Pavlova is the Australian dessert. Christmas, birthdays, New Year's, any occasion where you want to make a statement — this is what comes out of the kitchen. I have made at least fifty pavlovas in my lifetime and each one has taught me something. What I know now is that the key is patience: a slow oven, a slow cool, and no opening the oven door while it's baking.
The marshmallow centre is what distinguishes a pavlova from a plain meringue — it's achieved by adding a small amount of cornflour and vinegar to the meringue, which keeps the inside soft and yielding while the outside crisps into a shell. The surface will crack, especially when you add toppings. This is correct. Pavlova is supposed to crack. It's a sign it's been made by a real person in a real kitchen.
Whipped cream, fresh passionfruit, sliced strawberries and kiwifruit are the classic toppings. I sometimes add mango in summer or raspberries for colour. The cream should be just barely sweetened — the meringue provides all the sweetness you need. This is the most triumphant thing I know how to make.
"It will crack when you add the cream. This is not a failure. This is a pavlova."
Ingredients
- 6 egg whites (at room temperature)
- 300g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 300ml thickened cream
- 1 tbsp icing sugar
- 4 passionfruit, pulp only
- 250g strawberries, hulled and sliced
- 2 kiwifruit, peeled and sliced
- 1 mango, sliced (optional)
Method
Step 1
Preheat oven to 120°C (100°C fan-forced). Draw a 22cm circle on baking paper placed on a tray. Beat the egg whites in a very clean bowl with electric beaters on medium speed until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, beating on high until thick, glossy and all sugar is dissolved (rub a little between your fingers — it should feel smooth, not gritty).
Step 2
Fold in the cornflour, vinegar and vanilla gently. Spoon the meringue onto the circle, building up the edges slightly higher than the centre to create a well for the cream. Smooth the sides.
Step 3
Bake for 1 hour 30 minutes until the outside is dry and very pale cream in colour. Turn the oven off. Leave the pavlova inside with the door closed for at least 1 hour, or overnight. Do not open the door during baking or cooling.
Step 4
When ready to serve, whip the cream with icing sugar to soft peaks. Pile onto the pavlova centre. Top with passionfruit pulp, sliced strawberries, kiwifruit and mango. Bring to the table immediately — pavlova does not wait for anyone.
