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Mark Tanner's adventures: The first full paddle of the Blue Nile, cycling across Canada midwinter, hunting for ancient Viking treasure, living in China and lots more.         

Pavlova Recipes

Here are a couple of recipes to create your masterpiece. The First one easier but sweeter. Always have egg whites at room temperature and not too fresh. Make sure you don't get any yoke in them. Garnish with fresh whipped cream and fruit (kiwifruit and strawberries recommended).


Recipes based on conventional ovens - not fan.


Pavalova #1.

2 egg whites

1-1/2 cups castor sugar

1/2 teaspoon vanilla essence

1 teaspoon vinegar

1 teaspoon cornflour

4 tablespoons boiling water


Combine all ingredients in mixer bowl. Beat on high speed until mixture is very stiff (approx 15 mins).


Brush tray lightly with melted butter, dust with sifted cornflour, shake off excess.


Pile mixture onto prepared tray. Shape as desired.


Place in preheated oven. Bake for 10 mins at 160C. Reduce heat to 100C. Bake for a further 30 mins. Turn heat off. Open oven door 4 to 5 cm and leave pavlova to cool in oven.


Pavalova #2.

4 egg whites

pinch of salt

1 cup castor sugar

1 teasp vinegar


Beat egg whites till very stiff. Add pinch of salt. Add 3/4 cup sugar gradually, beating all the time. Lastly fold in 1/4 cup castor sugar and 1 teasp. vinegar.


Place on greased paper or tray, a small round, piled high. 130C 1-1/2hrs.


Mmmm, pavalova with fresh whipped cream and strawberries




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