Pavlova
A crisp meringue shell with a marshmallow centre, loaded with whipped cream and summer fruit.
Origin & history
Pavlova is named for the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. Both countries claim the invention, and the dispute is affectionate but unresolved. The New Zealand version is typically softer in the centre; the Australian is often topped with passionfruit. It is a fixture of Christmas tables in the southern hemisphere.
Ingredients
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Meringue
Topping
The method
Step by step
- 01
Heat the oven
5 minHeat the oven to 130°C and line a baking tray with parchment. Draw a 20 cm circle on the paper.
- 02
Whip the whites
10 minWhisk the egg whites to soft peaks, then add the sugar a spoonful at a time, whisking until stiff and glossy — about 8 minutes.
Rub a little meringue between your fingers; if you feel sugar grains, keep whisking.
- 03
Fold in the stabilisers
2 minFold through the cornflour, vinegar and vanilla.
- 04
Shape and bake
1 hr 15 minPile onto the circle, spreading into a disc with a slight hollow in the centre. Bake 75 minutes, then turn the oven off and leave the pavlova inside to cool completely.
- 05
Whip the cream
4 minWhip the cream to soft, billowy peaks.
- 06
Top and serve
4 minSpoon cream into the hollow, arrange the fruit and spoon over passionfruit pulp. Serve immediately.
Chef tips
- — Any grease on the bowl will stop the whites whipping.
- — Cool the pavlova in the oven to avoid cracking.
Common mistakes
- — Adding sugar too fast, which makes a grainy meringue.
- — Topping ahead of time — it softens within an hour.
Substitutions
- Passionfruit → Lemon curdKeeps the tart counterpoint.
- Double cream → Coconut creamFor a dairy-free version, chill the tin well.
Storage & serving
Store the unfilled shell in an airtight tin for 2 days. Assemble just before serving.
Serve as a celebration dessert with fresh berries.
Food safety
Meringue is baked, so the egg whites are cooked; cream must stay refrigerated until serving.
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