Perfecting Pavlovas with Passion!

Having been totally consumed by Fashion weeks recently I thought it’s now time for a little food post to give you all a break 😉

Coming from New Zealand it is almost mandatory that one has a true passion for Pavlovas…am not going to even touch on that subject of weather they are a New Zealand or Australian invention 😉 In any case they are and shall forever remain one of my most favourite deserts!


This is the easiest recipe in the world, bound to impress – the only thing you really really need to be careful of is to ensure that you beat the egg whites for at least 8 minutes before adding sugar – if the whites are not really stiff before sugar is added slowly then anything can happen but it won’t be a nice looking pavlova!


4 egg whites, 1 1/4 cup super fine brown sugar, 1 tbsp cornflour, 1 tsp white vinegar,

Preheat oven to 120°C. Line baking tray with non stick baking paper.

Place the egg whites in a bowl and beat with mixer until stiff (at least 8 mins), then gradually add the sugar whilst continuing to beat. Sift cornflour over the mixture and stir through with the vinegar.

Take two spoons and spoon mixture onto tray in individual round lumps – should make 8 decent sized rounds.

Place tray in preheated oven and bake for 30-35 minutes. After which you turn off the oven but leave pavlovas in to cool – I suggest making these the day or evening before you actually intend no serving them.

Serving suggestion:

Place Blueberries and sugar in small pan and heat through over medium heat until a thick sirup appears but the blueberries still keep their shape. Top over the pavlovas and finish with some whipped cream – delicious!




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