Pavlova (with all ingredients mixed from the start)

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While most pavlova recipes call for sugar to be added slowly as the egg whites are beating, this recipe does work.  The only thing to watch for is that your pavlova is thoroughly cooked ( I have increased cooking time by 15 minutes since my initial posting) so as not to weep and that the sugar is thorougly dissolved before baking.

6 egg whites
1 3/4 cups caster sugar
1 teaspoon malt vinegar
1 teaspoon vanilla extract
2 teaspoons cornflour
1 tablespoon boiling water


Yield: 8


Preheat oven to 100 C. Place all ingredients in the bowl of an electric mixer and beat for 15 minutes until smooth, glossy and when you rub a little mixture between your thumb and index finger you cannot feel grains of sugar. Draw a 24 cm circle on a sheet of baking paper - easiest to draw round the edge of a cake pan.  Place the baking paper on an oven tray and pile the mixture into the circle, smoothing edges.  Bake for 1 1/2 hours and then turn off the oven and allow to sit in the oven with the door closed for at least another hour or until the oven is cold.

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42 thoughts on “Pavlova (with all ingredients mixed from the start)

  1. This is the easiest pav recipe to make as long as you follow recipe exactly.I have made a few pavs over the years but this is the best
    It does not flop or crack .Perfection

  2. I just made this. The outer doubled in size but the pavlova itself stayed normal size inside the “shell”… so in the end my pavlova had no outer layer lol

  3. I have used your pavlova recipe with all ingredients mixed from the start. My metal bowl is clean and dry. I mixed the ingredients in the mixer for at least 15 minutes and make sure that the sugar has dissolved. It looks wonderful. I put it in the oven and cook for longer than you state but it still weeps. I cannot tell where I am going wrong. Perhaps you can help.

    • Let pavlova cool in oven by wedging wooden spoon in oven door to keep door ajar and allow pavlova to cool slowly and completely (overnight if necessary). Pavlovas often weep because they’ve cooled too quickly

  4. this pav is not PERFECT! i made it cooked as per instructions but next day wjhhen creaming the crust collaped and i found the centre wasn’t full!! why

    • I cook my pavlova on the plate I am serving it on – usually a pottery/crockery plate. No need to mark a pencilled circle on paper and invert the pav when cooked. After all, pottery/crockery is fired at about 1000 degrees and the plate used is NOT going to crack or break at the low temperature a pavlova is cooked at.

  5. After losing Mum in November, I was desperate to find a pav recipe to impress my partners Swiss family with today. Thanks Helen, it was perfect. But do you have any healthy suggestions for the 6 yolks?

  6. This is the best recipe. Thanks so much.. I liked it as it had the same ingredients and quantities as the Pav I always make. The method was scary but man works a treat. It’s bigger, lighter and thinner crust. No weeping. Dare I say it “Perfect”

  7. I am a first time Pav maker. i tried the edmonds recipe this morning, and it failed :( i made this one and it’s in the oven now! fingers crossed..!!

    • How did it go Lacey? From my experience – Don’t rush the process and it will work every time.. I found this recipe to be perfect :)

  8. I have a recipe very similar to this that was passed on to me by a friends grandmother so very old recipe has 4 egg whites uses ordinary sugar (have used castor not as good) slightly mix all ingredients and stand for 20 mins then beat until thick never fails visited a friend in Perth and she says couldnt make a pavolova has tried everything gave her my one and she made it twice in a week even sent me a photo was amazing and she is just the pavlova queen of her family now!!!

  9. I am looking forward to trying this recipe on a family I will be visitng this month in the U.S.A.
    When I arrive there in a fews hours from today.

  10. I’ve made this pav twice now, it is really easy and tastes divine – really chewy/marshmallowy – it does leak a little on the base but that doesn’t ruin the taste at all. Easy to do and YUM

  11. I made this for a dinner party in France for my neighbors. I wanted a good ole Kiwi dessert. I was disappointed because it weeped a lot. Not sure why, but followed the recipe exactly. Threw it out, rang Mum and made her recipe – turned out perfect!

    • Hi Linda, just out of curiosity what was the difference in this recipe with your mums one? I think that the very marshmallow like pavlovas – like this one, do weep a little but I haven’t found it to be a problem and I have made this recipe repeatedly.

  12. I followed the recipe and the mixture was runny not sure where I went wrong. Any advice?? I used a clean metal bowel & utensils hmmm

  13. take your fav pav recipe up a notch by halving the vanilla essence and adding the same amount of almond essence-beautiful!

  14. I made this for Christmas dinner too – its very marshmallowy, i think a little warmer oven would have given a crunchier outside and it wept a little too but for sure it was the highlight of the desert table! everyone loved it!

    • I have made this recipe sooo many times. I now put it in at 180 Deg for 5 mins then turn down to 100. Crisps it up and no weeping.

  15. I just made this pavlova for Christmas dinner. It hasn’t turned out so well. Heaps of liquid has come out of it. It seemed to take ages for the egg whites to thicken, so I did beat for about 20mins, but other than that I followed the recipe exactly. What went wrong?

    • One tip to make the beating time shorter is to add the sugar a little after the egg whites have been beaten for a bit. Also excess liquid is a sign of under cooking, so a little longer in the oven should fix that.

  16. Looking forward to trying your recipe. Would it be possible to provide weights for the ingredients? Many thanks in advance!

  17. Looking forward to trying the Pav. recipe.
    Here is a good tip for using up egg yolks.
    For three egg yolks add three Tabs cold water and three whole eggs then follow the Fielders sponge recipe doubling the dry ingredients, this makes a large perfect sponge.

  18. I made this pavlova and it seemed to work pretty well, except that the base wept a bit. I have had this happen before with another recipe and wonder if it is because of the baking paper and its silicone coating. I used to always use tinfoil before baking paper and got a criaper base.No complaints from family though – all gone :)

  19. Is this a crunchy pavlova or like the sort you uy in the supermarket – marshmallowy and melts in the mouth like cotton candy