Janette’s No-Fail Pavlova

14 November 2017


  • 4 egg whites (at room temperature)
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon white vinegar
  • 300 ml whipping cream (optional)



Preheat oven to 150 degrees Celsius

Step One: Beat egg white with an electric hand beater or a mix master until soft peaks form. Add 1/3 of the sugar and beat until dissolved. Gradually add the remaining sugar about a tablespoon at a time, then add the vanilla essence and vinegar whilst continually beating.

Step Two: Use a round oven-proof dinner plate of approximately 27 cm in diameter. Spoon mixture onto the plate and form a circle of about 20 cm diameter leaving room for the meringue to spread. Smooth top and edge of meringue with the back of a large spoon or spatula.

Step Three: Place on lower shelf of oven. Cook for 10 minutes at 150 degree Celsius. Reduce hear to 140 degrees Celsius and cook for a further 50 minutes. Pavlova should be a very light golden colour. Turn off oven and leave pavlova to partially cool for approximately 10 minutes. Open the over door slightly to further cool.

Step Four: Spread whipped cream on top of pavlova just before serving. Decorate with grated chocolate or fresh berries.

Serves: 10-12 people



  • It is better to use a glass or ceramic mixing bowl than plastic. It also needs to be dry and grease-free. To do this, wipe the bowl with paper towel dipped in a little white vinegar.
  • Separate the egg whites one at a time. Any yolk in your mixture will stop the meringue from whipping properly.
  • Bear well to ensure the sugar is fully dissolved.
  • Cooling the pavlova slowly will prevent the meringue from cracking too much.


Other topping ideas:

  • Poached pears, roast hazelnuts and chocolate sauce
  • Cherries, chocolate and spiced cream
  • Smashed peppermint crisp or Aero bar
  • Stone fruit, vanilla cream and maple syrup