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Nicky’s guide to the best-ever pavlova

Want to make the perfect pavlova? This easy recipe only uses five ingredients.

Expert Nicky headshot




“No Christmas feast is complete without the sweet, creamy, fruity goodness of a pavlova! Making the meringue from scratch is easier than you think, and this recipe only has five ingredients, plus it’s very affordable at $1.38 per serve*. Here is my number one tip for glorious volume: egg whites won’t whip if they come into contact with fat, so take extra time and care when separating the whites from the yolks, and make sure your mixing bowl and beaters are thoroughly clean and dry before starting.”

- Nicky

Step 1 of 4

Pav prep

Preheat your oven to 120°C/100°C fan-forced – pavlovas don’t like super hot ovens. Trace a 24cm diameter circle onto a sheet of baking paper. Place baking paper, marked-side down, on a large greased baking tray. Using an electric mixer, beat egg whites. Make sure the whites have only formed soft peaks before adding sugar. This ensures the sugar dissolves properly. If the peaks are firm, the egg whites will be too stiff and dry and won’t allow the sugar to dissolve. 


Step 2 of 4

Get whipping

Gradually add sugar, one tablespoon at a time, beating until it has dissolved after each addition. To check if the sugar has dissolved, rub a small amount of mixture between your fingertips. If it’s smooth, it has dissolved. If it’s grainy, continue beating for a little longer. If the sugar hasn’t dissolved properly, it can cause the meringue to weep (when beads of moisture ooze from the meringue during and after baking). If this happens, don’t worry, your pav will still taste delicious. When the sugar has dissolved, add cream of tartar, cornflour and vinegar, then beat until just combined. It takes about eight minutes for the meringue to become thick and glossy, so be patient.

Step 3 of 4

Spoon it

Spoon meringue mixture onto the marked circle to cover it. Using a palette knife and a steady hand, make furrows up the side (this gives the pavlova a good stability for toppings). If you leave a slight lip in the top of the meringue, you’ll find it will do a much better job of holding the yummy cream and fruit. It will also help stop any spillage down the sides of your pav. Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off the oven and leave it in the oven with the door ajar until completely cool.


Step 4 of 4

Plate & decorate

Now comes the fun part. Carefully transfer your cooled pavlova to a plate and top with cream and seasonal fruit. I love to add juicy mango, or even fresh passionfruit from the tree in my garden, but feel free to get creative. 


 Are you ready to go? Shop the recipe here 

*The cost per serve is calculated by dividing the approximate cost of the ingredients (excluding ingredients marked as "extra to serve") by the number of serves in the recipe. Ingredient prices are based on standard shelf prices in NSW Woolworths Supermarkets as at [29/11/2022]. Prices and products may vary by State and may not be available in all Supermarkets, Woolworths Metro, MetroGo, Woolworths Online (including Everyday Market) and Ampol Woolworths Metro. Where a specific brand is not listed for an ingredient, calculations are based on the price of the Woolworths own brand version of the ingredient or the next cheapest alternative.

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