Quick & Easy Pavlova

Happy Moanday (that’s not a typo) all! 🙂 It’s my last Monday part of team marcusbrewster…bittersweet to say the least. Thought I’d kick off this emotional-rollercoaster of a week with a yummy post…sharing my recently discovered, super-easy recipe for the traditional summer-hit dessert…Pavlova.

I attempted this recipe for the first time yesterday, as I usually make our family recipe which I place in a Pyrex dish before baking it. It seemed to have been a hit at our family lunch yesterday as it disappeared in about 10minutes…that could also be because I was force-feeding it to them 🙂

The best thing about Pavlova is that it’s such a light dessert which literally melts in your mouth – presentation is always key and this time around I went for my usual strawberries and chocolate as it’s always the safe option. Next time I’ll be more adventurous with the topping 🙂

The recipe below is so simple and easy to follow, ENJOY! 🙂


4 large eggs

200g castor sugar

1 tsp vanilla essence

1 tsp cream of tartar


1. Preheat oven to 140.

2. Separate the eggs. NB: The most important part of making the perfect Pavlova is to not get any fat in the egg whites, so not a drop of yolk!

3. Beat the egg whites until stiff.

4. Add the castor sugar, vanilla and cream of tartar and whip again until stiff.

5. Place large spoonfuls of the mixture onto greaseproof paper on a baking tray. Spoon the mixture into your desired shape (large nest-like shape)

6. Place in the oven for 10 minutes, then reduce the temperature to 90. Bake for 1½ hours for chewy centered meringues or 2 hours for crisp, dry meringues.

7. Now it’s time for the topping – the sky is the limit!

1 Comment

  1. Pingback: Christmas Meringue Nests and Wreaths (mini X’mas Pavlovas, anyone?) | Silvia's Cucina

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