Perfect classic pavlova

Most Australian’s probably have their classic pavlova recipe memorised but if you don’t, here’s a quick refresher recipe for an Australia Day treat. Use the step-by-step photos below as a guide to make the perfect pavlova that will impress any lucky tasters. It’s light, fluffy and generously topped with fresh strawberries and passionfruit. Check out the recipe below!


  • 4 egg whites at room temperature
  • Pinch of salt
  • 1 1/4 cup of sugar
  • 2 teaspoons of cornflour
  • 1 teaspoon white wine vinegar
  • A few drops of vanilla extract

Top your pavlova with a bottle of cream and any fruit you like! 

Step 1

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Step 2

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Step 4


  1. Preheat oven to 140 degrees Celsius for a fan-forced oven.
  2. Beat room temperature egg whites and salt until they start to look foamy and then glossy.
  3. Beat in sugar a few tablespoons at a time until stiff and really shiny.
  4. Add cornflour, vinegar and vanilla and fold very lightly with a spatula.
  5. Spread onto baking paper in a circle shape about 20cm wide.
  6. Make a nice smooth disc shape.
  7. Place in oven and reduce temperature to 110 degrees Celsius
  8. Bake for 1 hour and 15 minutes
  9. Once the oven is off, leave it to cool for 2 – 3 hours before opening.
  10. To serve turn upside down, top with whipped cream and fruit!


What is your favourite type of pavlova? Share with us below!