Australian pavlova is a delightful and elegant meringue-based dessert. The crust is crisp while the inside is light and refreshing, topped off with fresh fruits and whipped cream.
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Named for the famed Russian ballerina, Anna Pavlova, this dessert is the perfect way to impress guests with a light and spring-like finish to your meal.
Other meringue-based desserts we love to make in my house include my grandma's lemon meringue pie and this coconut cream pie with meringue.
Main Ingredients
Despite how dainty Australian pavlova looks, it is incredibly easy to make. With just 7 simple ingredients and 30 minutes of prep time, you won’t have to do much to create this special dessert.
- Egg whites: An essential ingredient for meringue of course!
- Heavy cream: For the wonderful-whipped cream topping.
- White sugar: Add some sweetness or go more natural with coconut sugar (a simple 1:1 ratio is all it takes).
- Vanilla extract: Brings the sweetness full circle with a warm and inviting aroma.
- Lemon juice: For a little tang and zip!
- Kiwi: The fresh and fruity element to top off our Easy Australian pavlova!
Instructions Overview
Australian pavlova will impress anyone and you will be amazed at how easy it is to make. You’ll start by taking your egg whites and beating them until they’re stiff. Don’t let them get dry though, and then you can slowly add in the white sugar, beating them until they become thick and glossy.
Once that happens, it’s time to add your vanilla extract, lemon juice, and also some cornstarch. You’ll also have to make a 9-inch circle on parchment paper to line your baking sheet with. When your mixture is ready, you’ll put in that circle, spreading the mixture toward the outer edges without covering those edges. The interior should have a depression in the center.
Bake it for an hour then let it cool. You’ll make the whipped cream by beating heavy cream until stiff peaks form. Then you can top the meringue with the whipped cream and kiwi and serve to your amazed guests for an unforgettable spring dessert that everyone will swoon over!
Common Questions
Some recipes use another acid, such as vinegar, instead of cornstarch. The acidic component helps stabilize the egg whites and keeps them from drying out during baking. Chocolate meringues using cocoa powder don’t need vinegar or cornstarch, because the cocoa powder itself works as a stabilizer.
It's much quicker and easier if you have an electric mixer on hand. If not, you can still make the meringue for your Australian pavlova. As long as you use your muscles and apply some elbow grease!
Pavlova, a chewy-centered cousin to the meringue, is supposed to be a little chewy but only in the middle. In order to get the outside as crispy as possible, let the pavlova dry and cool in the oven after baking instead of bringing it from a hot oven into a cool kitchen.
Because of the whipped cream, you’ll need to keep your Australian pavlova in the fridge. The meringue won’t be as crispy the next day, however, it will still be enjoyable.
You can freeze Australian pavlova, however, defrosting may allow moisture to be absorbed. To keep this from happening, you can wrap the meringue in parchment paper, put it in an airtight container, and then freeze it. It should be good for one month.
Absolutely, though you shouldn’t top it with whipped cream or kiwi until you’re ready to serve it. Make the meringue, then store in an airtight container to keep it crisp and crunchy.
The key difference between these two is that meringue is dry throughout the entire dessert while an Australian pavlova is only crisp on the outside with a soft and fluffy center.
It should cool for at least one hour prior to serving. Put it on a wire rack and once it’s cool, you can adorn it with whipped cream and kiwi.
Chopnotch Tips
- Get your egg whites to room temperature first. Cold eggs will create a runny pavlova.
- Let your egg whites and sugar combine fully first. No one wants a gritty texture in pavlova. Plus, it can lead to cracking or even caving in when finished, something that will ruin your presentation.
- Use the bottom rack in your oven. It can prevent cracking.
- You can use ready-made whipped cream to save time, but it’s so much better to make your own!
Whip it good with this Easy Australian pavlova!
Related Recipes
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Recipe
How to Make
Australian Pavlova
Ingredients
- 6 kiwi, peeled and sliced
- 4 egg whites
- 16 ounces heavy cream
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 ¼ cups granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 300 F.
- Draw a 9-inch circle on the parchment paper and line a baking sheet with this paper.
- To a large bowl add egg whites and beat until stiff, but not dry. Slowly add sugar to eggs and beat well until thick and glossy. Slowly add vanilla extract, lemon juice, and cornstarch.
- Add the mixture inside the circle on the baking sheet. Spread the mixture toward the outer edge leaving a slight edge and depression in the center.
- Bake for 1 hour and cool on a wire rack.
- To a small bowl add heavy cream and beat until stiff peaks are formed. Once done, set aside.
- Remove paper, and place on a flat serving plate. Top the center of meringue with whipped cream and kiwifruit slices.
Notes
- Get your egg whites to room temperature first. Cold eggs will create a runny pavlova.
- Let your egg whites and sugar combine fully first. No one wants a gritty texture in pavlova. Plus, it can lead to cracking or even caving in when finished, something that will ruin your presentation.
- Use the bottom rack in your oven. It can prevent cracking.
- You can use ready-made whipped cream to save time but it’s so much better to make your own!
