Australian Sweetness: A Pavlova Recipe from Cake Gumshoe Emma

CakeSpy Note: One of my favorite things in the world is discovering the favorite desserts of readers from around the world. Here's a profile on one sweet treat, the wonderful Pavlova (a dessert named after someone famous!), from Australia-based Emma! You can read more about her adventures on her blog, Emma's Eatery. Here's her favorite Pavlova recipe:

Pavlova is one of my ultimate favourite deserts to make. It is so easy, but quite “wow” type dish, the meringue is a real crowd pleaser. Pavlova is a meringue cake – light, fluffy with a chewy interior.  I usually make this at Christmas as a desert when all my high-school girlfriends come over for dinner, and they absolutely adore it! (The red and green fruit with the white cream really add to the Christmas effect!) I don’t think I would be allowed to switch up the dessert anymore because it has become such a staple at our high-school Christmas dinner reunion!

The only thing with meringues is that they are somewhat temperamental - so don't try to make them on a rainy day because you won’t end up with the stiff peaks you need.

For all you looking to bake something fun, quick and easy – this is the dish for you!



- 4 egg whites
- 1 cup sugar
- 1 tsp white vinegar
- 1 tbsp cornstarch or cream of tartar
- 1 pack of raspberries
- 4 kiwis
- 2 tbsp sugar
- 1 tbsp vanilla
- 1 half pint whipping cream (250ml)


- Preheat oven to 250 degrees F 
- Line a baking sheet with parchment paper 
- Separate egg yolks and egg whites (it is easier to do this when the eggs are cold) 
- In the bowl of your electric mixer (Kitchen Aid Mixers work very well) beat the egg whites on medium - high speed until they hold soft peaks
- Slowly add in the sugar, a tablespoon at a time and continue to beat until the meringue hold stiff peaks and is somewhat glossy looking
- Make sure the meringue is smooth not gritty (if it feel gritty the sugar is not dissolved, so keep beating until the meringue feels smooth)
- With a spatula fold in vinegar and cornstarch until combined
- On your parchment paper draw a large circle, and fill in with meringue (make sure the edges of the meringue are higher than the center)
- Bake for 1 hr or until golden brown

To assemble: 

- Whip the whipping cream and add in vanilla and 2tbsp sugar for flavor
- Place whipping cream a top the meringue (do this right before you are ready to serve, otherwise the meringue will be soggy) 
- Sprinkle raspberries and kiwi over the top (you can really use any fruit you like)
- Serve immediately 

Want some more Australian sweetness? You might like this bakery tour of Sydney with Cake Gumshoe Dianne!