My Great-Grandmother's Pavlova

April 24, 2015 • Posted in: Pavlova, Australian, Christmas

Weirdly enough, this recipe was from an extra-large glazed plate that we used to have in the kitchen at home, that used to belong to my maternal great-grandmother. The theory was that you would make the pavlova mixture, then spread it onto the plate and cook it in there. What a time to be alive! When separating the eggs, do it in three different bowls: one for the yolks, one for the whites, and one to crack them into (one at a time). This way, if you accidentally pierce the yolk, you haven't ruined it all!


  • 6 egg whites
  • pinch of salt
  • 1 1/2 cups castor sugar
  • 1 level dessertspoon cornflour
  • 1 dessertspoon vinegar
  • whipped cream and fruit, to serve


  1. Beat egg whites with the salt until stiff peaks form.
  2. Gradually add sugar, then lightly fold in the cornflour and vinegar.
  3. Wet a large plate with cold water, then heap the mixture onto the damp surface. Shape out to within 1 1/2 inches of the edge.
  4. Baking:
    1. Gas Oven: Bake on the bottom shelf at 150C for 1 hour
    2. Electric Oven: Bake at 120C on a lower shelf for 1/2 hour, reduce temperature to 90C and bake for a further 45 minutes or until the outside is crisp
  5. Allow to cool completely
  6. Top pavlova with fruit and whipped cream as desired.
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 8

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