Classic pavlova is usually topped with mixed berries and passionfruit pulp. We've opted for a mix of berries here, but if you prefer you can use kiwifruit, thinly sliced pineapple, pawpaw and passionfruit pulp.

  • 1 hr 35 mins cooking
  • Serves 8
  • Print


  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar
  • 300 millilitre thickened cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing sugar
  • 150 gram strawberries, sliced thinly
  • 150 gram blueberries
  • 120 gram raspberries


  • 1
    Preheat oven to 120°C/100°C fan-forced. Grease and line oven tray with baking paper; trace an 18cm circle on paper.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add caster sugar, a tablespoon at a time, beating until sugar dissolves between additions. Fold in cornflour and vinegar.
  • 3
    Spread meringue inside circle on tray; level top with spatula. Bake, uncovered, about 1¼ hours or until meringue is firm. Cool meringue in oven with door ajar.
  • 4
    Beat cream, extract and sifted icing sugar in small bowl with electric mixer until soft peaks form. Serve meringue topped with cream mixture and fruit.


Pavlova meringue can be made up to four days ahead, then topped with cream mixture and fruit up to one hour before serving.

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