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The Modern Mothers pavlova.

The Modern Mothers pavlova.

Every xmas without fail i make a pavlova. In fact, i make multiple pavlova's.

I am, drumroll please, the pav master. 

Just ask my husband, according to him i make the best! (Good man)

There's something about whipping egg whites that sends me into a christmassy flurry. Frank Sinatra's christmas carols, my Kitchen Aid on full blast and whipped cream waiting to be licked of the beater, ahhh that's christmas!

Now along with the never ending feud of who invented to pavlova, the kiwi's or the aussies? There are a million recipes on how to correctly make a pavlova. Turning most novice chefs into a sweaty babbling mess.

What's the correct amount of egg whites? Vinegar or no vinegar? Add the sugar slowly or all at once? Will it rise and be chewy and marshmallowy in the centre? Or will it be flat and crack? 

Arrrghh the stress of it all. Have no fear, Modern Mother is here! (I've always wanted to say that)

I'm sharing my fav recipe and cheeky cheats method to make my famous (well in my family anyway) pavlova. It's both crunchy and chewy, it has a perfect marshmallow centre and is guaranteed to not send you to the nut house.

It's so simple you'll be churning out pav's like there's no tomorrow!

The Modern Mothers Pavlova, serves 6-8.


4 egg whites

1 ¼ cups caster sugar

1 tablespoon corn flour

1 teaspoon vinegar

½ teaspoon vanilla extract or the seeds from 1 vanilla pod.

2 tablespoons hot water from a recently boiled kettle.

1 small carton of whipping cream.

Your choice of fruit for the topping. I'm a single fruit kinda girl. My favs are passionfruit, raspberries, strawberries and mango.


Pre-heat oven to 180 degrees. Make sure your oven is hot before you start whipping..

Put all ingredients in kitchen aid bowl and start whisking on low and add the hot water as you build up to highest setting on your mixer.

Whisk for ten minutes on high. The mixture should look fluffy, shiny and hold stiff peaks off the beater. Make sure all the sugar is dissolved by rubbing a small amount between your fingers to feel for sugar grains.

Line a large flat baking tray with baking paper and spoon meringue into centre of tray and slowly move around the mixture until you form a high round shape. (I say round shape because i can never get a perfect circle, I think a rustic more organic looking circle is better)

Tip: put small dots of the mixture on the underside of your baking paper to keep it still while you shape your pavlova.

Put pavlova into the hot oven and immediatly turn the oven down to 130 degrees and cook for 1.5 hours on the middle shelf. After the 1.5 hours turn off the oven and allow the pavlova to cool inside the oven. No peeking!! This step is crucial for getting that perfect marshmallow centre and making sure you pavlova won't crack and flatten.

After you've cooled your pav, whip your cream and spread liberally on top and garnish with your favourite fruit. 





See ya 2016.

See ya 2016.

This December...

This December...