Sandwich Pavlova

2010 August 17

I could pretty much declare the month of July and August as “The Egg Whites Creation” months. Probably to all the upcoming months, I would say “Let’s get creative with egg whites” or ” Please think twice before you throw your egg whites down the sink”.  I could get about 2.5 L of fresh squeeze egg whites every 2 weeks. I may change what I think about egg whites around December as my fridge and sink are flooded with egg whites.

My dad came to visit us on July and he stayed for 3 long weeks. For me, he was very helpful because he could help me by playing and looking after my first boy as I am preoccupied with the newborn. For him however, he looked pretty bored when my boy was at school as the little one only sleep and sleep. On both of our free time, we used it to discussed about his new exciting business back in Indonesia. He is opening a restaurant cafe and he is not too familiar in this field. So I am sort of giving him the ideas for individual serving of sweets, cakes, and desserts. One of them is Pavlova, and it uses egg whites YAY!!!

His verdict about Pavlova: LOVE IT!!! LOVE IT!!! LOVE IT!!! All member of the house verdict about Pavlova: Absolutely love it !!! Special verdict from my brother: Absolutely ADDICTED to Pavlova. He keep asking me almost everyday whether I am going to make one or not. I did make another one on the weekend. Poor him, he woke up late. We actually wanted to left him half of the Pavlova but it was too good. We ended up eating a third of a quarter and left him a quarter. I promise him I will make one big Pavlova for him.


Recipe adapted from Donna Hay: Pavlova, for details click here

  • 150 ml egg white (approximately 4 eggs)
  • 220 gr caster sugar (I used 200 gr and will use lesser next time)
  • 2 tbsp cornflour, sifted
  • 2 tsp white vinegar
  • whipped cream to serve
  • fresh fruit to serve
  • passion fruit pulp to serve


  1. Heat the oven to 150 C.
  2. Using a hand held mixer, whisk the egg white until stiff peak form. Gradually add sugar until the mixture stiff and glossy.
  3. Add the cornflour and white vinegar and whisk until just combined.
  4. Draw circles as a guideline on top of baking paper. Using the other side of baking paper, sift some cornflour on top of the baking paper.
  5. Shape the mixture according to the circle guideline. You could use a piping bag. The mixture should be around 2 cm thick.
  6. Before you bake, turn down the heat of the oven into 120 C. Bake until the meringue harden. Leave the meringue to cool in the oven. Open the oven door slightly.
  7. To serve, arrange pavlova, then whipped cream and fresh fruits, stacked with pavlova, then whipped cream and fresh fruits, topped with passion fruit pulp.

Culinary tradition: Australian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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