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Individual Pavs

Individual Pavs

serving size icon
Serves 6


  • 3 Egg Whites
  • 2 tsp Cornflour
  • 1 1/4 c Caster Sugar
  • 1 tsp Vanilla Essence & 4 tbsp Boiling Water
  • 1 tsp White Vinegar


Preheat the oven to 190°C.

Place the pavlova ingredients in a large mixing bowl.

Beat until the mixture is smooth, shiny and stiff, about 12 minutes.

Meanwhile, line one or two baking trays with baking paper. Lightly mark six, 8cm-diameter circles on the paper.

Pile the meringue mixture into the circles. Bake for 5 minutes.

Turn the oven off and leave for 1 1/2 hours. Remove and cool.

Top with the cream whipped with the icing sugar.

Garnish with the fruit and passionfruit pulp.


1 cup cream

1 tablespoon icing sugar

2-3 kiwifruit, peeled and sliced

1-2 cups seasonal berries

pulp 2 passionfruit

This recipe was sent in by The Foodtown Magazine Issue 20 February 2005 of Gourmet Food Publishing.


Qty Price
Hansells Essence Vanilla Flavoured $1.70 ea club price $1.99 non club member
$1.70 ea club price $1.99 non club member
Dyc Vinegar White $2.30 ea club price $2.85 non club member
$2.30 ea club price $2.85 non club member


Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Chelsea Caster Sugar $3.49 ea
$3.49 ea