Pavlova - SK Khazana

A meringue based dessert with a crisp crust and soft inside This is a Sanjeev Kapoor exclusive recipe.

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Pavlova - SK Khazana

Main Ingredients Eggs, Lemon
Cuisine Fusion
Course Desserts
Prep Time 51-60 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Non Veg

Ingredients list for Pavlova - SK Khazana

  • 3 Eggs
  • 1/4 Lemon
  • 1/2 cup Castor sugar (caster sugar)
  • 1 teaspoon Vanilla essence
  • 1 teaspoon Vinegar
  • 1 tablespoon Cornflour/ corn starch
  • as required Whipped cream
  • for garnish Blueberries
  • for garnish Cherries
  • for garnish Mint leaves


  1. Preheat the oven at 130˚C. Line a baking tray with parchment paper. .
  2. Break the eggs, separate egg whites from the egg yolks and put them in two separate bowls. Beat the egg whites with an electric beater till soft peaks form. Squeeze the juice of ¼ lemon into the bowl and beat again.
  3. Gradually add castor sugar, beating continuously, till stiff peaks form.
  4. Add vanilla essence and vinegar and beat again. Add cornflour and beat till well combined.
  5. Transfer some of the mixture onto the baking tray and spread into a medium sized disc. Transfer the remaining mixture into a piping bag fitted with a star nozzle. Pipe out rosettes on the disc till it is completely covered. Keep the tray in the preheated oven and bake for 1 hour. Bring the tray out of the oven and cool down to room temperature.
  6. Transfer the pavlova onto a serving plate. Crack the centre, pipe out rosettes of whipped cream in the centre, garnish with fresh blueberries, fresh cherries and mint leaves and serve.