Laurel's Malaysian Inspired Pavlova

clock 15 minutes + 1 hour 15 minutes bowl Serves 10


  • oil spray
  • 6 large eggs, at room temperature
  • 2 cups caster sugar
  • 2 tsp cornflour, sifted
  • 2 tsp white vinegar
  • 2 Tbsp boiling water
  • Malaysian Inspired Pavlova Topping
  • 300 ml coconut whipping cream
  • 100 ml date syrup
  • 2-3 bananas, peeled and sliced
  • toasted coconut flakes
  • 80% dark chocolate, coarsely grated
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  • 1. Preheat the oven to 180°C on bake. Do not use fan bake. Ensure your oven rack is positioned in the centre of the oven.

  • 2. Line a large oven tray with baking paper. Draw a 25cm-diameter circle on the paper using a pencil and flip the paper over. Spray with baking spray.

  • 3. Separate the eggs; tipping the egg whites into a large bowl. Discard or set aside the yolks to use another time. Whisk the egg whites on medium-low speed until they form peaks. The mixture should look shiny and not dry. Increase the whisk speed to medium-high and gradually add the sugar, a tablespoon at a time, beating for about 10 seconds after each addition. This should take about 7 minutes in total. Scrape down the sides every now and then to ensure it is evenly mixed.

  • 4. Add the sifted cornflour and vinegar with the last spoonful of sugar, and beat for a further 30 seconds. Rub a little mixture between your fingers; you shouldn’t feel the sugar granules. If you do, keep beating until it’s smooth, checking every few minutes.

  • 5. Add the boiling water and beat for a further 15 seconds. Pile the mixture onto the circle you’ve traced. Using a spatula, make a series of upwards strokes along the sides of the pavlova which will help prevent it sinking.

  • 6. Place the pavlova in the oven. After 5 minutes, reduce the oven to 120°C bake. Bake for 1.5 hours without opening the oven door during cook time.

  • 7. Turn the oven off and allow the pavlova to cool without opening the oven door for at least 4 hours.

  • Malaysian Inspired Topping

  • 1. Whip the coconut cream to form soft peaks. Pour in the date syrup and partly fold through the cream, leaving streaks through the cream.

  • 2. To assemble, place the pavlova on serving platter and pile with the coconut cream mixture. Top with sliced banana and scatter with coconut flakes and grated chocolate. Serve immediately.

  • Tip: The beauty of a pavlova is that if there are a few cracks, you can cover them under mounds of whipped cream and toppings! You can make your pavlova 1-2 days in advance and store in an airtight container (do not store in the fridge).


  • Energy 2002Kj • Protein 6g • Total Fat 21g • Saturated Fat 15g • Carbohydrates 65g • Sugars 62g • Sodium 77mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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