Pavlova with Mango & Passionfruit

I’ve been in Australia for two years now, I’ve eaten countless chicken schnitzels (guessing well over 200), eaten dozens of meat pies, made all different types of slices, made hundreds of sausage rolls, eaten lots of fairy bread but haven’t made pavlova..until last week. Pavlova was something that scared me a bit. It looks extremely impressive and difficult to make. I decided pretty much immediately that it was a dessert I wasn’t going to attempt for quite some time.

When I finally decided I was going to make it, I knew exactly where I was going to find the perfect recipe, my go-to, delicious.. This recipe was so stupidly easy to make I have been kicking myself for the past 4 days for not making it sooner. It will be new my go-to dessert when we have friends over, and it should be yours too.

Recipe adapted from delicious. *I used white vinegar instead of white balsamic…

  • 6 egg whites
  • 350g (1 13/4 cup) white sugar, the finer the better
  • 1 tbsp white vinegar
  • 1 tbsp corn flour, sifted
  • 50g (1/3 cup) icing sugar, sifted
  • 600ml (2 1/2 cups) whipping cream
  • 2 mangos, sliced
  • Pulp of  4 passion fruits


  1. Preheat your oven to 150ºC (300ºF).
  2. THIS IS THE MOST IMPORTANT PART!!! Place your egg whites into an *OIL FREE, WATER FREE, DRY AND CLEAN AS CAN BE!* large bowl. Using a hand mixer, mix on high until soft peaks form.
  3. Slow your mixer to low-medium and add 1 tbsp of sugar at a time, making sure to it’s fully mixed through before adding more.
  4. Once all the sugar is added, add in your vinegar and sift in your corn starch and powdered sugar, mix to combine. The mixture should be glossy.
  5. Pour out your mixture onto a parchment lined baking sheet and smooth into whatever shape you’d like with the back of a spatula.
  6. Reduce the oven to 130ºC (265ºF). Bake in the center of the oven for 1 hour.
  7. After 1 hour do not fully open oven, simple shut off and put a wooden spoon in the door to hold it open. Let cool inside the oven for 1-2 hours.
  8. Serve with freshly whipped cream, sliced mango and passionfruit.

*Store in the fridge after serving.


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