Pavlova

  Classic Australian Pavlova

  Rosewater Meringue with Red Summer Berries

Apple Pavlova Cake

  Pavlova

Ingredients
6 egg whites

18 tablespoons sugar

pinch salt

1 teaspoon vanilla

2 teaspoons vinegar

Directions
Preheat Oven to 275F or 140C.  Beat the egg whites until thick and glossy, gradually add the sugar three 

tablespoons at a time beating well after each addition. With the last addition of sugar, add salt and vanilla. 

Fold in the vinegar.  Butter the bottom of an upturned baking pan, cover with a layer of brown or heavy 

greaseproof paper. Heap the meringue mixture on it to join a circle. The higher it is piled the thicker the 

marshmallow. If you prefer more meringue spread it thinner. Put in oven  and turn down heat to 120C 

or 250F and cook for about 1 1/2 hours.

  Classic Australian Pavlova

There is some disagreement who invented this famous Australian cake. It might have been a chef from 

St.Kilda in Melbourne,  or – a more romantic story – a station cook in Western Australian, who named it 

after Anna Pavlova, a Russian ballerina. He thought her dancing to be as light and airy as this cake. 

Ingredients
4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
½ teaspoon vanilla essence
1 cup whipped thickened cream
2 passionfruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Directions
Preheat oven to 180°C (350°F). Grease a 18 cm (7 inch) round baking pan and dust lightly with a little 

cornflour. Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the 

mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla essence. Spoon 

into the baking pan . Reduce the oven heat to 150°C ( 300°F) and place in oven. Bake for 1 hour. 

Let stand for 5 minutes before turning onto a serving plate. 

Allow to cool completely before decorating with the whipped cream and sliced fruit.

  Rosewater Meringue with Red Summer Berries

This dessert is basically an overgrown layered pavlova with lots of extras. If you're entertaining for a large group over summer, you'll need one of these. Serve it in all its glory and allow people to help themselves.

Ingredients
6 egg whites 
440g (2 cups) caster sugar
2 tablespoons rosewater 
1 tablespoon cornflour 
1 1/2 teaspoons white vinegar 
600ml thickened cream
500g cherries, pitted
250g red currants, destalked
300g raspberries

Directions
Preheat oven to 180°C.  Beat egg whites until stiff peaks form. Add sugar, one third at a time, allowing 

each third to be well incorporated so that you end up with a thick, glossy meringue. Fold through rosewater, 

cornflour and vinegar. Line 3 baking trays with greaseproof paper. Shape one disc of meringue onto each 

tray, the first approximately 20cm in diameter, the second 15cm and the last 10cm. Place in oven, lower 

temperature to 120°C and bake for 45 minutes. Turn the oven off, leaving the pavlova to cool inside the oven. 

Whip cream until thick. Lay largest meringue disc on serving platter. Spread with some cream and top with 

almost half the fruit. Place medium-sized meringue on top, and cover with cream and fruit. Repeat with the 

final meringue, using up the remaining cream and fruit.

Serves 8-10