Fresh Fruit Pavlova
An iconic Australian dessert with a perfectly crisp meringue shell and a pillowy, marshmallow-soft centre, piled high with lightly vanilla-scented whipped cream and vibrant fresh fruit. Impressive to look at yet surprisingly simple to make, it is the ultimate crowd-pleaser for celebrations and dinner parties alike.
🛒 Ingredients
8 servings
- 4 egg whites, at room temperature
- 250 g (1¼ cups) caster sugar
- 2 level tablespoons cornstarch
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 200 ml (¾ cup) heavy whipping cream, well chilled
- Fresh fruit to garnish: strawberries, kiwi, apricots, pineapple
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat the oven to 160 °C (320 °F). Beat the egg whites at medium speed, adding caster sugar one tablespoon at a time, until the meringue is thick, glossy, and holds stiff, firm peaks.
- 2
Switch off the mixer. Gently fold in the cornstarch, apple cider vinegar, and vanilla extract with a spatula, using light sweeping movements to keep the meringue airy.
- 3
Grease a 30 cm (12-inch) round baking tin, line with parchment paper, and grease again. Spread the meringue into a round disc, creating a gentle hollow in the centre.
- 4
Bake at 150–170 °C (300–340 °F) for 50–60 minutes until pale golden. Do not open the oven door — check through the glass window throughout.
- 5
Turn the oven off and leave the pavlova to cool completely inside with the door shut to prevent cracking.
- 6
Whip the chilled cream with a few drops of vanilla until firm peaks form. Spoon gently onto the cooled, unmoulded meringue base.
- 7
Top with fresh fruit of your choice and refrigerate until ready to serve.
💡 Chef's Tip
Bowl and whisk must be completely clean and grease-free — any trace of fat will prevent the egg whites from mounting. Assemble the pavlova just before serving to keep the base crisp.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
