Published February 26, 2024 · ⭐ 5.0 (10 reviews)

Prep	Cook	Total	Yield
25 min	1 hr 30 min	3 hr	8 servings

Difficulty: Medium

Ingredients

Meringue

6 large egg whites, room temperature
350 g caster sugar
1 tbsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract

Topping

500 ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
Seasonal fruit: strawberries, raspberries, passionfruit, kiwi
Small mint leaves to garnish

Steps Overview

Whisk whites to stiff peaks, gradually add sugar
Fold in cornflour, vinegar, vanilla
Pile onto baking paper, indent the centre
Bake low and slow; cool completely in oven
Whip cream, pile on, top with fruit

Step-by-Step

1. Whisk the whites

Preheat oven to 130 °C (fan 110 °C). On a sheet of baking paper, draw a 22 cm circle. Flip paper onto a baking tray. In a spotlessly clean bowl, whisk egg whites on medium speed until soft peaks form.

2. Add the sugar

Increase speed to high. Add sugar one tablespoon at a time, whisking for 30 seconds between each addition. This should take about 10 minutes. The meringue should be very stiff, glossy, and white with no trace of graininess.

3. Fold and shape

Sift cornflour over the meringue. Drizzle in vinegar and vanilla. Fold gently with a large spatula — just enough to combine. Spoon onto the marked circle, building the sides up slightly and creating a shallow indent in the centre.

4. Bake and cool

Bake for 1 hour 30 minutes until the outside is crisp and lightly cream-coloured. Turn off the oven, wedge the door open with a wooden spoon, and leave the pavlova inside to cool completely — at least 2 hours. This prevents cracking.

5. Top and serve

Whip cream with icing sugar and vanilla to soft billowing peaks. Pile onto the cooled pavlova. Arrange fruit generously over the top. Serve immediately.

Notes

Fat is the enemy of meringue. Make sure the bowl, whisk, and hands are grease-free. Wipe with a cut lemon and a paper towel before starting.
The cornflour and vinegar are what create the marshmallowy interior.
Assemble at the last possible moment — the cream and fruit will soften the meringue over time.
A fully baked, unfilled pavlova can be stored in an airtight container for up to 2 days.

Pavlova