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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts


4 egg whites
225g (8oz) caster sugar
5ml (1 tsp.) corn flour
5ml (1 tsp.) white wine vinegar
2.5ml (1/2 tsp.) vanilla essence
300ml (1/2 pint) double cream
450g (1lb) fresh soft fruits e.g. strawberries, raspberries or peaches, plums and pineapple, sliced or chopped, as required

Serves: 6-8
Preparation Time: 25 Minutes plus cooling
Cooking Time: 1 Hour 30 Minutes
Tools: Chef Sized Stainless Steel Balloon Whisk

What is Pavlova?

This meringue based dessert is named after the Russian ballet dancer Anna Pavlova. It is believed that the dessert was created in honour of her visiting New Zealand while on tour in the 1920s.


  1. Preheat the oven to 130°C/250°F/Gas 1/2. Line a baking sheet with non-stick baking parchment and draw a 23cm (9 inch) circle on the paper; turn the paper over.
  2. Place the egg whites in the Kenwood Bowl. Using the Whisk at speed 5, whisk the egg whites until they start to form soft peaks. Whilst the Whisk is still turning add the sugar, a spoonful at a time. The meringue should soon become stiff and shiny.
  3. Mix the corn flour, white wine vinegar and vanilla essence together and fold in. Spoon half the meringue onto the prepared baking sheet to fill the marked circle, and then add large spoonful’s of meringue around the edges to form a rim.
  4. Bake for 1 1/2 hours or until dry but still a little soft in the centre. Switch off the oven and leave the meringue to cool in the oven for at least 3 hours. Transfer to a wire rack and remove the non-stick baking parchment.
  5. Using the Whisk, whip the cream until it forms soft peaks. Place the meringue on a serving plate, fill the centre with whipped cream and pile the fruits on top.

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