Classic Aussie Pavlova, my mum's secret recipe! (2024)

Published: . Modified: By:Kylie·This post may contain affiliate links·

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Family favourite- the pavlova. The classic Aussie Pavlova! I'm not letting those sneaky New Zealanders steal the ownership of's totally Aussie. All you need is a stand mixer and you're good to go! Let me show you how to make the easiest, best pavlova recipe you've ever made. This is my mum's secret Pavlova Recipe! Crispy, yet marshmallowy this ia your new favourite dessert for entertaining.

Classic Aussie Pavlova, my mum's secret recipe! (1)

Contents hide

1Why you're going to love this recipe

2What goes into the recipe

3Steps for the perfect pavlova:

4Expert Tips and FAQs

5More delicious desserts

Why you're going to love this recipe

I love my pavlova crispy and slightly squidgy on the inside. That's how it is meant to be. I make the meringue at least the day before we are going to be eating it and dress immediately before serving.

Now here's a secret: I dropped this pavlova getting it onto the serving plate! I carried it 56 minutes in the car over countless speed humps, around bends and through roundabouts and literallymanaged to drop it getting it onto the plate minutes before this photo. Here's why you're going to love my recipe:

  • FOOLPROOF- if you follow my steps, you literally CANNOT mess it up
  • gluten free- makes it easier to cater for everyone
  • make in advance- the pavlova shell can be made up to 3 days before it's needed
  • transportable- I took this cross sydney for a party- undressed (the pavlova) and it made it
  • versatile- choose your topping

What goes into the recipe

Classic Aussie Pavlova, my mum's secret recipe! (2)
  • eggs- you need 5 egg whites for this recipe.
  • sugar- I use caster sugar, the super fine one, as you need the sugar to dissolve into the egg whites.
  • vanilla- extract works best for this recipe. If you don't have the extract, a teaspoon vanilla essence also works.
  • vinegar- simple white vinegar helps to stabilise the whipped eggs and sugar
  • cornflour- this is the final touch for stabilising your meringue.

Steps for the perfect pavlova:

  • Crack the egg whites into the super clean bowl, ensuring that abosultely no yellow ends up in there. I actually crack into a glass and then pour into the bowl.
  • Turn your mixer up as high as it will go and whisk those whites! This step can take a good ten minutes!
  • Add the sugar on tablespoon at a time, keeping the mixer going the whole time. The sugar dissolves as it gets mixed in.
  • Keep whipping! You need to achieve stiff peaks!
  • Keep it whipping and add in the vanilla, vinegar and cornflour.
  • When you have stiff peaks (watch the video or check out the photos to see what they look like!). Remove from the bowl and spread onto a circle of baking paper and pop into a preheated 120 degrees celsius oven for one hour. DO NOT OPEN THE OVEN. After one hour, turn off the oven and leave the door open for one hour.
Classic Aussie Pavlova, my mum's secret recipe! (3)
Classic Aussie Pavlova, my mum's secret recipe! (4)

Expert Tips and FAQs

Super clean mixer bowl- rinse it, wash it, wipe it down with vinegar make sure it's super dry. A dry bowl is the best way to make this!
Take your time- good things come to those who wait, don't rush through the steps, it is much better to make sure that everything is perfect
Crack open the oven door- after cooking, leave the pavlova in the oven with the oven off for at least an hour to avoid shocking the meringue and making it crack
Don't dress it until just before serving! Or the filling will make the meringue soggy!

What is the best way to store pavlova?

The best way to make this more convenient is to make the meringue in advance and store it- undressed until needed.
You want to store the pavlova an airtight container in a coolish environment- think your pantry, for me it's the laundry- because it's downstairs! Don't put it in the fridge.

What should I top my pavlova with?

We love whipped cream and then whatever fruit is in season
It is also yummy filled with lemon curd as the tang really works with the meringue
For a change you can fill it with chocolate custard or vanilla custard.
strawberries, bananas, passionfruit, mangoes all work!

Can I use hand beaters?

You can. But the power just isn't there, so it will take a lot longer for even soft peaks form! Rather than a hand mixer, you need a stand or benchtop mixer. You could use a food processor with a whisk attachment, but you risk it not whipping enough.

How do you make it circular?

With a pencil, draw around a dinner plate on some parchment paper/ baking paper. Then flip it over and place it on your baking sheet. Use this as your guide when putting the meringue on the tray for baking. You want a 20cm or 8-inch circle.

What can I do with the extra egg yolks?

Custard is a great option!

Classic Aussie Pavlova, my mum's secret recipe! (5)

More delicious desserts

More pavlova options?

  • Chocolate Christmas Wreaths
  • Jelly Slice
  • Caramilk Slice
  • Passionfruit Slice
Classic Aussie Pavlova, my mum's secret recipe! (10)

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Classic Aussie Pavlova, my mum's secret recipe! (11)

Classic Aussie Pavlova

The classic Aussie Pavlova, fool proof and delicious this will become a family favourite for celebrating!

4.50 from 34 votes

Print Pin Rate

Course: Desserts

Cuisine: Modern Australian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10

Calories: 174kcal

Author: Kylie


  • 5 egg whites
  • 70 grams of caster sugar per egg white so 350 grams of caster sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon cornflour


  • Preheat oven to 120 degrees celsius.

  • Prep a piece of baking paper by placing a dinner plate on it and tracing around it. Flip the paper over. Put it on a baking tray.

  • Whip the egg whites in an electric mixer until thick.

  • Add the sugar a tablespoon at a time, ensuring to whip it in completely before adding the next.

  • Add the cornflour, vinegar and vanilla and continue to whip for a further 5 minutes.

  • At this stage the mixture should hold stiff peaks and be able to be turned upside in the bowl, if it can’t, whip it for a few minutes more.

  • Fill in the centre of the circle on the baking paper then move to the outer edges, trying to create a crown. Lift up the peaks with a fork to make them high.

  • Bake at 120 degrees for 1 hour then allow to cool in the oven with the door ajar for another hour.

  • Dress just before serving.

Recipe video

Nutritional Information

Calories: 174kcal | Carbohydrates: 42g | Protein: 2g | Sodium: 33mg | Sugar: 42g

Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

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Reader Interactions


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  1. Kat says

    What size eggs or volume of egg whites should I use


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