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Traditional pavlova recipe

Traditional pavlova recipe

  • Recipes
  • Dish type
  • Dessert
  • Meringue
  • Pavlova

A classic dessert which looks beautiful topped with fresh whipped cream and whatever fruit you like.

102 people made this

IngredientsServes: 8

  • 4 egg whites
  • 225g caster sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornflour

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Beat egg whites and sugar in a large bowl with an electric whisk until stiff peaks form.
  3. In separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, about 4 minutes.
  4. Line a baking sheet with greaseproof or baking paper and draw a 20 cm (8 inch) circle in the centre. Spoon or pipe meringe mixture inside the circle, to within a little less than 2 cm (1 inch) from the edge.
  5. Place in preheated oven, reduce temperature to 110 C / Gas 1/4 and bake 1 hour. Turn oven off and leave the pavlova to cool completely inside the oven.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

So easy but looks great. I've made a couple of them now using this recipe both turned out very well .-10 Apr 2018

  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 cup superfine sugar (see note)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup sliced fruit (kiwifruit, berries, peaches, etc.)
  • 1 1/2 cups lightly sweetened whipped cream
  • 1/4 cup miniature chocolate chips, crushed or small candies, or additional fruit slices optional

Preheat oven to 400 F. Line a shallow jelly roll pan with parchment paper.

Sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time while beating on medium speed until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.

Reduce oven heat to 200 F. Mound the meringue on the pan in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in oven until it is cold, or overnight.

Arrange fruit over the base of the pavlova meringue, top with whipped cream and sprinkle with chips, crushed or small candies and/or additional fruit.

Use a serrated knife to gently saw slices. Store leftovers in a covered container.

Note: If you cannot find superfine sugar, place granulated sugar in a food processor and process until the sugar crystals are down to half the original size. Then measure and proceed with the pavlova.

Mini Pavlova Recipe

Classic Pavlova is turned into a simple mini pavlova recipe for a light and delicious individual dessert. Baked meringues filled with whipped cream and topped with berries are perfect for summer nights.

This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes &hearts

Is there anything better than a traditional Pavlova? You bet! This Mini Pavlovas recipe.

If you&rsquore not familiar with Pavlova, it&rsquos a baked meringue filled with sweetened whipped cream and topped with fresh berries. It&rsquos simple, elegant, and delicious. It&rsquos the most elegant guilt-free dessert that allows you to have your cake and eat it too!

This Mini Pavlovas recipe is perfect for adding elegance to your next event (yes, even if that event is you, a bottle of wine, and Netflix&hellip). These minis allow you to serve them single-serve and give guests (or yourself) multiple topping options.

What You Need To Know About This Mini Pavlovas Recipe:

These Mini Pavlovas make for a fun DIY dessert bar for events. Consider having various toppings available for guests to assemble their own Pavlova creations. In this recipe, we will be using fresh berries, mint, and homemade whipped cream, but I&rsquove listed a few of my favorite flavor combos for you below.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Topping variations to consider for your Mini Pavlovas

  • Whipped Cream + Fresh Mixed Berries + Mint (pictured)
  • Fresh Blueberries + Lemon Zest + Homemade Lemon Curd
  • Strawberry + Rhubarb jam or the Strawberry Rhubarb Compote from my Strawberry Rhubarb Coffee Cake + Toasted Coconut
  • Blackberries + Dark Chocolate Shavings
  • Fresh Strawberries + Whipped Cream + Chocolate Ganache + Raspberry Sauce + Fresh Raspberries + Whipped Cream + Chocolate Ganache or Whipped Cream + Bourbon Whipped Cream + Whipped Cream + Chocolate Ganache

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Key Ingredients for Mini Pavlovas

Equipment Needed to Make Mini Pavlovas

How to Make Single-Serving Pavlovas

Step 1. Preheat the oven to 300 degrees and line a half sheet pan with a silicone baking mat or parchment paper.

Step 2. Add the egg whites and cream of tartar to a large bowl. Use an electric mixer with a whisk attachment to beat the egg whites on medium-low speed until soft peaks form.

Step 3. Once the egg whites can hold a soft peak, slowly add the caster (or granulated) sugar in one tablespoon at a time, continuing to mix the whole time, until all the sugar is added. When the meringue is ready, it should be very thick and stiff.

Step 4. Divide the meringue into 6-8 mounds on the prepared pan, leaving some space between each mound as they will spread when they bake. (Bake on 2 trays if needed.) Form each mound into a round nest with an indentation in the center.

Step 5. Bake for 30 minutes. Then turn off the oven and leave the meringues in the oven for 3 hours to dry out and cool slowly. Then remove from oven, cool to room temperature, and store in an airtight container until ready to serve.

Step 6. To serve, make the whipped cream. Then fill each mini pavlova with the whipped cream and top with fresh berries and garnish with fresh mint.

1. Preheat your oven to 150°C on bake, if you would like to use a fan function for that extra crispy coating use a lower temperature like 125ۦC*.
2. Line a baking sheet with baking paper.
3. Beat the egg whites on a high setting until stiff peaks form. To make you sure your egg whites whisk up nicely ensure there is no egg yolk in them and that all the utensils and bowl have been rinsed in scalding hot water to remove any grease.
4. Add sugar gradually whilst still beating on a high setting, usually a tablespoon at a time is the norm or if you have steady hands pour in a slow steady stream, making sure at each addition it is beaten thoroughly.
5. Once all the sugar is added beat for a further 10 minutes. This is important as it helps the mix to stiffen a little more, which will mean it will keep its shape when it’s baked.
6. Mix together the vinegar, cornflour and vanilla essence, decrease the mixer setting to med-low and add in the cornflour mix. Once just mixed in, turn off mixer.
7. Cut a

40cm length of baking paper and fold along its length. Curl on tray to make a cuff with a diameter of

17cm, either tape or pin it to keep its shape.
8. Spoon meringue mix into cuff and smooth out surface. Place into the middle of the oven, if on bake turn the oven down to 125°C and bake for one hour. After an hour turn the oven off and let the pav cool in the oven. For fan functions do everything the same just turn the oven a little lower, maybe 115°C.
9. Hull and wash some berries, whip some cream and serve! You can also opt for the sliced kiwifruit.

Tips and tricks
* Using a fan function forces convection currents and dries out humidity that the more gentle bake function has, which is why you’re likely to get more of a crust on the pavlova using a fan function. Because of the forced convection, fan functions transfer heat and energy quicker than bake, thus the golden rule of baking is to decrease the baking temperature by roughly 20°C when using them.



Step 1

Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.

Step 2

Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. (Heads up: This can take as much as 10 minutes with a stand mixer and up to 20 minutes with a handheld mixer.) Scrape in vanilla seeds, reserve pod for another use, and beat just to combine.

Step 3

Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.

Step 4

Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.

Step 5

Do Ahead: Meringues can be made 1 day ahead. Store tightly wrapped at room temperature.


Step 6

Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.

Step 7

Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.

Step 8

Do Ahead: Berry sauce can be made 4 hours ahead. Store tightly covered at room temperature.

Marshmallow Pavlova Recipe

I am infamously quoted among my extended family as having said “I don’t really eat dessert” and then also, not long after , “‘I’ll have a little bit more please” at one of my first Christmas dinners with my new family.

So it goes with this, the Bruce family Marshmallow Pavlova.

I really am not that much of a dessert eater, unless it involves fruit, cheese or chocolate. But this pavlova is perfect. Marshmallowy, crunchy and sweet all at once.

My absolute favorite (but definitely not traditional) way to decorate it is with too much cream, generous drizzles of melted white chocolate, little chocolate balls and some fresh berries.

I have also experimented with rose water & chocolate in the base as flavorings.

The Bruce family stick to a strict regime of fresh fruit and flake or peppermint crisp as toppings. You can’t really go wrong with these.

This recipe belongs to my late Mother-in law. She taught me a lot about cooking sweet food. She loved cakes and sweets and had a huge repertoire of recipes that were tried and tested. She added her own notations to them year by year, always eager to share the secret tricks to getting these recipes perfected.

I often think back to the advice she gave me when I was home looking after my first baby. Tired, exhausted and completely bamboozled by this new task I had before me to raise a tiny, gorgeous human, she supported me in a vast array of practical tasks without judgement or comment.

“Always have a packet of biscuits handy for yourself. If you get up in the middle of the night to feed the baby and you are hungry, you will have something to eat.”

In essence what she was saying was “look after yourself” and it was very valuable and precious advice.

She was that kind of person.

I have printed her “notes” here for your enjoyment and to help you make an awesome pavlova.

Her number one rule of pavlova making (and she made many, many pavolvas in her time) was this.

“Just have a bash at it because you can’t get it too wrong and either way it will be delicious.”

Pavlova Topping Ideas

While the magic is happening as you bake your pavlova in the oven, you’ll have plenty of time to plan your toppings. Here are a few of our favourite topping combinations to get you started!

  • Classic: strawberries + kiwifruit + passionfruit + cream + icing sugar
  • Mandy’s Favourite (thanks to Sarah’s Wandermum): banana + kiwifruit + passionfruit + cream
  • Berry Elegant: strawberries + raspberries + blackberries + blueberries + cream
  • Choc Top: nutella + strawberries + cream
  • Fruity Goodness: blueberries + mango + passionfruit

Also, whatever you do, don’t skimp out on that whipped cream. Slather a nice thick layer over the top of your pavlova, and make yourself a nice base for your fruit and extra decadence for your plate.

Perfect Pavlova

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6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp Edmonds Fielder's Cornflour
300ml Meadow Fresh Original Cream, whipped
Fruit for decoration

Pre-heat oven to 110ºC bake (not fan bake).
Line a baking tray with baking paper.
In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.

Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and Edmonds Fielder's Cornflour.

Spoon mixture out onto the prepared tray into a dinner plate sized mound.

Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack.

When completely cool, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.

Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.


Summer days just wouldn't be the same without this quintessential Australian (and New Zealand) dessert.


  • For brushing: melted butter
  • For dusting: plain flour
  • 3 mangoes (about 300 gm each), flesh coarsely chopped
  • 2 Panama passionfruit, pulp only
  • 4 eggwhites, at room temperature (see note)
  • 240 gm caster sugar
  • 1 tbsp cornflour
  • 1 tsp white vinegar
  • 1 vanilla bean, scraped seeds only
  • 400 ml sour cream
  • 1 lime, finely grated rind only
  • 2 tbsp pure icing sugar, sifted



Note It's best to use older eggwhites when making pavlova or other meringues. You can even use eggwhites which have been frozen, so if you're making ice-cream, custard or curds, reserve the eggwhites and freeze them for later use. Just make sure they're completely defrosted and brought to room temperature before using.












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