You know how sometimes a dessert doesn’t just satisfy a sweet craving — it floats into the room and steals the spotlight? That’s Pavlova. Crisp on the outside and soft and Marshmallowy in the middle, yet always wearing her head of fresh fruit and one of those rare culinary showstoppers, which are deceptively simple
My initial impression of the Pavlova was that it was an angel-made cake. And the first thing of just making one? It is so worth it, forgiveness of sins? Yes. Heaven? Yes. Absolute joy
The Featherlight History of Pavlova
Anna Pavlova, a Russian ballerina, visited Australia and New Zealand in the 1920s, and this is why this dessert is named after her. The two countries still (playfully) debate who created it first, but one definite thing is that both countries take it to heart. And how could they, after all? It is a dessert which resembles a tutu, very light, white, and dramatic
Artists tried to realise a work as light and airy as Anna moves in dance. What emerged from the oven was a crunchy shell, soft-centred dessert that has become the staple being served up on holidays, birthdays and family gatherings.
The beauty of pavlova is how minimal the ingredients are. You’re not building a complicated tower — you’re creating texture and balance
- Egg whites: The base of the meringue. Room temperature whites whip up better
- Caster sugar: Fine sugar helps dissolve quickly into the whites.
- Cornstarch: To make Pavlova have that soft marshmallow middle
- Vinegar/ lemon juice: A splash of acid to ensure the meringue does not go soft
- Vanilla extract: Just a whisper to lift the meringue beyond mere sweetness
- Whipped cream: To be used as a topping
- Fresh fruit: Kiwi, strawberries, and passionfruit are the traditional ones. But honestly? Use whatever’s bright, juicy, and in season
Substitutes
- No caster sugar? Pulse regular granulated sugar in a blender for a few seconds
- No cornstarch? Potato starch or arrowroot can do the job
- Dairy-free? Swap whipped cream for coconut cream — it’s heavenly
Serve
Always, if you ask me. But traditionally, Christmas, summer barbecues, New Year’s, or birthdays are when Pavlova proudly takes centre stage. It’s light enough for warmer weather but indulgent enough to feel festive. Plus, it’s naturally gluten-free — so it often becomes the “inclusive dessert” on big occasions
Step 1: Set the oven to 120 o C (250 o F). Refrigerate the liquid for at least twelve hours or preferably up to three days Position a baking tray with a circle drawn on parchment paper
Step 2: In a super clean bowl, beat 4 egg whites until soft peaks form. Take your time here — patience pays
Step 3: Add 1 cup caster sugar, one spoonful at a time, beating between each addition. The meringue should get glossy and thick — think shaving cream texture
Step 4: Add 1 tsp cornstarch, 1 tsp vinegar, and a whisper of vanilla—mix lightly but thoroughly
Step 5: Spoon the mixture into a mound on your baking paper. Smooth the sides or make swoops for that classic look. Bake for 1.5 hours, then turn off the oven and let it cool completely inside — this prevents cracking
Step 6: Right before serving, whip cream until soft peaks form, spread it over the cooled meringue, and pile on the fruit. Don’t add cream too early — it softens the crisp shell
Tips for Success
- Avoid moisture: Don’t make Pavlova on a humid day if you can help it. Meringue hates moisture.
- Crack? Don’t panic: It’s okay if your Pavlova cracks. Just call it rustic — nobody will care once they taste it
- Fresh fruit rules: Canned fruit adds too much liquid. Go for fresh for that juicy burst
More About Pavlova
Pavlova is not about perfection; it is about pleasure. It is a sweet with its heart on its sleeve, vulnerable, very sweet and never mean. It can be a crowd, it can be just you on a Tuesday, but there is something magical about picking up a spoonful of something that you think has got just enough weight to it that it might levitate out of the dish here once you close your eyes and take too long to look away.
So, go ahead — whip, bake, top, and serve. And if anyone asks for seconds (they will), just smile and say, “Well, I made it with love.”
