Crisp meringue shell with soft marshmallow centre, topped with whipped cream and fresh fruit — Australia's iconic dessert.
Pavlova is the crown jewel of Australian and New Zealand dessert culture, named after the Russian ballerina Anna Pavlova who toured both countries in the 1920s. The genius of pavlova lies in its contrasting textures: a shatteringly crisp outer shell gives way to a soft, chewy, marshmallow-like interior. This effect is achieved by adding cornflour and white vinegar to the meringue. Topped with lightly sweetened whipped cream and piled high with fresh seasonal fruit, it is the centrepiece of Christmas tables and summer celebrations across Australia.
Serves 8
Preheat oven to 150°C. Draw a 22cm circle on baking paper and place on a baking tray, pencil side down.
Beat egg whites in a clean bowl with electric mixer until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating well after each addition until thick and glossy and sugar is dissolved (rub between fingers to check).
Fold in cornflour, vinegar and vanilla with a large metal spoon.
Spoon meringue onto circle, building up the sides slightly to create a shallow bowl shape.
Place in oven and immediately reduce temperature to 120°C. Bake for 1 hour 30 minutes.
Turn oven off and leave pavlova inside with door ajar until completely cool — ideally overnight.
Whip cream with icing sugar to soft peaks. Pile onto pavlova and top with fruit.
Ensure bowl and beaters are completely clean and grease-free
Add sugar very gradually for maximum volume and stability
Cooling in the oven prevents cracking from temperature shock
Assemble just before serving to keep the base crisp
Swirl lemon curd through the whipped cream before topping for a Lemon Curd Pavlova.
Pipe individual portions for elegant dinner party Mini Pavlovas.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Undecorated pavlova keeps in an airtight container up to 2 days. Decorate just before serving.
The pavlova was created in the 1920s during the ballerina Anna Pavlova's tour of Australia and New Zealand. Both countries claim its invention, a friendly dispute that continues to this day.
Cracks are normal and part of its charm. To minimise them, cool completely in the oven.
Yes — untopped pavlova keeps well. Add cream and fruit only just before serving.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 8 servings total
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