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Pavlova with berries
Gesine Bullock-Prado


  • 5 egg whites
  • 1 cup super fine sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
To finish
  • 1 1/2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • Berries


Preheat oven to 300ºF.

Line a sheet pan with parchment.  Trace a 10" circle on the parchment and then flip over so you can still see the circle but the ink side is down.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until foamy.  Add the vinegar and salt and whisk until combined.  Slowly add the sugar and continue whisking until the meringue is stiff, white and shiny.

Spread the meringue within the confines of your circle.  Place in the oven and immediately turn the temperature down to 250ºF.  Bake for 1 hour to 1 hour 15 minutes, until baked through but not browned.  (if your oven runs hot, you can turn the oven temp down to 225ºF to ensure it doesn't brown).  Allow to cool.

Whisk the heavy cream and confectioner's sugar to stiff peaks and spread on top of the cooled meringue. Sprinkle with berries if desired.