Kim Cleave 0

"My grandmother's recipe from New Zealand for the famous Pavlova."

Ingredients {{adjustedServings}} servings 108 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
  3. Slow beater and add vinegar, vanilla and cornstarch.
  4. Place on parchment paper on a greased baking sheet and bake for 45 minutes. Turn off the oven and leave cookies to cool in the oven. NOTE: Don't go opening and closing the oven door. If you must, close the door very carefully. Pavlova is not individual servings, it is of cake-size, decorated with whipped cream and topped with fresh fruit of your choice just before serving.
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Reviews 14

  1. 16 Ratings


Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe at Thanksgiving and made individual sizes with whipped cream, fresh blueberries, blackberries and raspberries and a dash of raspberry sauce drizzled on top (wish I had a picture to share). Huge hit and so light after such a big meal. By the way, New Zealand is the real originator of this dessert, no matter what the other countries claim! : )


This is delicious! I did have to try 3 times to make it work. I finally figured out what I was doing wrong. First make sure to let the eggs come to room temp. after separating the yolks. Second do not use a plastic mixing bowl, the plastic is oily and it causes issues with the eggs. Thanks for the great recipe!


Our pavlova needed to quickly replace a Christmas day pavlova that was accidentally destroyed. We hopped online to find directions that used only ingredients we had around the house. This one fit the bill. Our first attempt at the humble pavlova (a New Zealand tradition), it turned out really well and was delicious. With helpful suggestions from friends, the key to the pavlova is adding the sugar in bit by bit, not disturbing it once it is in the oven and of course decorating it later with fresh whipped cream, strawberries and kiwifruit. Thanks for saving Christmas!