Pavlova

Ingredients

• 4egg whites, at room temperature
• 250 g (1¼ cups)granulated sugar
• 5 ml (1 teaspoon)lemon juice
• 5 ml (1 teaspoon)vanilla extract
• 5 g (2 teaspoons)cornflour or sifted flour
• 240 ml (1 cup)whipping cream
• 12 g (1 tablespoon)granulated sugar
• 110 g each (¾ cup each)blueberries, or raspberries, blackberries or halved strawberries
• to tastemint leaves (optional)

Instructions

1. 1

   Mark the circle

   Line a baking sheet with parchment paper. Use a plate to draw a 23 cm (9-inch) circle on the paper, then turn the paper over and set it aside.

2. 2

   Heat the oven

   Preheat the oven to 150°C (300°F).

3. 3

   Whisk the meringue

   In a stand mixer bowl, beat the egg whites until they form stiff peaks. Gradually pour in the sugar while mixing, then continue beating until the mixture is thick and glossy. Add the lemon juice, vanilla and cornflour, and fold them in gently. Spread the mixture evenly to the edge of the marked circle on the parchment.

4. 4

   Bake and cool

   Bake for 60 minutes. Leave the pavlova to cool completely on a wire rack before adding the toppings.

5. 5

   Whip the cream

   Beat the whipping cream with the tablespoon of sugar until it forms soft peaks.

6. 6

   Add the toppings

   Spread the cream over the cooled pavlova, then add the berries and a few mint leaves. Slice and serve.

What is pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand and named for the ballerina Anna Pavlova. Its hallmark is a crisp outer shell around a softer, marshmallow-like centre.

This version keeps the topping simple: lightly sweetened cream, berries and optional mint. The fruit adds freshness and a little tartness against the sweet meringue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 2g protein, 25g carbs, 7g fat.

Most of the carbohydrates come from the sugar in the meringue and cream topping, while the whipping cream supplies most of the fat. Egg whites contribute the main share of the protein, with a smaller amount from the cream. Serve a slice with plenty of berries for a fresh contrast.

Building a stable meringue

Egg whites: bring them to room temperature as listed, and use a clean bowl so they can whip to stiff peaks. Add the sugar gradually rather than tipping it in all at once.

Sugar: keep beating until the meringue looks thick and glossy. The lemon juice and cornflour are folded in at the end, so handle the mixture gently to preserve its volume.

Shaping the base

Circle: drawing a guide on the parchment helps form an even round base. Turn the parchment over before spreading the meringue so the pencil or pen mark does not touch the mixture.

Edge: spread the mixture to the outline as directed. An even layer helps the pavlova bake consistently.

Baking and cooling

Oven: bake at 150°C for 60 minutes, following the recipe's stated temperature and time. Avoid opening the oven repeatedly while the meringue is baking.

Cooling: let the base cool completely on a wire rack before topping it. The recipe does not specify a cooling duration, so allow enough time for it to reach room temperature.

Cream and fruit

Cream: stop beating when soft peaks form; it should hold a gentle shape but remain supple enough to spread. The tablespoon of sugar gives it a little sweetness.

Berries: use blueberries or choose raspberries, blackberries or halved strawberries. Add them after spreading the cream, just before serving, and finish with mint if you like.

Serving and timing

The recipe serves 12 and gives 80 minutes as the total time, including a 60-minute bake. Cooling is essential before topping, so allow for that stage when planning when to serve.

Bring the finished pavlova to the table whole, then slice it for serving. Its sweet meringue and cream pair well with the fresh berries already used on top.

Recipe notes & tips

• Use a clean, dry bowl and whisk for beating the egg whites.
• Add the sugar slowly so it incorporates as the whites are whisked.
• Fold in the lemon juice, vanilla and cornflour gently to avoid knocking out too much air.
• Turn the parchment over after drawing the circle to keep the marking away from the meringue.
• Wait until the base is completely cool before spreading on the cream.
• Add the berries close to serving time so the topping stays fresh.

Variations

• Choose raspberries: use them instead of blueberries for a more tart topping.
• Mix the berries: combine blueberries, blackberries and halved strawberries within the listed amount.
• Add mint: scatter a few leaves over the berries for a fresh herbal note.
• Use flour: sift it in place of the cornflour, as the recipe allows.
• Skip the mint: leave it out for a simple cream-and-berry finish.

Common mistakes to avoid

• Adding sugar too quickly: stream it in gradually while the mixer runs.
• Stopping before glossy: keep beating after the sugar is added until the meringue is thick and glossy.
• Overmixing the additions: fold in the lemon juice, vanilla and cornflour gently.
• Skipping the paper guide: mark a 23 cm circle to help shape the base evenly.
• Topping while warm: cool the pavlova completely on a wire rack first.
• Overwhipping the cream: stop at soft peaks so it remains easy to spread.

How to store

Store leftover pavlova covered in the fridge and eat within 1–2 days; the meringue will soften once topped. If preparing ahead, keep the cooled, untopped base in an airtight container at room temperature and add the cream and berries just before serving. Do not reheat.

Frequently asked questions