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Rowie Dillon's Guide to the Perfect Pav!

Rowie Dillon's Guide to the Perfect Pav! 

As taken from Rowie Dillon's latest book, "The Power of Flour"

The secret to the perfect pavlova is knowing your oven. Imagine your oven as a kiln firing up to bake earthenware-you are after crunch on the outside with softness in the centre: It may seem odd to add tapioca flour but once you bake these classics you will never go back to any other method.


• 4 egg whites
• 220 g (8 oz) superfine (caster) sugar
• 1 tsp white vinegar
• 1 tsp tapioca flour
• cream and berries, to serve


1. Preheat oven to 180°C (350°F). Use electric beaters to beat the egg whites until soft peaks form, add'/, of the sugar and beat for 3 minutes. Add half of the remaining sugar and beat for 5 minutes until the sugar dissolves, then add the remaining sugar and beat for a further 5 minutes or until sugar dissolves.
2. Fold in the vinegar and tapioca flour and mix well while keeping the air in the meringue.
3. Dollop the mixture, 4 cm (1'/, in) apart, on a large, lined baking tray-you will have six pavlovas.
4. Place in oven, immediately reduce heat to 150°C (300°F) and bake for 50 minutes, or until dry and crunchy.
5. Turn oven off and leave to cool with the oven door ajar. Serve with cream and seasonal berries.


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