Autumn pavlova

  • 5 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Autumn pavlova
  • 2 teaspoon white wine vinegar
  • 1 cup (250g) caster sugar, plus 2 tbsp extra for decoration
  • 2 teaspoon vanilla essence
  • 2 teaspoon cornflour
  • 4 large egg whites, plus 1 extra for decoration
  • 600 millilitre cream, whipped
  • grapes, to decorate


Autumn pavlova
  • 1
    Preheat oven to 140°C (120°C fan-forced). Line a baking sheet with baking paper and trace a 20cm circle on paper
  • 2
    Combine vinegar, vanilla and cornflour in a small bowl and stir until it makes a paste. Set aside.
  • 3
    Whisk 4 of the egg whites until stiff peaks form. Gradually whisk in sugar, adding a little cornflour paste with each addition, until mixture is thick and glossy.
  • 4
    Spread meringue over paper circle and bake for 1 hour. Turn oven off and leave meringue to cool in oven, preferably overnight.
  • 5
    Lightly beat extra egg white. Brush grapes with beaten egg white then dip them into the extra caster sugar. Set aside on a plate to harden.
  • 6
    Place pavlova on a platter. Spoon whipped cream over and decorate with frosted grapes.

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