This perfect easy Australian pavlova recipe is all you need to create a showstopping dessert to impress your friends and family. 4 ingredients and 20 minutes and you’ll have this beauty in the oven. Top it with whipped cream and seasonal fruits for a truly beautiful dessert. NOTE the cooling time. It's best to make the pavlova base the night before.
Video
Ingredients
- ¾ cup egg whites (approximately 6 large eggs), room temp (175g/6.2oz)
- 1 ½ cups caster sugar (superfine sugar) (300g / 10.5oz) (notes)
- 3 teaspoons corn flour (US cornstarch)
- 1 ½ teaspoons cream of tartar (notes 3)
- ¾ cup whipping cream (or heavy cream)
- 2 cups mixed fresh fruit (notes)
For best results, always weigh ingredients where a weight is provided
Equipment
- Flat cookie trays
- Silicone spatulas
- stand mixer with whisk attachment or handheld beater
Instructions
- Preheat oven to 120C / (110C fan forced) / 245F. Trace around tje base of an 8 inch cake pan with non-toxic pencil onto a sheet of baking paper.
- In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on low-medium to soft peak stage. About 5 minutes.
- Add the sugar one tablespoon at a time, counting to 20 between each. Once all the sugar is all added, increase the speed to medium-high (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
- Sift over the corn flour and cream of tartar and whisk for a few seconds, just long enough to incorporate it in.
- Take the sheet of baking paper and, on the pencil side, dot little bits of meringue in each corner. Flip it over and press down onto a large baking sheet.
- Use a spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
- Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours (notes).
- Once completely cool and as close to serving as possible, top the pavlova with whipped cream and fresh fruit. Simply whip the cream with an electric mixer to just barely stiff peaks. Transfer the pavlova gently to a serving plate, then spread the cream over the top. Carefully add your fruit and serve.
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Notes
- All ovens vary - if you notice it turning golden, the oven may be too hot, turn it down. Also, using the fan forced setting normally results in a more bright white colour to your pav.
- Don't use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
- Cream of tartar can be swapped 1:1 for white vinegar or lemon juice.
- For topping ideas, use whatever fruit is in season. Strawberries, kiwi fruit, passionfruit, mango, raspberries are all classic but you could also use blueberries, blackberries, lemon or lime zest, slices citrus fruits.
- You can bake your pavlova in the evening and leave it in the turned off oven overnight to cool.
- Check out all the tips, tricks and troubleshooting in the post.
IN THE POST
Links will take you to the post - just scroll down to the bottom to get back to the recipe card.MORE PAVLOVA AND MERINGUE RECIPES
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
