Classic Pavlova

Pavlova is a classic Australian dessert that involves baking a large meringue that is crisp on the outside and soft on the inside, and then covering it with cream and fresh fruits.


serves 8

225 ml egg whites
330g sugar
1 1/2 tsp white vinegar
375 ml heavy cream
1 cup fresh raspberries
2 cup cherries, stems intact
powdered sugar for dusting


1. Preheat the oven to 150°C.  Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. Add the vinegar and whisk for 4 minutes or until glossy and combined.

2. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and using a spatula, shape to form a 20 cm mound. Reduce the oven temperature to 120°C and bake for 1 hour 30 minutes or until dry and crisp to the touch. Turn the oven off and allow the pavlova to cool completely  in the oven.

3. Place the cream in a bowl and whisk until soft peaks form. Add in the cream cheese. Mix until well combined.

4. Place the pavlova on a cake stand or plate and top with cream, raspberries and cherries. Dust with powdered sugar. Enjoy!!!


Recipe credits to amazing Donna Hay for inspiring me to create this classic.


Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below:

Au revoir!