Pavlova is a meringue-based dessert with a crisp outer shell and a soft, marshmallow-like centre. It is commonly topped with whipped cream and fresh fruit. The meringue is usually made from egg whites and sugar, with a small amount of acid and starch added in many recipes to help create the characteristic texture.
Whip the egg whites until foamy, then add sugar gradually to create a glossy, stable meringue. Incorporate the specified starch and acid gently, then shape the mixture into a nest or disc with a shallow centre for the filling. Bake at a controlled, relatively low temperature so the exterior dries while the interior remains soft. Cool gradually to reduce cracking.
Pavlova is usually assembled close to service because moisture from cream and fruit softens the crisp shell. Choose fruit with enough acidity to balance the sweetness of the meringue. Passion fruit, berries, kiwi and citrus are common choices.
Example: a classic pavlova is topped with lightly sweetened whipped cream, passion fruit and fresh berries.
Chef’s tip: Avoid adding the cream and fruit too early. Store the baked shell in a dry environment and assemble shortly before serving; humid conditions can soften the meringue even before it is filled.
Origin: The dessert is named after ballerina Anna Pavlova, and both Australia and New Zealand claim an important place in its history.
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