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Pavlova Base

Recipe by Tobie Puttock

Once you've got the base right, you can decorate with whatever in-season ingredients you've got available to you!

  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour or cornstarch
  • 1 tsp organic vanilla extract
  • For the cream:
  • 300ml pouring cream
  • 1 tbsp icing sugar
  1. Pre-heat the oven to 150C.
  2. Flip a dinner plate upside down onto baking paper and use a pencil to trace around the perimeter of the plate.
  3. Pop the egg whites into the bowl of an electric stand mixer and beat with a whisk attachment (this can also be done by hand) until stiff peaks have formed.
  4. Add the caster sugar in a little at a time, mixing in between each addition of sugar. Once all the sugar has been added, you can add the vinegar, corn flour, and the vanilla, then mix to combine.
  5. Flip the baking paper you used to trace the plate upside down onto a large baking tray and spoon the meringue inside the circle, creating a dip or crater in the middle of the meringue – this will be for the cream and berries once ready.
  6. Put the tray into the preheated oven for one hour. Turn the oven off and allow the meringue to cool completely in the oven before proceeding – this step can be done the day before if preferred.
  7. Halve the strawberries and pop a good handful into the bowl of a food processor with the 2 tablespoons of icing sugar. Blitz to a puree and then pass through a strainer, discarding any seeds.
  8. Add the remaining strawberries and any other berries into the bowl with the strained berry mixture and carefully fold together.
  9. Whip the cream with the remaining icing sugar until you have stiff peaks.
  10. To assemble, spoon the whipped cream into the crater of the now cooled pavlova base.
  11. Now you can add whatever toppings you desire!

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