RECIPE | Pavlova

6 (59g) eggs, separated
1 1/4 cups (270g) CSR Caster Sugar
2 teaspoons cornflour
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
300ml thickened cream
2 tablespoons CSR Pure Icing Sugar, sifted
Your choice of fruits (strawberries, raspberries, blueberries, kiwi, passion fruit pulp, mango etc)


1. Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess.

2. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, creating a round circle shape. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely.

3. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Decorate pavlova with chosen fruits.

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