Classic Pavlova Recipe

This easy Australian pavlova recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fresh, seasonal fruit.

What will you be putting on top of your pavlova this Australia Day? 

Recipe by Georgia Houston from GH Nutrition
Preparation time: 25 minutes
Cooking time: 90 minutes
Serves 10

Ingredients 
6 x eggwhites
1.5 cups caster sugar
1.5 tsp white vinegar
1.5 cups single pouring cream
1 yellow peach, thinly sliced
1 packet of redcurrants (optional)
1 punnet of blueberries
2 x passionfruit
Icing sugar, for dusting

To make
Preheat oven to 150°C. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. 
Add the vinegar and whisk for 4 minutes or until glossy and combined. 
Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch. 
Turn the oven off and allow the pavlova to cool completely in the oven. Place the cream in a bowl and whisk until soft peaks form. 
Place the pavlova on a cake stand or plate and top with the cream, peaches, currants, blueberries and passionfruit. Dust with icing sugar to serve. 

  • WHAT’S IN SEASON | APPLES: New season Gala’s and Ginger Golds. BERRIES: Strawberries scarce due to heat. Raspberries and blueberries good value. Blackberries available. Organic blueberries. CHERRIES: Last weeks. Fantastic flavour this week. CITRUS: Lemons still scarce should ease soon. Peak season for Valencias as peak of Summer means greener skin on Valencias. FIGS: Peak season for figs, great value and eating. GRAPES: Great range of grapes. Try Sapphire grapes. Thompson Seedless great eating. LYCHEES: Aussie lychees still in season, smaller fruit only. MANGOES: Ending soon. KP’s ended. Honey Gold’s and Calypso available. MELONS: Rockmelons very good. POMEGRANATES: Imported pomegranates only. STONE FRUIT: Great range of plums including Queen Garnett plums. Nectarines still good. ASPARAGUS: Last weeks price affected by diminishing supply. AVOCADOES: Hass, Shepherds and Reid’s all in season. BEANS: Particularly scarce with flowers being burned off a few weeks ago as a result of heat. CELERIAC: Beautiful firm and large celeriac. GREEN VEG: All affected by the heat. POTATOES & PUMPKIN: Sweet potatoes great choice for this time of year. White, purple and orange. TOMATOES: All good. Saucing tomatoes available. Great cherry tomatoes. FLOWERS: Foliage is great at this time of year. Ginger Flowers and Monsterio leaves our pick for look and lasting.