• 1 cup caster sugar
  • 1 tablespoon cornflour
  • 1/4 tsp cream of tartar
  • 4 extra large egg whites
  • 250g fruits (includes strawberries, raspberries, blueberries, blackberries, passionfruit)
  • 120g whipped cream


  1. Preheat oven to 120°C (100°C fan-forced). Line a large baking tray with baking paper, drawing a 20cm circle on the paper.
  2. Place egg whites and cream of tartar into the bowl of an electric mixer. Beat until firm peaks have formed.
  3. Gradually add sugar a little at a time, until all has been incorporated. Continue beating for 2 minutes once all of the sugar has been added.
  4. Reduce mixer to slow speed and add cornflour, mixing until just combined.
  5. Spoon mixture onto baking paper and spread within the circle.
  6. Bake for 1 1/2 hours and turn oven off.
  7. Leave pavlova to cool in the oven.
  8. Serve with whipped cream and seasonal fruits of your choice.

Serves 8