15 mins


1 hr


5 egg whites

250g caster sugar, sifted

½ tsp white vinegar

1 tsp vanilla extract

1 tsp corn flour

300ml whipped topping

Fresh or dried fruit, as desired


Preheat oven to 200°C.

Line an oven tray with baking paper and set aside.

Use an electric mixer to beat the egg whites until soft peaks form.

Add sugar (about 1 tbsp. at a time) beating well as you go, and continue until all
the sugar is dissolved and meringue is glossy and thick.

Add the vanilla, cornflour and vinegar to your meringue and beat until combined.

Spoon the mix on to the prepared tray and mould it into the shape you want.

Place tray in the oven, then turn down the temperature to 120°C.

Cook for 1 hour- ½ hours until it’s dry and crisp.

Turn off the oven and leave door ajar with the Pavlova base still inside to cool down slowly.

Once cooled to room temperature, slide onto a serving plate.

Spoon whipped topping onto the base and decorate with your choice of fruit as
desired. Serve