Classic pavlova recipe

A classic pavlova recipe is an Aussie essential, and something that always comes in handy for summer entertaining. When you reveal your pav to "oohs" and "ahhs" at a backyard barbecue or lunch in the park, you know you’re onto a winner. Pavlovas are easy and can be made a day ahead, making them a great dessert to feed and please a crowd.

 

However you like to dress your pav, perhaps topped simply with lashings of cream and berries, or like below with a bright and fresh lemon curd and fruit, you really can’t disappoint. Try this gorgeous dessert at your next summer barbecue, dinner party or picnic gathering.

 

If you need extra pointers on how to achieve the perfect meringue for your pavlova, see this guide on how to make meringue.

This stunning pavlova just screams celebration. Use the leftover egg yolks to make the quick and easy lemon curd. Along with the kiwi fruit, the fresh zingy flavours pair beautifully with the sweetness of the pavlova. And don't forget the slivers of pistachio, which add an extra element of crunch.

 

This is a classic family-sized pavlova that can serve up to 8 people. If you’re making it the day before, make sure it is cooled completely before storing in an airtight container on the counter. Add the toppings just before serving.

 

 

 

Get more ideas for pavlova and meringue below and don’t forget that with a myfoodbook account you can save the recipe to your free cookbooks!