Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.

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  • Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.

  • Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.

  • Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

Nutrition Facts

207 calories; protein 2.7g; carbohydrates 39.8g; fat 4.8g; cholesterol 7.6mg; sodium 56.3mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2009
A good basic recipe but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet marshmallowy meringue mild cream tangy fruit. Sweeten the cream and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional but it s the perfect foil for the pav: tangy and crunchy. Passionfruit can be used alone or in addition to the other fruit. Read More
(87)

Most helpful critical review

Rating: 2 stars
06/04/2009
I had 3 egg whites to use up so I decided to make this recipe (cut in half). It was not what I expected. The beaten eggwhites just fit into one pan so if you make a whole recipe you're going to need 2 pans. Also it stuck to the pan and I had to break it out (perhaps this was my fault because I greased the pan when it didn't say to do that). And finally the coconut was just "wrong". Read More
(26)
32 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/04/2009
A good basic recipe but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet marshmallowy meringue mild cream tangy fruit. Sweeten the cream and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional but it s the perfect foil for the pav: tangy and crunchy. Passionfruit can be used alone or in addition to the other fruit. Read More
(87)
Rating: 4 stars
06/04/2009
i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passionfruit pulp because it tastes bad. You can use some almonds instead of cocanut to make it taste great! Read More
(38)
Rating: 5 stars
06/04/2009
This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifully. This recipe officially replaces the Pavola recipe I've used for the last 15 years. Read More
(29)
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Rating: 2 stars
06/04/2009
I had 3 egg whites to use up so I decided to make this recipe (cut in half). It was not what I expected. The beaten eggwhites just fit into one pan so if you make a whole recipe you're going to need 2 pans. Also it stuck to the pan and I had to break it out (perhaps this was my fault because I greased the pan when it didn't say to do that). And finally the coconut was just "wrong". Read More
(26)
Rating: 2 stars
06/04/2009
The cream on a paavlova should never be sweetened. Just about a quarter of a teaspoon of icing sugar should be added to take away the edge. This pavlova was too sweet with the sweetened cream. Read More
(19)
Rating: 3 stars
03/22/2008
In response to using a pan: you should use a cookie sheet the pavlova is free standing as it bakes hence drawing a 9" circle on parchment. You can also sprinkle cold water on a cookie sheet and pile the egg white mix and form into a 9" round... then bake at 300 f for 1 hour and continue as per instructions. I think the unsweetened cream is a must or very lightly sweetened or just add some pure vanilla extract about 1/2 tsp. Mmmm so delicious. I am actually presently baking 2 in the oven but used the more simple recipe that gets lower ratings but am baking it at 300 f. I used 5 egg whites to serve 12. Read More
(16)
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Rating: 5 stars
06/04/2009
This recipe turned out a great pav and I didn't have castor sugar so used regular. I topped with sweetened passionfruit pulp to make it really traditional (for our Japanese guest) and it was divine. Mum flakes chocolate over hers but for summer you can't beat strawberries! Read More
(14)
Rating: 5 stars
05/19/2011
Great recipe! Great texture! New and unique (in the US at least!) It is an easy recipe that puts to use leftover egg whites! I like to make this after I have made eggnog (recipe from this site) or traditional vanilla pudding (recipe also from this site). You could make it any flavor I believe. I add amaretto liquor to mine to make it almond flavor. Read More
(13)
Rating: 5 stars
01/03/2011
This was a HIT with my family and friends!! I made this for a summer treat and quickly found out that I have to make more than just one each time I make it! My kids can eat an entire Pavlova by themselves (a 3 and 6 year old)! We love this recipe and everyone in the family now has a copy of it! Thanks for sharing:) Read More
(12)
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