Pavlova

With a crisp shell, soft centre, and fresh fruit topping, Pavlova brings sweetness and texture together in every slice.

The last recipe from my “Come have some Aussie tucker, mate!” party is the Pavlova recipe, and I saved it for last for a reason. This is not an easy dessert to make, and mine did crack slightly, but the flavour was completely unaffected and absolutely worth the effort.

For a first attempt, I was more than happy with the result, though I will be making it again to refine it further.

Pavlova is one of those desserts that teaches you something every time you bake it, and I already know what I will do differently next time.

I chose strawberries, kiwi, golden kiwi, and passion fruit, though mango or berries would also work depending on the season. I tasted passion fruit for the first time while making this Pavlova and was immediately taken by its flavour. It is hard to believe I went so many years without it. I hope you enjoy this Pavlova as much as I did.

What is Pavlova?

Pavlova is a classic meringue-based dessert with a crisp outer shell and a soft, marshmallow-like centre. It is usually topped with whipped cream and fresh fruit such as strawberries, kiwi, and passion fruit, which keeps it light and not overly sweet.

It is especially popular in Australia and New Zealand, and both countries proudly claim it as their own. The dessert is named after Anna Pavlova, the famous Russian ballerina, with the airy texture meant to reflect her grace and elegance.

Key Ingredients for Pavlova

Egg Whites

Whipped to firm peaks, egg whites give pavlova its shape and lift. Using large eggs at room temperature helps them whip more evenly and reach better volume.

Caster Sugar

Fine sugar dissolves easily as you beat the meringue, giving it a smooth, glossy texture rather than a gritty finish. Superfine sugar works well if caster sugar is not on hand.

Thickened Cream

Thickened cream whips up easily and holds its shape, pairing well with the crisp meringue and fresh fruit. Heavy cream can be used as an alternative if needed.

Find the complete list with measurements in the recipe card below.

How to Make Pavlova

Step 1: Line a baking tray with baking paper. Draw a 20 cm disc on the paper, then turn it ink-side down. Set aside.

Step 2: Using an electric beater, beat the egg whites just until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar, and vanilla essence, then beat for 1 minute more.

Note: If you overbeat the egg whites, the meringue is likely to collapse and crack during baking.

Step 3: Spoon the meringue mixture onto the disc and shape it into a “cake,” creating furrows with a spatula.

Step 4: Bake in a preheated oven at 150°C – 300°F for 10 minutes, then reduce the oven temperature to 110°C – 230°F and bake for 1 hour more, or until the meringue is crisp and dry. Turn the oven off and leave the meringue in the oven, with the door closed, to cool completely.

Step 5: Whip the cream with the 2 tablespoons caster sugar until firm peaks form, then spread it over the top of the pavlova.

Step 6: Decorate with the sliced fruit and the passion fruit pulp.

Extra Help from the Kitchen

Choose a Dry Day – Bake pavlova when humidity is low, as moisture in the air can soften the shell and affect the final texture. If the weather is humid, running a dehumidifier in the kitchen for about an hour before starting helps create a drier environment for the meringue to set.

Use a Metal or Glass Bowl – Whip egg whites in metal or glass, since plastic can hold traces of fat that limit volume.

Check Oven Accuracy – Use an oven thermometer to confirm low temperatures, as many ovens run hotter than the dial suggests.

Whip Cream at the Last Minute – Prepare the cream close to serving time to keep it smooth and stable on the pavlova.

Slice with a Warm Knife – Warm and dry the knife before cutting to reduce cracking through the crisp shell.

Variations and Twists

Classic Berry Topping – Finish the whipped cream with strawberries, raspberries, blueberries, or blackberries. Drain any very juicy berries well before using so the meringue stays crisp longer.

Tropical Fruit Medley – Use mango, pineapple, kiwi, and passion fruit for a warm-weather version. Pat the pineapple dry before topping to avoid excess moisture softening the shell.

Lemon Curd and Berry Layer – Spread a thin layer of lemon curd over the cream before adding berries. The sharp citrus flavour works especially well with the sweetness of the meringue, while the firm cream base keeps the topping stable.

Chocolate and Cherry Pavlova – Drizzle cooled, melted dark chocolate over the cream and finish with pitted cherries. Make sure the chocolate has cooled so it does not soften the whipped cream.

Fig, Honey and Nut Garnish – Arrange fresh fig slices over the cream, drizzle lightly with honey, and scatter chopped pistachios. Keep the honey light and controlled so it does not weigh down the topping.

Storage and Shelf Life

Store the pavlova base at room temperature in a dry, airtight container for up to 1–2 days before topping. Keep it away from heat and humidity, as moisture will soften the shell.

Once topped with cream and fruit, refrigerate and serve within 24 hours, knowing the exterior will soften over time. Freezing is not recommended, as thawing affects both the crisp shell and the soft centre.

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Pavlova Recipe

With a crisp shell, soft centre, and fresh fruit topping, Pavlova brings sweetness and texture together in every slice.

Course: Dessert

Cuisine: Australian

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Cooling Time: 2 hours

Total Time: 3 hours 30 minutes

Servings: 10

Author: Taste

Ingredients

For the Meringue Base

• 6 egg whites – at room temperature
• 315 g – 1 ½ cups caster sugar
• 3 tsp cornflour
• 2 tsp white vinegar
• 1 tsp vanilla essence

For the Topping

• 375 ml – 1 ½ cups thickened cream OR heavy cream
• 2 tbsp caster sugar
• 1 –2 passion fruit – halved
• 1 kiwi – sliced
• 1 golden kiwi – sliced
• 1 punnet strawberries – sliced

Instructions

1. Line a baking tray with baking paper. Draw a 20 cm disc on the paper, then turn it ink-side down. Set aside.

2. Using an electric beater, beat the egg whites just until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar, and vanilla essence, then beat for 1 minute more.

   Note: If you overbeat the egg whites, the meringue is likely to collapse and crack during baking.

3. Spoon the meringue mixture onto the disc and shape it into a “cake,” creating furrows with a spatula.
4. Bake in a preheated oven at 150°C – 300°F for 10 minutes, then reduce the oven temperature to 110°C – 230°F and bake for 1 hour more, or until the meringue is crisp and dry. Turn the oven off and leave the meringue in the oven, with the door closed, to cool completely.
5. Whip the cream with the 2 tablespoons caster sugar until firm peaks form, then spread it over the top of the pavlova.
6. Decorate with the sliced fruit and the passion fruit pulp.

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