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(Pre-)heat cooking space to 130°C with Hot air
200 g egg white, equivalent to about 7 eggs
300 g sugar
Whisk the egg whites until the mixture is white and stiff. Gradually add the sugar, whisking until the mixture is glossy.
100 g sugar
1 tbsp cornflour
1 tbsp white wine vinegar
Mix the sugar and corn flour together then whisk into the meringue mixture. Whisk in the white wine vinegar. Put the mixture into a piping bag with a large flat nozzle.
Take 2 sheets of baking paper and on each draw a 24-cm diameter circle. For the base, make a round by piping a ⅓ of the mixture in a spiral shape, starting from the centre of the circle and working outwards. For the lid, pipe the rest of the mixture into the second circle and smooth with a spatula.
Put the baking trays into the preheated cooking space at levels 1 and 3. Bake.
Put the pastry in
Hot air 130°C for 50 Mins


Fill the pavlova with lemon curd and garnish with lightly whipped double cream and berries.

2 baking trays

Quantity Ingredient
400 g sugar
1 tbsp white wine vinegar
200 g egg white
1 tbsp cornflour

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