There’s no occasion that can’t be improved with the addition of pavlova. Crunchy meringue that’s soft and marshmallow-y on the inside, piled high with cream and the topping of your choice. It’s the perfect ending for a summer barbecue. While there are plenty of variations, or even store-bought versions, this recipe is a true classic you’ll be glad you made.
You’ll need these…
Ingredients
Method
Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.
Undecorated pavlova can be made several days ahead; store in an airtight container.
Test Kitchen tip
How to make a pavlova
What are the main ingredients in a pavlova?
Named after the Russian ballerina, Anna Pavlova, this is a familiar and well loved Antipodean dessert made with a meringue base using egg whites and sugar. This classic recipe also includes cornflour and vinegar in the meringue to give it stability and body. You can experiment with all kinds of fruit toppings, but berries and cream is always a winner.
What is pavlova supposed to taste like?
A classic pavlova will be sweet, light and airy, with some tartness from the passionfruit and berries to balance out the meringue base and cream.
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