Celia's Classic Pavlova

Celia's Classic Pavlova

Is any Christmas day really complete without a classic pavlova for desert? If you’ve been tasked with bringing the pav this year don’t worry! Celia from Botannix St James has shared her go-to recipe and it is sure to please!


  • 225ml Egg Whites (roughly 6 eggs)
  • 1.5 Cups Caster Sugar
  • 1.5 Teaspoons of White Vinegar
  • 1.5 Cups Cream
  • Fruit to Decorate (We recommend Blueberries, Strawberries, and Kiwifruit)
  • Passionfruit Syrup (Optional)


  1. Preheat oven to 150 degrees.
  2. Place egg whites in a bowl and whisk until stiff peaks form (we recommend using an electric beater if possible).
  3. Slowly add sugar 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for another 6 minutes or until the mixture is stiff and glossy.
  4. Add-in vinegar and mix for another 4 minutes or until glossy and combined.
  5. Place spoonfuls of meringue onto a tray lined with non-stick baking paper. Form meringue into roughly a 20cm mound.
  6. Reduce oven temperature to 120 degrees and bake for 1.5 hours or until dry and crisp to the touch.
  7. Turn off the oven and allow the pavlova to cool down completely inside the oven.
  8. Pour cream into a bowl and whisk until soft peaks form (we recommend using an electric beater where possible).
  9. Place the pavlova on a cake stand or serving plate and top with cream and your choice of fruit.
  10. Drizzle passionfruit syrup across the pavlova (optional)