Ingredients

160 ml / 2/3 cup egg whites (5 – 6 large eggs)

1 1/4 cups caster sugar (superfine sugar)

2 1/2 tsp cornflour / cornstarch

1 tsp white vinegar

1 1/2 cups heavy/thickened cream (whipping cream), cold

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Strawberries, mangoes (diced into 1cm / 1/3″ cubes)

Blueberries, raspberries, kiwi (sliced), passionfruit pulp

Small mint sprigs

Icing sugar / powdered sugar (for dusting)

Instructions

Step 1: Separate the egg yolks from the whites while cold from the fridge. Measure out 160 ml (2/3 cup) egg whites and set aside to come to room temperature for 30 minutes.

Step 2: Preheat your oven to 150°C (325°F) for all oven types.

Step 3: Using a stand mixer or electric beater, beat the egg whites on high for 1 minute. While beating, add sugar one dessert spoon at a time.

Step 4: Continue beating for 8 minutes on high until the mixture is fluffy, glossy, and no sugar grains remain when rubbed between your fingers. Add vinegar and cornflour, then beat for another 30 seconds.

Step 5: Prepare two baking trays by dabbing a bit of meringue on the corners and covering them with baking paper (parchment).

Step 6: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12–13 mounds about 6–7 cm (2.5″) wide and 5 cm (2″) tall. Flatten slightly and make a small dent in the center to hold cream and fruit. Final pavlovas should be about 4 cm (1.6″) high after baking.

Step 7: Place both trays in the oven and immediately reduce temperature to 110°C (225°F) or 100°C (fan). Bake for 1 hour 30 minutes or until dry to touch. If still sticky, bake longer as oven times may vary.

Step 8: Turn off the oven and leave pavlovas to cool completely inside for at least 4 hours, preferably overnight (around 10 hours).

Step 9: Once cooled, store pavlovas in an airtight container in a cool, dry place until ready to use.

Step 10: To prepare the cream, beat heavy cream, sugar, and vanilla extract on high until soft peaks form (about 1 minute with stand mixer or 2–3 minutes with hand mixer).

Step 11: Just before serving, spoon a generous dollop of whipped cream into the center of each pavlova. Top with assorted fresh fruit and dust with icing sugar if desired. Garnish with mint sprigs.

Tips & Variations

Use room temperature egg whites for a better meringue volume and texture.

Add a pinch of salt to the egg whites before beating to enhance stability.

Try different fruits such as passionfruit pulp or kiwi for varied flavor and color.

For extra stability in whipped cream, fold in a teaspoon of cream stabilizer or melted gelatin according to package instructions.

If you don’t have a piping bag, spoon the meringue onto the tray and shape with the back of the spoon.

Storage

Store fully cooled pavlovas in an airtight container at room temperature away from moisture. They keep well for up to 2 days. Do not refrigerate unfilled pavlovas as this can cause them to soften. Once filled with cream and fruit, serve immediately for best texture. Leftover assembled pavlovas are best eaten within a few hours.

FAQs

Can I make pavlovas ahead of time?

Yes, you can bake and cool the pavlova shells up to a day in advance and store them airtight at room temperature. Add cream and fruit just before serving to keep them crisp.

Why is my meringue sticky or weeping?

This usually happens if the pavlovas were not baked long enough or the humidity is too high. Make sure to bake until completely dry and cool them inside the oven. Also, avoid using sugar cones or granulated sugar that has not dissolved properly.