Christmas in Australia: the ultimate pavlova recipe

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Crispy on the outside, gooey on the inside, light as a feather, and laden with colourful fruit… this is the ultimate pavlova recipe and a summer staple in Australia. The Pavlova is an iconic – sometimes controversially so – classic Australian dessert. New Zealand also claims to be the original inventor of the Pavlova … we don’t really mind where this sweet treat originated from, so long as it’s delicious!

This recipe is the ultimate edition – it even features salted caramel! Tried and taste-tested, of course. To get in the mood for the festive season ahead, we even shaped it into a wreath! It’s a super simple recipe that is guaranteed impress and delight your family and loved ones this Christmas (you can thank us later). We recommend putting this in the centre of the table, offering everyone a spoon – and encouraging everyone to dig in – it’s meant to get messy!

The_Ultimate_Pavlova_Recipe The_Ultimate_Pavlova_Recipe




Christmas in Australia: the ultimate pavlova recipe
Recipe Type: Christmas
Cuisine: Dessert
Author: World of Wanderlust
Serves: Serves 8
  • 6 eggwhites
  • 350 grams caster sugar
  • 1 tablespoon vinegar
  • 1 tablespoon cornflour (or corn startch), sifted
  • 1/3 cup (50 grams) icing sugar, sifted
  • 600ml thickened cream
  • 500 grams mixed berries
  • Salted caramel
  • 2 1/2 cups (550 grams) caster sugar
  • 300ml thickened cream (at room temperature)
  • 1 teaspoon sea salt flakes, to taste
  1. Preheat the oven to 150ºC. Line a large baking tray with baking paper.
  2. Place eggwhite in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes until soft peaks form.
  3. Add caster sugar, 1 tablespoon at a time, allowing each spoon to be incorporated before adding the next. Keep whisking until all sugar has been added and the mixture is glossy.
  4. Reduce speed to low, then add in vinegar, cornflour and icing sugar, until combined.
  5. Spread the mixture over the baking paper in a round, rectangle or wreath shape, making a slight indent in the centre (to allow for toppings).
  6. Reduce oven to 130ºC and bake meringue for around 1 hour.
  7. Meanwhile, for the salted caramel, combine sugar with 1/2 cup (125ml) water in a saucepan over low heat, stirring until the sugar dissolves.
  8. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms.
  9. Remove the caramel from heat and pour in the cream. Be careful here, as the mixture will bubble and then seize. Return the pan to low heat, add salt to taste and cook, stirring the caramel, for 1-2 minutes until smooth.
  10. When the meringue is cooked, turn off oven and leave the meringue inside, with the door ajar, for 1-2 hours until cooled completely.
  11. To serve, remove the meringue from oven and place on a platter or serving board. Whisk cream to soft peaks, then spread over meringue. Scatter over berries and drizzle with salted caramel.
  12. Serving suggestion: for a pretty garnish, conside sprinkling some edible petals on top just before serving.
  13. Enjoy!


WOW Contributor

Story by World of Wanderlust contributor Emma Kate.




    Leyre Guisado

    March 29, 2016

    That’s also the best looking Pavlova I’ve ever seen! I’ve never actually made one before. Absolutely beautiful and delicious. Thank you. Leyre G.



    December 18, 2015

    this looks soooooooo delicious…good ol’ aussie summer christmas’!



    November 30, 2015

    Oh my gosh this looks so yummy!!!



    November 30, 2015

    That looks yummy, especially for the holidays 🙂


    Travelblogger Lisa

    November 30, 2015

    How does this look inside?

    Lisa –



    November 30, 2015

    This looks so good, what is Castor Sugar and heavy cream does that refer to whipping cream?Thnaks



    November 30, 2015

    Yummy. Stunning look, Thanks for sharing
    I can’t wait to try it.
    Many kisses



    November 30, 2015

    I didn’t know it was a Christmas cake – thought that Australians enjoyed it throughout the whole year!



    November 29, 2015

    This looks amazing…i am pretty sure I would not be able to pull it off but I think I may be able to convince someone else to, making me official taster!


    S A L L Y

    November 29, 2015

    Oh wow, that’s also the best looking Pavlova I’ve ever seen! I love salted caramel so I’m going to have to give this one a go.

    Sally ~


    Tessa / Bramble & Thorn

    November 29, 2015

    Yum, this Pavlova looks great! I’ve never actually made one before as there’s usually someone else who puts their hand up to make one at Christmas, but I may have to have a crack at this this year!

    Tessa at



    November 29, 2015

    Wow what a fantastic winter pavlova. I especially love that you’ve shaped it as a ring. Absolutely beautiful and delicious. Thank you. Sammie.


    Clipping Path Indesign

    November 29, 2015

    Wow alluring food i will try to eat this food coming Christmas..

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