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+ servings

Best Pavlova Recipe Australia

Meringue base topped with whipped cream and fruit
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Calories:

Servings: 6 people

Equipment

  • Kitchen mixer

Ingredients

  • 150 ml Egg white (4-5 eggs)
  • 220 g Caster sugar Blitz in a blender
  • 1 Tablespoon Cornflour
  • 1 tsp White vinegar

Pavlova Cream

  • 375 ml Cream Thicken, whipping
  • 55 g White sugar
  • 1 tsp Vanilla extract

Decorating Pavlova

  • Strawberries
  • Blueberries
  • Raspberries
  • Icing sugar

Instructions

Pavolva base

  • Firstly preheat the oven to 150C
  • In a blender, blitz the caster sugar until fine and smooth
  • Using a kitchen mixer with the whisk attachment, add the egg whites and beat at a medium speed until soft peaks form. Then add the sugar 1 tbsp at a time while whisking at high speed.
    Make sure the sugar is well mixed before adding the rest of the sugar
  • Touch the egg white mix you should not feel any sugar granules in your hand. The mixture should be shiny and glossy.
  • Once the sugar is well dissolved in the egg white mixer add the cornflour and vinegar and mix for a further 30 seconds
  • Use a removable cake tin base, cut out a baking paper of the size of the pan base, add some meringue onto the pan to hold the paper in place
  • Layer the meringue little by little onto the pan and shaping it as you go. Finally, make some streaks on top as per the video
  • Reduce oven temperature to 115C bake for 1 hour and 30 minutes
  • After 1 hour 30 minutes ( DO NOT OPEN THE OVEN DOOR) SWITCH OFF THE OVEN AND LET IT COOL OVERNIGHT
  • Remove baking paper from the pavlova, use a butter knife on the bottom to loosen the edges.

Pavlova cream

  • Into a mixing bowl with a whisk attachment add cream, vanilla, sugar, and mix until well whisked until soft peaks.

Decorating pavlova

  • Just before serving layer the cream on top of the pavlova, decorate the top with fruits and dust some icing sugar

Video

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