Name: Pavlova with Summer Fruit
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Australia
Ingredients: 6 at room temperature egg whites; 350 g sugar; 2 tsp cornstarch; 1 tsp white vinegar; 1 tsp vanilla extract; 400 ml heavy cream; 3 passionfruit, pulp scooped out; 400 g mixed summer fruit (strawberries, kiwi, mango), sliced

Pavlova is claimed by both Australia and New Zealand, an argument old and good-natured enough that it is worth noting rather than settling here. Either way, the meringue itself is built on the same principle: cornstarch and vinegar for a crisp shell over a soft, marshmallowy center.

The slow cool inside a turned-off oven matters more than almost any other step. Rush it, or open the door early, and the shell is far more likely to crack across the top.

Part of our 20 best Australian recipes list.

method

Preheat the oven to 150°C (300°F) and line a baking tray with parchment, drawing a 22cm circle as a guide.

Whisk the egg whites to soft peaks, then add the sugar gradually, a tablespoon at a time, whisking well after each addition, until the mixture is thick, glossy and holds stiff peaks.

Gently fold in the cornstarch, vinegar and vanilla.

Pile the meringue onto the parchment within the drawn circle, shaping it into a disc with slightly higher sides than center.

Place in the oven and immediately reduce the temperature to 120°C (250°F). Bake for 70 to 75 minutes, until the outside is dry and faintly colored.

Turn off the oven and let the pavlova cool completely inside, with the door closed, for at least an hour, ideally longer. This prevents it from cracking as it cools.

Just before serving, whip the cream to soft peaks and spread it over the top of the cooled pavlova.

Top with passionfruit pulp and the sliced summer fruit.

chef's tips

Cornstarch and vinegar together are what give pavlova its signature contrast: a crisp shell outside with a soft, marshmallowy center, rather than a meringue that is crisp all the way through.
Cooling the pavlova slowly inside the turned-off oven is the single biggest factor in avoiding a cracked top. A sudden change in temperature is what usually causes it.
Both Australia and New Zealand claim to have invented pavlova, and the argument is old enough and good-natured enough that it is worth mentioning rather than picking a side.
Assemble the cream and fruit as close to serving as you can. A dressed pavlova left to sit softens the crisp shell within an hour or two.