Our classic pavlova recipe results in a perfectly crispy meringue shell with a soft, marshmallow centre every single time – even if you’ve never made a pavlova before.
There’s no occasion that can’t be improved with the addition of pavlova. This iconic Australian dessert is piled high with whipped cream and fresh fruit, plus we’ve included four topping variations to try.
It’s the showstopper dessert for Christmas feasts, birthday celebrations and summer barbecues that Aussie families have trusted for generations. This pavlova recipe is a true classic you’ll be glad you made.
You’ll need these…
Sunbeam Mixmaster Hand Mixer (Amazon)
O’Cuisine Mixing Bowl (Myer)
Royal Albert cake plate & server (David Jones)
Ingredients
Method
Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Top pavlova with cream mixture and decorate with fruit.
How to make this pavlova recipe: top tips
- To make your pavlova an even, round shape, use an upturned plate or bowl as a guide to trace a 20cm circle on a sheet of baking paper. Place the paper, marked-side down, on the greased oven tray.
- For the best aeration, it is important that the bowl you use to whisk the egg whites in is free of fat and that the egg whites contain no traces of egg yolk.
- To check sugar has dissolved, rub a little meringue between your fingers – it should feel silky smooth, not gritty.
What is in a pavlova?
This familiar and well-loved dessert is made with a meringue base using egg whites and sugar. This classic pavlova recipe also includes cornflour and vinegar in the meringue to give it stability and body. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.
Is pavlova gluten-free?
The ingredients in this pavlova recipe are gluten-free, but always check the packaging of the products to confirm no gluten is present if catering for guests with allergies.
How long does pavlova last?
Meringue can be baked a day ahead; simply store in an airtight container in a cool, dry place. Decorate with cream and fruit close to serving. Keep leftovers in the fridge and serve Eton mess-style in sundae glasses or bowls.
Who invented pavlova?
Australia and New Zealand both claim to have invented pavlova. Named after the Russian ballerina, Anna Pavlova, it’s believed that a chef from Perth’s Esplanade Hotel, Herbert “Bert” Sachse, created this meringue dessert in 1935.
Pavlova recipe topping variations
Serve your pavlova with whipped cream and berries, or choose one of these four fruity variations.
PINEAPPLE & GINGER
Peel and core ½ large (600g) pineapple, cut into half moon shapes. Combine ¼ cup golden syrup and 1 teaspoon finely grated ginger; brush pineapple with syrup. Cook on a heated oiled chargrill pan for 1 minute each side; cool. Cut into wedges. Top pavlova and whipped cream with pineapple, pulp of 2 passionfruit and 1 tablespoon micro mint leaves.
WATERMELON & LYCHEE
Using a melon baller, scoop balls from 600g piece watermelon into a bowl. Drain syrup from a 230g can lychees in syrup into a pan; add lychees to watermelon. Boil syrup until reduced to ¼ cup; stir in 1 teaspoon rosewater and 1 tablespoon lime juice. Cool. Top pavlova and whipped cream with fruit, syrup and 1 tablespoon micro mint leaves.
PEACH MELBA
Crush 6 fresh basil leaves in your hands; place in a large bowl with ½ cup honey and ½ cup fresh or frozen raspberries. Stir mixture to break up raspberries. Cut 2 medium (300g) peaches and 2 medium (340g) white nectarines into wedges; toss in raspberry mixture. Top pavlova and whipped cream with fruit mixture and extra baby basil leaves.
FIG & CARAMEL
Place ½ cup canned caramel top ‘n’ fill and 1 tablespoon amaretto, brandy or orange juice in a small bowl; stir sauce until mixture reaches a thick drizzling consistency. Cut 6 black fresh figs into halves, slices or wedges, depending on their size. Top pavlova and whipped cream with figs then drizzle with the caramel sauce.
