Pavlova is my mum’s all-time favourite dessert, so I made her this one for Mother’s Day.
The recipe comes from Maureen Simpson’s Australian Cuisine and it has never let me down. The book offers three variations – this one is baked on a plate, eliminating the need to flip the finished pavlova over, although why anyone would want to do that is beyond me. It produces a lovely crisp exterior with a thick marshmallow centre – just the way my mum likes it!
- 6 egg whites (as fresh as possible)
- good pinch of salt
- 1½ cups (330g) castor (superfine) sugar
- 1½ teaspoons white vinegar
- 1½ level tablespoons (6 teaspoons/20g) cornflour (cornstarch), plus extra for dusting the plate
- 1 teaspoon vanilla extract (I used homemade)
- lightly sweetened whipped cream for topping
- fruit – we used kiwi fruit, passionfruit and frozen berries
1. Preheat the oven to 200C (400F) with fan. Grease a large baking plate with butter, dust with cornflour and tap away the excess. You could also bake this on a tray, lined with greased and floured parchment paper, providing you’re happy to serve it with the paper intact.
2. Beat the egg whites and salt until stiff, then add the sugar one large spoonful at a time until fully incorporated. The meringue should be thick and shiny. Gently stir in the vinegar, sifted cornflour and vanilla.
3. Pile the meringue onto the prepared plate, ensuring that it is at least 6cm (2½”) high (this will ensure a good marshmallow core). With a spatula, try to slope the sides inwards towards the centre. Make sure you leave room for the pavlova to expand as it bakes.
4. Drop the oven temperature to 110C (230F) with fan before placing the pavlova in the oven. Bake for 1½ – 1¾ hours. Allow the pavlova to cool in the oven, with the door slightly ajar.
5. The pavlova will probably crack on top as it cools, revealing a thick marshmallow centre. Don’t fret about it being broken, it will all be covered with cream anyway!
6. Top the pavlova less than an hour before serving. With a sharp knife, cut carefully around the top of the pavlova to allow the broken bits to drop down onto the marshmallow centre. Try and keep the sides intact. I know it looks like a disaster at this point, but truly, it’s fine!
7. Cover up the top with whipped cream and artistically positioned fruit. The Aussie tradition is to use strawberries, bananas and passionfruit, but we’ve gone for kiwi fruit and mixed frozen berries instead.
The end result is a thick, marshmallowy pavlova that isn’t overly sweet. I managed to sneak this photo in before mum took the leftovers home!
Click here for a printable version of this recipe
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Addendum: as Maureen Simpson’s wonderful book is now sadly out of print, I thought for completeness I’d also give you the quantities for the other two pavlova recipes in Australian Cuisine.
The methodology is basically the same as above. I’ve made the four egg version several times, but have never attempted the pavlova for a crowd.
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Basic Marshmallow Pavlova
- 4 egg whites (as fresh as possible)
- good pinch salt
- 1 heaped cup (220g) castor sugar
- 1 teaspoon white vinegar
- 1 level tablespoon (4 teaspoons) cornflour (cornstarch)
- ½ teaspoon vanilla extract
- whipped cream and fruit
Spread the meringue mix into a roughly 18cm (7″) diameter circle, ensuring that it’s at least 6cm (2½”) high. Bake for 1¼ hours.
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Pavlova for a Crowd
- 9 egg whites (as fresh as possible)
- good pinch of salt
- 500g (1lb) castor sugar
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 2 level tablespoons (8 teaspoons) cornflour
- whipped cream and fruit
Shape the meringue into an oval, about 18cm (7″) by 23cm (9″) and 6cm (2½”) high. Ms Simpson says this usually fits diagonally across a normal sized baking tray. Bake for 2 hours.
Fig Jam and Lime Cordial 
Never made it, and I know this will come as a shock to you, but…. I’ve never had pavlova either! Amazing, isn’t it?
Now you made me want to bake one!
Gorgeous photos….
Pavlova may just be one of my fave desserts. I have to agree with your mum on the way it should be too. Crisp on the outside and thick marshmallow inside. And fresh fruit and cream is the only way to serve it. This looks just beautiful C. And it really doesn’t sound too difficult. I’ve never tried making pav, maybe it’s time I start.
Hello friend!
Your pavlova looks like a real winner for a hungry crowd!
Looks stunning too! I don’t like pavlova at all but my mother does!
I am a chocolate girl!!
Sophie, it’s one of those desserts that people either adore or despise! My friend Maude won’t even be able to look at this post – she can’t stand pavlova! :)
Dan, thanks love. You should try and make it, it’s pretty easy and has the advantage that even if it collapses and crumbles, the cream and fruit always makes it look good!
Sally, thanks, glad you liked it! I owe you one – you inspired me to substitute orzo for the rice in last night’s Romertopf bake, and the boys absolutely adored it! :)
Celia, I am such a sucker for a creamy fruity pavlova and this looks soooo good. I bet your mum was pleased. I’ve never tried making one before, but luckily we have an Australian friend who indulges us once in a while.
When I make meringues, I use arrowroot. I wonder if that would work in pavlova as a substitute for cornstarch.
Choclette, I think it probably would. I have a wheat intolerant friend who uses it instead of cornflour, although we can now get wheat free cornflour here. My mum was pleased, although she doesn’t like the crust, she just wants to eat the marshmallow centre! If she had her way, we’d cut a nice round piece from the centre of the pav out, just for her… ;-)
Oh. My. God. Your pictures have made me crave a pav. The passionfruit on top is what makes it for me. Gorgeous!!
How absolutely yummy is that. My daughter would adore it with melted chocolate (she’s not a cream fan so I’d have to sneak it in by making a ganache) and strawberries……….with lemon melisse or mint. I have a plan………….
Yum! A lovely contrast of flavours. I still haven’t tried to make one, but always admire someone elses. Passionfruit on anything is delicious :-)
I love pavlova…it’s decadent and just enough without putting me over the top..I did a bee–you–tee-ful one with cranberries and currants for Christmas last year…And the tart cranberries were such a nice contract to the sweet meringue…Nice work, Celia!
God, Celia, that looks fantastic!! I love pav, but haven’t made one in ages – might just have to change that!!
I am often at a loss as to what to make for a dessert (can’t really give people chocolate stuff every time!) – completely forgetting how easy a pavlova is.
How do you address the multiple resultant yolks issue?
Amanda, that’s what the next post is on! :)
SK and Hippy, you’re so right about the passionfruit! It wouldn’t be Australian to have pavlova without passionfruit! :)
Oz, you made me laugh and reminded me of Black Adder… “I have a cunning plan…” :)
Barb, that would be an interesting combination! We don’t get fresh cranberries here, and I doubt it would work with dried!
celia, you bake the most fantastic stuff. that looks to die for.
Dana, I wish you lived closer, I think exactly the same thing when I read your blog! Though if you did, both of us would probably be huuuge.. :)
Yum – I want that for breakfast too. I often make Nigella’s chocolate pav and cover with raspberries.
Anna, you’re built of sterner stuff than I am, there’s no way I could face pavlova for breakfast! :)
Perhaps I should have breakfast and then read your blog!
Was just about to ask what you did with the yolks so shall await the next post.
I’ve never had pavlova, although I’ve seen enough recipes and read about them in blogs. I thought it would be excruciatingly sweet ( which for me = inedible) but maybe I’ll give it a try.
I’d use strawberries and blueberries and peaches- I don’t have any passion fruit. :)
Thanks for the inspiration.
I’d lova pavlova – never made one – don’t think I’ve ever seen one in the flesh :(
Is the middle like the underneath of a lemon meringue pie sort of?
Heidi, the marshmallow centre isn’t too sweet, but the crust is quite sweet.
Jo, a little, but more solid, as it’s been cooked much longer than most meringue toppings…
Wow, what a nice dessert…never had a chance to make pavlova…looks delicious…love the way you decorated ;-)
Okay, I’ve been wanted pavlova again after master chef. Will be using your recipe since it looks perfect.
Looks lovely and high Celia! And yes the crack is just an opportunity for more cream! :P
Juliana, thank you! :)
Anh, I haven’t been watching MC this year – it took up too much of my life last year! :) Will go see if I can see a clip of their pavs…
Lorraine, thanks! It certainly uses a lot of cream – we used a whole 300ml carton on ours…
What a perfect treat for Mum. Thanks for supplying a trustworthy recipe for a Pav! This will be my go-to recipe from now on.
Thanks Emma! I wish Maureen Simpson’s book was still in print – it was such a lovely snapshot of Oz cooking…
I’ve never made a pavlova either, and none of the photos I’ve seen look like this one – but I’m very tempted to try one now.
I love pavlova’s. Everytime I go to a restaurant and it has pavlova on the menu you can bet that I will order it. I don’t make it at home because my partner can’t stand the stuff and he eats all my leftovers