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Traditional pavlova

Traditional pavlova


All the different fruit make a colourful topping to this traditional Australian dessert. 

Cooking Time

Preparation Time : 2

Cook Time : 1

Total Time : 3



  • 6 eggwhites

  • 1 1/2 cups caster sugar

  • pinch cream of tartar (see note)

  • 300ml thickened cream

  • 1 tablespoon icing sugar mixture

  • 1 teaspoon vanilla extract

  • 250g strawberries, hulled, sliced

  • 2 kiwifruit, peeled, sliced

  • 150g blueberries


  • 01

    Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 23cm circle on the paper.

  • 02

    Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife or spatula, shape into a circle with high sides. Make 'furrows' up the sides.

  • 03

    Bake for 1 hour or until firm. Turn off oven. Allow to cool in oven with door slightly ajar.

  • 04

    Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a serving plate. Top with cream mixture and fruit. Serve.



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