Prep Time

15 Mins

Cook Time

1 Hr


  • Ingredients

  • 225ml (7.6 fl oz) egg white, approximately 6 eggs

  • 1 1/2 cups caster (superfine) sugar

  • 1 1/2 teaspoons white vinegar

  • 2 teaspoons cornflour (cornstarch), sifted

  • 600ml (20 fl oz) whipping cream

  • 2 tablespoons icing (powdered) sugar

  • 1 teaspoon vanilla extract

  • 5 – 6 fresh passionfruit

  • 300g (10 oz) raspberries, or berries of your choice


Beautiful marshmallow and crunchy meringue, this homemade pavlova is so much better than a store bought one. 

Pairs well with …..

Replace the passion fruit and raspberries with mango and toasted shredded coconut.

Hints and tips:

For the best results, ensure the egg whites are at room temperature.

Preheat oven to 150C (300F).

Line a large rectangular baking tray, approximately 30cm x 40cm (11 inch x 15 inch) with baking paper.

Beat egg whites until firm peaks start to form. Start to add sugar, a little at a time, beating well between each addition. This may take 6 – 8 minutes. You should have firm, glossy peaks.

Add the vinegar and cornflour and beat for a further minute.

Spread the meringue onto the baking tray in a flat rectangular shape, approximately 38cm x 26cm (15 inch x 10 inch), smoothing the surface as even as possible.

Turn the oven down to 120C (250F), place the tray in the oven and bake for 1 hour. Turn the oven off and allow the meringue to cool completely in the oven. Leave the meringue on the baking paper as this will assist with rolling.

Place the cream in a mixing bowl, add the vanilla and sugar and beat until soft and light but not runny. Don’t over whip the cream.

Smooth the cream over the cold meringue base, leaving 5cm (2 inches) bare at one end. Spread the passion fruit pulp and berries over the cream.

Start at the end of the meringue covered in cream, using the baking paper to lift the end and start folding the base over itself, similar to a Swiss roll. Gently loosen the meringue if it is sticking to the paper. The ends should meet up, gently tuck the joined ends under the roll.

Slice and serve.

Note: The base recipe can be baked as a traditional round meringue if preferred. Place on the baking paper and shape into a circle of 25cm (10 inches) diameter and follow the same baking time.