Christmas/ Dessert/ Recipes

Easy Australian Pavlova Recipe

Summer is calling and it’s time to celebrate! This Easy Australian Pavlova Recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fruit. And with KitchenAid’s new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

(In a rush? Click here to jump straight to the recipe!)

Okay guys, I know there’s been huge debate over whether this simple sweet dessert of meringue, cream and fruit has Australian, New Zealand or even American origins.

But to anyone who’s seriously pondering this, we’ve got only one thing to say:

Just eat it already!

Don’t know about you, but I’m more than happy to share ownership with anybody when Pavlova tastes this good. 😉

No matter which origin story you believe, here’s our Australian version of how we cooked Pavlova growing up.

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

 

Please note: This is a sponsored blog post celebrating the launch of Kitchenaid’s Artisan Mini Stand Mixer, but all opinions are our own. If you have any questions feel free to get in touch with us.

Just like last week’s Sparkling Red Wine Gingerbread, this Australian Pavlova Recipe sparks so many happy feels and memories of family celebrations. Like that time my aunty made the biggest Pavlova I’d ever seen for my grandmother’s birthday. Or those days spent inside with mum, beating the eggs and sugar and licking the whisks afterwards.

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

 

Quick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.

Pavlova takes us back to those backyard BBQ’s spent with friends under the summer sun. Of light and fluffy Pavlova goodness after a heavy Christmas roast lunch – a dessert that leaves you feeling good and not sick from an overabundance of sugar.

To this day I’m not sure whether the crunchy outer shell or soft melty marshmallow centre is my favourite part of this dessert.

Maybe it’s both…

What about you? What’s your favourite way to eat Pavlova?

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

With KitchenAid launching their gorgeous new Artisan Mini Mixer range we decided there’s no better way to celebrate than with this Australian Pavlova Recipe.

A couple of very cool pointers about the new Mini:

  • It’s 25% lighter and 20% smaller than the original KitchenAid. Saves space – and muscles – win win!
  • Packs a wire whisk, dough hook, flat beater and 3.3L stainless steel bowl for a wide range of cooking fun.
  • Comes in a range of super cute colours like our baby girl here all dressed up in ‘Guava’ ❤

This was the first time we’ve ever used a KitchenAid so we were really excited to try it out, and super impressed with how easy it is to operate. You can really feel the quality.

Even better, our Pavlova got the seal of approval from Sarah’s Wanderparents.

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

The Artisan Mini Mixer makes it super easy to whip up your very own pavlova, and can even help you whip up the sweet cream topping too.

Funnily enough, while we were experimenting with making this Australian Pavlova recipe in the Artisan Mini Mixer, we inadvertently created a handy method we’ve decided to call the ‘Awesome Pavlova in 2, 4, 6, 8’ Rule. 😛

We started by whipping the egg whites on Speed 2 then moving through Speed 4 after a couple of minutes. When they’d turned into bubbly soft peaks, we upped the speed to 6 and added the sugar, increasing to Speed 8 for around 10 minutes or so until the sugar and egg whites transformed into luxuriously smooth, glossy meringue mixture.

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

You’ll know when it’s ready, because your meringue mixture should stay firmly stuck in the bowl, even if you tip it upside down.

Testing this theory over your head is, of course, completely optional. 😛

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

Easy Australian Pavlova Recipe

While the magic is happening as you bake your Pavlova in the oven, you’ll have plenty of time to plan your toppings. Need some inspo? Here are a few of our favourite topping combinations to get your started with your own Easy Australian Pavlova.

  • Classic: strawberries + kiwifruit + passionfruit + cream
  • Mandy’s Best (thanks to Sarah’s Wandermum): banana + kiwifruit + passionfruit + cream
  • Berry Elegant: strawberries + raspberries + blackberries + blueberries + cream
  • Choc Top: nutella + strawberries + cream
  • Fruity Goodness: blueberries + mango + passionfruit

But whatever you do, don’t skimp out on that whipped cream. Slather a nice thick layer over the top of your Pavlova, and make yourself a nice base for your fruit and extra decadence to your plate. 😉

Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

If you love this classic Australian dessert you should definitely try the REAL Australian Fairy Bread. Want more? How about a batch of Grandma’s Just Plain Easy Homemade Scones?

5.0 from 7 reviews
Easy Australian Pavlova Recipe
 
Prep time
Cook time
Total time
 
Summer is calling and it's time to celebrate! This Easy Australian Pavlova Recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fruit. And with KitchenAid's new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 1
Ingredients
For the Pavlova Meringue
  • 6 egg whites
  • 1 ¾ cup caster sugar
  • 1 heaped tsp corn flour
  • 1 tsp vinegar
  • 1 tsp vanilla essence
For the Whipped Cream
  • 400 g thickened cream
  • ⅓ cup caster sugar
  • 1 tsp vanilla essence
Optional Toppings
  • 1 punnet strawberries
  • 1 kiwifruit
  • 1 banana
  • 1 passionfruit
  • icing sugar (to dust)
Instructions
  1. First up, preheat your oven to 150˚ Celsius and line your tray with baking paper.
  2. Pop your egg whites into the KitchenAid mixing bowl and attach the whisk.
  3. Start by whipping the egg whites on Speed 2 then move through to Speed 4 after a couple of minutes. When the egg whites turn into bubbly soft peaks, up the speed to 6 and add the sugar and cornflour, then increase to Speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
  4. Now bring the speed right down to 4 and pour in the vinegar and vanilla essence. You might need to scrape down the meringue from the sides of the bowl every now and again with a spatula to make sure it mixes through. Let it mix for 1 minute then switch off your KitchenAid.
  5. Now scoop out your meringue mixture onto the lined baking tray and form a flat circle shape. Smooth it out or get creative with twists and twirls. Pop in the oven and bake for between an hour to an hour and a half until the meringue has set into a crunchy, crispy outside with a soft golden glow. When cracks start to appear on the top, you’re ready to go. Switch off the oven and allow the pavlova to cool in the oven with the door slightly open.
  6. While the pavlova is cooling, pour your cream into your cleaned KitchenAid bowl and pop it in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on your KitchenAid and whip the cream on Speed 6 – 8. Add in the sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
  7. Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.

 Easy Australian Pavlova Recipe with The Kitchenaid Artisan Mini Mixer - Crunchy meringue with lashings of sweet cream and fruit. | wandercooks.com

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  • Kae hogan
    10/04/2017 at 10:41 am

    Can the pavlova be made in advance? Lived in Australia for a few years and this was always a hit dessert for my husband, although I’ve never made it. I think I’m going to give it a go for easter. Thank you for your help….looks wonderful.

    • Wandercooks
      10/04/2017 at 1:03 pm

      Hi Kae, thanks for stopping by! Yep, it can definitely be made in advance, up to a few days, and stored in an airtight container or even just wrapped in a clean tea towel. Add your cream and favourite topping combos just before serving and you should be in for a delicious Easter treat! 🙂

  • Bev
    20/02/2017 at 7:14 am

    I’m giggling at your ‘serving: 1’ !! I too can get stuck into pav but doubt I can finish it… I’ve made these so often and always wondered why the cornflour can’t get added earlier. This is why I will make it again soon.

    • Wandercooks
      23/02/2017 at 8:34 am

      Hahaha oh Bev! I think I was thinking the recipe makes one CAKE haha, but now I totally see what you mean – I think my subconscious is just greedy and doesn’t want to share a crumb of pavlova with anyone! 😂😂😂 It’s an interesting point you make about the cornflour – you don’t see it in every recipe, but it’s meant to bring that extra little bite of crispiness to the crust – which I think makes it totally worth it. Do you ever made pavlova without cornflour?

  • Sara
    23/01/2017 at 1:41 pm

    I couldn’t expected the 2 hours because a was so excited to eat 😂 It cracked a little but it was a really sucess, I loved!! Thanks for sharing.
    Ps: you have an Brazilian fan 😘

    • Wandercooks
      25/01/2017 at 11:25 am

      Aww yay Sara, glad to have you onboard 😘 So happy to hear your pavlova was a success, and completely agree with you there – it’s so hard to be patient with this one! You can almost never resist sneaking a few crumbly pieces here and there while you wait. 😉

  • Silvia
    19/01/2017 at 8:02 pm

    WOW! That looks really amazing! I’ve never tried pavlova before, only small meringues. I have to give this a try ASAP. And also, I love that you used the tea filter to powder the pavlova. I am not a fan of buying something that I can use only for one thing, like a powder sifter. So, that is a great idea, thanks for sharing 🙂

    • Wandercooks
      25/01/2017 at 11:22 am

      It’s sort of similar to meringue when it comes to the crispy crust, but there’s nothing like that soft and marshmallowy centre you get from homemade pavlova. And glad you liked the tea strainer! We always try to think outside the box when it comes to both multipurpose kitchen utensils and props for food photography.

  • Priya
    19/01/2017 at 6:46 pm

    wow! I have never tried pavlova at home. After seeing these beautiful clicks, Im tempted to try it out..

    • Wandercooks
      25/01/2017 at 11:20 am

      Awesome, enjoy Priya and let us know how you go! 🙂

  • Meeta
    19/01/2017 at 6:11 pm

    I adore pavlova and make it quite a bit as it is such a thankful easy dessert using fruit in any season. Now I think the weekend calls for a beautiful pavlova!

    • Wandercooks
      25/01/2017 at 11:19 am

      You’re spot on there Meeta, it’s surprising how easy it really is, and all that gorgeous fruit really lightens it up. Enjoy the weekend!

  • swayam
    19/01/2017 at 4:18 pm

    Looks delicious. I so adore the mini Kitchenaid ..

    • Wandercooks
      25/01/2017 at 11:18 am

      It was love at first sight ❤️

  • jayne
    19/01/2017 at 4:06 pm

    I love using my Kitchenaid to whip egg whites! Your pavlova recipe sounds divine, I am going to try it for my next BBQ!

    • Wandercooks
      25/01/2017 at 11:18 am

      Haha I know right? It’s so much fun. 😛 Hope your pav is a winner at the BBQ!

  • Brittany Beacham
    18/01/2017 at 1:21 am

    This looks amazing! I haven’t made pavlova in so long but you’ve re-inspired me 😀 A question – how long does the pavlova need to cool for, and could it be cooled on top of the oven instead of inside if it’s a commercial oven (that needs to keep being used for other things) and the kitchen in quite warm?

    • Wandercooks
      18/01/2017 at 12:56 pm

      Hey Brittany, glad we could inspire some new pavlova-love. 😀 Yep you can definitely allow it to cool outside of the oven, there’s just a greater chance of cracking the crust if you do. Still, that’s not such a big deal because you can cover it all up with your cream and fruit topping anyway. 🙂 I’d give it at least two hours to cool before topping if you can, the longer the better basically. Good luck and let us know how you go!

  • Kathryn
    13/01/2017 at 3:48 pm

    Made it and it was a HUGE success…definitely amazing. Well worth the try. This is a WOW dessert!!! 🙂

    • Wandercooks
      13/01/2017 at 3:50 pm

      Oh Kathryn you just MADE our day! So glad it turned out for you, we’ve made this a couple of times again over Christmas and hot damn it’s an addictive dessert haha. 😀 What toppings did you go with?

  • Emily
    23/12/2016 at 9:50 pm

    Hello!
    I plan on making this delicious looking pav for Christmas, just wondering when I preheat my oven to 150 degrees is that fan forced or not?
    Thanks 🙂
    Emily

    • Wandercooks
      24/12/2016 at 6:48 am

      Hey Emily! Yep definitely fan forced, I’ll add that info to the recipe. Great question! 🙂 Hope you have an awesome Christmas and enjoy that pav!

  • Sarah
    05/12/2016 at 10:50 am

    I had something similar at a restaurant last month and I’ve been looking for a recipe ever since….so…THANK YOU! Can’t wait to make this! {…and then devour it. Keeping it classy over here.}

    • Wandercooks
      13/12/2016 at 10:29 am

      Oh awesome, you’re totally welcome Sarah, glad we could help! PS. Go for gold, no class needed haha. That’s the way it was meant to be enjoyed! 😛

  • Alysas
    05/12/2016 at 10:38 am

    I love your Mini KitchenAid! Those are just too cute and I love the color selections.

    • Wandercooks
      13/12/2016 at 10:29 am

      It was love at first sight, have to say. 😀

  • Boastful Food
    05/12/2016 at 10:33 am

    Now this is my idea of heaven. Beautiful dessert, Ladies! Cute mixer, too:)

    • Wandercooks
      13/12/2016 at 10:30 am

      Aww shucks, thanks so much. Glad you like it.

  • Kiki Johnson
    05/12/2016 at 9:52 am

    I love a good Pavlova! Especially now around Christmas most desserts and cakes are incredibly heavy and dense…so something light and fruity makes for a nice change! I love the fruit combo you went for! Strawberry banana and Kiwi go so well together ! I love your blog by the way…have been a silent reader for quite some time ! Was about time to leave you a little comment!
    Cheers from sunny Mexico
    Kiki

    • Wandercooks
      13/12/2016 at 10:32 am

      Oh wow thanks Kiki, so lovely to hear from you. Glad you’ve been enjoying the recipes – it makes it all worthwhile! Hope you enjoy this pavlova, we went for the classic topping combo, but often Sarah’s Wandermum will go for a simple kiwi and banana. I have to say, I’m super tempted to experiment with lashings of nutella or chocolate sauce…

  • Lisa | Garlic & Zest
    05/12/2016 at 9:37 am

    This is absolutely the most glorious dessert EVER! I love your meringue and the fresh fruit on top. It’s “winter” here, but in South Florida, that means that mercury has dipped to just below 80° – so this dessert works for us — might have to try this for Christmas this year!

    • Wandercooks
      13/12/2016 at 10:33 am

      Oooh that sounds like glorious weather actually, the perfect day for pavlova! Hope you enjoy, and have a very Merry Christmas!

  • Ann
    01/12/2016 at 8:25 am

    I live in the USA. Is the corn flour you refer to in this fantastic recipe the same as our corn starch? By the way, I love your 2-4-6-8 method. Took all the mystery out of making it and now I am eager to try….but the corn flour thing is hanging me up. Thank you from Southern California!

    • Wandercooks
      01/12/2016 at 8:28 am

      Hello from South Australia! 😀 Glad you like the method, makes it nice and easy to remember. And yep, Australia’s cornflour and US’s cornstarch are the same, so go for gold and enjoy your Pavlova. Would love to know what delicious toppings you go for. 😀

  • Cricket Plunkett
    01/12/2016 at 12:37 am

    I’ve got strawberries and kiwis in the fridge! I think it’s a sign that I can to make this!

    • Wandercooks
      01/12/2016 at 11:02 am

      Who are we to get in the way of destiny?? 😉 Go go go!

  • GiGi Eats
    30/11/2016 at 2:51 pm

    HOLY WOW that thing is stunning!!!! I have never had Pavlova before in my life. I have no clue if I would like it, but it’s just so so so so so stunning, I don’t see how I could not like it!

    • Wandercooks
      01/12/2016 at 11:00 am

      Haha thanks GiGi! There’s something so unique about the different textures going on in Pavlova you just have to try it to understand. Curious to know though, what toppings would you go for?

  • ooeebaby
    26/11/2016 at 3:47 pm

    When do add cornflour, please?

    • Wandercooks
      28/11/2016 at 12:14 pm

      OOOPS, looks like we missed that! You add the cornflour in while adding the sugar to the egg whites. We’ve updated the recipe now, thanks for spotting that! 😀

  • swayam
    25/11/2016 at 5:00 pm

    Love this!!! That picture of you with the bowl over our head had me grinning! I do just the same!! LOVE Kitchenaid series. The mini looks great!

    • Wandercooks
      25/11/2016 at 5:20 pm

      Haha who says cooking has to be a chore!? We have way too much fun I swear 😛

  • Brian Jones
    25/11/2016 at 4:41 pm

    Fab recipe, I am halfheartedly planning smaller pavlova for dessert on Christmas day this year 😀

    • Wandercooks
      25/11/2016 at 4:55 pm

      Ooh yum great idea. Mini/individual pavlovas would be so cute!

  • Sarah @ Champagne Tastes
    25/11/2016 at 2:55 pm

    Oooo I wish that KitchenAid were EVEN SMALLER. Lol. My counters have run out of spaaaace 🙁
    This dessert looks delicious!

    • Wandercooks
      25/11/2016 at 3:41 pm

      Ohh nooo! Nevermind, if you’ve got a beater you’re good to go. 🙂

  • Platter Talk
    25/11/2016 at 10:45 am

    You have some very nice photos there! My cousin who lives in Canada always makes this while visiting. Thanks for the Rx. I hope that mine comes out as beautiful as yours.

    • Wandercooks
      25/11/2016 at 2:39 pm

      More than welcome, hope you guys enjoy your pav celebration! 🙂

  • Diana
    25/11/2016 at 9:26 am

    Pavlova is one of my all time favourite desserts. I always wanted a kitchen aid mixer but never owned one myself, I love the pink colour though! Fab pics too!

    • Wandercooks
      25/11/2016 at 2:37 pm

      Woohoo high five! Pavlova’s are the best aren’t they? We’re pretty excited re the KitchenAid, not gonna lie – looking forward to all the new creations and flavours we can make with it. Thanks for stopping by!

  • Rachel
    24/11/2016 at 7:37 pm

    Hahaha! I love that you tested it above your head! I suck at meringue. This is perfection!

    • Wandercooks
      25/11/2016 at 2:35 pm

      I have to say, when Sarah suggested the idea I was a bit worried! But I’ll try anything once hahaha 😛

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