Crisp meringue with marshmallow centre, cream, and fresh fruit.
Pavlova is Australia's (and New Zealand's — a friendly debate) greatest dessert contribution: a towering disc of baked meringue with a crisp outer shell and a pillowy, marshmallow-soft centre, piled high with lightly whipped cream and topped with fresh passionfruit and strawberries. It is the centrepiece of every Australian Christmas table.
Serves 8
Preheat oven to 120°C. In a very clean bowl, beat egg whites to soft peaks. Gradually add caster sugar, one tablespoon at a time, beating on high until very stiff, glossy peaks form and all sugar is dissolved (rub a little between fingers — should feel smooth, not gritty).
Gently fold in cornflour, vinegar, and vanilla using a large metal spoon.
Draw a 22 cm circle on baking paper and place on a tray. Spoon meringue onto the circle, building up the sides slightly higher than the centre. Bake at 120°C for 90 minutes.
Turn oven off and leave the pavlova inside with the door ajar for at least 2 hours or overnight. Do not open the door during baking — the gradual cooling prevents cracking.
Whip cream with icing sugar to soft peaks. Spoon cream over the centre of the pavlova. Top with strawberries, kiwi, and drizzle passionfruit pulp over the top. Serve immediately once assembled.
Ensure all bowls and beaters are grease-free — any fat will prevent whites from whipping.
Never open the oven door during baking.
Top with mango, lychee, and lime zest for a tropical version.
Add a layer of lemon curd under the cream for extra tartness.
Store untopped meringue in an airtight container up to 2 days. Top just before serving.
Per serving (180g) · 8 servings total
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