Preparation info
  • Makes


    Individual Pavlovas
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Australia’s most famous dessert is now popular in restaurants around the world. The keys to success with a ‘pav’ are extended whisking and the addition of tiny amounts of boiling water and white wine vinegar to the egg whites. An electric whisk, while not essential, is advisable, unless you have a Schwarzenegger wrist and bicep.


  • whites of 6 eggs
  • 200 g/ 7 oz caster sugar
  • 1</


Preheat the oven to 130°C/275°F/gas 1 and line a baking sheet with greaseproof paper. In a bowl, whisk the egg whites with the sugar for 1 minute. Then, continuing to whisk, add the vinegar, boiling water and vanilla extract. Whisk hard for 10 minutes.

With a large spoon, sprea