Australian Pavlova
A meringue-based dessert with a crisp crust and a soft, light inside, usually topped with whipped cream and fresh fruit.
Ingredients
- 4 large egg whites, at room temperature
- 250g caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
- For the topping:
- 300ml heavy cream
- 1 tbsp powdered sugar
- Fresh fruit (such as berries, kiwi, passionfruit)
Instructions
- 1
Preheat the oven to 300°F (150°C). Draw an 8-inch circle on a piece of parchment paper and place it on a baking sheet.
- 2
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form.
- 3
Gradually add the caster sugar, one tablespoon at a time, beating well after each addition, until the meringue is stiff and glossy.
- 4
Gently fold in the vinegar, cornstarch, and vanilla extract.
- 5
Spoon the meringue onto the parchment paper, using the circle as a guide. Create a slight well in the center.
- 6
Reduce the oven temperature to 250°F (120°C) and bake for 1 hour and 15 minutes. Turn off the oven and let the pavlova cool completely inside the oven with the door closed.
- 7
For the topping: Whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the cooled meringue and top with fresh fruit.
Tips & Notes
Make sure your bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping up properly. Cooling the pavlova in the oven is essential to prevent it from cracking.
Added by Michael Duregon on 26 January 2026
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