Archive Pavlova Archives -


A pavlova has got to be the ultimate dessert. The crisp meringue on the outside and the soft marshmallow on the inside are so good you could eat it on it’s own, but when you pair it with cream and fruit, it really takes it to the next level.

Pavlovas are a staple celebration dessert, they’re perfect for birthdays and Christmas. I love that there is no hard and fast rules regarding fruit or toppings on the pavlova, each combination is unique and delicious. I’m yet to find a pavlova combination I haven’t enjoyed. For really special occasions, I also like to make a decadent Baked Ricotta Cheesecake.

If you’re looking for an excellent dessert o make after your delicious roast turkey or, glazed ham or roast pork on Christmas day, pavlova has you covered. Don’t forget the Christmas pudding!

Is it hard to make a pavlova? Not at all! Here is a really simple recipe that you’ll use time and time again.


Prep: 20 mins

Cook: 90 mins

Serves: 6-8



  • 6 egg whites
  • Pinch of salt
  • 1 1/2 cups sugar
  • 1 1/2 tbs cornflour
  • 1 tsp white vinegar
  • 300 ml thickened cream
  • Fruit to serve



  1. Preheat oven to 100C.
  2. Beat the egg whites and salt with electric beaters until the eggs become frothy.
  3. Continue beating and gradually add the sugar, 1 tbs at a time, until all the sugar has been added.
  4. Continue to beat the mixture until is has become thick and glossy and you can’t feel any grains of sugar in the mix.
  5. Reduce the beater speed and mix in the vanilla, cornflour and vinegar. Mix until well combined.
  6. Spoon the meringue onto a baking tray lined with baking paper and shape how you wish.
  7. Bake for 90 minutes.
  8. Turn the oven off and leave the door slightly ajar. Leave the pavlova to cool inside the oven until the oven goes cold.
  9. Beat the cream until soft peaks form.
  10. Top the pavlova with the cream and fruit of your choice before serving.


Tip: It’s easy to get a round pavlova if you draw a circle onto the baking paper first. Simply draw the circle and then flip the baking paper over before placing it on your baking tray. This way your meringue won’t touch your pencil/pen marks.