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Photo of Pavlova by Sanjula Thangkhiew at BetterButter


Sanjula Thangkhiew
0 minutes
Prep Time
90 minutes
Cook Time
4 People
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Recipe Tags

  • Non-veg
  • European
  • Baking
  • Dessert

Ingredients Serving: 4

  1. 500 g strawberries
  2. 1/2 cup strawberry jam/conserve/sauce/compote for topping
  3. 4 egg whites
  4. 1 cup caster sugar
  5. 1 tbsp cornflour
  6. 1 tsp lemon juice
  7. 1 cup whipped cream
  8. 1/2 cup icing sugar


  1. Preheat oven to 150C. Place a baking dish with parchment paper. Draw a 8 inch circle unsing pencil.
  2. In a bowl , whisk eggs white continuously in speed until soft peaks start to form.
  3. Add 3/4 cup of sugar, while continuing whisking until sugar completely dissolves.
  4. Mix the remaining 1/4 cup sugar and cornflour and add to the above mixture. Add lemon juice and lightly fold the ingredients.
  5. Spread a layer of the mixture to fit the circle on parchment. Pipe or spoon the remaining mixture to form a shallow pot shape.
  6. Bake at 150C for 1 hour, switch off oven but leave pavlova inside for additional 30 minutes. When its prepared, the cake will be moist on inside and little hard on outside.
  7. In another bowl, mix the whipped cream and icing sugar and whip until its thick. Top the cake with this whipped cream mixed with sugar.
  8. Drizzle some strawberry jam/preserve/sauce and some fresh sliced strawberries on top.

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