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  • Writer's pictureJimmy Wong


Updated: Sep 26, 2021

In my kitchen there always seems to be egg whites leftover from a previous cook, my favourite way to use them is my simple pavlova, which just happens to be one of my favourite desserts of all time!

with whipped cream, seasonal berries and kiwifruit

Makes 1 large pavlova or 2 small


200g Egg whites (5 x egg whites)

250g Castor sugar

1 tsp Vinegar

1 tbsp Corn flour

200ml Cream

1 punnet Strawberries

1 punnet Blueberries

1 Kiwifruit

Optional, try adding passionfruit and raspberries


Preheat the oven to 140°c or 120°c fan forced. Place egg whites in a stand mix and using a whisk attachment, whisk the egg whites to a soft peak. Lower the whish to low and add in the castor sugar. Turn whisk to high and whisk until the sugar is well incorporated. I like to make sure I whisk for another 5 minutes to give the meringue some volume. Add in the vinegar and quickly whisk (approx 10 rotations). Remove the whisking bowl and sift in the corn flour. Using a silicone spatula gently fold into the mix, be careful not to over mix.

Take out a baking tray and line with a silicon mat. Place meringue on the mat, either 1 large or 2 small, shaping it with a metal spatula. Reduce the oven to 120°c or 110°c fan forced and cook for 70 minutes. Do not open the oven at any stage during the cook. Turn the oven off and leave the pavlova in the oven to gently cool for at least 3 hours. Once cooled the pavlova base can keep for 2 days in an airtight container.

To finish, whip the cream and place on top of the pavlova. Cut up the kiwi fruit and strawberries and place on top with some blueberries. Serve immediately.


Happy cooking! Please post a photo of your dish on instagram and

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