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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

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.

 

CLICK HERE TO SAVE RECIPE TO PINTEREST

 

In this post, we’ll quickly go through:

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

Pavlova or Eton Mess?

Need something quick or looking for mini versions of these to celebrate with friends? Why not try our Five Minute Pavlova – Eton Mess dessert instead!

If you’re short on time and need something super quick, Eton Mess use pre-made meringue bases that are ready to top and serve in minutes.

Eton Mess Dessert Recipe 5 Minute Pavlova - Whipped in minutes, this quick and easy dessert is sure to please your guests. Sweet thick cream, strawberries, mint, kiwi and meringue make the best combo. | wandercooks.com

Making Pavlova with the KitchenAid Artisan Mini Mixer

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

When is pavlova mixture ready?

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.

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

Pavolva Topping Ideas

  • 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

Also, 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

Common Pavlova Cooking Questions

 

How long to cool Pavlova?

Our general rule is at least an hour or two, or even overnight if you want to play it safe. Once the oven is cool, we say the pavlova should be too and all good to come out.

Why does Pavlova sink or collapse?

If you take the Pavlova out the oven too soon while it’s still warm this will cause it to sink, collapse and shrink from the cold air.

To help the oven cool down quicker, we open it just a crack so the hot air can escape faster without allowing the cold air to come in too quickly.

If you’re worried, leave the pavlova in the oven overnight with the door shut then top it first thing in the morning.

Can Pavlova be made in advance?

Yes, it can. Even up to a few days, just store in an airtight container or wrapped in a clean tea towel. Keep the meringue base separate from the topping to keep everything crisp, crunchy and fresh for when you serve it up.

 

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?

 

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

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!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: Australian
Servings: 1 cake
Author: Wandercooks

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
  • 1/3 cup caster sugar
  • 1 tsp vanilla essence

Optional Toppings

  • 1 punnet strawberries
  • 1 kiwifruit
  • 1 banana
  • 1 passionfruit
  • icing sugar to dust

Instructions

  • First up, preheat your oven to 150˚ Celsius and line your tray with baking paper.
  • Pop your egg whites into the KitchenAid mixing bowl and attach the whisk.
  • 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.
  • 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.
  • 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.
  • 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.
  • Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.

Video

Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
 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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72 Comments

  • Reply
    Nickki
    11/02/2019 at 9:19 pm

    What a stunning pavlova and some great tips! This is my all time favourite dessert- I can never say no to a big slice! And that mini kitchen aid is adorable!! I wonder if I can justify buying another one…????

    • Reply
      Wandercooks
      15/03/2019 at 4:01 pm

      Haha thank you, we love our little baby pink KitchenAid too haha 😀 So handy! How good is pavlova haha, I love that you CAN have a big slice since it’s so light and fluffy you can totally justify eating more in one go. ????????

  • Reply
    Camilla Hawkins
    04/02/2019 at 10:16 pm

    Loving this Pavlova, it looks so decadent and inviting! A fab centre piece for any get together:-)

    • Reply
      Wandercooks
      05/02/2019 at 11:50 am

      Aww thanks Camilla, so glad you like it! 🙂

  • Reply
    Janice
    04/02/2019 at 2:33 am

    I adore pavlova and make it often. Yours looks totally delicious

    • Reply
      Wandercooks
      04/02/2019 at 9:04 am

      Thanks Janice, glad you like it. 🙂

  • Reply
    Nova
    06/01/2019 at 12:49 pm

    First of all thank you for a delightful recipe, I’ve been making pavs for years and have my own trusted recipe but this one looks great and the photography is fabulous.
    I can understand the frustration of Ralph who probably thinks Australia steal most things from NZ (think Phar Lap and Russell Crowe ????) but he is correct in the publication of the recipe in 1926.
    As for the kiwifruit it did originate from China and was then known as a Chinese gooseberry. The name later got changed when it’s cultivation and marketing became viable in NZ where the agricultural climate and environment proved a boon for growers. Now it is even grown in parts of Australia. I think we can all agree that no matter where something is grown anywhere in the world we can all enjoy it, after all the humble potato originated in Peru thousands of years ago.
    My kitchenaid is the Artisan tilt-back and has been my trusted companion for years. You have to have one if you’re to make an Aussie or Kiwi pav. Happy New Year ????????

    • Reply
      Wandercooks
      07/01/2019 at 1:28 pm

      Well said Nova – Happy New Year to you too! Happy Pav eating and cooking haha. Agree with the KitchenAid, it’s definitely made us ‘Pav Pros’!

  • Reply
    Ralph
    25/12/2018 at 6:09 am

    I have to challenge you on three fronts:
    1. Pavlova or as we more locally call it, Pav, IS NOT an Australian dessert. The first recorded publication of a Pav recipe was in a local newspaper in 1923 in New Zealand.
    2. The nonsense of tipping the bowl over your head is not part of any recipe or tip from that era.
    3. The original pav was suggested to be decorated with whipped cream and passionfruit. Kiwifruit are just that, from New Zealand as the name suggests and nothing to do with Australia.

    If you dont know where New Zealand is in the world, look on a world map and find Australia, then look east in the Pacific and you will find the beautiful 3 main islands of New Zealand.

    • Reply
      Wandercooks
      25/12/2018 at 7:12 am

      Morning Ralph and Merry Christmas!

      That is quite the challenge you’ve posed! Here’s our answers:

      1. Correct! It does have New Zealand origins as we mentioned in our story. This is our Australian version of the recipe – because this is the way we grew up eating it with our parents, and how my Mum made it. So this is a special recipe, close to our hearts.

      2. It’s true – although it’s a lot of fun to do, isn’t it!

      3. Kiwifruit is actually from China and was brought out to New Zealand at the turn of the century. Again, these were toppings my Mum did, and all that matters to us is that it tastes good. You can put any toppings you prefer – recipes are always fun to experiment with!

      We definitely know where NZ is – we live in Australia.

      Thanks for this morning’s challenge – and have fun cooking these holidays! 🙂

  • Reply
    Natalie
    23/12/2018 at 10:29 pm

    Wow, this is so beautiful! Just the meringue alone looks like a work of art.
    Such beautiful photos as well! <3 Great job!

    • Reply
      Wandercooks
      25/12/2018 at 7:12 am

      Thanks so much Natalie!

  • Reply
    Kavita Favelle
    22/12/2018 at 9:32 pm

    I’m with you, I’m not too concerned with the origins as long as it tastes so damn good! Like you, I want the meringue crunchy on the outside and soft inside! Perfect!

    • Reply
      Wandercooks
      25/12/2018 at 7:13 am

      Yes, exactly Kavita! Can not get enough of pavlova at this time of year!

  • Reply
    ZAC
    21/12/2018 at 3:44 pm

    Hey girls … my man-children have requested a pavlova for Xmas this year. Can this mixture be used to make individual sized pavs?

    • Reply
      Wandercooks
      25/12/2018 at 7:13 am

      It definitely can, just allow ample space around each mini meringue for it to grow while in the oven! Happy cooking! 😀

  • Reply
    Shariss
    06/12/2018 at 2:31 pm

    Hi there! Just curious, do the egg whites have to be room temperature? Other recipes I’ve read have said so, so just wanted to double check. Love Pavlova!

    • Reply
      Wandercooks
      06/12/2018 at 3:45 pm

      Hey Shariss – Good question! We used ours straight out of the fridge, but if you’re worried, just pop them out on the bench for 15-20min prior to mixing. 🙂

      • Reply
        Shariss
        11/12/2018 at 1:23 am

        Ok thank you! I would prefer to use them fridge temp, so I am glad it worked out for you! Making pavlova this morning!

        • Reply
          Wandercooks
          11/12/2018 at 6:06 pm

          Amazing! Can’t wait to hear how it goes. We made another one for Laura’s parents on Monday night – it went down a treat! No leftovers unfortunately ????

  • Reply
    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.

    • Reply
      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! 🙂

  • Reply
    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.

    • Reply
      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?

  • Reply
    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 ????

    • Reply
      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. 😉

  • Reply
    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 🙂

    • Reply
      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.

  • Reply
    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..

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

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

  • Reply
    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!

    • Reply
      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!

  • Reply
    swayam
    19/01/2017 at 4:18 pm

    Looks delicious. I so adore the mini Kitchenaid ..

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

      It was love at first sight ❤️

  • Reply
    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!

    • Reply
      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!

  • Reply
    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?

    • Reply
      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!

  • Reply
    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!!! 🙂

    • Reply
      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?

  • Reply
    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

    • Reply
      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!

  • Reply
    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.}

    • Reply
      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! 😛

  • Reply
    Alysas
    05/12/2016 at 10:38 am

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

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

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

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

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

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

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

  • Reply
    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

    • Reply
      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…

  • Reply
    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!

    • Reply
      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!

  • Reply
    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!

    • Reply
      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. 😀

  • Reply
    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!

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

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

  • Reply
    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!

    • Reply
      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?

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

    When do add cornflour, please?

    • Reply
      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! 😀

  • Reply
    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!

    • Reply
      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 😛

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

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

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

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

  • Reply
    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!

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

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

  • Reply
    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.

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

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

  • Reply
    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!

    • Reply
      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!

  • Reply
    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!

    • Reply
      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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