Aussie Pavlova: Pure Indulgence!


Aussie Pavlova: Pure Indulgence!

For a favourite Australian dessert that looks this amazing, it’s surprisingly quick to make and pop in the oven. Don’t believe the Kiwis (New Zealanders) when they tell you this is their dish. It’s a bit like Russell Crowe. Is he Aussie or Kiwi? Anyway, I’m claiming the Aussie Pav as our own.

Yep, like good Aussie things, the pavolova is known to Australians simply as a pav. I’ve posted a pic above of my latest pav, topped with fresh berries. Lot’s of people also use passionfruit on top too, and even Kiwi fruit (still not your pav Kiwi friends!).

The pav is basically a meringue which is hardish on the outside and sweet gooey in the inside. Topped with cream and berries, you can see why it’s an Aussie favourite. No Aussie get-together is complete without a pav on the table. You can buy them in the supermarket, but once you’ve tasted this home-made one, you’ll never see the bought one as nice again.


I can hear you shouting for the recipe from here and I don’t blame you. Not to keep you waiting, here it is:


  • 6 egg whites (yep, throw those yolks out)
  • 11/4 cups caster sugar
  • 1 1/4 tbsps. cornflour
  • 2 teaspoons of white vinegar
  • Whipped cream
  • Berries


  • I simply throw some baking paper on a baking tray and I’ll place my meringue in a circle on this at the end (no bowl needed to bake with – too easy!)
  • Begin by beating your eggs. Once thickish, slowly add the sugar – do not pour all in at one. Pav’s can be temperamental and they don’t like it all at once.
  • Once whipped up nicely, you’re going to sprinkle the cornflour onto it, then add the vinegar. Gently stir  until JUST combined. Don’t go beserk and whisk away frantically. Pav’s don’t like this. Just a wee, gentle stir will suffice.
  • Turn onto your baking paper in a circle. It will largely keep this shape while baking: just spread a bit.
  • Bake in a low oven heat. Try 150 (that’s celcius my US friends. Not sure about your Fahrenheit business). It’s going to take at least half an hour, probably more like 45 minutes. If it starts browning, I put baking paper on top to try to stem this.
  • Allow to cool completely. Serve or refrigerate. Best eaten within 24 hours.

Let me know what you think in the comments below.