Aussie New Years Pavlova with Fresh Festive Berries and White Chocolate Cream
Prep time
Cook time
Total time
  • 8 large egg whites
  • 600g castor sugar
  • 3T white vinegar
  • 3T cornstarch
  • 2 tsp vanilla essence
  • 500ml cream
  • 100g white chocolate
  • 1 pomegranate
  • 1 punnet of cherries
  • 1 punnet red currants
  • Optional: raspberries and blueberries
  1. Preheat the oven to 150C
  2. In a large clean bowl whisk the egg white until they form stiff peaks.
  3. Gradually add the castor sugar little by little until it is fully incorporated and dissolved. You can test by using your fingers to feel if the granules of sugar have dissolved. This takes quite a while but it is very important that sugar be dissolved. The mixture will be thick and glossy.
  4. Add the vanilla, cornstarch and vinegar and whisk through.
  5. Place 2 large sheets of baking paper on 2 big baking trays and turn half the mixture out in the center of the each piece of paper.
  6. Shape the mixtures into pavlova rounds making each round as high as you like.
  7. Place them in the oven and bake for 15 minutes at 150C before turning the temperature down to 120C and baking for another hour then turn the oven off, leaving the door slightly ajar and leave the pavs to cool completely before removing from the oven.
  8. When you are ready to serve, whisk the cream until thick. Grate the white chocolate into the cream, reserving a little to sprinkle on the top. Layer the 2 pav bases with cream and berries in the middle and more cream on top. Then finish it off with more fresh berries on top and grated white chocolate.
Recipe by The Luminous Kitchen at