Pavlova

Name: Pavlova
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8 servings
Cuisine: Australia
Ingredients: 6 egg whites, room temperature; 1 3/4 cups superfine sugar; 1 1/2 tsp cornstarch; 1 tsp white vinegar; 1/2 tsp vanilla extract; 2 cups heavy cream, whipped; 2 cups mixed fresh fruit (kiwi, passionfruit, strawberries)

8 servings25 min prep90 min cookMedium Australia

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The Story Behind It

The Tale of Pavlova

Story updated September 17, 2026

Pavlova's origin is one of the great food rivalries of the Pacific, claimed by both Australia and New Zealand, each pointing to early 20th-century recipes. Named for the Russian ballerina Anna Pavlova, who toured both countries in the 1920s, the meringue, cream, and fruit dessert remains a point of national pride on both sides.

Ingredients

Scale:· 8 servings

6 egg whites, room temperature
1 3/4 cups superfine sugar
1 1/2 tsp cornstarch
1 tsp white vinegar
1/2 tsp vanilla extract
2 cups heavy cream, whipped
2 cups mixed fresh fruit (kiwi, passionfruit, strawberries)

Instructions

1Preheat oven to 250°F and line a baking sheet with parchment, drawing a 9-inch circle as a guide.
2Beat the egg whites to stiff peaks, then gradually add sugar, beating until glossy and thick.
3Gently fold in the cornstarch, vinegar, and vanilla.
4Spread the meringue within the circle, building the sides slightly higher than the center.
5Bake for 90 minutes, then turn off the oven and let the pavlova cool inside with the door closed.
6Top the cooled meringue with whipped cream and arrange the fresh fruit on top just before serving.

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