Pavlova with Cream & Granadilla Curd

Makes 1 pavlova

Preparation time: 20 minutes

Cooking time: 75 Minutes

Cooling time: 4 hours


  • 225ml egg whites, approximately 6 large Eggs (reserve the yolks for the lemon/granadilla curd)
  • ½ cup (330g) castor sugar
  • 1 tablespoon (15g) corn flour
  • 1½ teaspoons white vinegar

To serve:

  • 1 cup fresh cream, whipped
  • Lemon curd (recipe below)
  • Fresh fruit


  1. Preheat oven to 150°C and line a baking tray with baking paper.
  2. Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.Do not over beat.
  3. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more, the slower the sugar is added the better.
  4. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy.
  5. Add the corn flour, followed by the vinegar, to the egg white mixture and whisk for 30 seconds or until all combined.
  6. Pipe or spoon the meringue onto the baking paper into a circle roughly 20cm in diameter. Reduce the oven temperature to 120°C and bake for 1 hour 15 minutes. Switch off the oven and allow to cool in the oven for 4 hours with the door closed.

To serve place on a plate and top with whipped cream, lemon curd and decorate with fresh fruit. Serve straight away.