Strawberry pavlova


** a more successful attempt using Donnay Hay’s recipe can be found here.


Hubby found it highly amusing that I had googled ‘eggless pavlova’ before attempting this recipe.  We were entertaining friends last night and I thought I’d try baking a pavlova.  A good tip from a friend was to bake the pavlova in the evening and leave it to cool and set in the oven overnight (which I didn’t get to do as I only did my food shopping on the day that I was baking). I also forgot to add in 2 key ingredients which I’m sure contributed to a less than perfect pav.  There’s always a next time.


  • 4 egg whites
  • 1 cup castor sugar
  • 1 tsp cornflour
  • 1 tsp lemon juice/white vinegar
  • 1 tsp vanilla extract
  • double cream, whipped with icing sugar
  • strawberries


  1. Draw a circle on baking paper using a 22cm baking tin. Place the paper on a flat baking tray
  2. Pre-heat the oven to 140 degrees celsius, then turn down to 120 degrees when baking
  3. In a bowl, beat the egg whites using an electric mixer at medium speed
  4. Once the egg white mix turns stiff, pour in 25g of sugar and beat using the mixer
  5. Add in 25g of sugar at a time and continue beating until the mix is stiff. If you flipped the bowl over, the mix should remain in the bowl!
  6. Check that the sugar has fully dissolved by testing the mix with your finger. If it is grainy, then it hasn’t fully dissolved, so continue beating
  7. Fold in the vanilla extract, cornflour and lemon juice/vinegar
  8. Spread the mix onto the baking paper (from step 1) ensuring it stays within the circle
  9. Work the mix so that the pavlova is hollow in the middle
  10. Transfer the baking paper and tray in the oven for 1 hour 20 mins (at a lower temperature of 120 degrees)
  11. Switch off the oven and leave to cool
  12. Remove the pavlova from the baking paper, and place on a dish
  13. Top it up with whipped cream and strawberries just before serving
(Note: I spread cream all over my pav to cover up some cracks)
Pre-bake pavlova
pav3 004

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