• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kidgredients logo

  • recipes
  • shop
  • about
  • collaborate
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • recipes
  • shop
  • about
  • collaborate
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    home » Recipes » Desserts

    Classic Aussie Pavlova, my mum's secret recipe!

    Published: Nov 12, 2018. Modified: Oct 27, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video
    classic aussie pavlova

    Family favourite- the pavlova. The classic Aussie Pavlova! I'm not letting those sneaky New Zealanders steal the ownership of Pav...it's totally Aussie.

    classic aussie pavlova

    My mum's secret pavlova recipe

    Why is it so awesome?

    • FOOLPROOF- if you follow my steps, you literally CANNOT mess it up
    • gluten free- makes it easier to cater for everyone
    • make in advance- the pavlova shell can be made up to 3 days before it's needed
    • transportable- I took this cross sydney for a party- undressed (the pavlova) and it made it
    • versatile- choose your topping
    classic aussie pavlova

    Top tips for the perfect pavlova

    • Super clean mixer bowl- rinse it, wash it, wipe it down with vinegar make sure it's super dry
    • Take your time- good things come to those who wait, don't rush through the steps, it is much better to make sure that everything is perfect
    • Crack open the oven door- after cooking, leave the pavlova in the oven with the oven off for at least an hour to avoid shocking the meringue and making it crack
    • Don't dress it until just before serving! Or the filling will make the meringue soggy!
    classic aussie pavlova

    Crispy, yet marshmallowy

    I love my pavlova crispy and slightly squidgy on the inside. That's how it is meant to be. I make the meringue at least the day before we are going to be eating it and dress immediately before serving.

    Now here's a secret: I dropped this pavlova getting it onto the plate! I carried it 56 minutes in the car over countless speed humps, around bends and through roundabouts and literally managed to drop it getting it onto the plate minutes before this photo.

    classic aussie pavlova

    Steps for the perfect pavlova:

    Step one:

    Crack the egg whites into the super clean bowl, ensuring that abosultely no yellow ends up in there. I actually crack into a glass and then pour into the bowl.

    Step two:

    Turn your mixer up as high as it will go and whisk those whites! This step can take a good ten minutes!

    Step three:

    Add the sugar on tablespoon at a time, keeping the mixer going the whole time.

    Step four:

    Keep whipping! You need to achieve stiff peaks!

    Step five:

    Keep it whipping and add in the vanilla, vinegar and cornflour.

    Step six:

    When you have stiff peaks (watch the video or check out the photos to see what they look like!). Remove from the bowl and spread onto a circle of baking paper and pop into a preheated 120 degrees celsius oven for one hour. DO NOT OPEN THE OVEN. After one hour, turn off the oven and leave the door open for one hour.

    Process shots, taking you through the steps.

    What should I top my pavlova with?

    • We love whipped cream and then whatever fruit is in season
    • It is also yummy filled with lemon curd as the tang really works with the meringue
    • For a change you can fill it with chocolate custard or vanilla custard
    classic aussie pavlova

    Other pavlova options:


    Make them mini with these cute pavs the kids can dress at the table.

    Try this chocolate, caramel and peanut pavlova.

    Make them in your thermomix with this awesome recipe.

    Turn the humble pav into a whole lot of fun with this grazing board.

    classic aussie pavlova

    Storing pavlova

    The best way to make this more convenient is to make the meringue in advance and store it- undressed until needed.

    You want to store the pavlova an airtight container in a coolish environment- think your pantry, for me it's the laundry- because it's downstairs! Don't put it in the fridge.

    classic aussie pavlova

    Classic Aussie Pavlova

    The classic Aussie Pavlova, fool proof and delicious this will become a family favourite for celebrating!
    4.49 from 33 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Modern Australian
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10
    Calories: 174kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 5 egg whites
    • 70 grams of caster sugar per egg white so 350 grams of caster sugar
    • 1 teaspoon vinegar
    • 1 teaspoon vanilla
    • 1 teaspoon cornflour

    Instructions

    • Preheat oven to 120 degrees celsius.
    • Prep a piece of baking paper by placing a dinner plate on it and tracing around it. Flip the paper over. Put it on a baking tray.
    • Whip the egg whites in an electric mixer until thick.
    • Add the sugar a tablespoon at a time, ensuring to whip it in completely before adding the next.
    • Add the cornflour, vinegar and vanilla and continue to whip for a further 5 minutes.
    • At this stage the mixture should hold stiff peaks and be able to be turned upside in the bowl, if it can’t, whip it for a few minutes more.
    • Fill in the centre of the circle on the baking paper then move to the outer edges, trying to create a crown. Lift up the peaks with a fork to make them high.
    • Bake at 120 degrees for 1 hour then allow to cool in the oven with the door ajar for another hour.
    • Dress just before serving.

    Recipe video

    Nutrition

    Calories: 174kcal | Carbohydrates: 42g | Protein: 2g | Sodium: 33mg | Sugar: 42g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
    « 5 Ingredient Super Simple Potato Salad
    Spinach yoghurt dough, 3 ingredients »

    Reader Interactions

    Comments

    1. Kat says

      December 06, 2020 at 4:46 pm

      What size eggs or volume of egg whites should I use

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
    Read more about me!

    Easy Weeknight Dinners

    • Chicken Taco Rice
    • Curried sausages, the best way to make them
    • The best ever veggie packed chilli con carne- kid friendly!
    • Mango Chicken Curry

    Popular recipes

    • Beef, Spinach and Ricotta Lasagne
    • Rainbow veggie slice
    • Super simple 3 ingredient scones
    • Super easy 3 ingredient flatbreads, no rising!

    Footer

    ^ back to top

    Policies

    • Privacy Policy
    • Cookies Policy
    • Disclaimer
    • Intellectual Property

    Newsletter

    • Sign up for emails and updates

    Contact

    • About me
    • Contact
    • Services
    • FAQ

    featured in, kidspot, bounty parents, daily mail, mouths of mums, mumtastic, foodgawker, families magazine, haven, the organised housewife, she does this

    Copyright © 2021 Kidgredients

    284 shares
    • 173