Two Weeks in Tuscany Pavlova La Massa

Pavlova La Massa


  • 4 large or 5 regular egg whites at room temperature – not straight out of fridge – there must be NO trace of yolk.
  • Tiniest pinch of salt
  • 225 grams of castor sugar – I often use regular and grind it down.
  • 2 level teaspoons of cornflour
  • 1 teaspoon of vinegar
  • 1 teaspoon of cold water.
  • Mascarpone / yoghurt / sugar mix or whipped cream
  • Fruit as appropriate – mixed berries are probably the nicest.


  • Pre-heat oven to 150 degrees centigrade.
  • Whip the egg whites until really stiff, add sugar 25% at a time beating in between.
  • Add cornflour, water and vinegar.
  • Mark a circle in pencil on a piece of baking parchment – I draw round a 23 centimetre plate.
  • Pile the egg mix into the centre and organise into a fairly regular cylinder – no need to be over fussy.
  • Put in oven for one hour.
  • Take out of oven and put the cylinder ‘upside down’ on a flat plate.
  • Leave it to cool, the centre will subside making a nest shape – the thing will crack but do not worry.
  • When cold let your imagination deal with the decoration.

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