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The Great Australian Pavlova

Updated on December 5, 2014

I'm Passionate about Pavlova

The Pavlova was first created in 1925 by Chef Herbert Sachse of the Hotel Esplanade in Perth, Western Australia, to celebrate the visit of the legendary Russian ballerina, Anna Pavlova.

It has been suggested (only in New Zealand) that this enticing dessert was originally created in the North Island of New Zealand, but let me assure you that the Pavlova is definitely an Australian invention.

In no way do I call the New Zealand Claim an outright cold-blooded lie - I merely point out that New Zealanders are grossly misinformed. It's an understandable mistake, the Kiwis (as we Australians call New Zealanders) across the Tasman are constantly claiming Australian inventions, innovations and inspirations as their own.

Now, let me introduce you to that most delightful Australian dessert, the perfect Pavlova.


The Kiwis are wrong!

The Pavlova is Aussie

Pavlova with Mango and Banana - Absolutely Australian

Before you start the Meringue Base

Preheat the oven to 250 degrees F - 130 degrees C.

Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Place this on a tray.

Be careful with the eggs . Let them come to room temperature, cold eggs don't whip to such a light, fluffy mass. Separate them.

You need a really clean glass bowl to whip up egg whites. To clean any unseen oily marks, wipe your bowl with a little lemon juice.

Ingredients for the Meringue base

The Pavlova is essentially a large meringue with a light, delicate, crisp crust and soft sweet centre served with fresh fruit and whipped cream.

You can make the base the day before.

* 4 large egg whites

* 1 cup caster(superfine) sugar

* 1 teaspoon white vinegar

* 1 tablespoon cornflour (cornstarch)

Making the Meringue Base

The Traditional Method

Whip the eggs until they are standing in 'soft peaks' (ie the mixture forms a little peak when you lift out the whisk). I use my electric mixer although my mother, in what she used to call the traditional recipe, always whisked the eggs by hand.

Tip one third of the sugar into the whites and whisk it in thoroughly.

Add the rest of the sugar in two parts, whisking between adding them.

Finally stir the vinegar and cornflour over the top of the meringue and gently fold in with either a silicon spatula, or a metal spoon.

Dollop the mixture onto the prepared tray and spread it out to fit the circle, smoothing the edges, and make sure the edges of the meringue are slightly higher than the.centre.

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

Pavlova with Strawberry and Banana - Another Absolutely Australian Pavlova

How to make the Meringue Base

Whip the eggs until they are standing in 'soft peaks' (ie the mixture forms a little peak when you lift out the whisk). I use my electric mixer although my mother, in what she used to call the traditional recipe, always whisked the eggs by hand.

Tip one third of the sugar into the whites and whisk it in thoroughly.

Add the rest of the sugar in two parts, whisking between adding them.

Finally stir the vinegar and cornflour over the top of the meringue and gently fold in with either a silicon spatula, or a metal spoon.

Dollop the mixture onto the prepared tray and spread it out to fit the circle, smoothing the edges, and make sure the edges of the meringue are slightly higher than the.centre.

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

How to cut your mango - Three Easy Steps

Pavlova with Mangoes and Bananas is heavenly.

It's simple to cut a mango - once you see how easy it is in this excellent little video, you'll be cutting up mangoes in your sleep.

Make the Filling

Just before serving

Gently place the meringue onto a serving plate.

Whip 1 cup double cream in your electric mixer, with the whisk attachment, until soft peaks form.

Sweeten with 1 and a half tablespoons of granulated white sugar and half a teaspoon of vanilla essence. Mound the whipped cream into the centre of the meringue.

Arrange the fruit and serve immediately.

Pavlova with Rhubarb - Most definitely Australian


The tartness of rhubarb gives an unforgettable taste sensation to the sweet meringue. I love rhubarb!

What's best on a Pavlova?

What do you prefer on your Pav?

See results

I wouldn't be at all surprised if New Zealanders bought a ready made Pavlova Shell from Australia and then slathered it with cream and their ubiquitious ghastly green kiwifruit

Have your say!

© 2009 Susanna Duffy

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