November 16, 2016

With all those leftover egg whites from making the confectioners custard (see the jams, preserves and fillings section), what better to use them up than a pavlova?

  • Prep: 15 mins
  • Cook: 1 hr 40 mins


1Preheat oven to 150C

2Grease or line with paper and grease an oven tray

3Beat egg whites until very stiff

4Fold in vanilla and vinegar

5Add sugar and beat until smooth

6Place on tray in a pile about medium cake size

7Place in oven and reduce heat to 100C

8Cook for 90 minutes. Do not open the oven door during the cooking period!!

9Allow to cool and serve with whipped cream and fruit


4 egg whites

1 tsp vanilla

2 tsp cider vinegar

1 cup sugar

2017-11-17T13:02:52+00:00 0 Comments

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