This EASY Australian Pavlova recipe is all about that crunchy, chewy meringue shell and soft, pillowy marshmallow centre. Have the meringue base in the oven in just 15 minutes! Includes recipe video, step-by-step instructions and creative topping ideas.
Why We Love This
Pavlova reminds us of backyard BBQ’s spent with friends under the summer sun. Or Christmas time in Australia – after a heavy roast lunch, it’s the perfect light and fluffy dessert that leaves you feeling good and not sick from an overabundance of sugar.
To this day we’re not sure whether the crunchy outer shell or melty marshmallow centre is our favourite part of this dessert. Maybe it’s both!
What about you? What’s your favourite way to eat pavlova? Looking for more pavlova ideas? Try our pavlova roll (meringue roulade) or eton mess!
What is Pavlova?
Pavlova is a classic dessert recipe that is always served for family events or celebrations – big or small. Whether it’s a humble BBQ dinner, a birthday, Christmas, New Years Eve celebrations or even Australia Day. It’s super popular because it’s so easy to make and always looks impressive!
Pavlova is traditionally made from a base of meringue topped with whipped cream and fruit – although these days there’s lots of creative ways you can make it. Another super popular variation is to make it into a meringue roulade aka pavlova roll. See below for more ideas!
Where Does It Come From?
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 pondering this, we’ve got only one thing to say: Just eat it already! When pavlova tastes this good, we’ll share ownership with anybody.
No matter which origin story you subscribe to, today we’re sharing the Australian “version” handed down from our Mums and Grandmas. This is the pavlova style we grew up with, that just gets better and easier with every repetition!
Where We Learned This Recipe
Pavlova sparks so many happy feels and memories of family celebrations for us. Like that time Laura’s Aunty made the biggest pavlova she’d ever seen for Grandma’s birthday. Or those days Sarah spent inside with Mum, beating the eggs and sugar and licking the beaters afterwards.
Growing up with pavlova on both sides of the families meant we just had to share both the recipe and our love for this special dessert.
Pavlova vs Eton Mess
Eton Mess is basically a super quick 5 minute version of pavlova, made into individual portions rather than a full size dessert. It’s like a cheat-mode version, using pre-made mini meringue nests topped with sweet cream and fruit.
If you’re short on time and need a super quick dessert – or even just a mini pavlova to celebrate with friends – then our Eton Mess has you covered. You can also use your homemade mixture to make mini meringues or nests – they’ll taste much better than store-bought meringue, so it’s worth the extra effort.
What You’ll Need
The meringue shell is a super simple blend of eggs, sugar and vanilla essence, with a little vinegar and corn starch added to make it both fluffy AND crispy. A few quick notes on these ingredients:
- Eggs – For best results, make sure to use room-temperature eggs. We use chicken eggs for this recipe, but duck eggs are absolutely fabulous if you can get your hands on them!
- Sugar – We recommend caster sugar, aka super fine sugar. It dissolves into the egg whites more quickly and will give you that smooth texture you’re looking for.
- Vinegar – The acid in vinegar helps the egg whites become fluffy and hold onto all that air that’s beaten in. Regular white vinegar (or white wine vinegar) is the best choice, but you can substitute with apple cider vinegar, cream of tartar, or even lemon juice in a pinch. We don’t recommend strong dark vinegars like balsamic or malt as they’re more likely to add a strong flavour to the meringue.
How to make Pavlova:
This is the EASY method to make pavlova which we’ve called 2-4-6-8, due to the speed settings used to get that glossy meringue mixture we’re looking for! You can make it in a Kitchenaid Mixer, a regular stand mixer, or a mixing bowl with a hand mixer and gradually increase the speed settings to get it just right.
1. 2. 3.
- Pop your egg whites into the mixing bowl and attach the whisk to the stand mixer (or use a hand mixer). Start by whipping them 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 caster 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 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 mixer.
4. 5. 6.
- Scoop out the glossy meringue mixture onto a lined baking tray and form a flat circle shape. Smooth it out or get creative with decorative patterns, twists or twirls. Pop in the oven and bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and 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 mixing bowl and pop in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer (or grab your hand mixer) 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.
Pavlova Topping Ideas
While the magic is happening as you bake your pavlova in the oven, you’ll have plenty of time to plan your toppings. Here are a few of our favourite topping combinations to get you started!
- Classic: strawberries + kiwifruit + passionfruit + cream + icing sugar
- Mandy’s Favourite (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 for your plate.
Wandercook’s Tips
- Always use room-temperature eggs – cold eggs can cause your meringue mixture to be too runny.
- Don’t be tempted to add the sugar into the egg whites too quickly. If added too soon, this can make the meringue runny.
- Give the egg whites and sugar plenty of time to combine fully. If you don’t, it can lead to a gritty texture and may cause the pavlova to crack or collapse.
- Cooking the pavlova on the lowest rack in the oven can help to stop it cracking.
- One of our readers suggested humidity can have an effect when cooking meringues! For best results, try avoiding super humid days/environments if possible.
FAQs
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!
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, the pavlova should be too, so it’s all good to take it out.
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.
Don’t worry though, pav is such a forgiving recipe – even if the meringue cracks or sinks in the middle, once it’s covered in whipped cream and toppings no one will ever know. And no matter what it ends up looking like, it always tastes amazing!
Yes! You can make pavlova in advance, 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 toppings to keep it crisp, crunchy and fresh for when you serve it up.
It’s always best to store leftovers in the fridge, especially due to the whipped cream topping. While the shell will be softer and won’t stay as crispy, it’ll still be delicious the next day!
Variations & Substitutes
- Make Mini Pavlovas (aka Eton Mess) – Portion out the mixture into separate circles as big or as small as you like. Once cooked, top with a simple topping of whipped cream, strawberries and a sprig or two of mint leaves.
- Crush it! – Deliberately crack the pavlova into pieces, then add to a bowl and top with whipped cream and fruit. For bonus points, serve in glass for a stunning visual effect.
- Play with Shapes – Make it as a square, a wreath (perfect for Christmas!), or a love heart. Make thinner layers of pavlova, then once cooked, layer them up into stacks with the toppings as ‘fillings’ in the middle.
Want more delicious desserts? Try these:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- KitchenAid Mini Mixer
- Oven
Ingredients
For the Pavlova Meringue
- 6 egg whites
- 390 g caster sugar
- 1 tsp cornstarch / cornflour heaped
- 1 tsp vinegar
- 1 tsp vanilla essence
For the Whipped Cream
- 400 g thickened cream
- 75 g caster sugar
- 1 tsp vanilla essence
Optional Toppings
- 1 punnet strawberries sliced
- 1 kiwifruit sliced
- 1 banana sliced
- 1 passionfruit pulp extracted
- 1 tbsp icing sugar to sprinkle
Instructions
For the pavlova meringue:
- First up, preheat your oven to 150˚ Celsius and line your tray with baking paper.
- Pop your egg whites into the mixing bowl and attach the whisk to the stand mixer (or use a hand mixer). Start by whipping them 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 caster sugar and cornstarch, then increase to Speed 8 for 10 – 12 minutes until you’ve got yourself a luxuriously smooth, glossy meringue mixture.
- Now bring the speed 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 mixer.
- Scoop out the glossy meringue mixture onto a lined baking tray and form a flat circle shape. Smooth it out or get creative with decorative patterns, twists or twirls. Pop in the oven and bake for an hour to an hour and a half until the meringue sets into a crunchy, crispy outside with a soft golden glow. When the outside is firm and dry, and 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.
For the whipped cream:
- While the pavlova is cooling, pour your cream into your cleaned mixing bowl and pop in the freezer for 10-15 minutes. When your pavlova is cool, place the bowl back on the stand mixer (or grab your hand mixer) and whip the cream on Speed 6 – 8. Add in the caster sugar and vanilla essence and continue to whip until the cream thickens and holds a nice shape.
To assemble:
- Top your cooled pavlova with whipped cream and sliced fruit, and sprinkle with icing sugar.
Video
Recipe Notes
- Eggs – For best results, make sure to use room-temperature eggs – cold eggs can cause your meringue mixture to be too runny. We use chicken eggs for this recipe, but duck eggs are absolutely fabulous if you can get your hands on them!
- Sugar – We recommend caster sugar, aka superfine sugar. It dissolves into the egg whites more quickly and will give you that smooth texture you’re looking for. Don’t be tempted to add the sugar into the egg whites too quickly. If added too soon, this can make the meringue runny.
- Vinegar – The acid in vinegar helps the egg whites become fluffy and hold onto all that air that’s beaten in. Regular white vinegar (or white wine vinegar) is the best choice, but you can substitute with apple cider vinegar, cream of tartar, or even lemon juice in a pinch. We don’t recommend strong dark vinegars like balsamic or malt as they’re more likely to add a strong flavour to the meringue.
- Give it Time – Give the egg whites and sugar plenty of time to combine fully. If you don’t, it can lead to a gritty texture and may cause the pavlova to crack or collapse.
- Stop it Cracking or Collapsing – Cooking the pavlova on the lowest rack in the oven can help to stop it cracking. Humidity can have an effect when cooking meringues -for best results, try avoiding super humid days/environments if possible. Both cracking and collapsing could be caused by taking the pavlova out of the oven too soon while it’s still warm. To help the oven cool down quicker, open it just slightly 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.
- Make Mini Pavlovas (aka Eton Mess) – Portion out the mixture into separate circles as big or as small as you like. Once cooked, top with a simple topping of whipped cream, strawberries and a sprig or two of mint leaves.
- Crush it! – Deliberately crack the pavlova into pieces, then add to a bowl and top with whipped cream and fruit. For bonus points, serve in glass for a stunning visual effect.
- Play with Shapes – Make it as a square, a wreath (perfect for Christmas!), or a love heart. Make thinner layers of pavlova, then once cooked, layer them up into stacks with the toppings as ‘fillings’ in the middle.
Nutrition
102 Comments
Dee
30/12/2020 at 10:01 amHi! Happy New Year!
I am in the USA and have been dying to try to make a pavlova. I have a couple of questions. Is superfine sugar the same as powdered sugar? Also, when I turn my oven off, a fan comes on to cool it down, will this affect the pavlova? I was going to leave in the oven overnight but worried about the fan. Is the oven temperature to cook it 300 F ?
I would have loved to make this for Christmas but needed a practice run with no pressure, lol!
Also, I only have a hand mixer not a stand mixer.
Thanks for your help! It looks and sounds delicious!!
Wandercooks
30/12/2020 at 3:39 pmHey Dee! Thanks for reaching out and Happy New Year to you too! Here’s some answers to your questions.
Sugar: Okay, for the sugar you want either caster sugar or bakers sugar and not powdered sugar in this instance.
Oven Fan: When you turn your oven off, that should be fine with the fan. The main culprit of a bad pavlova is humidity, so keeping the door completely shut even with the cooling fan on should be the way to go.
Oven Temp: Yep, correct it’s 300F or 150C. 🙂
Hand Mixer: Should work a treat – my Nan always used a hand mixer anyway. Main thing you want is the bubbly whites before adding the sugar and then those really glossy white stiff peaks for your pavlova mixture. Watch the video a couple of times, and you’ll see how the texture changes and how stiff it is when it’s ready.
Most importantly, have fun! I like your thinking with practising first, then you get to treat yourself and eat it twice!
Happpy Cooking, S&L 🙂
Leslie
29/12/2020 at 2:50 amHello from Mississippi! The picture made this desert look so elegant I just had to try! And I’m so glad I did; it was a big hit and came out beautiful! Ensuring low humidity and leaving the Pavlova in the oven overnight was the key for me! Thank you!
Wandercooks
29/12/2020 at 2:54 pmAmazing Leslie! Thanks for your feedback and so glad to hear it turned out well – what a treat!
Andrew D
19/08/2020 at 1:57 pmOnly one word awesome describes this
Had never heard of pavlova much less eaten it, read about it on BBC about the Australia vs NZ ownership issues and it intrigued me enough to find a recipe and try. I tried yours…. best to make a downunder dessert with a recipe posted from downunder. t was superb. However my meringue rose too quickly and then cracked and then semi-collapsed into into own giant bubble long before I had even switched off the oven. Not that it made any tangible difference since the topping and the fruit covered it (used mango, kiwi, strawberry, blueberry and raspberry). Also try as I hard as I could, I could not get my meringue mixture to be semi-solid. Milky glossy white it was but but semi-liquid. so could not shape it. The egg whites were too watery. Do you think one needs to use freshly laid eggs?
a big thumbs up…
From Houston USA
Wandercooks
19/08/2020 at 4:43 pmAww thanks Andrew!
Well done on your first Aussie pavlova! That’s one thing I love about making it – no matter how it comes out the oven – once you have the topping on it tastes just as good haha!
Okay let’s tackle both parts:
1. The egg whites: Try using eggs at room temperature and they don’t have to be fresh. Next, try beating the whites for a little longer, before adding the sugar. If added too soon, this can make the meringue runny. You can also try slowly adding in the sugar instead of all at once. Hopefully this should help the meringue form nice and stiff peaks – passing the ‘over the head’ test!
2. The cracked meringue: Cracking is normal, but the semi-collapse may be avoided by having the thicker meringue mix as above and making sure not to open that oven door – I’d leave the next one in overnight and see if that comes out any better.
Thanks for your questions, and good luck on the next batch! 🙂
From the Down Unders – Sarah & Laura hehe
Andrew D
30/08/2020 at 4:00 amThanks for your feedback but sorry to bug you but last time I did cool it in the overnight but the room temperature advice is well taken. I tried it again today with the eggs at room temperature and it was much thicker. However. I am not sure that I could have shaped it.
That being said it still rose at an alarming rate but instead of collapsing cracked itself into a gigantic piece
However as you said who cares!!! Tastes gorgeous anyway
Wandercooks
30/08/2020 at 11:18 amHmm alright, it sounds like the mixture is getting to a better texture. Next, let’s turn our attention to the oven. It may be that it’s cooking the base way too quick – resulting in this giant crack. Try turning the oven down 10C / 50F and place the pavlova on the lowest rung possible. Hopefully, allowing it to cook a little slower will allow it to expand without the cracking. Fingers crossed for you this time Andrew! You’ve got this! 😀 (Glad you’re enjoying the baking and eating in the meantime 😉 haha)
Kelley
10/09/2020 at 7:32 amAndrew, I see you’re in Houston so you can laugh at my advice. Try to not do this on a day when it’s really humid or raining. Humidity can really do a number on meringue.I haven’t tried this recipe yet but this is my experience from making meringue cookies or meringue for pies.
Wandercooks
10/09/2020 at 7:48 amThanks for the advice Kelley! Andrew, I hope this helps too. 😀
Nileshni
15/08/2020 at 7:14 pmThanks for the receipe. Was so easy to follow. I want to share my pavlova as it started cracking after 40mins in the oven. I did cook bit longer and left on oven to cool. Wanted to know the cracks around and inside the shell is expected and the colour was bit golden on the outside. Either way tasted devine. My 1st attempt and im so happy. Not sure how i can share my pic.
Wandercooks
17/08/2020 at 10:16 amHey Nileshni, sounds like you did an amazing job. It’s fine for there to be a little cracking and it can also go a slight golden colour on the shell – ours does this too. So well done! Hope you enjoy cooking it again. If you want less cracking, you can try turning down your oven slightly, this will slow the expanding process and may help. Hope this helps! 🙂
Becky Buckland
08/07/2020 at 11:08 pmQuestion regarding the recipe ingredients:
For the American, there is a huge difference between corn flour and corn starch. Which one are you referring to for this recipe? The other recipes I have looked at require corn starch
Help please! Wanting to try this for an 80th Birthday celebration coming up in a few days!
Wandercooks
09/07/2020 at 9:30 amCorn starch for American bakers! 🙂 It’s known as corn flour in Australia. I’ll update the recipe now. Thanks for asking to confirm and have fun baking for the 80th! 🙂
Jo
28/12/2019 at 10:34 pmAwesome recipe. No fail. I made mine into a wreath shape and it was a hit
Wandercooks
07/01/2020 at 2:43 pmWhat a great idea! I think the pavlova would’ve looked magical as a wreath! If you took any photos, you’ll have to send them through! 🙂
PJ from California
24/12/2019 at 4:23 amI was first introduced to Pavlova in 2000 when I spent a Christmas in Australia with some friends. When I started my own family I wanted to introduce them to the deliciousness I discovered down under! I’ve been making your recipe for 3 years now and it’s perfect every time! My kids ask for it every Christmas Eve. thanks for sharing it with us.
Wandercooks
07/01/2020 at 2:45 pmHey PJ, what a cool story! That’s so amazing, it means a lot to us that you’ve found our recipe so helpful these last few years. 🙂 What are your favourite toppings for your renditions?
Eleanor
04/11/2019 at 12:51 pmThis looks amazing… I am pretty sure I would not be able to pull it off but I think I may be able to convince someone else to, making me official taster!
Wandercooks
05/11/2019 at 12:24 pmSounds like a plan! haha
Annie @ Annie's Noms
15/07/2019 at 8:30 pmThis is stunning!!! I do love a good pavlova, but don’t make them as much as I should! I bet it tastes so amazing with all the fruit, the kiwi is a great addition!
Wandercooks
17/07/2019 at 4:38 pmThe kiwi goes great on this, especially when you find a nice ripe, sweet one. Yum!
Danielle Wolter
15/07/2019 at 8:26 pmThis is so gorgeous! I love pavlova. It’s so fresh and light and delicious. I am partial to the outer shell, but do love the center as well 🙂
Wandercooks
17/07/2019 at 4:38 pmOoooh, yeah – that’s a tough one. I think the outer shell is my favourite too!
Farah
15/07/2019 at 6:08 pmThis is absolutely stunning! Making a pavlova isn’t as finnicky as I was scared it would be. Trying this!
Wandercooks
17/07/2019 at 4:37 pmIt definitely isn’t, especially if you have a mixer, that’s most of the work done for you right there!
Shashi at SavorySpin
15/07/2019 at 6:05 pmWow what a gorgeous pavlova – such a simple yet stunning dessert for guests!
Wandercooks
17/07/2019 at 4:36 pmCheers Shashi! It is a great one for guests, always looks so much fancier than the effort you put in haha!
Nickki
11/02/2019 at 9:19 pmWhat 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…
Wandercooks
15/03/2019 at 4:01 pmHaha 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.
Camilla Hawkins
04/02/2019 at 10:16 pmLoving this Pavlova, it looks so decadent and inviting! A fab centre piece for any get together:-)
Wandercooks
05/02/2019 at 11:50 amAww thanks Camilla, so glad you like it! 🙂
Janice
04/02/2019 at 2:33 amI adore pavlova and make it often. Yours looks totally delicious
Wandercooks
04/02/2019 at 9:04 amThanks Janice, glad you like it. 🙂
Nova
06/01/2019 at 12:49 pmFirst 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!
Wandercooks
07/01/2019 at 1:28 pmWell 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’!
Ralph
25/12/2018 at 6:09 amI 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.
Wandercooks
25/12/2018 at 7:12 amMorning 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! 🙂
BLAY-CARRÈRE Isabelle
02/09/2019 at 1:44 amDélicieuse, À chaque fois que je viens en Australie, je me régale de Pavlova.
Après avoir essayé différente recette version française qui jusqu’à maintenant pas terrible, voilà enfin la vrai recette australienne.
La meringue est extra, croquante et moelleuse, sa crème fouettée à tomber…. Merci pour cette merveilleuse recette… j’en referais.😍
Wandercooks
05/09/2019 at 10:30 amC’est si bon à entendre! Je vous remercie pour vos aimables paroles. J’espère que vous apprécierez le Pavlova! (That’s so good to hear! Thank you for your kind words. Hope you enjoy the Pavlova!)
Natalie
23/12/2018 at 10:29 pmWow, this is so beautiful! Just the meringue alone looks like a work of art.
Such beautiful photos as well! <3 Great job!
Wandercooks
25/12/2018 at 7:12 amThanks so much Natalie!
Kavita Favelle
22/12/2018 at 9:32 pmI’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!
Wandercooks
25/12/2018 at 7:13 amYes, exactly Kavita! Can not get enough of pavlova at this time of year!
ZAC
21/12/2018 at 3:44 pmHey girls … my man-children have requested a pavlova for Xmas this year. Can this mixture be used to make individual sized pavs?
Wandercooks
25/12/2018 at 7:13 amIt definitely can, just allow ample space around each mini meringue for it to grow while in the oven! Happy cooking! 😀
Shariss
06/12/2018 at 2:31 pmHi 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!
Wandercooks
06/12/2018 at 3:45 pmHey 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. 🙂
Shariss
11/12/2018 at 1:23 amOk thank you! I would prefer to use them fridge temp, so I am glad it worked out for you! Making pavlova this morning!
Wandercooks
11/12/2018 at 6:06 pmAmazing! 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!
Kae hogan
10/04/2017 at 10:41 amCan 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 pmHi 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 amI’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 amHahaha 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 pmI couldn’t wait the 2 hours because I was so excited to eat! It cracked a little but it was a real success, I loved it!! Thanks for sharing.
PS: you have a Brazilian fan.
Wandercooks
25/01/2017 at 11:25 amAww 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 pmWOW! 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 amIt’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 pmwow! 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 amAwesome, enjoy Priya and let us know how you go! 🙂
Meeta
19/01/2017 at 6:11 pmI 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 amYou’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 pmLooks delicious. I so adore the mini Kitchenaid ..
Wandercooks
25/01/2017 at 11:18 amIt was love at first sight ❤️
jayne
19/01/2017 at 4:06 pmI 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 amHaha 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 amThis 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 pmHey 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 pmMade 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 pmOh 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 pmHello!
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 amHey 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 amI 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 amOh 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 amI love your Mini KitchenAid! Those are just too cute and I love the color selections.
Wandercooks
13/12/2016 at 10:29 amIt was love at first sight, have to say. 😀
Boastful Food
05/12/2016 at 10:33 amNow this is my idea of heaven. Beautiful dessert, Ladies! Cute mixer, too:)
Wandercooks
13/12/2016 at 10:30 amAww shucks, thanks so much. Glad you like it.
Kiki Johnson
05/12/2016 at 9:52 amI 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 amOh 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 amThis 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 amOooh 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 amI 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 amHello 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 amI’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 amWho are we to get in the way of destiny?? 😉 Go go go!
GiGi Eats
30/11/2016 at 2:51 pmHOLY 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 amHaha 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 pmWhen do add cornflour, please?
Wandercooks
28/11/2016 at 12:14 pmOOOPS, 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 pmLove 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 pmHaha who says cooking has to be a chore!? We have way too much fun I swear 😛
Brian Jones
25/11/2016 at 4:41 pmFab recipe, I am halfheartedly planning smaller pavlova for dessert on Christmas day this year 😀
Wandercooks
25/11/2016 at 4:55 pmOoh yum great idea. Mini/individual pavlovas would be so cute!
Sarah @ Champagne Tastes
25/11/2016 at 2:55 pmOooo 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 pmOhh nooo! Nevermind, if you’ve got a beater you’re good to go. 🙂
Platter Talk
25/11/2016 at 10:45 amYou 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 pmMore than welcome, hope you guys enjoy your pav celebration! 🙂
Diana
25/11/2016 at 9:26 amPavlova 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 pmWoohoo 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 pmHahaha! I love that you tested it above your head! I suck at meringue. This is perfection!
Wandercooks
25/11/2016 at 2:35 pmI have to say, when Sarah suggested the idea I was a bit worried! But I’ll try anything once hahaha 😛