A festive Australian pavlova with a white chocolate pavlova bar on a platter

Our Aussie Pavlova Recipe

Sweet Pea & Poppy Aussie Pavlova Recipe

Inspired by our Aussie Pavlova White Chocolate Bar

We can't go past a good Aussie Pav for a celebratory dessert and for many years now, Donna Hay's Classic Pavlova Recipe has been our go-to. Here's our version, spiked with vanilla bean, topped with a slightly sweet yet balanced vanilla cream, made extra rich with the addition of dollop cream and adorned with the most delicious berry trio of strawberries, raspberries and blueberries.

We've used the Donna Hay Classic Pavlova as the pavlova base in this recipe. We find the Donna Hay recipes to be consistently reliable.

You can go straight to the source here: Classic Pavlova | Donna Hay

A pavlova topped with berries with a white chocolate pavlova chocolate bar as decoration

Ingredients

Pavlova

  • 6 × 60g eggs (we use our own farm hen's eggs, weights may vary but the recipe works well, save the yolks for curd or pastry)

  • 1½ cups (330g) caster sugar

  • 1½ teaspoons white vinegar

  • 1 vanilla bean, seeds scraped 

Topping

  • 375ml whipping cream

  • 200ml double cream (thick, dollop style)

  • Fresh blueberries

  • Fresh raspberries

  • Fresh strawberries

  • Icing (confectioner’s) sugar, for dusting

 

Method

  1. Preheat oven to 150°C. Line a baking tray with non-stick baking paper.

  2. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.

  3. Gradually add the sugar, 1 tablespoon at a time, allowing around 30 seconds between each addition. This slow process is key to a smooth, glossy pavlova.

    Pavlova mix showing glossy meringue mixture

  4. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 6 minutes, or until the mixture is thick, stiff and beautifully glossy.

  5. Add the vinegar and the vanilla bean seeds, then whisk for a further 4 minutes until fully combined and glossy.

  6. Spoon the meringue onto the prepared tray, piling it into a mound. Use a spatula to gently shape into a 20cm round pavlova, creating soft swirls and peaks.

    A pavlova ready to bake

  7. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour and 30 minutes, or until the pavlova is dry and crisp to the touch.

  8. Turn the oven off and allow the pavlova to cool completely in the oven with the door closed. This helps prevent cracking.

  9. Whip the thickened cream until soft peaks form. Then add the dollop cream and 1 tablespoon icing sugar.

  10. To serve, place the pavlova on a cake stand or serving plate. Top generously with whipped cream and finish with blueberries, raspberries and strawberries.

  11. Lightly dust with icing sugar and serve.

Decorating a pavlova with berries

Sweet Pea & Poppy Tip:
For extra crunch and visual drama, create deeper swirls and peaks in your pavlova before baking. Those crisp edges are part of the pavlova magic.

This pavlova mirrors the flavours of our Aussie Pavlova White Chocolate Bar, which features creamy white chocolate and bursts of berry goodness.

If you love this dessert, you will love the chocolate bar. It is:

  • Made with premium white chocolate

  • Inspired by classic Australian desserts

  • Perfect for gifting, entertaining or enjoying with a cup of tea

  • Available for Australia-wide express delivery

Our Aussie Pavlova bar makes a beautiful addition to gift hampers, dessert platters or as a sweet reminder of Australian summer, any time of year.

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