Delicious Summer Pavlova Recipe, a Favourite Dessert Made From Scratch!

One of the most budget-friendly, delicious and iconic Aussie desserts you could make this summer is a pavlova. They’re SO much easier to make than you might think. And while the ready-made options from the supermarket are also delicious, nothing beats a homemade pav. Try this pavlova recipe and prepare to be WOWED!

I would hate to think of how many pavlovas I’ve made and eaten in my time. This dessert is a firm family favourite and one my kids volunteer me for quite often. And you’ll be the same. Once you master the pavlova recipe, you pump them out like no tomorrow and at any opportunity!

meringue peak from pavlova recipe
Once you master the meringue there’s no stopping you! Source: Mum Central

Fundamentals of pavlova

It’s important to note that pavlova recipes need time. You can’t rush to dump in all the sugar or rush the baking of the meringue and you absolutely cannot under any circumstances decorate a warm pav! While it might seem annoying at first, it’s actually a time-saving gift because you can make the pavlova base the day before you need it and just dress it with toppings like whipped cream and fruit on the day. Perfecto.

Tips for baking a pavlova successfully

  1. It’s really important that everything that will touch your meringue mix needs to be as clean as a whistle. I like to get out everything I’m going to use ranging from my mixing bowls and whisks to my spatulas and spoons and give them all a hot water rinse and dry. Any remnant of grease or oil on your equipment will ruin your pavlova quicker than a toddler with a permanent marker.
  2. Eggs should be at room temperature. There are differing opinions on fresher or older eggs being better for meringue, but I can say I’ve used whatever I’ve had on hand with success over the years so it’s much the muchness. It’s also a good idea to weigh your egg whites.
  3. Separate your eggs carefully. Be careful not to get ANY egg yolk in your egg whites or you’ll impact your meringue.
  4. Save your arms and use an electric stand mixer if you can.
  5. Use a separate oven thermometer, other than your oven. They’re inexpensive but give an accurate guide to if your oven runs hot or cool.

Apron on and eggs at the ready? Let’s get this pavlova recipe on the go!



  • 220g egg whites (around 5-6 eggs)
  • 330g caster sugar
  • 1½ tsp white vinegar
  • 600ml thickened cream
  • 1 tsp icing sugar mixture, plus extra for decorating
  • Seasonal fruit to decorate (whatever you fancy: berries, kiwi, banana, peaches etc)


  1. Preheat the oven to 150°C. In a clean bowl, using an electric mixer, whisk the egg whites into stiff peaks using a high speed.
  2. Gradually add the castor sugar a tablespoon at a time, beating for 30 seconds between each spoonful. Once all the sugar has been added, scrape down the sides of the bowl with a clean spatula and beat for a further 5 minutes until the mixture is stiff and glossy. You want stiff peaks on your meringue mixture (like the pic above)
  3. Add the vinegar and beat for four minutes or until combined and the mixture is glossy once again.
  4. Using a lead pencil, trace a 20cm circle onto a sheet of baking paper and put the paper (pencil side down) on a baking tray. Spoon the meringue mixture to fill the circle, building up the sides slightly.
  5. Reduce the oven temperature to 120°C and bake for 1 hour and 30 minutes or until the outside of the pavlova is dry and crisp to the touch. Tempting as it is, do not open the oven door before the time is up!
  6. Turn the oven off and let the pavlova cool in the oven. The shell may crack during the cooling but don’t despair – you can cover it with cream and it will still taste every bit as delicious.
  7. Whip the cream and a teaspoon of icing sugar together in a mixing bowl until peaks form. Spoon onto the top of the pavlova and top with fruit. Sprinkle with icing sugar and serve.

mum central
Pavlova cracks can be covered with cream, do not worry!

Nothing beats the taste and texture of a homemade pavlova, even if it’s covered in cracks! The crunchy outer shell and soft marshmallow centre just can’t be matched with the supermarket varieties. I urge everyone to try this pavlova recipe and make their own at least once.

Are you a pavlova-loving family? We’d love to hear what your favourite things are to top your pavlova recipe with. Drop your ideas in the comments below!

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Avatar of Lexi Klaebe

South Australian mum and self proclaimed foodie, Lexi can most days be found in the kitchen, apron tied firm and armed with a whisk or wooden spoon!

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