A Timeless Treat: Deidre's Family Pavlova Recipe

In the world of real estate, we know a think or two about creating spaces that warm the heart and welcome family gatherings. But what about the recipes that create memories? Today, I am thrilled to share with you a special recipe that has beena staple in Deidre's family traditions for generations: the pavlova.

The Story Behind the Pavlova

Deidre's cherished Pavlova recipe isn't just about creating a dessert; it's about crafting an experience. With its vibrant colours, delightful texture and lightness that perfectly concludes a hearty meal. This dessert is a testament to the joy of sharing and celebration. 

  Head over to our instagram page to watch the beauty of the pavlova come to life.

➡ Download the recipe card here.

The Ingredients

For the Meringue:

  • 4 egg whites
  • 1 cup of white granulated sugar
  • 1/2 tsp. vanilla extract
  • 1 tsp. vinegar


  • Whipping cream


  • Assorted cut fruit and berries
  • 1/4 cup of slivered almonds

Step-by-Step Guide:

Preparing the Meringue:

  1. Preheat your oven to a cozy 275°F (135°C).
  2. In a large bowl, whisk the egg whites, vanilla, and vinegar until they form soft, cloud-like peaks.
  3. Gradually add the sugar, continuing to whisk until the mixture stands in firm peaks.
  4. Line a cookie sheet with parchment paper.
  5. Sculpt the meringue into a grand pie crust shape or into individual meringue mounts on the prepared sheet.
  6. Bake for 1 hour, then turn off the oven and let the meringue rest overnight inside.

Assembling the Pavlova:

  1. Prepare the whipping cream, and gently spread over the meringue base.
  2. Artfully arrange the cut fruit and berries on top, and sprinkle with slivered almonds.
  3. Serve immediately to enjoy its crispy, melt-in-your-mouth texture.

Tips for Success:

  • Plan Ahead: For the best results, start your Pavlova the day before serving.
  • Asssemble right before serving: Make sure to keep the meringue separate from the fruit and whipping cream until right before serving. This will preserve the crisp texture of the meringue.
  • Perfect is not Required: The large pie style is much more challenging. Deidre's preferred methon (after years of disaster) is to make small individual dollups of meringue. Or if things really fall apart, crush the meringue in the bottom of a dessert dish, top it and enjoy! No one will ever know. 
  • Non-Dairy Option: Substituite whipping cream with coconut whipping cream. Dare I say, it is actually tastier. 

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