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australian pavlova

★★★★★ 1
a recipe by
Vicki Pollitt
Wildwood, FL

Castor sugar or superfine sugar may not be readily available. It is not powdered sugar. If you cannot find it, put regular white sugar in blender and process until finer in texture for better blending. You can add up to a tsp of vanilla to the whipped egg whites, but the pavlova will be not as white as a finished dish. The final meringue should be crispy on the outside and a bit marshmallow chewy on the inside. A wonderful dessert. Mine fell and cracked as I feel my oven temp is not regulated properly. I also made the meringue a day ahead. I would recommend making it same day as to be served.

Blue Ribbon Recipe

This dessert looks intimidating, but it's quite easy to make. It's light, chewy, and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize it with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla extract gave the pavlova. A lovely dessert for showers, ladies luncheons, or a special occasion. You can even make these smaller for individual servings.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 8-10
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For australian pavlova

  • 4
    xl egg whites, room temp
  • 1 c
    castor (superfine) sugar
  • 2 tsp
    corn starch
  • 1/2 tsp
    vanilla extract
  • 1 tsp
    lemon juice
  • 1 pt
    heavy whipping cream
  • 1 Tbsp
  • strawberries, blueberries, kiwi or your choice of fresh fruit
  • pinch

How To Make australian pavlova

Test Kitchen Tips
We did have an issue finding superfine sugar and pulsed regular sugar in the food processor - very easy.
  • Circle drawn on parchment paper.
    Preheat oven to 275 F. Line baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so pencil is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so pavlova does not stick.
  • Egg whites whipped until fluffy.
    When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
  • Piped meringue baking in the oven.
    Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
  • Fruit and whipped cream added to the pavlova.
    Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.