Australian Pavlova
Crisp-shelled, marshmallow-centered meringue piled with whipped cream and fresh fruit. Australia and New Zealand still argue over who invented it. We say enjoy it.
- Total time:
- 3 hr 20 min
- Servings:
- 8
- Per serving:
- 320 kcal
- Cost per serving:
- $1.80
- Difficulty:
- medium
Step-by-step
Heat oven to 300°F (150°C). Draw an 8-inch circle on parchment paper. Flip parchment ink-side down on a sheet pan.
Beat egg whites in a clean dry bowl until soft peaks form.
Add sugar 1 tbsp at a time, beating fully between additions. Continue until stiff glossy peaks form and the sugar is completely dissolved (rub a bit between fingers; no grit).
Sift cornstarch over. Add vinegar and vanilla. Fold in gently.
Pile meringue inside the circle. Smooth sides. Make a slight well in the center for the topping later.
Bake 75 minutes. Turn off oven, crack the door, let pavlova cool inside completely (1 to 2 hours). This prevents cracking.
Whip cream with powdered sugar to soft peaks.
Just before serving, transfer pavlova to a plate. Top with cream, then pile fresh fruit on top. Slice and serve immediately.
Cook's tip
A pavlova that cracks on top is fine and normal. A pavlova that weeps sugar syrup means humidity got to it; bake on a dry day.
Storage
Unfilled meringue keeps in airtight container 2 days. Once topped, eat within 4 hours.
Freezer: Do not freeze.
Nutrition per serving
- Calories
- 320
- Protein
- 4g
- Carbs
- 38g
- Fat
- 17g
- Fiber
- 2g
- Sugar
- 32g
- Sat Fat
- 10g
- Sodium
- 40mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Why cornstarch and vinegar?
Cornstarch stabilizes the meringue so the center stays marshmallowy. Vinegar prevents over-beating and helps the structure. Skipping either gives a dry, chalky pavlova.
Make ahead?
Bake the meringue base up to 2 days ahead and store airtight at room temperature. Whip cream and assemble within 4 hours of serving.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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