Cooking with PJ Vadas: Pavlova



4 Farmer Angus egg whites

1 cup castor sugar

1 tbs cornflour

Pinch salt

1 tbs white vinegar



  • Whisk the egg whites in a bowl and add a pinch of salt. Whisk until peaks begin to form.
  • Slowly add the sugar and keep whisking well, until the mixture is stiff and glossy. Check that the sugar is dissolved properly by rubbing some mixture between your fingers.
  • Add the cornflour and one tablespoon of white vinegar. Keep whisking until the meringue is stiff peaked and glossy. The mixture should almost triple in volume.
  •  Shape the mixture into a rough circle on a baking tray lined with baking paper.
  •  Place the pavlova into the oven at 150°C. Bake for 45 minutes, then reduce to 120°C for final 45 minutes.
  • Allow to cool completely before topping it with fresh fruit, lemon curd or ice-cream.





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