Traditional Irish Breakfast
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  • 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 4 egg whites
  • 1 teaspoon distilled white vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup heavy (whipping) cream
  • 2 cups sliced mixed fruit or mixed fruit

Preheat the oven to 250F.
Line a baking sheet with 12-inch square of parchment paper.

In a small bowl combine the cornstarch ,salt, and all but 2 tablespoons of the sugar mix well. 
In a large bowl beat the egg whites with the vinegar and 1 teaspoon of the vanilla until frothy,
gradually beat in the sugar mixture and continue beating until stiff, glossy peaks form.

Pile the meringue on to the prepared baking sheet and spread to form a 9- inch round
heaping the edges a little to form a rim.
Bake until the meringue is dry and firm about 1 1/4 hours.

Turn the pavlova carefully upside down on a wire rack
let cool for 5 minutes.
Then gently peel off the paper.
In a deep bowl beat the cream with the reserved 2 tablespoons of sugar and the remaining 1/2 teaspoon of vanilla until stiff peaks form, 
spoon the mixture into the center of the pavlova and top with the sliced fruit and berries.