Easy Australian Pavlova Recipe

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

Why We Love This Recipe

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.

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?

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Where Does Pavlova 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 seriously 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 our Australian version of how our mum’s cooked pavlova growing up.

Pavlova vs Eton Mess

We like to think of Eton Mess as the super quick 5 minute version of pavlova. It’s like a cheat-mode version, using pre-made mini meringues 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 Five Minute Pavlova – Eton Mess dessert recipe has you covered.

Otherwise, read on for the real deal pavlova recipe!

Pavlova Recipe 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.

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.

How To Make Australian Pavlova

• 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 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.

Pavolva 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. 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 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 to your plate. 

FAQs

When is my 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. 😛

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 this pavlova recipe be made in advance?

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 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?

★ Did you make this recipe? Please leave a star rating below!

Easy Australian Pavlova Recipe

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

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Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Course: Dessert

Cuisine: Australian

Servings: 1 cake

Calories: 3362kcal

Author: Wandercooks

Cost: $10-15

Equipment

• KitchenAid Mini Mixer
• Baking Tray
• Oven

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

Metric - US Customary

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

Notes

FAQs

• When is My 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.
• 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! 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 the topping to keep everything crisp, crunchy and fresh for when you serve it up.

Nutrition

Calories: 3362kcal | Carbohydrates: 492g | Protein: 32g | Fat: 150g | Saturated Fat: 92g | Cholesterol: 548mg | Sodium: 484mg | Potassium: 1596mg | Fiber: 15g | Sugar: 451g | Vitamin A: 7115IU | Vitamin C: 129.6mg | Calcium: 314mg | Iron: 1.9mg

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