Pavlova is a meringue cake with a crisp crust and a soft centre, topped with whipped cream and fruit, named after the ballerina Anna Pavlova and eaten most often in summer and at Christmas.

Pavlova is named after the Russian ballerina Anna Pavlova, and both Australia and New Zealand claim it. The culinary anthropologist Helen Leach found the first New Zealand recipe for pavlova cake in 1929, while an Australian claim credits Bert Sachse at the Esplanade Hotel in Perth in 1935. It is traditionally topped with whipped cream and soft fruit such as kiwifruit, passionfruit and strawberries, and is eaten most often in summer, including at Christmas. e'cco bistro in Newstead serves a chickpea pavlova with poached pear, almond and blood orange sorbet.

Where to eat Pavlova in Brisbane

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Make it at home

Serves 83 hrIntermediate

Ingredients

  • 6 large egg whites, room temperature
  • 375g caster sugar
  • 1 tbsp cornflour, sifted
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Topping: 600ml thickened cream, lightly whipped
  • Mixed fresh fruit: passionfruit pulp, Bowen mango slices, kiwi, strawberries
  • Toasted macadamia nuts, roughly chopped

Method

  1. Preheat oven to 150 degrees Celsius. Trace a 22cm circle on baking paper, flip onto a baking tray.
  2. Whisk egg whites to soft peaks. Gradually add sugar 1 tbsp at a time, whisking until each is dissolved (rub between fingers to test).
  3. Fold in cornflour, vinegar and vanilla.
  4. Spoon meringue onto the traced circle, building up the sides slightly. Reduce oven to 120 degrees, bake 1 hour 30 minutes.
  5. Turn oven off, leave pavlova inside with door ajar to cool completely (around 1 hour).
  6. Top with whipped cream, arrange tropical fruit, scatter macadamias. Serve immediately.

Editor tip. Leave the meringue to cool in the switched-off oven with the door ajar so the crust does not crack, and top it just before serving.

Common allergens: Egg, Dairy.