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Easy pavlova recipe

It may still be the centre of a long-running Aussie vs. Kiwi debate, but there’s no denying the good old pavlova is an Antipodean favourite. Impress your friends and family with this easy recipe.


The origins of the pavlova have been hotly contested for decades. While us Australians like to claim it as our own invention, the Kiwis are equally certain it’s theirs. According to the legends, this popular dessert was first made in honour of Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1930s.

With a hard outer shell and soft meringue centre, the traditional pavlova is then lathered in whipped cream and topped with fresh seasonal fruit such as berries, kiwi fruit and passionfruit. It can be made in individual serving sizes or as one large family-sized meringue, but either way it’s one hell of a dessert! Try this easy recipe for a deliciously light end to a meal with friends and family.

Easy pavlova

Serves 8–10

You can’t go wrong with this fantastic recipe, adapted from the extensive recipe catalogue of baking ingredient masters White Wings. Check out their great range of products and recipes online. This basic pavlova recipe will serve about eight to 10 grateful bellies.


  • 4 egg whites
  • 1 cup castor sugar
  • 1 tablespoon cornflour
  • 2 teaspoons white vinegar
  • 300 millilitres double cream
  • Kiwi fruit
  • Passionfruit pulp
  • Raspberries, strawberries and blueberries


  1. Preheat your fan-forced oven to approximately 150 degrees C.
  2. Place the four egg whites in a large bowl and beat them with an electric mixer until stiff peaks form.
  3. Gradually start adding the sugar, beating well, until the mixture is stiff and glossy.
  4. Fold through the cornflour and the vinegar, then whisk until just combined.
  5. Pour the meringue mixture onto a baking tray lined with non-stick baking paper and mould a round cake-like shape.
  6. Reduce the oven temperature to 120 degrees C and bake for around 1 hour and 20 minutes.
  7. Turn the oven off but leave the pavlova inside. Allow it to cool completely before removing.
  8. Beat the double cream until soft peaks form. Slice the fresh fruit.
  9. Top the pavlova with the whipped cream and arrange the fruit in a spiral pattern, starting with the kiwi fruit and strawberries, followed by the raspberries and blueberries, and finally drizzle with passionfruit pulp.
  10. Serve immediately and enjoy!

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