Ready In:

 1hr 45mins

Good For:

Dinner party, dessert, pot luck meal etc


  • 200ml egg white (4 eggs)

  • 400g caster sugar

  • 2 dsp cornflour

  • 1dsp white vinegar
  • large pinch salt 

  • 1 x recipe berry compote (see recipe section/cakes and mini-baked delights)
  • 500ml cream
  • 40g icing sugar
  • half lemon-juice only (optional)
  • 2-3 drops vanilla

Step by Step Instructions

Step 1

Since arriving in New Zealand some 16 years ago, there has always been the debate about the origins of this dessert.

Lets just say it’s either from New Zealand or Australia.

Now to start with and this is critical, please ensure your mixing bowl and whisk attachment are totally grease-free and clean. 

Another trick for this dish is to use eggs that have been removed from the fridge and are room temperature as they’ll give a better volume. 


Step 2

You will need an electric stand mixer for this or a hand mixer. Pour the eggs into your mixing bowl and add salt and a third of the sugar. Start to mix on slow speed and increase the speed to full after 1 min. 

Step 3

Mix the eggs and sugar for approximately 3mins and then add another third of sugar. When adding sugar, slow the machine, add sugar and then speed up again.

Whisk for another 3mins and then add the last of the sugar. Continue whisking until you achieve firm peaks.

This is when you hold the whisk attachment and the meringue suspends itself and doesn’t fall off the attachment. 

Step 4

Spoon cornflour and vinegar into meringue mixture and mix slowly at the start and then increase to full speed for at least 2mins. 

The pavlova base mix is now ready. Preheat your oven to 90°C and line 1 to 2 trays with oiled greaseproof. Ensure the paper is flat to the tray and not up the sides. 

Step 5

Using a medium sized piping nozzle and opening the disposable piping bag over your hand, spoon meringue into the bag filling it half-way. 

Twist the bag tight and you’re ready to begin piping shapes.

Step 6

Compact shapes work well with pavlova as you’re looking for a soft chewy centre. This isn’t possible if piping nests or similar.

We’re piping domes today. Position the nozzle about 2cm from the tray and pipe meringue while holding the nozzle position and lightly lift when you have the desired shape.

Space the shapes well apart as they’ll increase during cooking by about 20%. I piped 12 onto each baking tray.

Please see demonstration video to help you master the piping technique if you’re having difficulties. 

 Step 7

Once you’ve piped all the mixture into dome shapes, place trays into the pre-heated oven and bake for 90mins or until crisp and firm, and able to lift easily from the tray and not stick. If they’re sticky or not quite firm, simply bake for more time. 

 Step 8

 While the meringues are baking you can make up the berry compote and whipped cream. Follow my recipe for berry compote and cool in the fridge before using. 

Lightly whip the cream and icing sugar to soft peaks and then stir through vanilla. Lemon juice can also be added if you so desire. 

  Step 9

 To assemble the pavlovas pipe a little cream onto the serving plate so that the meringue doesn’t slide around. Using a spoon, lightly bang the top of each dome and place onto the serving dish. Pipe cream over the meringue and run a metal soup spoon under hot water.

Quickly use this spoon to smooth a little crater into the cream that you’ve just piped. Spoon berries onto the cream and spoon a little compote so it runs down the sides.

 Step 10

 Dust a little icing sugar over the dish and you’re ready to serve. 

There are many options for this dish including turning it into a roulade, piping one big massive pavlova to portion, using winter poached fruit with spices, or serving with ice cream and hot berry compote. 

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