A meringue dessert named after the dancer Anna Pavlova, topped with whipped cream and fresh soft fruit such as kiwifruit, passionfruit and strawberries.

The dessert is believed to have been made in honour of the dancer, during or after one of her tours to Australia and New Zealand in the 1920s. The Beverley Times claimed that Bert Sachse created it at the Esplanade Hotel in Perth, while a Wellington hotel is said to have made it in 1926, which food historian Helen Leach could not verify. The Oxford English Dictionary lists the origin as Austral. and N.Z. Bennelong and Margaret both list a pavlova on their dessert menus.

Where to eat Pavlova in Sydney

3 editor picks for Pavlova in Sydney, ranked by editorial score. All Sydney signature dishes · Pavlova across every city.

  • Bennelong

    Bennelong, in the Sydney Opera House, has a three-course menu in the Restaurant, a la carte at The Counter and Two Hats in the Good Food Guide 2026.

    DetailsReserveDirections

  • Flour and Stone

    Order Pannacotta lamingtons

    Flour and Stone is a petite bakery on Riley Street, Woolloomooloo, with a devoted following for its pannacotta lamingtons, flaky croissants and dreamy cakes.

    DetailsDirections

  • Margaret

    • ★ 4.5
    • Double Bay

    Margaret is Neil and Sam Perry's flagship neighbourhood restaurant in Double Bay, built on family values, seasonal produce and wood-fired cooking.

    DetailsDirections

Book food experiences in Sydney

See all 1673 food experiences in Sydney

Make it at home

Serves 83 hrIntermediate

Ingredients

  • 6 large egg whites at room temperature
  • 1.5 cups caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 300ml double cream
  • 300g strawberries hulled and halved
  • Pulp of 4 passionfruit
  • 2 kiwifruit peeled and sliced

Method

  1. Heat the oven to 150 degrees Celsius. Line a baking tray with paper; draw a 22cm circle.
  2. Whisk the egg whites in a stand mixer on medium-high until soft peaks form.
  3. Add the sugar one tablespoon at a time, whisking until the meringue is thick, glossy and the sugar is dissolved (rub a little between your fingers).
  4. Sprinkle over the cornflour, vinegar and vanilla; fold in gently.
  5. Pile the meringue onto the circle, shaping with a high-sided crater for the cream.
  6. Reduce the oven to 120 degrees Celsius. Bake for 1 hour 15 minutes. Turn off the oven and leave the pavlova inside for 1 hour to cool slowly.
  7. Whip the cream to soft peaks. Just before serving, pile the cream into the crater, top with strawberries, kiwifruit and the passionfruit pulp.

Editor tip. The slow cool inside the oven prevents the pavlova from cracking; never rush it out, even if you're impatient.

Common allergens: Egg, Dairy.