Pavlova – The Aussie Fave

Now there is nothing like learning a new skill at any time is there?

I’ve never made a pavlova before. The Aussie iconic dessert. No time like the present when you have a Christmas party to attend……tomorrow!

Can’t be that hard can it?

Step 1. Internet research for the recipe, because remember I said I’ve never made this before. Check – a couple of recipes found.

Step 2. Go to shops buy beaters, hmmm I really miss my kitchen aid. Try and guess what caster sugar equivalent is here. Bingo! Got that one.

Step 3. Try and find appropriate Aussie fixings for topping. Nup, no passion fruit to be found and can’t even buy the pulp in a can. Bugger! (Typical Aussie phrase when something’s not going right) well, looks like it is cream, berries and white chocolate sauce for this pav!

Step 4. Apparently to get this right is to allow the eggs to come to room temperature. Are you serious?! I managed cookies while enebriated last weekend surely I can make a pavlova this week while non-intoxicated!

Momentary pause – 3 beaters in the box? 2 ‘normal’, one whisk? Wait one, while I read the destructions people. Bit flash for a set of $12 beaters! Haa haa haa.

Okay, let’s go, I can’t wait for room temperature eggs, I’ve got better things to do!

Step 5. Separate whites from yolks. 8 to be precise. First success.


Step 6. Beat until they are light and peaking. You know, like the foaming crest on a wave. (Okay maybe I have had a little too much tequila already)

Looks about right.


Step 7. Gradually add caster sugar, aka granulated white cane sugar.

Meh, looks about right and doesn’t feel ‘grainy’ as they say. So think I’m on the right track so far.

Step 8. Vinegar, vanilla essence……..appears I’ve lost the vanilla essence or don’t actually have any! Hmm to add the vinegar or not then. What the hey, let’s do it. Maybe agave will work? Does it really need to be any sweeter than all the sugar already added anyway?

Oh yeah, tastes pretty, bloody good.

Step 9. Add cornflour aka quick mixing all purpose flour, make extra drink and get this baby in the oven!

Step 10. Looks and tastes like I expect it should so far (the boss approves). Fingers crossed!


Ahhhhh! An hour later and the crowd goes wild! Looks like success! Yee haaaa!

Now it says leave in oven with door open for 6hrs to cool and then shouldn’t collapse or crack. Righto.

So people, we are off to Fort Smith tomorrow for club shoot and then home to decorate this wonder before taking it across the road for the party. Hopefully it doesn’t collapse.

You will have to wait to see the finished product then.


Kat xo








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