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Pavlova topped with mango, passionfruit and blueberries
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5 from 1 vote

Easy Pavlova Recipe

This easy Pavlova recipe is the perfect dessert! It requires just a few ingredients to put together and you can top it with your favourite fruits. Both regular and Thermomix instructions are included.
Prep Time30 mins
Cook Time1 hr
Cooling time3 hrs
Total Time4 hrs 30 mins
Course: Desserts
Cuisine: Australian
Keyword: Christmas Dessert, Christmas Desserts, Easy Desserts, Pavlova
Servings: 10 people
Calories: 468kcal

Equipment

  • Oven Tray
  • Electric Beaters

Ingredients

  • 8 egg whites at room temperature
  • 550 grams caster sugar
  • ½ tsp cream of tartar
  • 1 tbsp brown vinegar
  • ½ tsp salt

To Decorate

  • 600 mls thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 1 Mango cut into pieces
  • 125 grams blueberries
  • 1 passionfruit

Instructions

  • Line an oven tray with baking paper and preheat your oven to 150 degrees celsius - fan forced.
  • Clean your mixing bowl with hot water and detergent before cleaning it along with your beaters a second time with the vinegar and hot water. Make sure you dry the beaters and bowl well with a clean towel.
  • Separate the eggs and place the whites in your clean mixing bowl and add  a pinch of salt and the cream of tartar.  Use electric beaters to mix until still white peaks form.
  • Add approximately half of the sugar and vinegar into the bowl before beating on a high speed until the sugar has dissolved.  Add the remaining sugar and continue to beat on a high speed until it has completely dissolved and mixture is thick and creamy.
  • Pour the mixture onto an oven tray covered with foil and bake for exactly one hour.
  • Turn the oven off and set the door slightly ajar. Allow the Pavlova to cool completely.
  • Once the Pavlova is completely cool, combine the thickened cream with a pinch of icing sugar and the vanilla extract and beat until soft peaks form.
  • Top the Pavlova with whipped cream and add the fruit and passionfruit syrup.
    Pavlova topped with mango, passionfruit and blueberries
  • Cover with cling wrap or foil and place into the fridge until ready to serve.

Thermomix Method

  • Line an oven tray with baking paper and preheat your oven to 150 degrees celsius - fan forced.
  • Place the butterfly whisk into the bowl.  Add 1 litre of water plus a dessertspoon of vinegar (approximately 25g) and cook for 10 minutes, Varoma on Speed 3.  Carefully tip out the water and completely dry all the parts with a clean towel.
  • With the butterfly whisk in place, add the egg whites, cream of tartar and salt into your bowl.  Mix for 10 minutes37 degreesspeed 4 with the measuring cup removed.  After five minutes, the egg white mixture should already be fluffy and soft – reduce to speed 3.
  • After reducing the speed, begin to slowly add the sugar, a spoonful at a time.  Once it’s all been added, reduce to speed 2 ½ and add the vinegar.
  • Pour the mixture onto an oven tray covered with foil, and bake for one hour.
  • Turn oven off and set the door slightly ajar and allow the Pavlova to cool completely.
  • Once the Pavlova is completely cool, combine the thickened cream with a pinch of icing sugar and the vanilla extract and beat until soft peaks form.
  • Top the Pavlova with whipped cream and add the fruit and passionfruit syrup.
  • Cover with cling wrap or foil and place into the fridge until ready to serve.

Notes

  • It's important to clean your mixing bowl/beaters before whipping the egg whites. If there is any leftover residue from previous bakes in/on your equipment, your egg whites will not whip properly.
  • Having your eggs at room temperature will also help your egg whites whip together nice and fluffy.
  • When separating the eggs, it's important to  not have any traces of yolk in with the egg whites.
  • You can make your pavlova base up to a week in advance. To store, cover with foil and place in a cool, dark place - eg the pantry until needed.
  • If your Pavlova has some cracks on top (which is completely NORMAL) when transferring it from your baking tray to serving plate, carefully turn it over so that the flat base is on top.
  • Once decorated, store the pavlova in the fridge until needed. It will keep well for up to 4 days.
  • You can use any type of fruits or berries to decorate your pavlova.
  • This recipe can also be halved to make a smaller pavlova, the cooking time will need to be reduced to 45 minutes, or until the pavlova is beginning to turn golden on top.

Nutrition

Calories: 468kcal | Carbohydrates: 65g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 182mg | Potassium: 183mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1221IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg