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Australian Pavlova

Submitted by Saffy 11 June 2009

This pavlova should be soft in the centre like a marshmallow.



3 Egg whites...,6oz (175g) caster sugar...,1 teaspoon cornflour...,1 teaspoon vinegar...,1/2 teaspoon vanilla essence...


Beat egg whites to stand up in peaks, but not dry looking.
Add half sugar and beat until very stiff and thick.
Mix cornflour with rest of sugar and fold gently into the egg mixture.
Fold in vanilla and vinegar.
Spread evenly in the tin (I don't use a tin, but prefer to put it on baking parchment on a baking sheet)
Bake till risen and slightly brown on top.(120C for 1-1 1/2 hours)
Turn upside down on serving plate abnd leave to become cold before remving paper
The meringue shrinks as it cools
Leave upside down.
Decorate with whipped cream and fruit.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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