Classic Australian Pavlova Recipe
The iconic Australian pavlova — a giant meringue with a crisp shell, marshmallow centre, topped with whipped cream and fresh fruit. This foolproof pavlova recipe is the ultimate Australian Christmas and summer dessert.
About This Recipe
Pavlova is Australia's (and New Zealand's, though both claim it) most celebrated dessert — a large meringue with a shattering crisp exterior and a soft, marshmallow interior, piled with whipped cream and seasonal fruit. The secret to the marshmallow centre is cornstarch and a touch of vinegar, which modify the meringue structure. A slow oven and gradual cool-down prevent cracking.
Ingredients
Serves 8
- 6large egg whites(at room temperature)
- 300 gcaster sugar
- 2 tspcornstarch
- 1 tspwhite wine vinegar
- 1 tspvanilla extract
- 400 mldouble cream(for topping)
- 2 tbspicing sugar(for cream)
- 500 gmixed fresh fruit(strawberries, kiwi, passionfruit, mango)
Instructions
- 1
Whip the egg whites
Ensure your bowl and beaters are completely grease-free. Whip egg whites to soft peaks. Begin adding caster sugar one tablespoon at a time, beating until glossy, stiff peaks form and the mixture feels smooth between your fingers.
Any trace of yolk or grease will prevent the whites from whipping. Wipe the bowl with lemon juice to be safe.
- 2
Add cornstarch and vinegar
Fold in cornstarch, vinegar and vanilla — these create the marshmallow centre.
- 3
Shape and bake
Draw a 22cm circle on baking parchment. Pile the meringue inside, creating high sides and a slight indent in the centre. Bake at 130°C / 265°F for 90 minutes.
- 4
Cool in the oven
Turn off the oven and leave the pavlova inside with the door closed for at least 1 hour (or overnight). This prevents cracking.
Cracking is mostly caused by rapid temperature change — a gradual cool-down is key.
- 5
Top and serve
Whip cream with icing sugar to soft peaks. Spoon onto the cooled pavlova and top with fresh fruit. Serve within 2 hours of topping.
Pro Tips
- →
Room-temperature egg whites whip to greater volume than cold ones.
- →
Make the pavlova shell the day before — it keeps in the oven overnight.
- →
Passionfruit pulp drizzled over the cream is the classic Australian finishing touch.
Variations
- •
Eton mess: crush a pavlova and fold the pieces through whipped cream and strawberries.
- •
Mini pavlovas: make individual nests instead of one large — reduce baking time to 50 minutes.
Storage
The unfilled shell keeps in a cool, dry place for 2 days. Top with cream and fruit no more than 2 hours before serving.
History & Origin
Pavlova was created in the 1920s in honour of Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Both countries vigorously claim to have invented it. The dish's delicate beauty — a crisp shell giving way to soft, cloud-like interior — was said to mirror the ballerina's tutu.
Frequently Asked Questions
Why did my pavlova crack?
Rapid temperature change causes cracking. Cool the pavlova inside the turned-off oven slowly. Some cracking is natural and is hidden by the cream topping.
Why is my pavlova chewy instead of marshmallowy?
It needs longer baking or more cornstarch. The soft centre develops through the chemical reaction between cornstarch, vinegar and the egg proteins during the slow bake.
Can I make pavlova the day before?
Yes — the bare shell can be made 2 days ahead and stored in an airtight container or left in the oven. Top with cream and fruit close to serving.
What is the difference between pavlova and meringue?
Pavlova contains cornstarch and vinegar, which create a soft marshmallow interior. Standard meringue is crunchy or chewy all the way through.
Nutrition Facts
Per serving (350g) · 8 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Australian Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes