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  • Writer's pictureNadine Ali

Traditional Pavlova

Updated: Sep 25, 2020

Meringue, whipped cream and fruit. Can’t go wrong with that! Pavlova is my favorite dessert in the whole world. I always crave some sweetness after every meal and if I know there is Pavlova I feel pure happiness for the promise of total yumminess in my mouth soon. The meringue is crisp on the outside, like marshmallow on the inside and the cream and fruit just bring it all together.

It originated in either Australia or New Zealand (there is some debate over the matter ) but is now popular all over and for good reason! I remember having this for dessert after a lunch with my girlfriends. We all ate it and talked and giggled, shared stories and picked at it some more. With each bite we took we shared more. Our lipsticks faded but so did our worries, and I left the lunch smiling from the inside out. I don’t know if it was the pavlova or some other kind of magic that happens when you are with your loved ones, but you will have to make it to find out!

Total Time:

  • Prep time 20 mins

  • Baking time 1hr 40 mins

  • Cooling time 2hrs

  • Total time 4 hrs



  • 120 g egg whites ( about 4 eggs)

  • 220 g sugar (about 1 cup sugar)

  • ½ tsp cream of tartar

  • 1 tsp vanilla extract

  • 1 ½ tsp cornstarch

Sweet Cream

  • 1 cup heavy cream

  • 1 Tbsp Confectioners sugar

  • 1Tsp vanilla extract

  • 3 cups fruit ( I used strawberries, blackberries and kiwi )


  • Preheat oven to 250 F

  • Line a baking sheet with parchment paper and draw a 7 inch circle on it , flip the paper pencil side down and set aside

  • Whisk egg whites and cream of tartar till frothy

  • Gradually add the sugar and whip till sugar is dissolved and meringue is shiny with stiff peaks

  • Add the vanilla extract and whip for a few seconds

  • Sift the cornstarch in and gently fold in, so you don’t lose all the air incorporated earlier

  • Take some of the meringue and put a little bit in the 4 corners of the baking sheet and stick parchment paper on it, so it does not flop around in the oven

  • On your prepared baking sheet pile on the meringue in the center of the circle. With a spatula smooth it out, build up the sides a bit and make a dip in the center so you have space for the filling later

  • Bake at 250 f for 10 minutes, lower the oven to 215 and bake for an hour and a half. Turn the oven off and let it cool inside for at least 2 hours. No peeking!

  • Add the confectioners sugar and vanilla extract to the cream and whip till soft peaks form (don’t over whip)

  • To assemble the pavlova, spoon the cream on top of the meringue, arrange the fruit on top, and decorate with edible flowers


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