Pavlova

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Crisp, sweet and airy, Pavlova combines a baked meringue shell and soft, marshmallow-like centre with whipped cream, juicy strawberries, kiwi and tangy passion fruit for dessert.

I first made this pavlova recipe for my Come Have Some Aussie Tucker, Mate! party. I saved it for last because I knew it would be a challenge. It was my first attempt, and although the meringue cracked slightly, the flavour was completely unaffected. I was very happy with the result, but I knew there were a few things I wanted to improve next time.

I chose strawberries, green kiwi, golden kiwi, and passion fruit for the topping. It was also my first time tasting passion fruit, and I immediately loved its tangy flavour.

What is Pavlova?

Wondering what pavlova is? It’s a classic meringue-based dessert with a crisp outer shell and a soft, marshmallow-like centre. Unlike meringue biscuits, which are usually crisp throughout, pavlova stays soft inside. It’s traditionally topped with whipped cream and fresh fruit.

The pavlova dessert is especially popular in Australia and New Zealand, with both countries claiming its creation. Named after the Russian ballerina Anna Pavlova, it remains a favourite for celebrations and family gatherings.

Key Ingredients for Pavlova

Egg Whites

Egg whites give Pavlova its airy texture, crisp shell and soft centre. Room-temperature egg whites whip more readily and help the meringue hold its shape.

Caster Sugar

Caster sugar provides sweetness and helps the meringue develop a crisp exterior. Its fine crystals dissolve easily for a smooth, glossy mixture.

Cornflour and White Vinegar

Cornflour helps keep the centre soft and marshmallow-like, while white vinegar helps stabilise the whipped egg whites.

Thickened Cream

Thickened cream adds a rich, creamy contrast to the crisp meringue. It whips into a thick, smooth topping that holds the fruit in place.

Fresh Fruit

Strawberries provide juicy sweetness, green kiwi adds tartness, and golden kiwi has a sweeter taste. Passion fruit brings a sharp tropical flavour and a little crunch from its seeds.

Vanilla Essence

Vanilla essence gives the meringue a subtle aroma and a slightly richer, sweeter taste that pairs well with the cream and fruit.

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 prepared disc and shape it into a cake. Use a spatula to create furrows along the sides.

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

Separate the Eggs While Cold – Separate the eggs straight from the fridge, then let the whites reach room temperature before whipping. Cold yolks are less likely to break, reducing the risk of yolk getting into the whites.

Use a Clean Metal or Glass Bowl – Choose a metal or glass bowl for whipping the egg whites, as plastic can retain traces of grease that prevent the whites from reaching their full volume.

Make a Shallow Dip in the Centre – Shape the meringue with slightly raised edges and a shallow dip in the middle. The cream and fruit will sit more securely on top instead of sliding towards the sides.

Keep Steam Away – Avoid boiling water or running the dishwasher near the meringue while it cools. Excess humidity can make the crisp shell sticky or soft.

Chill the Bowl and Beaters – Refrigerate the mixing bowl and beaters for 10–15 minutes before whipping the cream. Cold equipment helps the cream whip efficiently and maintain its shape beneath the fruit.

Variations and Twists

Try Mixed Berry Toppings – Replace the kiwi and passion fruit with raspberries, blueberries and blackberries. Keep the strawberries for a mixture of sweet and tart flavours.

Use Tropical Fruit – Top the whipped cream with mango, pineapple, kiwi and passion fruit. Pat the pineapple dry first to prevent excess juice from softening the meringue.

Add Lemon Curd and Berries – Spoon a little lemon curd over the whipped cream and finish with fresh berries. The tart lemon flavour works well with the sweet meringue.

Try Dark Chocolate and Cherries – Drizzle a little cooled, melted dark chocolate over the whipped cream and add fresh, pitted cherries for a richer dessert.

Finish with Figs and Pistachios – Arrange fresh fig slices over the cream, then add chopped pistachios and a little honey for extra crunch and sweetness.

Storage and Shelf Life

Store the completely cooled meringue base in an airtight container at room temperature for up to 1–2 days, away from heat and humidity.

Once topped with whipped cream and fresh fruit, keep the Pavlova covered in the fridge and eat within 24 hours, although the meringue will gradually soften. I don’t recommend freezing Pavlova, as thawing can affect its crisp shell and soft centre.

Pavlova Recipe

Crisp, sweet and airy, Pavlova combines a baked meringue shell and soft, marshmallow-like centre with whipped cream, juicy strawberries, kiwi and tangy passion fruit for dessert.

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Course: Dessert

Cuisine: Australian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 2 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 10

Author: Recipe adapted from 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

• Line a baking tray with baking paper. Draw a 20 cm disc on the paper, then turn it ink-side down. Set aside.
• 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.
• Spoon the meringue mixture onto the disc and shape it into a cake, creating furrows with a spatula.
• 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.
• Whip the cream with the 2 tablespoons caster sugar until firm peaks form, then spread it over the top of the pavlova.
• Decorate with the sliced fruit and the passion fruit pulp.

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