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Pavlova decorated with whipped cream and fresh fruit.

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.