This is the best pavlova recipe you’ll ever find and it’s the only pavlova recipe you’ll need to know. It works every time and is absolutely legendary in my family.
We request that Mum makes at least one pavlova for every big family get together. Last Christmas she made four! We’ve also got the best recipe for what to do with all your left over egg yolks after making this pavlova.
The funniest thing about this pavlova recipe is that my mum doesn’t even like to cook that much. It’s not that she doesn’t have the talent, it’s just that she’s not really interested.
That’s why – if she can use this pavlova recipe so well that all of our friends and family ask for it, no matter what kind of cook you are you’ll be a success with this recipe.
Lots of people claim to have the best pavlova recipe, but I really think my mum’s is the best. She even decided test out a couple of other recipes once. She gave Donna Hay’s version a go and the family were up in arms. Nowhere near Mum’s standards.
Since then she’s gone back to her way of making it.
This really is the national dish and most loved dessert of this great country. And the way Mum makes hers really does the dish the most justice. I think Chef Bert Sachse would agree.
My mum’s never-fail pavolova recipe
Here’s what you need
- 4 egg whites – keep the yolks for later
- A pinch of salt
- 8oz caster sugar
- 1tspn white vingegar
- ½ tspn vanilla essence
- 1 level dessertspoon of cornflour
**See below for ingredients on serving suggestions
Here’s what you do
- Beat the egg whites and the pinch of salt for about a minute with electric beaters.
- Continue to beat the egg whites while gradually adding the caster sugar, vinegar and vanilla essence. This should take 5-6 minutes or until the mixture is stiff.
- Sift the cornflour over the surface of the mixture and lightly fold it in.
- On an ovenproof plate (ideally the one you want to serve the pav on), sprinkle a little water and heap the pavlova mixture onto the damp surface.
- Pre-heated your electric oven* to 200°C (400°F) and then turn down to 120°C (250°F) as you put the pavlova in. Bake undisturbed for 1hr 30 mins.
*If you have a gas oven, Preheat to 200°C and bake for 10mins then turn the oven down to low and bake for 1 hour.
- Remove from the oven and allow to cool before adding toppings.
A classic Australian pavlova topping is whipped cream and fresh fruit; how creative you get with this topping is up to you.
Strawberry and passionfruit is popular at Christmas time, but if you want to go green and gold for Australia, cover the cream with kiwi fruit and mango or even banana.
But for something really different (and delicious), you’ve got to try making your own lemon curd to top your pav.
This is something that I’d never attempted before and neither had my mum. But with 16 egg yolks in the fridge at Christmas time from Mum’s pavlova frenzy, we knew we had to do something good with them.
Straight away I went to Baby Mac and found her lemon curd recipe. Now, whether you call it lemon butter or lemon curd, it’s pretty much the same thing: delicious. And Baby Mac’s recipe is so easy to follow.
I swapped the cream out for this fresh, zesty, sweet lemon delight and topped everything with some plump blueberries.
So if, like we did, you find yourself with 16 superfluous egg yolks, you’ll have lemon curd for days. In fact you’ll have enough to make your own lemon meringue pie as well as top your pavlova.
If you liked this sweet recipe, you should check these out too:
Thanks so much to my mum for sharing her recipe and I hope it becomes one of your family favourites as well. Tag us if you cook it and ‘gram it – we’d love to see how yours turned out.