CC’s Perfect Pavlova

CC's Perfect Pavlova

It is so astonishing to see a chld take a laisse faire attitude with a dish that should be dealt with carefully and then watch as they produce the perfect finale.  CC whisked his egg whites and downlowded apps on his ipod, slopped the mixture into place, forcefully closed the oven door and caused me great concern as to how our guests' pavlova may emerge.  But.........he nailed it!! So here is the recipe!!!!!


  • 7 egg whites
  • 1 scant tsp cream of tarter
  • 2 cups caster sugar
  • 3 Tbs icing sugar


  1. Preheat the oven to 150C
  2. Line a cookie sheet with baking paper that you have cut into a 20sm circle.
  3. Using a stand mixer, beat the egg whites until they are white and soft peaks
  4. Add in the cream of tartar and caster sugar and keep whisking. Add the icing sugar and whisk more
  5. You need to be able to take some of the mixture and rub it between your fingers.  If you don't feel any grit then you know the sugar is dissolved and you can cook the pavlova.  If it is gritty then you need to keep beating!
  6. Dollop the mixture onto the circle and plop it into place with a spatula
  7. Pop it in the oven and cook for 40 - 60 minutes.

Recipe Notes

Tip:Cook in an oven with only the bottom element on and no fan assistance

Tip 2:Cool the pavlova by turning the oven off and leaving it inside - hopefully it wont collapse!

Tip 3:If your pavlova does collaps have oodles of whipped cream and berries ready to decorate it with!




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