This is my father’s recipe, inherited from his mother, written down for me in 1995 by Peter Haines, the man privileged to have received it in writing from my father. I grew up watching dad make this without the recipe and always assumed that none existed. My fondest memories of this pav are licking the beaters – a memory that I re-enact every time I make it. As far as I’m concerned, no-one has an excuse to complain about pesach cooking - the treat that is pavlova is as kosher for pesach as macaroons … and far more delicious.
pavlova
- 4 egg whites
- 8 oz castor sugar
- 2 level teaspoons cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- pinch of salt
- Beat egg whites until very stiff (your arms that is: make sure the whites are stiff also).
- Mix sugar, cornflour and salt.
- Add above to egg whites one spoonful at a time, beating vigorously after each addition.
- Add vinegar and vanilla and beat again.
- Spoon onto baking tray.
- Cook in oven preheated to 300 F and turned down to 140 F, for 45 minutes.
simmer down notes:
- Anyone who tells you that pavlova requires whipped cream and fruit before earning the title “Pavlova” is lying.
- HOWEVER … the classic rendition of pavlova topped with whipped cream and strawberries is a winner.
- To use up the leftover egg yolks, I recommend making a mock-carbonara sauce for pasta. That post is to follow … although it’s not really in the spirit of the upcoming pesach festival.
- An alternative and probably very unpopular use for leftover egg yokes – add them to an omelette! Who wants an egg white omelette when lovely, rich egg yolks are to be had??








