I know, I know, how “out of Vogue” is Pavlova? Never really seen on a restaurant menu unless in the form of a Eton mess or another deconstructed form, it’s more the territory of the dessert at an RSL or a budget conscious wedding. But if you allow me your honour to make my case, may I say that the proof is most definitely in the pudding or I should be more clear, in the requests for seconds. I recently served this up to guests who were at first curious at my retro choice but then each pushed their plates forward to gladly accept seconds. I’ve made Nigella’s Chocolate and Raspberry Pavlova too to a similar ovation. Perhaps I secretly like the aghast look on people’s faces and then the expression of embarrassment when they remember how good Pavlova actually is.
I know that Stephanie Alexander suggests flipping the pavlova upside down which actually makes sense but for this square shape it wouldn’t do. The fruit used is the most classic Pavlova fruit: strawberries, kiwifruit and passionfruit. Of course you could use any fruit that you have in season and you’d still find it works wonderfully.
Classic Pavlova
- 5 egg whites
- 1 1/4 cup of caster sugar
- 1 1/4 teaspoon of vinegar
- 1 1/4 tablespoons of cornflour
- 400ml of thickened cream
- 2 tablespoons of caster sugar
- Fruit of your choice (I used 1/2 punnet of strawberries sliced, 2 kiwifruit peeled and sliced and 2 tablespoons of passionfruit)
1. Preheat oven to 200c. Mark a 20×20cms square on a sheet of baking paper. Make sure that mixing bowl and beaters are thoroughly clean (I always wash them with detergent and very hot water beforehand and leave it to air dry). If there is any fat or oil on these your pavlova will not beat up stiffly. Apparently, you could also rub the beater and bowl with a cut half of lemon although I’ve never done this.
2. Separate yolks from whites, ensuring that no yolk goes into the whites at all. Beat in electric mixer on low at first then increase speed gradually until it starts to get fluffy. Add vinegar and roughly 1/3 of the sugar by the tablespoon until the mixture turns dry looking. Then another 1/3 of the sugar gradually and beat until stiff and sugar has dissolved. Test by inverting the bowl, if the meringue does not move then it is ready. Fold in remaining sugar and cornflour.
3. Arrange in a square shape on the baking paper using the written border and using a knife or spatula smooth the top and make stripe patterns on the side.
4. Reduce heat to 130c. Place on middle rack and bake for 1.5 hours. Once its time is up, leave it to cool in the oven with the door propped open (to reduce cracking, as you can see mine did anyway!).
5. Whip cream and sugar until you get lovely voluptuous soft peaks. Either pipe or pile the cream onto the pavlova. Then arrange fruit on top as you please and eat. Be prepared for seconds requests.
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19 Comments | Add your own
omg I was excited when I read the title cos I love pavlovas haha
Thx for the drool-inducing read and photos mmmmm.
Everyone I know loves the pav - never been out of fashion here. And this one looks marvellous - just perfect for the spring weather.
Love the shot of the whisk. Good meringue with a chewy, gooey centre is heavenly. Especially with freshly whipped cream - yum!
the humble, but beautiful Pavlova is my most favourite dessert in all the world!
mmmmm my mouth is watering right now for it’s seductive deliciousness.
if anyone
ANYONE
reading this right now, hasn’t had Pavlova, then do yourself the most massive favour and make it!
wow this looks really nice. I ve never tried pavlova. Hope mine comes as nice as yours.
I have had good pav and bad pav so it took me awhile to come around to it. But now I love pav and it may not be in ‘vogue’, but I am always delighted to see a good pav on the table
I think its always been a very Australian thing and along with it I think of summer and bbqs.
And your pav is a darn good looking pav!
I love pavlova!! So delicious. I’ve never made one though. It’s a shame.. I should give it a go one time.
I’m glad you’ve given the pavlova some (much-needed) love. I’ve never understood why it fell out of fashion as it is so delicious and versatile!
Gorgeous photos, too!
I wish more restaurants served pavlova. It’s such a nice change from heavy, cake-y desserts. And when it’s topped with kiwi, strawberries and passionfruit…OMG!
Hi FFichiban-Hehe cool! I like that reaction!
I could have pavlova every night for dinner and be happy. All I’d have to do is change the fruit and I’d never be bored 
Hi cakelaw-That’s great to hear! Yes nothing quite like pavlova to signal the start of spring
Hi Christie-I made sure to do the tip upside down on head test
The textures of pavlova are just so decadent and wonderful!
Hi the projectivist-Yes indeed, it’s a must try. There’s nothing like the sensory overload that is pavlova!
Hi snookydoodle-oooh you must try it! It’s so good and luscious. I am craving some now…
Hi Maria-Yes sod fashion, just eat pavlova I say!
Yes it always seems to come out around Christmas time. Perhaps it’s our version of the Plum Pudding? Thankyou! 
Hi Bria-They’re really easy to make and even if you mess it up, you can always flip it upside down and cover it with cream and fruit. I definitely like that aspect of it
Hi Angela-I don’t know either, perhaps it was too representative of a certain era and people think that it’s dated? They would be depriving themselves of a mouthful of heaven though! Thanks so much!
Hi belle-me too! I’d love it if I could specify that I like the hard outer as well as the soft inner. Sometimes I’ve just had the soft inner and I miss the meringue crunch.
i first saw pavlova on “take home chef” with curtis stone. i still haven’t tried it for myself although i intend to the instant i see it on a menu. you might be asking yourself why i don’t just make it myself…i’m now asking myself the same question.
I have got to try making a pavlova, too, Lorraine! Love how beautiful the colors of the fruit are together.
I LOVE pavlova! It’s not something you ever see on menus in Canada, but my Scottish mum made it when I was little.
Most definitely going to try this!
Hi grace-Oooh you must! And bring it into your work and watch all of those ingrates eat their words (although assemble it at work as it won’t travel well).
Hi Patricia-I think you would love it as would everyone you served it to! Thankyou
Hi KatyBelle-Awww food with nice memories always tastes so much better. Especially after a long absence!
I keep seeing Pavlova everywhere at the moment - it must be making a comeback! Yours looks great with the traditional fruit on top.
Hi Renee-I hope it’s making one! I hope to eat a lot of it this coming spring and summer. Thanks so much
No.. I wouldn’t have batted an eyelid had you served this up. What’s important is that it’s made well and it tastes good. Everything old can always be made new again
In the old days the fruit on top would have been neatly laid flat in pretty circles. Your way says “this is 2008″! 
Hi Maria-I agree, everything old can definitely be made good again, including fashion! Yes decades later they may say that the vertical fruit signaled the 21st century pavlova
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