Recipe Submitted By:

Ultimate Pavlova

Time Cooking: 50 minutes
Serves: 6

This pavlova has a crisp meringue encasing a soft marshmallow centre. and is sure to please. If you want a large pavlova (like the one pictured) then double the recipe.


4 egg whites
8oz caster sugar
4 level teaspoons cornflour
1.5 teaspoons white vinegar
1 teaspoon vanilla extract

600ml double cream
Little bit of sugar to sweeten (about a teaspoon)

Dark chocolate to grate on top


Line a baking tray with baking parchment and pre-heat oven to 130 degrees celsius.

Start mixing the egg whites (using freestanding mixer if possible, or hand beaters otherwise).

Add the sugar tablespoon at a time and beat.

When thick, add the cornflour, vinegar and vanilla extract.

Beat until stiff, then dollop out in a circle onto the baking tray (make a slight dip in the middle).

Bake for 50 minutes until crisp on the outside.

Turn off the oven and let it cool inside the oven.

Whip the double cream with the sugar and spread on top of the pavlova.

Decorate with raspberries and grate a little dark chocolate onto them.

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