The recipe

There are two recipes for you to choose from.

Passionfruit Pavlova

Serves 6


  • Whites of 4 large eggs
  • 250g caster sugar
  • 1 tsp vinegar
  • 2 tsp cornflour
  • 1 1/4 cups cream
  • 6 scoops of vanilla ice cream
  • 6 passionfruit


  • Beat egg whites until stiff, gradually adding the sugar. Beat well after each addition.
  • When the mixture becomes "rocky" fold in the cornflour and vinegar.
  • Wet an ovenproof plate or a suitable springform tin. Spread on the egg mixture, indenting slightly in the middle and heaping up at the sides.
  • Bake in a very slow oven 275 degrees fahrenheit (125 degrees Celsius) about 1 1/2 - 2 hours.
  • Pavlova should be crusty on the outside but marshmallow on the inside. (If storing for any length of time, however, it is best to dry it out more thoroughly.) Keep in an airtight tin until ready to fill.
  • Fill with icecream and cream and dribble over with passionfruit.

Alternative fillings

  • Cooked prunes soaked in rum, chopped and folded through the whipped cream. Use coffee ice cream instead of vanilla.
  • Add slices of banana and kiwifruit as well as passionfruit.
  • Make lemon butter with the egg yolks and spread his on the pavolva instead of the ice cream. Cover with whipped cream.
  • Use strawberries (sliced if large) instead of passionfruit.

Meringue Cake

Serves 16


  • 6 egg whites
  • 6 ozs. caster sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 teaspoon cornflour
  • 1 teaspoon vinegar


  • Beat egg whites and the salt together til stiff, but not dry.
  • Gradually beat in half the sugar and beat until dry, then fold in the remaining sugar, vanilla, cornflour and vinegar.
  • Spread in a baking pan lined with buttered paper
  • Bake at 275 degrees fahrenheit til dry on the outside and slightly damp underneath.
  • Serve with fruit and whipped cream.

Notes for a modern kitchen

Australians tend to have their topping two ways - with passionfruit, or for those who might not be able to find passionfruit, with strawberries and whipped cream. Do not add sugar to the cream!

Use every trick you have in the book to get the eggwhite going. Make sure to let it cool and you really want the outside edges to be crispy, the inside soft and fluffy. Making it in advance will give it time to cool and set.

For inspiration (and information!) we recommend looking at:, foremost meringue and pavlova experts.