What better way to celebrate summer than with a fresh, fruity Pavlova? Made with a crisp meringue base, pillowy whipped cream and piled high with seasonal fruit, it’s simultaneously light inside and delicately crunchy outside. An effortlessly impressive dessert that belies how simple it is to make!
Origins of the Pavlova
The Pavlova’s story begins in 1926, when a young baker in Wellington, New Zealand, created this dessert in honour of the visiting Russian ballerina Anna Pavlova. Both New Zealand and Australia fiercely claim its invention — one of the great culinary debates of the Southern Hemisphere!
Ingredients (serves 8)
- 4 egg whites
- 200 g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 300 ml double cream
- 2 tbsp icing sugar
- Mixed fresh fruit: strawberries, raspberries, kiwi, mango, passion fruit
Instructions
- Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper and draw a 25 cm circle as a guide.
- Whisk the egg whites in a very clean bowl until they form stiff peaks.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy and holds stiff peaks.
- Fold in the cornflour, vinegar and vanilla.
- Spread the meringue onto the parchment circle, building up the sides to create a slight well in the centre.
- Bake for 1 hour 15 minutes. Turn the oven off and leave the meringue inside with the door ajar until completely cool — ideally overnight.
- Whip the cream with the icing sugar until softly peaked. Spoon over the cooled meringue base.
- Pile high with fresh fruit and serve immediately.
Enjoy! 🍓🥝🌸