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!
Equipment
- KitchenAid Mini Mixer
- Baking Tray
- Oven
Ingredients
For the Pavlova Meringue
- 6 egg whites
- 1 ¾ cup caster sugar
- 1 tsp corn flour heaped, also known as corn starch
- 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
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
90 Comments
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 😛