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Delicious Australian pavlova with a crisp meringue shell and fresh berry topping.

Australian Pavlova

This Australian pavlova is sweet, light, and perfect for any occasion. With a crisp shell and soft marshmallow center, topped with whipped cream and fresh fruits, it's an easy yet impressive dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, International
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large egg whites Should be fresh with no yolk.
  • 1 cup superfine sugar Dissolves faster for a smooth meringue.
  • 1 tablespoon cornstarch Helps keep the inside soft and marshmallowy.
  • 1 teaspoon white vinegar or lemon juice Helps stabilize the meringue.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1 pinch salt Balances the sweetness.
For the Topping
  • 1 cup whipped cream For covering the pavlova.
  • 2 cups mixed fruit (e.g., strawberries, kiwi, passionfruit) Can use any combination of your choice.
  • to taste toasted coconut or shaved chocolate Optional garnish for extra flair.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and line a baking tray with parchment paper, drawing a circle as a guide.
  2. Beat the egg whites with a pinch of salt until foamy, then continue until soft peaks form.
  3. Slowly add sugar, one spoon at a time, beating well until the mixture is thick and glossy, holding stiff peaks.
  4. Gently fold in cornstarch, vinegar, and vanilla until just combined.
  5. Spoon the meringue onto the parchment and shape it into a tall mound with a dip in the center.
Baking
  1. Bake the meringue at 250°F (120°C) for about 1 hour and 15 minutes until dry to the touch.
  2. Turn off the oven and leave the pavlova inside with the door cracked for at least 1 hour to cool.
Serving
  1. Top the cooled pavlova with whipped cream and fruit just before serving.
  2. Optional: garnish with toasted coconut or shaved chocolate.

Notes

Use room temperature egg whites for better volume, add sugar slowly to avoid deflation, and resist opening the oven door while baking. Cool gradually to avoid cracking.