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: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.