Sinfully delicious for an extra special occasion.


  • meringue:
  • 4 large free-range egg whites
  • 225 g caster sugar
  • 2 tsp corn flour
  • 1/2 tspvanilla essence
  • 1 tsp white wine vinegar or 1/2 tsp cream of tartar
  • toffee sauce
  • 200 g caster sugar
  • 150 g butter
  • 300 ml cream
  • topping:
  • 1 punnet of raspberries, blueberries, strawberries
  • 1/4 cup sugar


  • For Meringue
  • Preheat oven to 350°F. and line a large baking sheet with foil. In a large bowl with an electric mixer beat together whites, sugar, corn flour, vinegar, and vanilla on low speed until just combined. Beat on high speed 3 to 5 minutes or until mixture forms stiff, glossy peaks.
  • Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle. Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
  • For the fresh fruit
  • Add all fruit together, two hours before serving and mix with the sugar so the fruits will be sweet.
  • Beat the whipping cream until it holds soft peaks and spread over Pavlova. Add the fruit on top of whipped cream.
  • When making the toffee sauce. Remember to have a clean sauce pan. Wipe with lemon juice.
  • Add the butter to medium hot saucepan. When melted add the sugar and mix till it turns a caramelised brown colour.
  • Add the cream and bring to the boil. Simmer for five minutes and let cool.
  • When cold, add the sticky toffee sauce over the Pavlova with the fruit on top and serve.

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