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Serves 6-8
Prep time: 15 minutes
Cooking time: 1 hour - 1 hour and 15 minutes

This pavlova contains less sugar and the sugar is folded in, not beaten, which gives the pavlova a rather dense, marshmallow centre and chewy crust. This is my all-time favourite pavlova recipe, both in terms of ease of preparation and final taste and texture.



  • 4 egg whites, at room temperature
  • pinch of salt
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vinegar
  • ½ teaspoon vanilla extract
  • 1 x 300ml bottle cream, whipped
  • sliced strawberries, pomegranate seeds
  • mint leaves
  • icing sugar for sprinkling
View the method
  1. Heat the oven to 180C. Draw a 20cm circle on a sheet of baking paper and place on a baking tray with the marked circle tray-side-down.
  2. Beat egg whites with a pinch of salt until soft peaks form.
  3. Beat in the sugar, one-third at a time, until the meringue is stiff and glossy.
  4. Sprinkle over the cornflour, vinegar and vanilla extract and carefully fold through.
  5. Pile on to the paper-lined tray and shape into the marked 20cm circle – no bigger. Flatten the top and smooth the sides with a palette knife.
  6. Place in the oven, reduce the heat to 150C and cook for 1-1 ¼ hours. Turn the oven off, leaving the pavlova inside to cool completely.
  7. To serve – remove pavlova from the paper; put on a serving plate. Spread whipped cream on top and decorate with the strawberries, pomegranate seeds and mint leaves. Using a sieve, sprinkle over a little icing sugar.
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