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8 portion(s)


  • 4 egg whites
  • 200 g caster sugar
  • 1 tbsp cornflour
  • 1 tsp white vinegar
  • 1/2 tsp vanilla essence


  • 300 ml cream, whipping, 30-40% fat
  • 1 tsp icing sugar
  • 1 tsp vanilla essence
  • kiwifruit
  • strawberries, blueberries, raspberries
  • passionfruit pulp
  • grated milk chocolate of crumbled Cadbury Flake (optional)

Recipe's preparation

  1. Pre-heat oven to 150°C.

  2. Place baking paper on a baking tray.

  3. Ensure the mixing bowl is clean and dry. This is crucial. If in doubt, wipe with a paper towel and white vinegar and allow to dry.

  4. Insert butterfly.

  5. Place egg whites in bowl and whisk for 3min / 37°C / Speed 3 until soft peaks form. Depending on the temperature of the eggs this may take a little longer.

  6. For 3mins / 40°C / Speed 3, slowly add caster sugar 1tbs at a time.

  7. For 2mins / 50°C / Speed 3, slowly add the cornflour, vanilla and white vinegar.

  8. Mixture should now be stiff. Hold it above your head. If it falls out, it's not ready (chuckle). Pile the meringue on the prepared tray.

  9. Bake in the oven for about 1 hour or until cooked. Placing a wooden beater to keep oven door open a little ensures a dry bake.

  10. Once cooked, turn the heat off and allow the pavlova to cool in the oven. Wait at least an hour.

  11. Whipped Cream
  12. Insert butterfly.
  13. Place cream, icing sugar (optional) and vanilla essense in bowl and whip for 10-60secs / Speed 3.5.
    NOTE: It's best to do this in 10sec bursts to ensure cream does not churn to butter.
  14. Assembly
  15. Spread cream evenly over meringue. Resist the temtation to add too much cream as it will mask the meringue and fruit flavours.
  16. Place sliced kiwi fruit decoratively. Placed quartered strawberries. Place remaining fruit. Sprinkle grated chocolate or cumbled Cadbury Flake if using.

Accessories you need



Old eggs make better pavlovas. Eggs should ideally be at room temperature.

This Pavlova has a crunchy outside and a soft inside.

You can double quantities for a larger meringue. Allow extra whipping and cooking times, and pile meringue slightly higher rather than spreading out as it will naturally spread during cooking.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Make this every year for Christmas and has always...

    Submitted by Kica on 5. January 2020 - 00:04.

    Make this every year for Christmas and has always turned out a hit.

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  • Amanda, I've followed this advice from various...

    Submitted by afoote on 10. March 2018 - 14:38.

    Amanda, I've followed this advice from various "Bake-off" shows. As far as I can work out, the oven maintains its temperature but allows moisture to escape, thus giving a crispier outer shell. Maybe adjust temperature up by 10 degrees to allow for this if you're concerned, but I note that some receipes use 110-120 degrees (for my oven 150 degrees works well - allowing it to cool after about an hour also allows extra heat time and stops excessive cracking).

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  • I am very curious about the open oven door i...

    Submitted by amanda orsum gargula on 19. February 2018 - 21:41.

    I am very curious about the Gentle stir setting open oven door Gentle stir setting i have not yet seen a recipe for this. I wonder how the oven keeps the correct temperature and enable even cooking. Really looking forward to a response. Amanda

    Amanda Soft

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