Submitted by MaryAnn Ogden


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Serving: 6
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes


  • 2 egg whites, room temperature
  • 1 1/2 cups castor sugar
  • 1 teas cornflour
  • 4 Tbls boiling water
  • Pinch salt
  • 1 teas white vinegar
  • 1/2 teas vanilla


  • Preheat slow cooker for 30 minutes on high.
  • Place all ingredients in an electric mixing bowl
  • Beat on high for 20 minutes.
  • Pile onto a tray or cake pan, covered with glad bake and sprinkled with cornflour.
  • Place tray on egg rings in slow cooker with tea towel under lid.
  • Cook for 10 minutes on high and then on low for 1 1/2. - 2 hours.. Check every half hour after one hour.
  • Turn Slow Cooker off and leave Pavlova in SC with lid on to dry out after cooking.
  • Once cold decorate with whipped cream and desired topping

1 thought on “FOOLPROOF PAVLOVA”

  1. made this with frozen egg white, couldn’t believe how good it was. toped with whipped cream and berries and passionfruit.

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