Pavlova Recipe – Australian Special
Pavlova is a beloved Australian meringue-based dessert, celebrated for its crispy meringue cake exterior and marshmallow-soft center. Named after ballerina Anna Pavlova, it’s stylish yet simple—just whipped egg whites, sugar, cornstarch, and acid, baked until set, then topped with clouds of whipped cream and seasonal fruit. A true iconic Australian dessert that dazzles on any festive table.
- Prep Time30 min
- Cook Time1 hr 30 min
- Perform Time2 hr
- Total Time4 hr
Meringue Base:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
Topping:
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit (e.g., strawberries, kiwi, berries)
- Optional: mint leaves for garnish
Preheat Oven:
Preheat to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
Prepare Meringue:
Beat 4 egg whites on medium speed until soft peaks form.
Gradually add 1 cup sugar, beating on high until stiff, glossy peaks form.
Fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1/2 teaspoon vanilla extract.
Shape Meringue:
Spoon the meringue onto the parchment paper within the circle. Shape into a mound with slightly raised edges and a depression in the center.
Bake:
Bake for 1 hour 15 minutes, or until crisp and hollow-sounding. Turn off the oven and let the meringue cool inside with the door slightly ajar.
Prepare Topping:
Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
Spread whipped cream over the cooled meringue
Add Toppings:
Top with fresh fruit and optional mint leaves.
Serve:
Serve immediately or within a few hours. Enjoy fresh!
Recipe Notes:
Bake at a low-temperature (around 120–150 °C) until the meringue is crisp outside but still soft inside for that signature texture.
Don’t remove it immediately—cool-in-oven rest ensures the pavlova stays intact and avoids sudden collapse.
Always serve with fresh fruit topping—berries, passionfruit, or kiwi add brightness and complement the sweetness with tang.
