November 26th – The Plentiful Pavlova.


What do you think of when you hear “pavlova”? For me, it brings memories to my mind of baking the Christmas pavlova with my Grandma in her kitchen when I was younger. The pavlova is still a staple Christmas dessert at our house, and this is the recipe I use each year (pictured). Why not kick off the 2017 festive season by giving this pavlova a try? Guarantee you’ll have your friends and family impressed!

The recipe below is for a large (8 egg) pav. If you’re looking to make a smaller pav, opt for 4 eggs (halving the recipe) or 6 eggs (3/4 of measurements below). Happy baking!!


8 egg whites
1 1/2 cups caster sugar
2 tablespoons white vinegar
2 rounded tablespoons cornflour
Vanilla essence
Thickened cream, whipped with icing sugar
Fresh fruit
Passionfruit pulp/fruit couli


  1. Preheat oven to 110oC Fan Forced.
  2. Cover baking tray with alfoil, and grease with oil lightly (this helps to prevent sticking).
  3. With an electric mixer, beat the egg whites until stiff (form peaks). Gradually add caster sugar, beating until the sugar is nearly dissolved and mixture thickens.
  4. Beat in cornflour and white vinegar with a whisk. Add a few drops of vanilla essence to taste.
  5. Place heaped spoons of mixture (forming peaks) to cover the tray in a circular pattern. The mixture should be stiff enough so each spoonful holds its shape (and peak) on the tray. Once the tray is covered, continue with a second layer on the top of the first, continuing to form peaks with the spoon.
  6. Bake in the oven for 1 1/2 hours (even if you have changed egg and ingredient ratios). Once finished, leave to cool in the oven for a minimum of two hours.
  7. Before serving, top with fresh whipped cream and fruit. Drizzle with pulp or couli.


Happy baking! If you do give this a try, please share your experience in the comments below. Alternatively, tag your pavlova creation on instagram using @thesportofbaking

L x

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