Classic Pavlova

About This Recipe

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.

Ingredients

Serves 8

• 6 largeegg whites(room temperature)
• 300 gcaster sugar
• 2 tspcornflour
• 1 tspwhite wine vinegar
• 1 tspvanilla extract
• 500 mlthickened cream(for topping)
• 2 tbspicing sugar
• 250 gstrawberries(hulled and halved)
• 3kiwi fruit(peeled and sliced)
• 4passionfruit(pulp scooped)
• 125 gblueberries

Instructions

1. 1

   Preheat and prepare tray

   Preheat oven to 150°C. Draw a 22cm circle on baking paper and place on a baking tray, pencil side down.

2. 2

   Beat egg whites

   Beat egg whites in a clean bowl with electric mixer until soft peaks form.

3. 3

   Add sugar gradually

   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).

4. 4

   Fold in cornflour mixture

   Fold in cornflour, vinegar and vanilla with a large metal spoon.

5. 5

   Shape meringue

   Spoon meringue onto circle, building up the sides slightly to create a shallow bowl shape.

6. 6

   Bake low and slow

   Place in oven and immediately reduce temperature to 120°C. Bake for 1 hour 30 minutes.

7. 7

   Cool in oven

   Turn oven off and leave pavlova inside with door ajar until completely cool — ideally overnight.

8. 8

   Top and serve

   Whip cream with icing sugar to soft peaks. Pile onto pavlova and top with fruit.

Variations

• •

  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.

Storage

Undecorated pavlova keeps in an airtight container up to 2 days. Decorate just before serving.

Frequently Asked Questions