Pavlova
A crisp meringue shell with a marshmallow-soft centre, finished with whipped cream and fresh fruit. It is a festive dessert that appears often on Australian summer tables and holiday menus.
Prep
25m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Meringue
- 4pcsEgg White
- 220gWhite Sugar
- 10gCorn Starch
- 5mlDistilled White Vinegar
- 5mlVanilla Extract
Topping
- 300mlHeavy Cream (chilled)
- 200gStrawberry (sliced)
- 150gKiwi (peeled and sliced)
- 2pcsPassion Fruit (halved)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 120°C (248°F) and line a baking tray with parchment.
- 02
Whisk the egg whites until soft peaks form. Gradually add the white sugar, beating well after each addition, until the meringue is thick and glossy.
- 03
Fold in the corn starch, distilled white vinegar, and vanilla extract just until combined.
- 04
Spoon the meringue onto the tray and shape it into a high round with a shallow well in the centre.
- 05
Bake until the shell is dry and crisp on the outside. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar.
- 06
Whip the chilled heavy cream until softly thickened.
- 07
Pile the heavy cream onto the cooled pavlova, then finish with the strawberry, kiwi, and the pulp from the passion fruit.
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