Mother’s Day Pavlova

Serves: 8

Time: 105 min







  1. Sieve the icing sugar and cornflower together.
  2. Put the egg whites in a mixing bowl with half the sugar, cream of tartar and start to whisk on full power.
  3. When the meringue is starting to thicken slowly add the rest of the sugar, take to very stiff peaks.
  4. Add the vinegar.
  5. Fold in the icing sugar and cornflower mix.
  6. Place into a piping bag and pipe out 2 x 12cm discs onto parchment.
  7. Bake in the oven at 90oC for 1 hour.
  8. Allow to cool in the oven.
  9. Whisk the cream, custard and vanilla seeds from the split vanilla pod until nice and thick.
  10. Assemble the pavlova as per photo and garnish the top with defrosted summer fruit and fresh strawberries.