Mrs Collins’s Pavlova


Mrs Collins's Pavlova
This is a recipe my sister has been making for more than 40 years, it was given to her by her late mother-in-law."
Category: Dessert
Style: Australian
Keyword: Gluten Free Dessert, Pavlova
Quantity: 12
Author: sbaskitchen
  • 4 egg whites
  • 1 cup caster sugar
  • 1/2 tsp vanilla
  • 3/4 tsp vinegar
  1. Beat egg whites until soft peaks form.
  2. Add 1/3 cup of the caster sugar and beat until dissolved.
  3. Gradually add remaining caster sugar, beating well after each addition.
  4. When sugar is dissolved, add the vanilla and vinegar, and beat for another minute - only to combine. The mixture will be thick.
  5. Line tray with baking paper and dust with cornflour.
  6. Spread mixture into a disc shape.
  7. Bake in a very slow oven 125°C for 1 1/2 hours.
  8. Turn the oven off and leave the door ajar until cold.
  9. Carefully remove the pavlova from the paper and then, again, carefully, place a large plate over the pavlova and invert it onto the plate.
  10. Cover with lightly sweetened whipped cream and fresh fruit of your choice.
  • Meringue can be made the day before.
  • Can be dressed with cream and fruit in advance and refrigerated up to 3 hours before serving.




2 thoughts on “Mrs Collins’s Pavlova

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