Donna’s Pavlova

23 Jun

My mother-in-law is crazy.

I would go so far as to say that she is insane.

Crazy loud, crazy busy, insanely loving, and insanely generous.

I was watching MasterChef one night, and it was the episode where they had to make Donna Hay’s pavlova. As I often do, I thought out loud via my Facebook status, and typed something along the lines of “MasterChef is makes me want a mix-master!”

The next week at Sabbath lunch, my sister-in-law Linzi said to me “What colour mixer do you want?”  

Helene was at it again. Crazy and insanely generous.  

So, disguised as a present for Mother’s Day, Helene bought Linzi and I a Kenwood Mixer each – yep, a present for her daughters, on Mother’s Day – go figure!  


The combination of a  very new, very shiny, very cool mixer and nightly MasterChef viewing, has inspired me to make several (many) pavlovas from scratch.  

They really ARE the easiest of easy desserts. And they are cheap too.  

I use the Donna Hay recipe off the official MasterChef website.  

Donna Hay’s Pavlova

  • 150ml egg white (approximately 4 eggs)
  • 1 cup (220g) caster (superfine) sugar
  • 2 tablespoons corn flour (corn starch), sifted
  • 2 teaspoons white vinegar

NB: I usually double the recipe. When Linzi makes hers, she follows Donna’s exact amounts. Both our pavs are marvellous!  

  • Preheat oven to 150°C (300°F).
  • Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the corn flour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
  • Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Decorate with your desired toppings.


Linzi's magnificent pavlova! Definately the prettiest thus far!


My very first pavlova - not the prettiest, but my favourite!



What not to do - Do not let your husband lick the perfect stiff peaks!


Linzi's beautiful pavlova waiting to be dressed

 My top tips for a successful pavlova
  • Use room temperature eggs
  • Make sure you get your eggwhites to STIFF PEAKS before adding any sugar, otherwise you just end up with royal icing
  • GRADUALLY add the sugar, don’t rush this part
  • Allow to cool SLOWLY
  • Top with the most decadent of toppings!






7 Responses to “Donna’s Pavlova”

  1. linzi June 23, 2010 at 2:15 pm #

    OMG how marvellous is our mother-in-law!! I love our mix-masters.
    I agree that your first pav was definitely the best of all!

  2. Clansi June 23, 2010 at 2:21 pm #

    Beautifully dressed pavs!

    They look lovely, especially as they don’t have on them (what I consider to be) the abominations of the pavlova world: kiwi fruit slices and passionfruit pulp!
    Berries all the way 😉

  3. Brooke June 23, 2010 at 8:10 pm #

    loving the mouthwatering blogs! and more importantly loving the layout and pics!


  4. Jen June 23, 2010 at 8:10 pm #

    Great work my Ek! You have been blessed with your crazy insane mother in law there is no doubt x

  5. Rahni Edgar July 5, 2010 at 11:23 pm #

    Drooool!! Can I borrow your MIL?? 😉

  6. Denise July 22, 2010 at 5:33 pm #

    I second Rahni’s sentiments and I have a greater claim because she is Linzi’s mother-in-law and that makes her my mother-in-law-in-law!! So take a number Edgar!


  1. Food styling. Obssess much? | Say, honey! - June 30, 2010

    […] You can read about our obsession with this super easy dessert on Erica’s gorgeous blog, Eat Your Heart Out. My most recent attempt was seriously good and, even if I say so myself, spectacular. The pics are […]

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