This is a quintessential Australian and New Zealand classic.

If you've been intimidated by making your own pavlova, don't be! This recipe is straightforward and includes the crucial steps for getting that perfect, dry-to-the-touch shell and that famous gooey center. Get ready to bake a visually stunning and irresistibly delicious summer treat!

Servings: 8 Prep Time: 20 minutes Bake Time: 1 hour 15 minutes (plus cooling time)

Ingredients
For the Pavlova Meringue:
5 large egg whites, at room temperature
1/2 tsp cream of tartar
1 1/4 cups caster sugar
1 tbs cornflour
2 tsp white vinegar
2 tsp vanilla bean paste (or vanilla extract)

For the Topping:
300ml thickened cream (heavy cream)
1 tsp vanilla bean paste (remaining from above)
125g fresh strawberries, sliced
125g fresh raspberries
75g fresh blueberries
Pulp from 2 fresh passionfruit

Method: Achieving Pavlova Perfection
Step 1: Prep the Oven & Tray

Preheat your oven to 120 celcius (100 fan-forced). This low temperature is key to drying out the exterior without browning it.

Using a pencil, trace a 20cm circle onto a piece of baking paper (you can use a small plate as a guide).

Grease a large baking tray, then line it with the prepared baking paper, ensuring the pencil-marked side is down (so the graphite doesn't touch your meringue!).

Step 2: Beat the Meringue.

Using a clean electric mixer, beat the egg whites and cream of tartar in a large bowl until firm peaks form. The bowl must be spotless and free of any fat or oil for the egg whites to whip properly!

Gradually add the caster sugar, 2 tablespoons at a time, beating well between each addition. This slow process allows the sugar to fully dissolve.

Continue beating until the meringue is stiff and glossy. Test a small amount between your fingers if you can feel any graininess, keep beating until the sugar is completely dissolved.

Gently beat in the cornflour, white vinegar, and 1 teaspoon of the vanilla bean paste.

Step 3: Bake & Cool (The Waiting Game)
Spoon the dollops of meringue mixture onto your prepared baking tray, using the traced circle as a guide. Shape it into a neat mound, slightly higher at the sides to create a well for the cream.

Bake for 1 hour and 15 minutes, or until the pavlova feels completely dry and hard to the touch. It should look creamy white, not brown.

Crucial Step: Turn the oven off, but do not open the door! Leave the pavlova inside the oven to cool completely (this can take 2-3 hours or even overnight). This slow cooling prevents cracking and ensures the perfect marshmallow centre.

Step 4: Assemble & Serve
Once completely cool, gently transfer the pavlova from the tray to your serving plate. Don't worry if there are a few little cracks that's part of its rustic charm!

In a large bowl, use an electric mixer to beat the thickened cream and the remaining 1 teaspoon of vanilla bean paste until soft peaks form.

Top the cooled pavlova with the luscious whipped cream.

Arrange the sliced strawberries, raspberries, and blueberries over the cream.

Spoon and drizzle the fresh, tart passionfruit pulp over the top.

Slice and serve immediately to enjoy that wonderful contrast of crisp shell, gooey centre, rich cream, and fresh fruit!