About this Dish
The dessert both Australia and New Zealand claim as their own — a large meringue shell with a crispy exterior and soft, marshmallow-like interior, topped with whipped cream and fresh fruit. In Australia it is typically served at Christmas, piled high with strawberries, kiwi fruit and passionfruit. The Australian version tends to be larger and flatter than the New Zealand version. The debate over its origins will never be resolved.
IngredientsServes 8
🥚Egg whites, 6 large (at room temperature)
🍬Caster sugar, 300g
🍋White vinegar, 1 teaspoon
🌽Cornflour, 2 teaspoons
🍦Thickened cream, 600ml
🍓Fresh strawberries, 250g hulled and halved
🥝Kiwi fruit, 3 peeled and sliced
💛Passionfruit, 4 halved for pulp
💛Passionfruit, 4 halved for pulp
Method
1
Preheat your oven to 120°C (100°C fan-forced) and line a large baking tray with baking paper. Draw a 26cm circle on the paper as a guide, then flip the paper over so the pencil mark is underneath.2
Using a stand mixer or electric hand beaters, whisk the egg whites on high speed until stiff peaks form — this takes about 3-4 minutes. Make sure your bowl is completely clean and dry, as any grease will prevent the whites from whipping properly.3
With the mixer still running, add the caster sugar one tablespoon at a time, waiting about 20 seconds between each addition. Keep beating until the meringue is thick, glossy and the sugar has fully dissolved — rub a little between your fingers and it should feel smooth, not gritty.4
Gently fold in the cornflour and white vinegar with a large metal spoon. Spoon the meringue onto the prepared tray within your circle, building up the sides slightly to create a shallow well in the centre, keeping it flat and wide in the Australian style.5
Bake for 1 hour 15 minutes, then turn the oven off completely and leave the pavlova inside with the door closed for at least 2 hours, or overnight if possible. This slow cooling prevents cracking and keeps that gorgeous marshmallowy centre.6
When ready to serve, whip the thickened cream until soft peaks form and spread it generously over the top of the cooled pavlova. Top with the strawberries, kiwi fruit slices and spoon over the passionfruit pulp just before serving so everything stays fresh and vibrant.User Reviews
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