Friday, August 12, 2011


Whether it was first created in New Zealand or Australia, it still remains a family favourite in our house.

The basic 'Pav' can be made and has no fat. It is once the cream is added that it becomes not just tasty but a bit of a no-no for me now. However it can still be enjoyed with a fruity yogurt and fruit.

4 egg whites
1 cup caster sugar
1 tsp cornflour
¼ tsp cream of tartar
2 tsp vinegar

Preheat the oven to 190C
Beat the egg whites until stiff (about 10 minutes in an electric mixer)
Gradually beat in half the sugar.
Gently stir in the rest of the ingredients.
Place a dampened piece of paper, wet side down, on a baking tray.
Pile the pav on the tray in the shape you desire allowing a little space for spreading and keeping about two inches high.
Place in the oven.
Turn the oven off after two minutes and leave to bake in the cooling oven for 1 ½ hours.
When cool carefully transfer to a serving plate and decorate with cream and fruit.

1 comment :

  1. Yum that is a favourite in our house to our 15 year old perfers a pav instead of birthday cake!!