Kidspot Kitchen

Kidspot Kitchen

Perfect pavlova recipe

Try this easy pavlova recipe for your next dessert. This fluffy marshmallow in a crisp shell tastes great with cream, strawberries or chocolate. Find more on Kidspot New Zealand's recipe finder



  • 4 egg whites, at room temperature
  • Half a lemon
  • 250g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar


If you want to do a particular shape, like mini hearts, trace or draw them onto some greaseproof paper. Cut to size of baking tray. Otherwise place a sheet greaseproof paper onto a tray for a large pavlova.

Rub the juice of the half lemon into the inner surfaces of your mixing bowl and beaters. Wipe with paper towel. This gets rid of any greasy residue on either and ensures perfect egg whites every time (good tip huh?).

Place your egg whites in bowl and beat until stiff peaks.

Add sugar in 1/3 at a time and beat until completely mixed (the mix should appear glossy).

Turn off beaters, remove from stand and add cornflour, vanilla, vinegar plus any colouring you wish.

Mix through carefully.

Put on your baking sheet, to shape my hearts I put two dollops close to the top and spread downwards, I used a dishcloth and knife to shape. If you are making one large pav, pour mixture into the middle of the sheet and spread into a circle.

When ready to place in oven - turn down oven to 150°C immediately. Bake small pavlovas for 35 minutes and a large one for one hour.

Once baking is down, turn off oven, and leave pavlova/s in oven for at least one hour to cool.

When completely cooled, top with cream and decorate as you wish.



  • Try putting drops of food colouring into mini pavlovas for a fun look the kids will love! They will happily help you decorate them too.
  • Some great pavlova toppings are: the classic strawberries, fresh fruit, or cream with a grated mint crisp bar. Even better, try breaking it up into thirds and trying all three! Yummo!
  • To decorate the mini pavs, try using sprinkles, grated chocolate or of course – strawberries.
  • Pavlova can be stored in an airtight container for about 2 weeks or in the freezer for up to 3 months.
  • By using the vinegar and cornflour, it makes the pavlovas crispy on the outside, and gooey-marshmallow - chewy like in the centre.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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