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  • 150ml eggwhite (about 5eggs)
  • 200g caster sugar
  • 30g cornflour sifted
  • 10 mls white vinegar
  • 300ml cream whipped to soft peak
  • 100 ml natural greek style yoghurt (optional)
  • 1 punnet strawberries (some dipped in white chocolate to garnish and the rest halved)
  • 1 punnet raspberries
  • 1 punnet blueberrieswhite chocolate for decorations

Preheat oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is firm and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into about a 23cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Spread the cream over the meringue, (if you like it a little tangy, fold the yoghurt into the cream) and sprinkle over with strawberries, blue berries and raspberries. Garnish with white chocolate curls or swirls, and a light dusting if icing sugar.          

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