19/06/2026
Individual Vanilla Pavlovas
Crisp on the outside, soft and marshmallowy in the centre ,these little pavlovas are the perfect make-ahead dessert for summer entertaining.
Ingredients
* 6 egg whites
* 350g caster sugar
* 1 tsp vanilla bean paste (or vanilla extract)
* 1 tsp white wine vinegar
* 1 heaped tsp cornflour
To Serve
* Whipped cream
* Lemon curd (a great use for the leftover yolks)
* Fresh local strawberries
Method
1. Preheat the oven to 180°C.
2. In a spotlessly clean bowl, whisk the egg whites until stiff peaks form. It’s important that no yolk gets into the whites, as any trace of fat can prevent them from whipping properly.
3. Gradually add the caster sugar and whisk until the mixture is thick and glossy.
4. Fold in the vanilla, white wine vinegar and cornflour. The vanilla adds flavour, while the vinegar and cornflour help create that signature soft, marshmallow-like centre.
5. Spoon the mixture onto a lined baking tray, making about 12 mini pavlovas. Use the back of a spoon to create a small hollow in the centre of each one.
6. Place in the oven and immediately reduce the temperature to 130°C.
7. Bake for 1 hour, then turn off the oven and leave the pavlovas inside to cool completely.
To Serve
Fill with softly whipped cream, a spoonful of lemon curd and plenty of fresh strawberries.
Light, crisp and utterly irresistible.
