Easy-Peasy Pavlova

This perfect Pavlova will heal the Aussie/NZ divide.

Homemade pavolva meringue dessert with fresh berries

How many family fights have broken out over the origins of the humble Pav? Too many to count we’d guess, but as soon as this perfect Pavlova is served, any animosity will evaporate.

Serves: Six

Time: One hour and 15 minutes


  • 2 egg whites
  • 1 1/2 cup caster sugar
  • pinch salt
  • dash vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon cornflour
  • 3 tablespoons boiling water
  • whipped cream, to serve
  • fresh fruit, to serve



Preheat oven to 150°C, line a baking tray with baking paper and grease lightly in a circle with a 20cm diameter. Place all ingredients in the bowl of an electric mixer and beat for 10 minutes. Spread mixture out on the greased circle on the tray. Place in the oven and decrease temperature to 120°C and bake for one hour. Turn off oven and leave door ajar for Pavlova to cool (while still in the oven). To serve, carefully place the Pavlova on a serving platter. Generously smother the top with cream and decorate with fresh fruit.



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