Pavlova – Crisp Meringue with Fresh Fruit
A light, airy meringue with a crunchy shell and soft centre, topped with whipped cream and seasonal fruit – a classic Australian celebration dessert.
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Preheat the oven to 150°C / 300°F (130°C fan) and line a baking tray with parchment paper. Draw a 20 cm (8‑inch) circle on the paper as a guide and lightly dust with cornflour.
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Step 2 of 6
Whisk the egg whites in a clean bowl until soft peaks form, then gradually add the caster sugar, a tablespoon at a time, beating until the mixture is glossy and holds stiff peaks; a ribbon should fall off the whisk without dripping.
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Step 3 of 6
Fold in the white vinegar and cornflour, then spoon the meringue onto the parchment, spreading it within the drawn circle, shaping the edges slightly lower than the centre to form a shallow well.
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Step 4 of 6
Bake for 60 minutes, then turn off the oven and let the meringue cool inside with the door ajar to prevent cracking; once cool, transfer to a serving plate.
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Step 5 of 6
Whip the double cream with the golden syrup and vanilla until soft peaks form, then spread it over the meringue’s centre.
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Step 6 of 6
Arrange the sliced strawberries, kiwi quarters and drizzle passionfruit pulp over the cream, serving immediately.
Notes from the kitchen
If fresh kiwi is out of season, substitute with mango or berries. Store any leftover meringue in an airtight container at room temperature for up to 2 days; keep the cream and fruit refrigerated and add just before serving.
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