Wednesday, January 26, 2011

Pavlova, Mate!

To celebrate Australia Day, I'd like to give you the gift of my Mom's Pavlova recipe! It's a heavenly Australian dessert with meringue covered in fresh whipped cream and fruit. Try it, and your life will never be the same again! Easy to make, and DELICIOUS!! 


For Meringue:
-6 egg whites
-1.75 cups sugar
-2 tablespoons white vinegar
-1-2 teaspoon(s) (depending on how much you like vanilla) vanilla extract
-pinch of salt

For Topping:
-about 12ozs heavy whipping cream
-sugar (to taste)
-fruit (kiwi, strawberry, passionfruit (very important for best
pavlova outcome!), banana)

-Preheat oven to 400 degrees.
-Make sure all the utensils and bowls are completely dry. Bring eggs
to room temperature (leave out for an hour).
-You will use JUST the egg whites for this
recipe. Very carefully
separate the egg yolks and whites (break each egg in a separate bowl
to make sure no yolk gets in).
-Beat egg whites with mixer until they hold stiff peaks. Don't over beat them.
-Gradually add sugar, vinegar, vanilla, and pinch of salt.
-When mixture is somewhat firm, place on a cookie sheet with foil.
Mixture should be firm enough to stay in place. Create a pie-like
shape with the outside higher than the middle.
-Put in close to top of oven for 5 minutes or until lightly golden.
-Then, turn oven down to 250 degrees-leave in for 55 minutes.
-Turn off oven. Leave
pavlova in until it's cool (for a few

To make whipped cream, beat heavy whipping cream and sugar (to taste)
until they reach a fluffy consistency. Don't over beat or you will accidentally churn butter like my friend Lilly did once! Pour whipped cream on top of meringue and add fruit.



  1. he he :) does it work if you don't put all the sugar in?

  2. Haha highly unlikely! In fact, I've even heard the term "brick" used to describe such an experiment ;)