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Pavlova dessert that has cream and mixed berries on top, sitting on a plate with a serving knife on the left.

A no-fail recipe for Pavlova. A staple at Aussie and Kiwi Christmas lunches since it was created nearly 100 years ago. It was named after the Russian ballerina Anna Pavlova, who was a megastar when she toured Australia and New Zealand in the 1920's! 


  • 4 egg whites
  • 11/2 tablespoons white vinegar
  • 11/2 cups castor sugar
  • 4 tablespoons boiling water (must be boiling)
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla essence
  • Pinch of salt 

Tools you need

  • Dry ingredients sifter
  • Electric mixer and bowl
  • Round pizza tray
  • Baking paper or foil


Preheat oven to 350 F or 170 C.

Place all ingredients in a clean, dry bowl, sift the cornflour and whisk with an electric mixer until soft peaks form.

Then add the boiling water last of all. 3 - 4 tablespoons.

Line a round pizza tray with foil, grease well and mound the mixture in the centre of the tray, forming a small circle.

The mixture will spread when cooking, so do not spread too wide, and keep some height.

Bake in a moderate oven for 10-20 minutes (before it browns on top), then reduce the heat to 200F or 110 C for 45-50 minutes or until hard.

Turn the oven off and cool in the oven, preferably overnight.

Best made the day before, it keeps well in an air-tight container for several days.

Serve with fresh fruit and cream.

Allergy advice for coeliacs: use wine vinegar and check labelling on cream to exclude additives 1400-1450. Substitute cream for a non-dairy alternative.

IDEAS does information so you can do Christmas!