Super Easy Pavlova Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10 servings
This easy pavlova recipe comes from the wonderful CWA (Country Women’s Association) in Australia, known for their fabulous baking skills. In their cookbook, it’s simply called the "No-Fail Pavlova" — and it truly lives up to the name. It’s the easiest pavlova I know how to make, with no need to add the sugar gradually — it all goes in at once! Just beat the mixture until it’s thick, glossy and holds its shape, then pile it onto a foil-lined tray or pavlova plate, ready to bake into a crisp, marshmallowy dessert everyone loves.
Ingredients
- 4 egg whites at room temperature
- 1 tablespoon cornflour cornstarch
- 1½ cups 360g - caster sugar superfine
- Pinch salt
- 5 tablespoons boiling water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla essence
- 600 ml cream
- Fresh fruit e.g., passionfruit, sliced bananas, strawberries, kiwi fruit, pineapple for decoration
Instructions
- Preheat oven to 200°C (400°F) fan forced. Line a tray with aluminium foil and spray the foil lightly with cooking spray.
- Place egg whites into a large bowl and bring to room temperature.
- In a separate bowl, mix cornflour and sugar together.
- Add sugar mixture to egg whites, along with salt and boiling water all at once.
- Beat on high speed until sugar dissolves and mixture holds its shape a little, then pause beating to add vinegar and vanilla essence. Continue beating until the mixture is stiff and stiff peaks form.
- Pile the mixture onto the prepared tray, shaping it into the size of a sponge cake.
- Immediately reduce oven temperature to 145°C (300°F) and bake for about 1 hour.
- About 5 minutes before the pavlova finishes baking, place your serving plate in the sink and pour boiling water over it. Let it sit for a couple of minutes, then dry it well. A hot plate helps the pavlova sink slightly in the middle when inverted, making the perfect space for cream and fruit.
- Once baked, carefully flip the pavlova onto the warm plate and gently remove the foil.
- Let the pavlova cool completely (it will sink in the middle). and may crack, but that is completely normal.
- Whip cream until soft peaks form. No need to add icing sugar, the pavlova is sweet enough.
- Spoon whipped cream onto the pavlova and decorate with fresh fruit.
Video
Notes
- The pavlova may crack slightly when turned onto the plate — this is completely normal. It creates the perfect hollow to hold the cream and fruit.
- To warm the serving plate, place it in the sink and pour boiling water over it. Leave it for a few minutes, then dry it just before the pavlova comes out of the oven.
- Use passionfruit, sliced bananas, strawberries, or any seasonal fruit for topping. Another old-fashioned Australian topping is grated chocolate.
- Store undecorated pavlova wrapped in cling film at room temperature for 1–2 days. Once decorated, store leftovers in the fridge.
- Lightly spraying the foil-lined tray with cooking spray helps prevent the pavlova from sticking when you invert it.