Pavlova is a stunning and airy dessert that may seem complicated but is surprisingly simple to make. With a crisp outer shell and a soft, marshmallow-like interior, it provides the perfect contrast of textures. Topped with fresh fruit and luscious whipped cream, this dessert is as delicious as it is beautiful. Whether you’re making it for a special event, afternoon tea, or a celebration, pavlova is a showstopper. While vanilla extract enhances the flavor, it may slightly alter the dessert’s pure white color. For best results, prepare and serve it on the same day.
Ingredients for Classic Australian Pavlova
- 4 extra-large egg whites, room temperature
- 1 cup castor (superfine) sugar (200 g)
- 2 tsp corn starch (5 g)
- 1/2 tsp vanilla extract
- 1 tsp lemon juice (5 ml)
- 1 pint heavy whipping cream (475 ml)
- 1 Tbsp sugar (12 g)
- Fresh fruit: strawberries, blueberries, kiwi, or your choice
- Pinch of salt
How to Make Classic Australian Pavlova
Kitchen Tip
Superfine sugar may be hard to find. If unavailable, pulse regular white sugar in a blender or food processor until it reaches a finer texture.
- Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper. Draw an 8-inch (20 cm) circle as a guide, then turn the paper over so the pencil marks are underneath. Lightly dust with a small amount of cornstarch to prevent sticking.
- Carefully separate the egg whites, ensuring no yolk is present. In a large, clean mixing bowl, beat egg whites and a pinch of salt until glossy and soft peaks form. Gradually add superfine sugar, one tablespoon at a time, beating until firm, glossy peaks form but without overbeating. Sift cornstarch over the mixture and fold in with lemon juice and vanilla extract.
- Spoon the meringue mixture onto the prepared circle, creating a slight mound in the center. Spread it outward, shaping a slight depression in the middle. Bake for 1 hour, then turn off the oven and allow it to cool inside for 2 hours. Store in an airtight container. It is best served the same day. If cracks or sinking occur, the whipped cream will help conceal imperfections before serving.
- Gently remove the parchment paper and transfer the pavlova to a cake stand or serving plate. Just before serving, whip the cream with powdered sugar and 1 tsp vanilla until soft peaks form. Fill the center of the pavlova with whipped cream and top with fresh fruit such as sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, or passionfruit. Avoid adding cream and fruit too early, as it may soften the meringue.
This classic pavlova is a light, flavorful dessert perfect for special occasions. The crisp meringue paired with smooth whipped cream and juicy fruit makes for an irresistible combination. Serve it fresh, and watch it disappear in no time!
