Australian Pavlova

Carolyn Haas


Ever since we went to New Zealand, I've been a fan of pavlova. My daughter made one for Easter this year and it was so good. I decided to do a little detective work as to the origin of pavlova and found out that both New Zealand and Australia claim to be the originators of this elegant dessert! This version has been adapted from an Australian website.


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20 Min
1 Hr


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  • 6
    egg whites
  • 1 1/2 c
    super-fine sugar (caster sugar)
  • 1/8 tsp
    cream of tarter
  • 1 1/4 c
    heavy cream (whipping cream)
  • 1 tsp
  • 1 1/4 c
    sliced strawberries (about 1/2 pound)
  • 2 medium
    kiwi, peeled and sliced
  • 1 1/2 c
    blueberries (about 1/2 pound)

How to Make Australian Pavlova


  1. Preheat oven to 250ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
  2. Beat eggwhites until stiff peaks form. Add superfine sugar gradually. Beat for a total of about 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a spatula, shape into a circle with high sides. Make ridges up the sides.
  3. Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
  4. Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
  5. Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.

Printable Recipe Card

About Australian Pavlova

Course/Dish: Fruit Desserts
Main Ingredient: Eggs
Regional Style: Australian

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