Pavlova, deconstructed
Prep time
Cook time
Total time
  • 4 egg whites
  • pinch of salt
  • 1¼ cups white sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons white vinegar
  • Topping/filling
  • whipped heavy cream, with sugar and vanilla to taste
  • seasonal fruits (e.g., berries, kiwi fruit, passion fruit)
  • ice cream (pages 124 and 125 of South African Cooking in the USA and/or custard (Crème patisserie, page 159 of South African Cooking in the USA)
  • caramel (see blog entry on making caramelized condensed milk) and chocolate bar sauce (page 124 of South African Cooking in the USA)
  1. Place parchment paper or non stick foil (shiny side down) on baking sheets. Dust with a little cornstarch and set aside.
  2. Set oven to pre-heat at 270°F.
  3. Whisk the egg whites with salt until light and foamy, with the bubbles evenly distributed (i.e., the soft peak stage).
  4. Slowly add the sugar, initially a spoon at a time, while beating con­tinuously until very stiff and shiny.
  5. Sift the cornstarch over the whites and fold in lightly with the vinegar.
  6. Pipe or spoon the meringue foam onto the baking sheets in desired serving shapes and sizes.
  7. Bake at 270°F for about 1 hour, until light and dry. If not quite dry, turn the oven off and leave the meringue shells in the oven to cool.
  8. When quite cold, store in an airtight container in a cool place, until needed.
The egg yolks can be used to make Baked custard (page 118 of South African Cooking in the USA). The velvety smoothness of this custard is delicious on its own or served with fruit.
Recipe by Cape Point Press at