Myrna’s Pavlova Recipe

Jude’s mum Myrna first taught her how to make this recipe when she was about 10 years old. The family are delighted that she left this legacy so they can carry on the family tradition.


3 egg whites
1 cup of caster sugar
1 teaspoon of vanilla essence
1 teaspoon of malt vinegar
3 teaspoons of cornflour


Turn oven on to 150oC. Prepare your cold oven tray by putting baking paper on it. 

With an electric beater, whip the egg whites until they form soft peaks. Add the sugar gradually. Then add cornflour, vinegar, and vanilla essence. Beat until the mixture is of a firm consistency.

Using a spatula, transfer the mixture onto the tray. Try to keep the size of the mixture to about a bread-and-butter plate. Don’t flatten it down too much, as this could cause the pav to spread and be chewy.

Bake for 45 minutes, then turn the oven off. Leave the pavlova in the oven until the oven is cold.

Whip cream and cut fruit for the topping.

You might like to shape the pav in a circle with a hole in the middle and decorate it like a Christmas wreath.