The Perfect Pavlova

The top tip for starting your Pavlova off

  • Ensure your bowl is clean – not a drop of moisture otherwise the whites won’t whip!
  • Give it a light wipe down with vinegar before you get started.


  • 5 Puregg egg whites
  • 250 grams pure icing sugar
  • ½ teaspoon white vinegar
  • 1 tablespoon cornflour


  1. Preheat your oven to 200 degrees and prepare a baking tray by placing baking paper on it
  2. Using an electric mixer, beat the Puregg egg whites on a medium setting until soft peaks form.
  3. Once soft peaks appear, add the sugar all at once and beat the mixture fora minute and dont stop whipping!
  4. Once you see the mix change texture from loose, soft peaks to a more glossy, meringue-style mixture turn it up to high until all sugar has dissolved.
  5. Slow the machine to a lesser speed you can then add the vinegar and let the beaters make a couple rotations then stop beating and remove.
  6. Sprinkle the cornflour over the mixture and using a clean spatula gently fold in the cornflour.
  7. Spoon the mix on to the prepared tray and mould it into shape. Don’t overplay with the mixture – the quicker the better at this point!
  8. Place your tray in the oven and immediately turn the temperature down to 120 degrees and turn off your fan.
  9. Cook for 80 minutes or so (depending on your oven) but don’t let the pavlova change colour.
  10. Remove from the oven and let cool before placing your favorite toppings!