HardDessert

Pavlova

Australia / New Zealand · Oceania

Pavlova is the crown jewel of Antipodean desserts — a showstopping meringue with a crisp outer shell and a soft, marshmallowy interior, piled high with lightly whipped cream and topped with passion fruit, kiwi, strawberries, and berries. Named after the Russian ballerina Anna Pavlova after her tour of Australia and New Zealand in the 1920s, it remains the centrepiece of celebrations across both countries.

Prep Time

25 min

Cook Time

90 min

Servings

Difficulty

Hard

Ingredients

6 large egg whites, at room temperature
300g caster sugar
1 teaspoon white wine vinegar
2 teaspoons cornflour
1 teaspoon vanilla extract
300ml double cream
2 tablespoons icing sugar
Passion fruit, kiwi, strawberries, and raspberries to top

Instructions

1
Preheat oven to 130°C/265°F. Draw a 25 cm circle on parchment paper and place on a baking tray, pencil-side down.
2
Beat the egg whites with an electric mixer on medium speed until stiff peaks form.
3
Add the caster sugar one tablespoon at a time, beating continuously on high speed. The meringue should be glossy and stiff.
4
Gently fold in the vinegar, cornflour, and vanilla with a metal spoon.
5
Spoon the meringue onto the parchment circle, spreading to fill it. Build up the sides slightly higher than the centre.
6
Bake for 1 hour 30 minutes. Turn off the oven and leave the pavlova inside with the door closed to cool completely (at least 2 hours or overnight).
7
When ready to serve, whip the cream with icing sugar until it holds soft peaks.
8
Place the pavlova on a serving plate, pile the cream on top, and arrange the fresh fruit decoratively.
9
Serve immediately once assembled.

Chef's Tips

The meringue must cool in the oven — removing it too early causes rapid temperature changes that crack it. Slight cracking is normal and part of pavlova's rustic charm. Assemble just before serving.