Makes 8
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For the nests

Swirl-in suggestions

  1. Preheat the oven to 150 ̊C/130 ̊C fan/gas mark 2.
  2. Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
  3. Add the sugar, one tablespoon at a time, whisking until each addition is dissolved before adding more.
  4. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is very thick and glossy.
  5. Place the cornflour and vinegar in a small bowl and mix until smooth.
  6. Beat the cornflour mixture into the egg white mixture for 30 seconds or until well combined.
  7. Place 8 heaped spoonfuls of the meringue mixture on a baking tray lined with parchment paper. 
  8. Drizzle your flavours of choice over the meringue and use a skewer or knife tip to create a swirled effect. 
  9. Reduce the oven temperature to 120 ̊C/100 ̊C fan 1⁄2 and bake for one hour or until crisp to the touch.
  10. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. 

Nutrition Facts

Per serving: 154kcals, 2.9g fat (0.9g saturated), 29.9g carbs, 29.4g sugars, 3.7g protein, 0g fibre, 0.041g sodium