.Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in cornflour, lemon juice and vanilla.
4.Spoon mixture onto prepared tray to form a 20cm round, with a slight recess in the middle.
5.Bake for 20 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in turned off oven, with the door ajar, to fully dry out.
6.To serve, spread with cream. Top with bananas, strawberries and kiwi fruit and drizzle with passionfruit.

It is important to use clean bowls and beaters to achieve maximum egg-white volume. Use other fruit of choice. Drizzle with melted chocolate if you like.


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