This classic pavlova recipe delivers everything a proper Australian pavlova should: a crisp meringue shell, a soft marshmallow centre, clouds of whipped cream and fresh seasonal berries. A timeless gluten-free dessert, perfect for spring-summer entertaining, Christmas celebrations, Easter and long lunches.

Crisp on the outside, soft and marshmallowy in the middle, piled high with softly whipped cream and fresh seasonal berries. Few desserts make quite the entrance that a properly made pavlova does.

And yes, we’re still arguing about whether Australia or New Zealand deserves the credit. I’ll leave that debate to the historians and get on with the cooking.

Pavlova is naturally gluten-free and makes a splendid centrepiece for summer lunches, Christmas gatherings and long afternoons around the table. It’s also unapologetically a celebration dessert, with sugar playing an essential role in creating that characteristic meringue texture. My advice? Enjoy a proper slice, savour every mouthful and share it with people you love.

This classic pavlova recipe is a family favourite, perfect for sharing around the table. The shell can be made a day ahead, leaving you free to add the cream and berries just before serving.

My first love

This is the dessert that ignited my love of cooking. My first attempt was in my mother’s house in Melbourne when I was about six. It was the 1970s, a time when brown rice, soybeans, apricot chicken were practically de rigueur in every self-respecting, tie-dyed household.

Rather perfect for the era, don’t you think? But I was far more interested in the sweet stuff!

Armed with an old gas oven, a mysterious instruction to leave the door ajar (whatever did that mean?), an endless wait and a rather generous dose of cochineal, voilà! A hot pink, flat disc of sweet, crunchy meringue.

Oops indeed!

It may not have looked much like a pavlova, but I’ve never forgotten it. That little pink disaster was the beginning of a lifelong love affair with food.

And here I am, fifty-four years later, still in love with the magic of the kitchen. Funny how one little pink disaster can turn into a lifetime of cooking, creating and feeding people.

Sometimes the best things begin with getting it gloriously wrong. A rather lovely metaphor for life, don’t you think?

A little pavlova history

Few desserts have stirred up quite as much friendly rivalry between Australia and New Zealand as the humble pavlova!

Named in honour of Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s, this cloud-like creation was designed to be as light and delicate as the dancer herself.

But who actually invented it? Now, that’s where things get interesting.

Both countries lay claim to the pavlova, and the debate has simmered for decades. New Zealand food historians point to early meringue-based recipes published there in the 1920s, while an Australian recipe from 1935 is often credited with popularising the pavlova as we know it today.

The truth is that the dessert evolved from a much longer European tradition of meringues and cream-filled confections, with cooks in both countries helping shape its modern identity.

So, is it Australian or Kiwi? I’ll leave that one to the historians — and the backyard barbecue debates!

What I do know is that a crisp shell, a soft marshmallow centre, clouds of cream and a tumble of fresh berries make for one very special dessert.

And whether you’re Team Australia or Team New Zealand, surely we can agree on one thing: there’s always room for another slice.

Classic Aussie Pavlova

Recipe by Samantha Gowing

• Total Time2 hours
• YieldServes 8
• DietGluten-Free

A classic Australian pavlova with a crisp meringue shell, soft marshmallow centre, clouds of whipped cream and fresh seasonal berries. A timeless crowd-pleaser for summer entertaining, festive celebrations and long lunches. 
Allow extra time for cooling. 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

• 6 egg whites, at room temperature
• 2 cups caster sugar
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cornflour
• 1 cup thickened cream, chilled
• 1 punnet fresh strawberries, washed, hulled and sliced if desired
• 1 punnet raspberries or blueberries, washed and thoroughly dried
• Mint leaves to garnish
• Icing sugar to garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat a conventional oven to 130°C, or a fan-forced oven to 110–120°C. Line a large baking tray with baking paper, then draw a circle about 20 cm in diameter on the underside of the paper.
2. Using a scrupulously clean, dry mixing bowl and whisk, beat the egg whites until soft peaks form. Ensure there is no trace of egg yolk in the whites, as fat can interfere with the ability to whip properly.
3. With the mixer running, add the caster sugar one tablespoon at a time, beating well between additions. Continue until the mixture is thick, glossy and holds stiff peaks. Rub a little meringue between your fingertips; it should feel smooth rather than gritty.
4. Gently fold through the vinegar, vanilla extract and cornflour until evenly incorporated, taking care not to knock out too much air.
5. Spoon the meringue onto the prepared baking paper, using your circle as a guide. Shape into a round with slightly raised sides and a shallow hollow in the centre to hold the cream and fruit.
6. Bake for approximately 1 hour 30 minutes, until the outside feels dry and crisp. The centre should remain soft. Avoid opening the oven unnecessarily during baking.
7. Turn off the oven and leave the pavlova inside, with the door closed, until completely cool. This gradual cooling helps reduce cracking and collapse. A few cracks are normal; the cream and berries will cover them.
8. Allow extra time for cooling. Just before serving, whip the chilled cream to soft peaks. Choose plain, unflavoured cream and check the label to ensure it is gluten-free.
9. Carefully transfer the cooled pavlova to a serving platter. Spoon the whipped cream over the centre, arrange the fresh berries on top and garnish with mint leaves and a light dusting of icing sugar, if desired. Serve promptly.

Notes

Gluten-free note: Pure cream is naturally gluten-free, but always check the label for added ingredients, thickeners or other additives, particularly if cooking for someone with coeliac disease.

Timing: Allow extra time for cooling. 

---

• Prep Time: 30 mins
• Cook Time: 90 mins
• Category: Dessert
• Method: Baking
• Cuisine: Australian