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Preparation time: 15mins
Cooking time: 1hr, 20mins

Serves: 8

Dietary guidance: v 

Tags: dessert · pavlova ·


6 egg whites
1/4tsp cream of tartar
1tsp vanilla essence
1 & 1/3 cups caster sugar
1tbs cornflour
2tbs arrowroot
2tsp white vinegar

300ml whipped cream
pulp of 8 passionfruit


1. Preheat oven to 220'C. Place egg whites, cream of tartar & vanilla into a clean dry bowl & beat until stiff peaks form.

2. Add sugar in tablespoons, beating continulously until all sugar is added & meringue is glossy and thick. Stir in the cornflour, arrowroot & vinegar.

3. Pile onto a baking tray lined with baking paper, in a circle approximately 20cm in diameter.

4. Turn oven to 150'C & bake pavlova for 1hr & 20mins, or until the outside is firm but not browned.

5. Remove from oven & allow to cool completely before serving. Top with whipped cream & passionfruit pulp.

Fantastic as a summer dessert!

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