Crispy on the outside, gooey on the inside, light as a feather, and laden with colourful fruit… this is the ultimate pavlova recipe and a summer staple in Australia. The Pavlova is an iconic – sometimes controversially so – classic Australian dessert. New Zealand also claims to be the original inventor of the Pavlova … we don’t really mind where this sweet treat originated from, so long as it’s delicious!
This recipe is the ultimate edition – it even features salted caramel! Tried and taste-tested, of course. To get in the mood for the festive season ahead, we even shaped it into a wreath! It’s a super simple recipe that is guaranteed impress and delights your family and loved ones this Christmas (you can thank us later). We recommend putting this in the centre of the table, offering everyone a spoon – and encouraging everyone to dig in – it’s meant to get messy!
The ultimate pavlova recipe
- 6 eggwhites
- 350 grams caster sugar
- 1 tablespoon vinegar
- 1 tablespoon cornflour (or corn starch), sifted
- 1/3 cup (50 grams) icing sugar, sifted
- 600ml thickened cream
- 500 grams of mixed berries
- Salted caramel
- 2 1/2 cups (550 grams) caster sugar
- 300ml thickened cream (at room temperature)
- 1 teaspoon sea salt flakes, to taste
- Preheat the oven to 150ºC. Line a large baking tray with baking paper.
- Place egg white in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes until soft peaks form.
- Add caster sugar, 1 tablespoon at a time, allowing each spoon to be incorporated before adding the next. Keep whisking until all sugar has been added and the mixture is glossy.
- Reduce speed to low, then add in vinegar, cornflour and icing sugar, until combined.
- Spread the mixture over the baking paper in a round, rectangle or wreath shape, making a slight indent in the centre (to allow for toppings).
- Reduce oven to 130ºC and bake meringue for around 1 hour.
- Meanwhile, for the salted caramel, combine sugar with 1/2 cup (125ml) water in a saucepan over low heat, stirring until the sugar dissolves.
- Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until golden caramel forms.
- Remove the caramel from heat and pour in the cream. Be careful here, as the mixture will bubble and then seize. Return the pan to low heat, add salt to taste and cook, stirring the caramel, for 1-2 minutes until smooth.
- When the meringue is cooked, turn off the oven and leave the meringue inside, with the door ajar, for 1-2 hours until cooled completely.
- To serve, remove the meringue from oven and place on a platter or serving board. Whisk cream to soft peaks then spread over meringue. Scatter over berries and drizzle with salted caramel.
- Serving suggestion: for a pretty garnish, consider sprinkling some edible petals on top just before serving.