Marshmallow pavlova

With a cloud-like, marshmallowy centre, this pavlova is the stuff dreams are made of. Serve with lashings of whipped cream, and fresh berries.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Marshmallow pavlova
  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon white vinegar
  • 1 1/4 cup (310ml) thickened (heavy) cream, whipped (see tip)
  • 250 gram strawberries, halved
  • 125 gram raspberries
  • 125 gram blueberries
  • 1/4 cup (60ml) passionfruit pulp


Marshmallow pavlova
  • 1
    Preheat oven to 120°C/250°F. Line oven tray with foil; grease foil, dust with cornflour, shake away excess. Mark 18cm (7-inch)circle on foil.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Add extract and vinegar; beat until combined.
  • 3
    Spread meringue into circle on foil, building up at the side to 8cm (3 inches) in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again.
  • 4
    Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar.
  • 5
    Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Serve pavlova topped with whipped cream, berries and passionfruit.


It is fine to use just one 300ml carton of cream for this recipe.

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