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  • 200g egg whites
  • 200g caster sugar
  • 200g sifted icing pure sugar
  • 1 tsp white vinegar
  • 2 tsp cornflour
  • 400ml whipped cream
  • 2-3 peaches sliced to garnish
  • 3 punnet fresh raspberries
  • Mint leaves to garnish


Preheat oven to 120°C. Line a large baking tray with baking paper. Beat egg whites until soft peaks form. Gradually beat in the caster sugar, add vinegar. Fold in the sifted icing sugar and cornflour. Spoon mixture onto a lined baking tray. Bake for 11/2 hours or until firm. Turn off the oven and cool in the oven. Meanwhile, place 150g raspberries and 2 tablespoons of sugar in a small food processor. Process until smooth. Place pavlova on a platter. Top with whipped cream, peaches and remaining raspberries. Drizzle with raspberry puree and scatter over a few mint leaves.