Classic pavlova
Australia's iconic meringue-based dessert with a crisp exterior and soft marshmallow center, topped with fresh cream and seasonal fruit.
Instructions
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Prepare the Meringue
- Preheat oven to 150°C (300°F). Line a baking tray with parchment paper and draw a 20cm circle.
- Beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
- Beat in vanilla and vinegar, then gently fold in cornflour.
- Prepare the Meringue
- Preheat oven to 150°C (300°F). Line a baking tray with parchment paper and draw a 20cm circle.
- Beat egg whites until soft peaks form. Gradually add sugar, beating until thick and glossy.
- Beat in vanilla and vinegar, then gently fold in cornflour.
- Shape and Bake the Pavlova
- Spoon meringue onto the circle, creating a shallow well in the center with raised edges.
- Place in oven and immediately reduce temperature to 120°C (250°F).
- Bake for 1 hour and 15 minutes, then turn off oven and let cool completely inside with door ajar.
- Prepare the Toppings
- Whip cream with vanilla and icing sugar until soft peaks form.
- Prepare your choice of fresh fruits: hull strawberries, peel and slice kiwi, scoop passion fruit pulp.
- Assemble and Serve
- Just before serving, top pavlova with whipped cream and arrange fresh fruit on top.
- Slice carefully with a sharp knife and serve immediately.
- Voilà!
- Enjoy this light and refreshing dessert that's perfect for summer gatherings!
Recipe notes
- Ensure your bowl and beaters are completely clean and grease-free for the best meringue.
- The pavlova base can be made up to 2 days ahead and stored in an airtight container.
- Only add cream and fruit just before serving to prevent the meringue from becoming soggy.
- A perfect pavlova should have a crisp shell and a soft, marshmallow-like interior.
- If cracks appear during baking, don't worry - they add to the rustic charm and can be hidden with cream.
- Popular fruit combinations include berry medley, tropical fruits, or stone fruits in season.
Ingredients
Serves 8 people
Measurement system
For the Meringue
- 6 egg whites, at room temperature
- 1½ cups caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornflour
For the Topping
- 300 ml heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar
- 250 g fresh strawberries, hulled and halved
- 2 kiwi fruits, peeled and sliced
- 2 passion fruits, pulp scooped out
- 1 cup mixed berries (optional)