Meringue (Pavlova)

Have not been doing any posting since last year June. As usual in the month of February and March there was two birthday party. In every birthday party I will try to have new dishes or new desserts. This dessert recipe is from a friend in Ipoh. She served Meringue to us and this prompted me to ask her for the recipe.








This classic meringue is named after Anna Pavlova, the famous Russian dancer.

4 egg whites
250g castor sugar
1 tsp vanilla essence
1 tsp corn flour
1 tsp white wine




In a large bowl, beat egg whites on high speed until soft peaks form. Gradually add in the sugar till finish and continue to beat until egg whites are glossy and hold a firm peak. Make sure sugar is completely dissolved. Lightly fold in the corn flour, vanilla essence and white wine into the meringue.


Draw an 7" circle on non-stick paper and place the paper on a baking sheet. Spread the meringue mixture over the circle and approximately 1/4 inch thick. Bake at 120 to 130 degrees for 2 hours. Leave to cool on the baking sheet then carefully remove from paper. The meringue should be hard on the outside and slightly moist on the inside.

To make up the the filling, whisk 300ml of whipping cream until thick. Spread the whipping cream on the meringue and arrange the fruit on top. Freshly cut fruits such as kiwi, strawberry and mango. I used canned cocktail mixed fruits, drained. During my son birthday, I served a small portion meringue with a piece of cheese cake.

Have fun and be happy!