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Aunty Iri's Pavlova


" Please note Aunty Iri uses a dessertspoon as her spoon of measure"


8 large egg white

2 cups caster sugar

1 dsp malt vinegar

1 dsp vanilla


Place all ingredients into your Kenwood mixer bowl and beat it for 12-15 minutes till stiff. 
You will think it can’t possibly work but it does and place the mix onto a greased tray that you have previously splashed with a little cold water. 
Bake 150degC for 1/2 hour and then 100degC for 1 hour.  Let it cool in oven and remove.

Do not open the oven door during the cooking

Cook’s tip's:  

* You do need to use your free standing mixer with this recipe – do not think of doing this with a whisk or even manual egg beaters – you could use a hand held beater but you may like to sit down! Otherwise the free standing mixer means you can just walk away and come back.

* Make sure the mixer bowl is perfectly clean from any oils or residue as that will affect the volume of the meringue.

* Eggs are best separated straight from the fridge but beaten at room temperature.

* My preference is to top the pav with unsweetened whipped cream fresh fruit and passionfruit syrup.  Tasti passionfruit syrup is so handy in the pantry.

*From experience pavs always sink down after cooking – so pile high the mix onto the tray and just adjust the cooking racks in the oven accordingly. logo
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