Pavlova - Version 2
Prep time: 
Cook time: 
Total time: 
Serves: 1 large pavlova

Pavlova is placed into a sealed container until ready to serve

  • 210g to 230g egg whites, room temperature (from 6 eggs)
  • 1 tsp cream of tartar
  • 330g castor sugar
  • 1 tbls cornflour
  • 2 tsp white vinegar
  • 2 tsp vanilla extract, or 1 tsp vanilla bean paste
  • 3 tsp cornflour
  1. Ensure bowl and butterfly are clean (see note) and insert butterfly
  2. Heat oven to 120 degrees fan forced, and arrange rack into the middle of the oven
  3. Line a baking tray with baking paper (use a dab of oil under paper to keep it in place) and sift over generously with the extra cornflour … this will help to create a crust on the base of your pavlova, and also allow it to release easily from the tray
  4. If desired place a 20 to 22cm round cake tin upside down onto the cornflour and slightly turn it to mark out the round that you will take your mixture to … this is optional but allows you to more easily keep to a round shape when placing the meringue onto the tray
  5. Mix the cornflour, vinegar and vanilla together in a small container until it is well combined into a liquid, put aside
  6. Place a bowl onto the TM lid and weigh in the caster sugar, put aside
  7. Place egg whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
  8. Set blades to 4 minutes / 37 / speed 3 (no MC) and with blades rotating slowly rain in the sugar one tablespoon at a time through the hole in lid … this should take you 4 minutes, leaving 3 minutes for the mix to continue beating in the next step
  9. Open lid and lightly stir mix around the sides and through the middle to eliminate any air bubble that may be there … also look at the lid and remove any mix off the lid to ensure you are catching all the egg white, then replace the lid and continue mixing 3 minutes / 37 / speed 3 (no MC)
  10. Open lid, create a little space around the butterfly, add the cornflour mixture and mix 10 seconds / speed 3
  11. Transfer mix onto baking tray … do not flatten too much as the mix will flatten during baking (I spread it out to approximately 20cm diameter as it will expand beyond that during baking)
  12. Place into oven, reduce temperature to 100 degrees fan forced, and bake for 2 hours and 30 minutes
  13. Switch off oven and leave to cool completely (I usually leave it overnight)
  14. Next morning carefully remove pavlova from the tray and place into a sealed container … to do this I gently lift one side of the pavlova and peel off the baking paper under it, then with both hands place it into my container and seal it
  15. Serve as desired
To do a vinegar clean of your bowl and butterfly before starting:

1. Insert butterfly into your ™ bowl
2. Add 1 litre water and 30g vinegar
3. Heat 10 minutes / Veroma / speed 2
4. Rinse out bowl with cold water and ensure it is dry before commencing.

After your Pavlova is in the oven, clean your TM bowl by filling the bowl with water to just above the centre of the blade shaft, add a very light dollop of detergent, then heat 1 minute / 60 degrees / speed 6 ... remove the lid and pour the water out and your bowl should be relatively clean.
Recipe by The Passionate Pantry at