Laurel's Malaysian Inspired Pavlova

Laurel's Malaysian Inspired Pavlova

  • Preparation time

    15 mins
  • Cook time

    1 hr 15 mins
  • Serves 10

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Oil spray
  • Large eggs, at room temperature - 6
  • Caster sugar - 2 cups
  • Cornflour, sifted - 2 tsp
  • White vinegar - 2 tsp
  • Boiling water - 2 Tbsp

Malaysian Inspired Pavlova Topping

  • Coconut whipping cream - 300 ml
  • Date syrup - 100 ml
  • Bananas, peeled and sliced - 2-3
  • Toasted coconut flakes
  • 80% dark chocolate, coarsely grated


  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).

PER SERVE 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