June 8, 2015

  • Prep: 30 mins
  • Cook: 1 hr 40 mins
  • Yields: 6 - 8 serves


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


1Preheat slow cooker for 30 minutes on high.

2Place all ingredients in an electric mixing bowl

3Beat on high for 20 minutes.

4Pile onto a tray or cake pan, covered with glad bake and sprinkled with cornflour.

5Place tray on egg rings in slow cooker with tea towel under lid.

6Cook for 10 minutes on high and then on low for 1 1/2. - 2 hours.. Check every half hour after one hour.

7Turn Slow Cooker off and leave Pavlova in SC with lid on to dry out after cooking.

8Once cold decorate with whipped cream and desired topping


Submitted by MaryAnn Ogden


1 Review

daphne davis

April 17, 2016

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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