Pavlova with Whipped Cream and Blueberries
Prep time
Cook time
Total time
Australians claim the pavlova (as does NZ) but it doesn't matter where it originated, it's a fantastic, light dessert with cream and fruit. Fruit makes it healthy.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 244 grams egg whites (1 cup) at room temperature
  • 2 cups caster (super fine) sugar
  • ½ teaspoon cream of tartar
  • ¾ cup cream
  • 2 teaspoons icing sugar
  • ½ teaspoon vanilla extract
  • Measure your egg whites, double that number - that's the sugar amount
  • Figure half the egg whites and call it teaspoons. 1 cup = ½ call it a teaspoon.
  • You'll always be able to make a pavlova or meringues no matter how many egg whites you have.
  1. Pre-heat your oven at 150C / 300F
  2. Prepare a large flat baking tray and cover it with baking paper. Trace a circle the size you want and turn the paper over. This will be your guide so you don't have a lopsided pavlova.
  3. In a clean, grease free bowl, add the room temperature eggs and cream of tartar and whisk until they are foamy.
  4. S l o w l y add the sugar until all is incorporated. Whisk on high for a minute or so and then rub some of the mixture between your fingers. If you can feel the sugar, keep mixing until you can't.
  5. Plop the meringue into the center of the circle on your baking paper and smooth with a spatula into a cake shape.
  6. Run a small spatula up the sides of the cake all around. This will give the sides stability. Smooth the top and place in the oven for 10 minutes.
  7. After 10 minutes reduce the heat to 110C or 230F and bake for an hour. Turn the oven off and let the pavlova cool.
  8. Place cream in a bowl and whip until it's thick but not stiff. Cream on a pavlova needs to be really soft.
  9. Top with blueberries (or any fruit - passionfruit is really good)
  10. Enjoy!
Recipe by Orgasmic Chef at