Classic Pavlova with Fresh Cream and Berries
Crisp meringue shell with marshmallow center, topped with whipped cream and fresh fruit. Australia's most elegant dessert.
The Story Behind This Recipe
My aunt's recipe from Perth - Sarah Mitchell
The Great Pavlova Debate: Australia vs. New Zealand. Both countries claim to have invented this ethereal dessert in the 1920s, named after Russian ballerina Anna Pavlova during her tours of Australia and New Zealand. As an Australian, I'm firmly in the "we invented it" camp, but honestly? The real winner is anyone who gets to eat it.
My aunt Helen has been making pavlova for every special occasion since the 1970s. Christmas Day? Pavlova. Someone's birthday? Pavlova. Tuesday? If you're lucky, pavlova. She learned from her mother, who claimed to have perfected the recipe during post-war Perth, when sugar became readily available again and celebrations needed something spectacular.
The secret to perfect pavlova, Aunt Helen insists, is understanding the difference between crisp and chewy. The outside should shatter like delicate porcelain, while the inside stays soft and marshmallow-like - what Australians call "the cloud." Too dry and it's just meringue. Too soft and it's a mess. The vinegar and cornflour are her secret weapons for that perfect texture.
She makes hers in a circle - traditional and elegant - but I've seen heart shapes for weddings, individual nests for fancy dinners, and even a Christmas tree shape once. The beauty of pavlova is its versatility. The base recipe never changes, but the toppings are limited only by imagination. Aunt Helen's classic is simple: fresh whipped cream, strawberries, passionfruit, and a few kiwi slices (a nod to our Kiwi cousins, she says with a wink).
This dessert represents Australian summer - light, sweet, and absolutely no fuss despite its elegant appearance. It's proof that sometimes the simplest ingredients, treated with respect and a bit of patience, create magic.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Pavlova
For the Topping
Pro Tips
- • Room temperature egg whites whip to greater volume than cold eggs.
- • Caster sugar is essential - regular granulated sugar is too coarse and won't dissolve properly.
- • Adding sugar gradually ensures it dissolves completely and creates that glossy, stable meringue.
- • Don't open the oven door while baking - temperature fluctuation causes cracking.
- • The pavlova base can be made a day ahead and stored in an airtight container.
- • Only top with cream and fruit just before serving - the moisture will soften the crisp shell.
- • Some cracks are character - don't stress about perfection!
- • Use the leftover egg yolks for custard, hollandaise, or carbonara.
Storage
The meringue base keeps in an airtight container at room temperature for up to 3 days. Once topped with cream and fruit, serve within 2 hours as moisture softens the meringue.
Instructions
- 1
Preheat your oven to 150°C (130°C fan-forced). Line a large baking tray with baking paper. Draw a 20cm circle on the paper as a guide (use a plate to trace). Flip the paper over so the pencil mark is underneath - you'll still see it but it won't transfer to the pavlova.
- 2
This is crucial: ensure your mixing bowl and beaters are completely clean and dry. Any trace of oil or grease will prevent the eggs from whipping properly. Wipe the bowl with lemon juice or vinegar if unsure.
- 3
Place egg whites in the clean bowl. Using an electric mixer, beat on medium speed until soft peaks form - about 2 minutes. The egg whites should be foamy and white, and peaks should curl over when you lift the beaters.
2 minutes - 4
With the mixer running on high speed, add the caster sugar one tablespoon at a time, beating for about 30 seconds between each addition. This gradual addition is key to glossy, stable meringue. Don't rush this step.
8 minutes - 5
Continue beating on high speed for 7-8 minutes until the meringue is thick, glossy, and holds stiff peaks. Rub a little between your fingers - if it feels grainy, keep beating. It should feel completely smooth. The meringue should be so stiff the bowl can be turned upside down without it moving.
8 minutes - 6
Add the sifted cornflour, vinegar, and vanilla extract. Gently fold through with a large metal spoon or spatula - about 4-5 folds. Don't overmix; you just want to incorporate them. These ingredients create that signature marshmallow center.
- 7
Spoon the meringue onto the prepared tray, using the circle as a guide. Create a slight dip in the center (the 'nest') and build up the sides slightly higher - this will hold the cream and fruit. You can smooth it with a spatula or create decorative swirls with the back of a spoon.
- 8
Place in the oven and immediately reduce temperature to 120°C (100°C fan-forced). Bake for 1 hour and 30 minutes. The pavlova should be crisp on the outside but still soft in the center. Don't open the oven door during baking!
1 hour 30 minutes - 9
Turn off the oven and leave the pavlova inside to cool completely with the door closed - about 2-3 hours or overnight. This gradual cooling prevents cracking. Some cracks are normal and add rustic charm, but rapid temperature change causes major cracks.
3 hours - 10
Once completely cool, carefully peel off the baking paper and transfer to a serving plate. The bottom will be slightly soft - this is normal and correct.
- 11
Just before serving (maximum 2 hours ahead), whip the cream with icing sugar and vanilla until soft peaks form. Don't overwhip or it will become grainy. The cream should be spreadable but hold its shape.
3 minutes - 12
Pile the whipped cream generously into the center of the pavlova, spreading it almost to the edges but not quite - you want to see that beautiful crisp white meringue border. The cream should dome up in the center.
- 13
Arrange the berries artistically on top of the cream. Aunt Helen likes a 'casual abundance' - scattered but generous. Drizzle with passionfruit pulp (those seeds add the perfect tartness). Add kiwi slices if using. Serve immediately while the meringue is still crisp.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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