Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 tablespoon cornflour

  3. 6 eggwhites

  4. 1 teaspoon cream of tartar

  5. 1 1/3 cups caster sugar

  6. 1 teaspoon vanilla extract

  7. 1 teaspoon white vinegar

  8. 200ml pure cream

  9. 250g frozen raspberries, slightly mashed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.

  2. Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.

  3. Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).

  4. Slide pavlova onto a serving plate. Spread with cream and top with raspberries. Serve.


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