Individual pavlovas




Prep Time


Cook Time

These are so easy to make that the recipe is in my children’s book too.



For the individual pavlovas

  • 3 egg whites
  • 1¼ cups caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup boiling water
  • 1 cup cream
  • 1 tablespoon icing sugar
  • Seasonal fruit and edible flowers, to decorate


For the individual pavlovas

  • Preheat the oven to 190°C (170°C fan bake). Line 2 baking trays with baking paper and mark six 8cm-diameter circles on the paper.
  • Place the egg whites, caster sugar, cornflour, vinegar, vanilla and boiling water in a large mixing bowl or electric mixer and beat for about 12 minutes until smooth, shiny and stiff.
  • Divide between the circles on the prepared trays.
  • Bake for 5 minutes, then turn off the oven and leave in the warm oven for 1½ hours. Remove from the oven and cool.
  • When ready to serve, whip the cream and icing sugar until soft peaks form.
  • Transfer the pavlovas to a serving platter, top with the whipped cream and decorate with fruit and flowers.