Rustic Party Pavlova

1912 rustic party pavlova

Serve up an all-time Kiwi favourite this Christmas with this fool-proof pav recipe. The base can be made 1-2 days ahead.


  • 8 free range egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 21/2 cups caster sugar
  • 11/2 Tbsp cornflour
  • 3 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 1/3 cup raspberry jam, warmed, strained
  • 600ml thickened cream, whipped
  • Strawberries, to serve
  • Raspberries, to serve
  • Mint, to serve
View Method Rustic Party Pavlova


  1. Preheat oven to 130°c. Line a 30x40cm baking tray with baking paper.
  2. Add egg whites and cream of tartar to the large clean bowl of a stand mixer. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Sprinkle over cornflour, vinegar and vanilla and gently fold through.
  3. Add large dollops to tray and spread mixture across baking paper, leaving a 3cm border on paper. Drizzle over 2 tbs jam and lightly swirl through mixture.
  4. Reduce oven to 100°c and place tray into oven. Bake for 30-45 minutes then turn off oven and leave pavlova to cool slowly and dry in oven for 2 hours or overnight.
  5. Top pavlova with cream, fruit and mint, then drizzle over remaining jam and serve.
View Ingredients Rustic Party Pavlova
View Method Rustic Party Pavlova
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