Crispy meringue shell with soft center, topped with whipped cream and fresh fruits. An Australian classic dessert.
Instructions
Beat egg whites until stiff peaks form
Slowly add sugar while continuing to beat until mixture is thick and glossy
Gently fold in vinegar, cornstarch and vanilla extract
Spoon mixture onto parchment paper and shape into a 20cm circle with slightly raised edges
Bake at 120°C (250°F) for 90 minutes until crisp on outside
Turn off oven and let pavlova cool completely inside with door ajar
Top with whipped cream and arrange fresh fruits on top just before serving
Ingredients
- egg whites 6
- caster sugar 350 g
- white wine vinegar 1 TL
- cornstarch 1 EL
- vanilla extract 1 TL
- heavy cream 500 ml
- Fresh berries 1
- passion fruit 1
- kiwi 1
Baking Timer
The timer appears at the bottom right of the screen.
Frequently asked questions
How many servings does Australian Pavlova make?
The recipe Australian Pavlova is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.
How long does it take to make Australian Pavlova?
Preparation takes about 30 minutes and baking about 90 minutes – roughly 120 minutes in total.
How long does Australian Pavlova keep?
Australian Pavlova tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.
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