Classic pavlova baked on a plate

This marshmallow-textured pavlova is cooked directly on the platter it's served on, which eliminates the risk of breaking the fragile meringue when transferring it. Simply make sure the platter is plain, sturdy and ovenproof.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Classic pavlova baked on a plate
  • 2 teaspoon butter, melted
  • 2 teaspoon cornflour
  • 5 egg whites
  • 1 1/4 cup (275g) caster sugar
  • 1 tablespoon cornflour, extra
  • 1 1/2 cup (375ml) thickened cream, whipped
  • 250 gram strawberries, halved
  • 1 mango, sliced thinly
  • 1/3 cup (80ml) fresh passionfruit pulp


Classic pavlova baked on a plate
  • 1
    Preheat the oven to 150°C (130°C fan-forced). Grease a 29cm round ovenproof serving plate or cake stand with butter, leaving a 3cm border. Sift the cornflour over the greased area.
  • 2
    Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions, scraping down the side of the bowl occasionally. Use a large metal spoon or spatula to fold in extra sifted cornflour.
  • 3
    Pile the meringue into the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue into a 23cm circle, making a shallow well in the centre.
  • 4
    Reduce the oven temperature to 100°C (80°C fan-forced). Bake pavlova in the lower half of the oven for 1 1/2 hours or until dry and crisp. Turn off the oven; cool in oven with door ajar. Serve pavlova topped with whipped cream, strawberries, mango and passionfruit.

More From Women's Weekly Food