Pavlova (Australian)

An iconic crisp-on-the-outside, marshmallow-soft-on-the-inside meringue topped with clouds of cream and fresh fruit.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup (220g) caster sugar (superfine)
• 2 tsp cornflour (cornstarch)
• 1 tsp white vinegar
• 1 tsp vanilla extract (or vanilla essence)
• Pinch of salt
• 300ml thickened cream (or heavy cream), cold
• 1–2 tbsp caster sugar (optional, to sweeten cream)
• 1 tsp vanilla extract (optional)
• 2 cups sliced fresh fruit (e.g. strawberries, kiwi, passionfruit, mango, blueberries)

Method

• 1

  Step 1: Prep the oven & tray

  Preheat oven to **120°C (100°C fan)**. Line a large baking tray with baking paper. Draw a **20cm circle** on the paper (use a plate), then flip paper so pencil side is underneath.

• 2

  Step 2: Whip the egg whites

  In a clean, dry bowl (no grease!), beat egg whites with a pinch of salt on medium-high until **soft peaks** form (they slump over).

• 3

  Step 3: Add sugar slowly (this is the key!)

  With the mixer running, add caster sugar **1 tablespoon at a time**, beating **10–15 seconds** between each addition. When all sugar is in, keep beating for **5–7 minutes** until the meringue is **thick, glossy**, and feels **smooth (not gritty)** when you rub a little between your fingers.

• 4

  Step 4: Stabilise the meringue

  Sprinkle over cornflour, then add vinegar and vanilla. Beat on low just **10–15 seconds** until combined (don’t overmix).

• 5

  Step 5: Shape the pav

  Dollop meringue onto the circle. Use a spoon to spread to the edge, then create a slight **“crater”** in the middle for the cream. Optional: make swirls up the sides for those classic ridges.

• 6

  Step 6: Bake low and slow

  Bake for **1 hour 30 minutes**. The pav should look **dry and set** on the outside (it will still be pale, not browned).

• 7

  Step 7: Cool in the oven (prevents collapse)

  Turn the oven off, crack the door open slightly (use a wooden spoon), and leave pavlova inside for **at least 1 hour**, preferably until fully cool.

• 8

  Step 8: Whip cream & assemble

  Just before serving, whip cold cream (with optional sugar and vanilla) to **soft-to-medium peaks** (billowy but holds shape). Spread onto pavlova, pile on fruit, and serve immediately.

Tips

• **Sugar must dissolve**: If your meringue feels gritty, keep beating—undissolved sugar can cause weeping.
• **Avoid humidity**: Pavlova loves dry weather; on humid days it can soften faster—assemble right before serving.
• **Cracks are normal**: A few cracks are part of the charm; the cream covers everything.
• **Make-ahead**: Bake the base **a day ahead**, cool completely, then store **airtight** at room temperature. Add cream and fruit just before serving.
• **Serving idea (Aussie classic)**: Top with **passionfruit pulp and strawberries** for the quintessential pav experience.

Nutrition (per serving, estimate)