white peach and passionfruit pavlova


RECIPE: Donna Hay’s no-fail pavlova - feeds 8-10 people

225ml eggwhite (about 6 eggs)+
1½ cups (330g) caster (superfine) sugar
1 tablespoon cornflour (cornstarch) get the gluten free one
1½ teaspoons white vinegar


  1. Preheat oven to 150C. Place the egg white in the bowl of an electric mixer and whisk on high speed until soft peaks form.

  2. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.

  3. 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 thick and glossy.

  4. Place the cornflour and vinegar in a small bowl and mix until smooth.

  5. Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined.

  6. Pile spoonfuls of the meringue onto a baking tray lined with baking paper. Using a spatular spatula shape into a circle. Reduce tempreature to 120C and bake for 1 hour 30 minutes. Leave pavlova in oven until completely cool.