This Pavlova recipe is super-simple to follow and is a winner for those who love more of the marshmallow centre and just a little of the crisp meringue shell.
A dessert worth fighting for
This dessert not only sees family members fighting for the last slice, it’s also been fought over for decades by Australia and New Zealand. Both countries claim it as their own. Some ruthless commentators are now even adding a further complication, suggesting its origins are German!
Sweet, simple and versatile
Pavlova was my number one dessert as a child, and now that I think about it, it’s probably still close to that top spot.
Growing up, the pavs at our big family parties were always the thing that made me run to the table when someone shouted “dessert time”. They were always piled high with cream and fruit. In one word, they were amazing – even if I did have to dodge the banana that was often used to decorate.
But that’s the great thing about this dessert. You can decorate a pavlova just how you like it.
Here, I’ve decorated it with my own favourites. Fresh cream, chopped strawberries, chopped mango, blueberries and a little mint to add some more colour.
How do you decorate your pavs? I’d love to hear from you in the comments below.
Nana Ling’s Pavlova recipe
Keep scrolling for the tested and tweaked version.
- 4 egg whites
- 1 cup caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 1 pinch salt
- Preheat oven to 140 degrees celsius (fan-forced)
- Beat egg whites and salt on medium speed until the mixture forms soft peaks.
- Add sugar and then mix on medium speed for 10 seconds before mixing on high speed for 2 minutes.
- Add vanilla essence and vinegar and combine well.
- Line a tray with baking paper and pour mixture onto tray, creating a circle about 20cm in diameter. Use spatula to create make sides as even and straight as possible.
- Cook in oven for 1/2 and hour. Turn off heat after cooking and DO NOT open oven door. Leave to completely cool in the oven,
- Decorate with whipped cream and fruit.