60 minutes
15 minutes
Farmer approved by Terella Poultry Farms Recipe developed for BC Egg by Lovella Schellenberg, BC Egg Farmer

A pavlova is a deceptively simple dessert to make, but it looks like a show stopper! Top with fresh fruit, whipped cream, custard, lemon curd, or a combination!


  • 4 egg whites, at room temperature
  • 1 cup sugar
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp vinegar


  1. Preheat oven to 300 F.
  2. Beat egg whites and cream of tartar until soft peaks form.
  3. Gradually beat in sugar, beating well throughout.
  4. Combine vinegar and cornstarch in a small bowl. Add to egg whites while beating.
  5. Add vanilla and beat until stiff peaks form.
  6. Place a sheet of parchment paper onto a baking sheet and spread the mixture onto the sheet in a dinner-plate sized circle, slightly dishing the centre of the circle.
  7. Bake at 300 until the meringue is dry, and no longer soft to the touch – about one hour.
  8. Let the meringue in the over, turn off the heat, and let it cool in the closed oven until completely cool – 2-4 hours.
  9. To serve, top with whipped cream and fresh fruit, custard, or lemon curd and whipped cream.


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