Prep: 30 mins | Cook: 90 mins

Nothing says quintessential Aussie summer dessert quite like a crunchy Pavlova loaded with fresh seasonal fruit!


  1. Preheat oven to 150°C. Separate the egg whites and yolks, this works best when the eggs are cold. Set whites aside to come to room temperature. Place whites in a large bowl and use a hand mixer to beat into soft peaks. Add the sugar gradually. Then add the cornflour and vinegar, fold through with spatula. Avoid over mixing.
  2. Draw a 24cm circle on a piece of parchment then place on a baking tray. Carefully scoop the mixture onto the parchment within the circle. Gently place in the oven. Turn the heat down to 100°C. Bake for 1 hour and 30 minutes. Once ready turn off and let cool completely in the oven. Don’t be tempted to open the oven door.
  3. Once cooled remove from oven and place on cake stand. Beat the thickened heavy cream into stiff peaks and spread over the top of the meringue.
  4. Now for the fun part! Top with passionfruit, mango, strawberries, peaches, blueberries, black berries and fresh mint. Enjoy with friends and family.

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