Pavlova Recipe: Australia’s Favourite Dessert

Pavlova Recipe: Australia’s Favourite Dessert

In Australia, most of us can’t resist a good old piece of pavlova especially in the summertime. We love it so much that we claim it as a national treasure, though there has been much a debate as to whether or not it actually originated on our shores or in New Zealand. Named after Russian ballet dancer, Anna Pavlova, in the1920’s this dessert soon grew in popularity in Australian cuisine, proving that it is here to stay!

In the past decade, Pavlova has risen in popularity in a variety of countries because of it’s unique and delicious taste. Like many other desserts, Pavlova is meringue based. Though the ingredients in meringue and pavlova are similar, the desserts are worlds apart.

The difference between the traditional large meringues and the pavlova recipe is the addition of cornflour. The cornflour causes the outside of the Pavlova to crisp to an off-white / light brown colour but keep the inside moist and fluffy. Due to the light and fluffy texture of Pavlova, it must be cooled in the oven to avoid deflating. Typically Pavlova is topped with whipped cream and as assortment of fruit of your choosing. Read on for Australia’s Favourite Dessert Recipe.

Make Your Own Pavlova – A Simple Pavlova Recipe

Making your own Pavlova is quite simple once you have a little bit of practice, however, make note to prepare the pavlova carefully or else it can deflate and/or crack.

What You Will Need

  • 4 Egg Whites
  • 1/2 Tsp Cornflour
  • 1  1/3 Cup Caster Sugar
  • 1  1/2 Tsp Vanilla Extract
  • 1  1/2 Tsp Lemon Juice
  • 1/2 Tsp White Vinegar
  • 2 Cups Heavy Cream
  • 2-3 Fruit of your choosing


  1. Preheat the oven to 130’c.
  2. Line your baking tray with baking paper. We like to draw a circle (roughly 25 centimeters in diameter, similar to a dinner plate) on paper. Remember to turn the pencil side down.
  3. Beat egg whites in a clean dry bowl until soft peaks form, then gradually add sugar, one teaspoon at a time until white whites are thick glossy and sugar has dissolved.
  4. Add cornflour, vanilla extract, lemon juice and white vinegar and thoroughly blend until just combined.
  5. Once meringue mix is mixed, spoon into the middle of your baking tray, starting with the centre. Move mix towards the outside edge using the marked circle as your guide. Smooth the sides edges & top.
  6. Bake for 70minutes until outside crust looks dry. Try not to open the oven whilst cooking to prevent the Pavlova to crack or deflate.
  7. Turn the oven off and allow the Pavlova to cool completely in the oven, with the oven door slightly ajar.
  8. When base has cooled completely, place on a serving plate and add toppings.


  1. Beat heavy whipping cream until it achieves a whipped consistency and add to the top of the Pavlova.
  2. Add fruit of your choice- berries, passionfruit, kiwifruit, shaved chocolate and even chopped nuts can be used.
  3. Serve and enjoy!


  1. To ensure no egg yolk gets into the egg white, separate the eggs one at a time before transferring to your mixing bowl.  If any yolk gets into the egg white, discard it.
  2. Overbeaten egg white can break down the structure of the meringue and will be more likely to collapse.  Beat egg whites tilfirm peaks form. To check this just lift your beaters and the egg white will form a peak on its own.
  3. You can cook the Pavlova meringue 2 days earlier to help ease the days preparations. Just keep the base in an air tight container then add cream and toppings of Pavlova eating day!
  4. Prefer the easy option? Simon’s has ready made Pavlova Nests, all you need to do is add the topping! Pavlova

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