This iconic Australian dessert features a crispy-on-the-outside, marshmallow-soft meringue base topped with whipped cream and fresh berries. The contrast of textures and the elegant presentation make it a showstopping dessert that looks far more complicated than it actually is to create.
⏱️90 min
📊Medium
👥6 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
4 largeegg whites
250 gcaster sugar
1 teaspooncornstarch
1 teaspoonwhite vinegar
300 mlheavy cream
400 gfresh berries
2 tablespoonsicing sugar
0.5 teaspoonvanilla extract
Instructions
1PREHEAT THE OVEN: Set your oven to 120°C (250°F) and line a large baking tray with parchment paper. Draw a 20cm circle on the parchment to guide your meringue shape. This low temperature is crucial as it will dry out the meringue rather than bake it quickly, creating that characteristic crispy exterior and marshmallow interior.
2PREPARE THE EGG WHITES: Ensure your egg whites are at room temperature and completely free of any yolk or fat, as even a tiny bit of fat will prevent them from whipping properly. Using an electric mixer on medium speed, begin whisking the egg whites, gradually increasing the speed to medium-high. Continue whisking until soft peaks form, which will take approximately 3-4 minutes.
3ADD THE SUGAR GRADUALLY: Once soft peaks have formed, begin adding the caster sugar one tablespoon at a time while continuing to whisk on high speed. This gradual addition is essential for dissolving the sugar completely and achieving a glossy, stable meringue. After all sugar is incorporated, continue whisking for another 3-4 minutes until stiff, glossy peaks form and the mixture looks like thick, white satin that holds its shape perfectly.
4FOLD IN THE CORNSTARCH AND VINEGAR: Gently fold in the cornstarch and white vinegar using a spatula with careful, deliberate strokes. The cornstarch helps stabilize the meringue and contributes to the crispy texture, while the vinegar adds stability and enhances the marshmallow interior. Be gentle during this folding to maintain the volume and air you've incorporated.
5SHAPE AND BAKE THE PAVLOVA: Spoon the meringue mixture onto your prepared parchment paper within the drawn circle, using the back of a spoon to create a slight well or indent in the center. This well will catch the cream and berries later. Bake for 50-60 minutes until the meringue is pale cream-colored and crisp on the outside when you tap it lightly. The center should feel slightly soft to the touch but not wet. Allow to cool completely in the oven with the door slightly ajar for at least 30 minutes, as sudden temperature changes can cause cracking.
6PREPARE THE TOPPING: While the pavlova cools, pour the heavy cream into a chilled bowl and whip until soft peaks form, approximately 2-3 minutes. Add the icing sugar and vanilla extract, then whip until stiff peaks form. Just before serving, carefully transfer the cooled pavlova to your serving plate, top with the whipped cream in the center well, and arrange fresh berries artfully over the top. Serve immediately to ensure the meringue maintains its crispy texture and doesn't absorb moisture from the cream.