Recipe

The Australian Women's Weekly's classic pavlova recipe

Perfect your pavlova with this classic pavlova recipe from the Australian Women's Weekly - a spongy marshmallow centre with cracking good meringue shell, piled high with cream and delicious summer fruits.

  • Serves 8
  • 1 hr 30 mins cooking
pavlova with cream and berries

Ingredients

  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 1 tablespoon cornflour
  • 1/2 teaspoon white vinegar
  • 300 millilitre thickened cream
  • 1 tablespoon icing sugar mixture
  • 1 teaspoon vanilla essence
  • 250 gram strawberries, halved
  • 3 passionfruit

Method

  • 1
    Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
  • 2
    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.
  • 3
    Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
  • 4
    Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.
  • 5
    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.

Notes

Undecorated pavlova can be made several days ahead; store in an airtight container.

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