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The Classic Pavlova

Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time10 minutes
Cuisine: Australian
Keyword: australian, pavlova, recipe
Servings: 8 slices
Calories: 420kcal

Ingredients

For the meringue

  • 6 egg whites, room temperature
  • 330 g caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1 tsp vanilla extract

To serve

  • 300 ml thickened cream, whipped
  • 2 cups seasonal fruit (strawberries, passionfruit, mango, kiwi)
  • Pulp of 3 passionfruit

Instructions

Meringue

  • Preheat oven to 120°C fan-forced. Line a tray with baking paper and mark a 22cm circle on it.
  • Beat egg whites to soft peaks. Add caster sugar a tablespoon at a time, beating until the meringue is thick, glossy, and a pinch between your fingers feels smooth not gritty.
  • Fold in cornflour, vinegar and vanilla with a spatula. Do not overmix.
  • Pile the meringue onto the circle. Smooth the sides and top with a palette knife. Make the edges slightly higher than the centre.
  • Bake 90 minutes. Turn the oven off and leave the pavlova inside for at least 2 hours with the door closed.

Serve

  • Transfer to a serving plate. Top with whipped cream and seasonal fruit just before serving. The shell should crack under the knife; the centre should be marshmallow.