Perfect classic pavlova 35



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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

Step 2

Step 3

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!

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Why turn upside down? Wouldn’t have the flat side on top……or would you?

  2. I would like to make a pav with a thicker marshmallow centre mine always seem to be crunchy and break down can anyone help with this?

  3. This recipe will never fail UNLESS you get even the reeniest bit of yolk in your whites. Been using it for years.

  4. I’ll try again. My last one was chewy and tasteless. It looked so good inside the oven then turned into a big flop, once removed. So disappointing!

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