Pavlova
Pavlova takes its name from the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. Both countries claim to have invented the dessert, and the dispute has run for nearly a century without resolution. The earliest documented recipes appear in New Zealand, but Australian cooks have their own versions from the same period. The meringue is baked low and slow — around 120°C for an hour or more — and is stabilised with white wine vinegar and cornstarch. These additions are what distinguish pavlova from a standard meringue: the acid prevents the egg whites from weeping, and the cornstarch keeps the centre soft and marshmallow-like rather than hollow and brittle. The cream and fruit go on just before serving.
Traditional recipe
Authentic taste
Ingredients 8 servings
- 4 large egg whites, room temperature
- 220g caster sugar
- 2 tsp cornstarch
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 300ml double cream, for whipping
- 200g fresh strawberries, sliced
- 2 passion fruits, pulp scooped
How to make it
- 1Preheat oven to 120°C and trace a 22cm circle on baking paper.
- 2Whisk egg whites with a pinch of salt to soft peaks.
- 3Add caster sugar one tablespoon at a time, whisking well after each addition — takes 8-10 minutes until the meringue is glossy, stiff, and has no sugar grains when rubbed between fingers.
- 4Fold in cornstarch, vinegar, and vanilla with a spatula.
- 5Mound the meringue onto the paper circle, building the sides slightly higher than the centre.
- 6Bake 90 minutes — the shell should be dry and faintly cream-coloured.
- 7Turn off oven and leave the pavlova to cool completely inside with the door ajar, at least 2 hours.
- 8Just before serving, whip cream to soft peaks and spread over the meringue.
- 9Top with strawberries and passion fruit pulp.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
