Best Aussie Pavlova Recipe

It's a huge call, but I reckon this Pavlova Recipe is the best of the best. It will deliver a dessert that looks good and tastes sensational, with a smooth and fluffy marshmallow centre encased in a delicate and crisp meringue shell – even if you've never made a pav before!

Jump to:

• Why this recipe is BEST
• A little history
• Ingredient notes
• How to make Pavlova
• Storage
• Variation Ideas
• Recipe FAQs
• More iconic Aussie recipes
• Pavlova Recipe

Why this recipe is BEST

This recipe is now rated 4.95/5 and has attracted glowing reviews, including this one:

I was terrified of making a Pavlova but followed your recipe and instructions to the letter and it was a real success, crisp but not too crisp on the outside and soft and fluffy marshmallow on the inside so a big thank you from Belfast, Northern Ireland.

Jayne

The secret to this recipe's success?

• Decades of pavlova-making experience: it's my favourite dessert and I'm so fussy about it being perfect that my (also fussy) mum handed me the Christmas pav making duties many years ago.
• Nana Ling's original recipe from 1941: it's one of Australia's earliest recorded recipes (the earliest being published in a newspaper in 1935) and notably leaves out a more modern ingredient which I believe isn't necessary and detracts from the flavour and texture.
• I know all the hits and misses involved – and have added tips for success, photos of key steps and everything you'll need to avoid the pitfalls that lead to weeping, cracking and other spoilers.

A little history

Pavlova was initially named "Pavlova Cake" and was a more elaborate cake with layers of  jelly and meringue made separately. It gradually evolved into the pavlova we now see on modern tables throughout Australia, New Zealand and the rest of the world – especially at Christmas time.

I'm going to completely bypass the Australia vs New Zealand origin argument – there's already enough fighting over pavlova at Christmas time when a few family members start eyeing the last slice! Most people agree, though, that this dessert is named after the Russian ballerina Anna Pavlova who visited Australia and New Zealand in the 1920s. , but modern versions of the recipe didn't start appearing in Aussie cookbooks until the 1930s and 40s.

I've included a picture of Nana Ling's recipe, likely one of the first handwritten records of this iconic recipe, below. While I've largely followed this original pavlova recipe, I recommend you keep reading this post and follow the recipe card at the bottom of this post. There are plenty of hints and tips to discover as you scroll and note, in particular, that I've tweaked the cooking time slightly to suit modern ovens. 

Ingredient notes

I've used the exact ingredients Nana Ling lists in her original recipe:

• egg whites from medium (60 gram) eggs (separate eggs while cold from the fridge and then let the whites stand at room temperature for at least half an hour before using)
• salt (table salt or another fine-grain salt works best)
• caster sugar / superfine sugar (avoid regular white sugar as the finer caster sugar will dissolve more easily and if you only have this coarser sugar on hand, use a food chopper or processor to pulse or blend until it reaches a finely ground consistency.)
• vanilla extract
• white vinegar.

When it comes to taste, Nana Ling's recipe notably leaves out the cornflour/cornstarch or cream of tartar that many modern recipes insist should be added. I've found this additional ingredient is not necessary and can add a floury taste that detracts from the overall heavenly experience of enjoying a slice of pavlova.

TIP: Avoid increasing the ingredient quantities as this can impact the stability of the pavlova. If you want a bigger pavlova, make two instead.

You'll also need these ingredients for decorating your pavlova:

• thickened cream / heavy cream
• icing sugar / powdered sugar
• fruit (I've used strawberries, peach, banana, passionfruit and kiwifruit).

TIP: If adding sliced banana (it's a bit old-fashioned but my nan always added it and I still love it), squeeze a little lemon juice over to stop it going brown.

How to make Pavlova

Pavlovas can be a little tricky – prone to burning, cracking, collapsing and weeping. To avoid these nasties and create something that looks wonderful and tastes even better, read this entire post carefully and follow the recipe card at the bottom of this post. At the very least, read the following tips and then jump to the recipe card.

Tips before you start

Here are the key things to keep in mind as you're whipping up your best pav ever:

• No yolk: even the teeniest, tiniest amount of yolk will spell ruin. To avoid such a catastrophe, separate the egg yolks from the whites while the eggs are cold (and, since the egg whites need to be at room temp, let the whites sit at room temperature for at least half an hour before using them).
• No moisture or grease: ensure stand mixer bowl, spatula and anything else that will come into contact with the mixture (including your fingers) are clean and dry – no moisture or grease!
• Be as graceful as the ballerina its named after: Bring on those light, airy and delicate moves – don't over-beat the mixture and don't get heavy-handed when moving the pavlova or decorating it. Go slowly and gently.
• Ballerinas are strong, too: the structure needs to be there so make sure the sugar dissolves (check by rubbing a small amount of mixture between two fingers – more on that below), the mixture holds its shape (see image 3, below) and you scrape up the edges once you've created that round shape (as outlined below) to reinforce that strength.
• Set an alarm: there is a reduction in oven temperature during the cooking process, so make sure to set an alarm.
• Be patient: once you switch off the oven, leave pavlova in there to gradually cool – it'll need at least 6 hours, preferably leave it overnight.

Prepping

Preheat your oven to 130 degrees celsius / 265 degrees fahrenheit (fan-forced). Line a baking tray, round bottom from a round springform pan or round pizza tray with baking paper.

Get your mixer ready – a stand mixer with a whisk attachment is ideal, but handheld electric beaters will do the job. Also, make sure the mixing bowl and your equipment is clean and dry.

Beat the eggs

Remember, your egg whites should be at room temperature with not a trace of egg yolk left behind. In the recipe card below, I've included the weight of the eggs and number of egg whites, along with the precise measurement of egg whites (see image 1).

Once you're ready to go, beat the egg whites and salt together until the mixture forms soft peaks (see image 2).

TIP: Start beating on low speed and then increase to med-high speed. This should take 2-3 minutes. Don't over-beat.

Add the sugar

Reduce the mixer speed to low-med and add sugar gradually. I add the sugar in about 6 parts over 2 minutes.

Once all of the sugar is added, increase that mixer speed again (to med-high speed) and continue to beat for about 2-4 minutes. The mixture should become thick and glossy and hold its shape well (see image 3). At this stage, all of the sugar granules should have dissolved.

TIP: Once ready, dip your (clean and dry) pointer finger in the mixture and rub into your thumb - you shouldn't feel any granules. If you do, beat again and repeat test until the sugar has dissolved. If the sugar doesn't dissolve properly, it might leak from the pavlova during the cooking process.

TIP: Take care not over-beat. More beating doesn't equal a better or fluffier pavlova. Instead, focus on achieving that thick and glossy mixture with a smooth texture – and then stop beating!

Stir in the vanilla and vinegar

We're done with the mixer so scrape the mixture from the whisk or beater with your spatula and remove the mixing bowl from the stand mixer. Add the vanilla extract and vinegar to the mixture and fold in with the spatula until combined (see image 4).

Shaping the pav

Carefully scrape the mixture out of the mixing bowl and onto the prepared tray into a small, round pile (see image 5). Use the spatula to shape the mixture into a circle about 18cm in diameter. Flatten out the top of the pavlova using the spatula (see image 6) and then use the spatula to brush up the sides of the pavlova on a slight inwards lean (say 20 degrees) (see image 7). This will create a slightly domed effect and slightly concave top – helping with the stability of your pavlova. Tap the top of the pavlova gently with the spatula to create a few peeks in the mixture (see image 8).

Baking

Place the pavlova in the pre-heated oven (see image 8) and cook for 15 minutes before reducing the oven temperature to 100 degrees celsius /210 degrees fahrenheit (fan-forced) and cooking for another 60 minutes. Your pavlova will change from a white colour to a cream colour during this time.

Cooling

This bit is important. Turn the oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlova to cool in the oven for at least 6 hours, preferably overnight.

Once completely cool, remove from the oven.

Decorating

It can be tricky to remove the pavlova from the baking paper. It's a super delicate dessert. If you're new to this, perhaps just leave it on the baking paper and place on serving tray before trimming the paper. If you're feeling confident, you can remove the pavlova from the baking paper using a metal spatula to release the pavlova from the paper and then pulling the paper out from underneath the pavlova (rather than trying to lift the delicate pavlova).

I recommend decorating with whipped cream and fruit just before serving – ideally, no more than 4 hours before serving.

Beat the cream until soft peaks form. Add the icing sugar and beat again to combine. Spoon the cream – very gently – over the top of the pavlova. Smooth out the cream a little (again, very gently because you don't want to cause a collapse at this late stage) (see images 9 and 10).

TIP: Avoid overbeating as cream that is too stiff is harder to spoon onto the pavlova without crushing it.

Scoop out passionfruit pulp and cut the rest of the fruit into slices/pieces. Arrange over top of cream (see image 11).

You've done it! Enjoy a slice – ice cream optional.

Storage

You should make your pavlova the day before and then store it in the oven to completely cool (and an airtight container once cooled.) Ideally, decorate it no more than a 4 hours before serving.

Store decorated pavlova in the fridge and enjoy leftovers (if there are any) the next day. Pavlova isn't suitable for freezing.

Variation Ideas

• Use banana, berries, figs or any other fruit you fancy
• Add some flavouring to the whipped cream
• Sprinkle some shaved chocolate or dust with icing sugar.
• Try one of these recipe variations:

Recipe FAQs

More iconic Aussie recipes

If you're looking for more classic Aussie flavours, check out my entire Aussie recipe collection or jump straight to one of these favourites:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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