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Dessert • Sweet

Mark’s Pavlova

Mark Bice, Habanero Consulting Inc.
Mark Bice

Solution Architect, Front-End

Pavlova always reminds me of my wife’s family and their stories about New Zealand. I had never even heard of it before I met my wife. I couldn’t believe how amazing it was so it was kind of like discovering a whole new class of desserts a lot later in life.



  • 6 eggs at room temperature (you’ll only need the egg whites)
  • 1 ⅔ cups sugar
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • Grease-proof paper or parchment paper
  • Whipping cream
  • Fruit toppings of choice (strawberries, kiwifruit, blueberries, etc.)


Step 1

Prepare baking sheet by covering one side with grease-proof or parchment paper (paper can be secured with small smears of butter underneath). Place oven rack on second rung from bottom and heat to 250°F.

Step 2

Separate egg whites into bowl (it is very important to ensure no yolk is included!). Pour egg whites into an electric mixer bowl and start beating on medium speed until foamy. Increase mixer speed to high while gradually adding small amounts of sugar until all sugar is used and dissolved into egg whites. Mixture should begin to stiffen.

Step 3

Add remaining ingredients in this order, beating a little between each ingredient: salt, vinegar, cornstarch, vanilla, cold water. Continue to beat until all ingredients are fully incorporated and stiff peaks can be formed in mixture.

Step 4

Carefully pour onto a paper-lined tray using a spatula and shape into a circle. Bake at 250°F for 2 hours, then reduce temperature to 150°F for another hour. Turn off heat and leave it in the oven until fully cooled (overnight is fine).

Step 5

Just prior to serving, decorate the top with whipped cream and fruit.

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