Traditional pavlova

Crispy meringue and cream and fruit go together in this classic Pavlova. Perfect for any dinner party and essential for Australia Day!

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
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Traditional pavlova
  • 4 egg-whites
  • 1 cup caster sugar
  • 2 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 300 millilitre carton cream, whipped
  • 3 bananas, peeled, sliced
  • 250 gram punnet strawberries, hulled, quartered
  • 2 kiwi fruit, peeled, sliced
  • 4 passionfruit, pulp


Traditional pavlova
  • 1
    Preheat oven to 150°C. Line an oven tray with baking paper.
  • 2
    In a large, clean 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 prepared tray to form a 20cm round, with a slight recess in the middle.
  • 5
    Bake for 20 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in turned off oven, with the door ajar, to fully dry out.
  • 6
    To serve, spread with cream. Top with bananas, strawberries and kiwi fruit and drizzle with passionfruit.


It is important to use clean bowls and beaters to achieve maximum egg-white volume. Use other fruit of choice. Drizzle with melted chocolate if you like.

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