Ingredients

160 ml / 2/3 cup egg whites (5 – 6 large eggs)

1 1/4 cups caster sugar (superfine sugar)

2 1/2 tsp cornflour / cornstarch

1 tsp white vinegar

1 1/2 cups heavy/thickened cream (whipping cream), cold

1/2 cup mascarpone (optional, for stabilising)

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Strawberries, mangoes (diced into 1cm / 1/3″ cubes)

Blueberries, raspberries, kiwi sliced, passionfruit pulp

Small mint sprigs

Icing sugar / powdered sugar (for dusting)

Instructions

Step 1: Separate the egg yolks from egg whites while they are cold from the fridge. Measure out 160 ml (2/3 cup) of egg whites and set aside to come to room temperature for 30 minutes for better volume.

Step 2: Preheat your oven to 150°C / 325°F (all oven types).

Step 3: Beat egg whites on high speed for 1 minute using a stand mixer or electric beater. Gradually add sugar one dessert spoon at a time while continuing to beat.

Step 4: Beat the mixture on high for 8 minutes until fluffy, glossy, and sugar grains are dissolved (test by rubbing a bit between your fingers). Add vinegar and cornflour, then beat for an additional 30 seconds.

Step 5: Dab a bit of the meringue mixture onto the corners of 2 baking trays and cover trays with baking paper (parchment).

Step 6: Transfer meringue mixture to a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6-7 cm (2.5″) wide and 5 cm (2″) tall each. Flatten tops slightly with a spoon to create a small well to hold the cream and fruit. Pavlovas should be around 4 cm (1.6″) high after baking.

Step 7: Place trays in the oven and immediately reduce temperature to 110°C / 225°F (100°C fan). Bake for 1 hour and 30 minutes or until dry to touch. If still sticky, bake longer as oven times vary.

Step 8: Turn off the oven and leave pavlovas inside to cool completely for 4 hours or ideally overnight (around 10 hours).

Step 9: Once cooled, store pavlovas in an airtight container in a cool, dry place until ready to serve.

Step 10: To prepare the cream, beat heavy cream, mascarpone (if using), caster sugar, and vanilla extract on high speed until soft peaks form (approximately 1 minute with a stand mixer or 2-3 minutes with hand beaters).

Step 11: Just before serving, spoon a generous dollop of cream into each pavlova nest. Top with a mix of fresh fruit and dust lightly with icing sugar. Garnish with small mint sprigs if desired.

Tips & Variations

Bring egg whites to room temperature before beating for better volume and stability.

Add a teaspoon of vinegar and cornflour to ensure pavlovas stay crisp outside and soft inside.

For a richer cream, add mascarpone to the whipped cream to help stabilize it longer.

Try different fresh fruits based on seasonality for varied flavors and color.

Use a piping bag nozzle that creates a smooth or textured finish, depending on desired presentation.

FAQs

Can I make pavlovas ahead of time?

Yes, pavlovas can be baked and cooled a day in advance and stored in an airtight container. Assemble with cream and fruit just before serving to keep them crisp and fresh.

Why did my pavlova turn out sticky?

Sticky pavlovas usually mean they weren’t baked long enough or the oven temperature was too high. Make sure to reduce the temperature after placing them inside and bake until dry to touch. If sticky, return them to the oven for additional time.