traditional pavlova undecorated

Traditional Pavlova


Traditional Pavlova

Prep Time 25 minutes
Cook Time 2 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 8 servings
Calories 300 kcal


  • 6 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1 1/2 cups/ 330 grams caster sugar
  • 1 tsp vanilla extract
  • 2 tsp cornflour
  • 300 ml thickened cream
  • 1 Tbsp icing sugar
  • 1 green kiwifruit, thinly sliced


  • Preheat oven to 100C. line a baking tray with baking paper. Draw a 20 cm circle on the paper and turn over.
  • Use an electric mixer to whisk the egg whites and cream of tartar in a clean, dry bowl until firm peaks form.
  • Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition until the sugar dissolves and the mixture is thick and glossy. Add the cornflour. Stir until just combined.
  • Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide.
  • Bake for 1 1/2 hours or until pavlova is dry to the touch. Turn off the oven . Leave the pavlova in the oven , with the door ajar, for 2 hours to cool completely.
  • Use an electric mixer to whisk icing sugar and cream.

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