Classic pavlova

There's nothing more authentically Australian than serving up a classic pavlova, laden with cream and fruit, at the end of a summer's day barbecue.

  • 1 hr 25 mins cooking
  • Serves 8
  • Print


Classic pavlova
  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 300 millilitre cream, whipped
  • 3 bananas, peeled, sliced
  • 250 gram punnet strawberries, hulled, quartered
  • 2 kiwifruit, peeled, sliced
  • 4 passionfruit, pulp


Classic pavlova
  • 1
    Preheat oven to slow, 150ºC. Line an oven tray with baking paper.
  • 2
    In a large, clean, dry bowl, using an electric mixer, beat egg-whites until soft peaks form.
  • 3
    Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in cornflour, lemon juice and vanilla.
  • 4
    Spoon mixture onto tray to form a 20cm round, with a slight recess in the middle.
  • 5
    Bake 20 minutes. Reduce oven to very slow, 120ºC, and bake a further 45 minutes. Allow pavlova to cool in turned-off oven with the door ajar, to fully dry out.
  • 6
    To serve, spread pavlova with whipped cream. Top with bananas, strawberries and kiwifruit, and drizzle with passionfruit pulp.


To achieve maximum egg-white volume, it is important to use clean bowls and beaters that have been scrupulously dried. Use other fruit of choice and drizzle the pavlova with melted chocolate if you like.

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