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by Jo Roberts-Tompson

December 2020


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Nan's Pavlova

My Nan was famous for her pavlovas and she used to make one or two

for every family gathering. Before she died she wrote out the recipe for

me by hand and gave me a lesson. Pavlovas as I’m sure you know are

simple yet can be tricky too and it has taken me awhile to get the right

balance of a crisp outer shell and nice soft marshmallowey inside. These

quantities make a smallish pavlova. You can make a bigger pav by doing

1.5x or 2x all the quantities. I now make this pav every year for our

Boxing Day extended family gathering (and other occasions too) and I

make 2 pavs at 1.5x size which feeds 25-30 people (with other desserts,

slices etc)

Prep Time: 30 mins

Cook Time: 60 mins (plus)

Serves: 6-8



  • 4 Egg Whites

  • 8oz Caster Sugar (scant)

  • 2 tsp Vinegar

  • 1 level dessert tsp sifted Cornflour

  • ½ tsp Vanilla Essence 

  • Fresh Cream and Fruit as desired to serve



  1. Preheat oven to 160*C

  2. Beat egg whites until soft peaks form

  3. Gradually add in sugar a little at a time

  4. Beat until all sugar is dissolved

  5. Add vinegar and vanilla and beat until well combined

  6. Fold in cornflour with a spatula

  7. Place onto a baking tray lined with lightly greased baking paper dusted with cornflour

  8. Heap meringue into a circle, carefully smooth sides and top of pavlova with a knife blade.

  9. Place into oven and turn temperature down to 110*C.

  10. Bake for 1 hour (plus)

  11. Test if done by tapping top of meringue – it should be firm to touch.

  12. Turn heat off and open door, cool in oven for at least 10mins (or more)

  13. When quite cold, decorate with whipped cream and fruit.

Berries Pavlova
Image by Toa Heftiba
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