Meet the recipe that taught Australia how to cook a proper pav. This is an edited extract from The Margaret Fulton Cookbook, published by Hardie Grant Books, RRP $39.99. Photography by Geoff Lung.

What you need to know before you start

You’ll need to allow time for the pavlova base to cool completely in the oven before you finish this recipe. This can take 2-3 hours, or even overnight if you have the time, so be sure you don’t need access to your oven during this time. You’ll also need basic cooking equipment like a stand mixer, a baking tray, baking paper, a sifter and a spatula or spoon. 

Why is this the best pavlova recipe?

Created by the late Australian recipe icon Margaret Fulton, this no-fuss pavlova is a classic for a reason. It features a pillowy meringue base with a crispy exterior and a luscious cream top, and is finished with fresh in-season fruit. With so few components, this simple recipe allows the ingredients to shine, resulting in a show-stopping dessert that’s fit for any Christmas table or special occasion. 

Can I use apple cider vinegar instead of white vinegar in pavlova?

While this recipe calls for white vinegar, it is possible to substitute with apple cider vinegar. It’s the acidic component of vinegar that is necessary to help stabilise the eggs and prevent your pavlova from collapsing. 

What ingredients you’ll need

Egg whites: Egg whites form the foundation of the pavlova's airy, meringue-like texture. Leftover egg yolks can be set aside and used in curds, custards or homemade pasta dough. 

Fine salt: A pinch of salt helps to stabilise the egg whites and enhances the overall sweetness of the pavlova.

Caster sugar: Caster sugar dissolves easily into the egg whites, ensuring a smooth, glossy meringue and contributing to the crisp, delicate texture.

Vinegar: Vinegar helps to stabilise the egg whites further, ensuring that the meringue holds its shape, while adding to the pavlova's signature chewy centre.

Vanilla extract: Vanilla provides a fragrant, subtle sweetness that enhances the flavour of the meringue.

Thickened cream: Whipped cream provides a rich, smooth, and velvety contrast to the crisp meringue, creating the perfect creamy topping for the pavlova.

Passionfruit: Passionfruit pulps adds a burst of tangy sweetness. You can also decorate with sliced strawberries, or any other in-season fruit you like. 

How to make a perfect pavlova

Making the perfect pavlova can be categorised into three elements: the meringue base, the whipped cream layer and the fruit topping.

Begin with the meringue by beating the egg whites and salt until stuff peaks. As an extra step, sift the caster sugar and gradually sprinkle 1 tbs at a time into the egg mixture. Make sure the sugar is fully dissolved by rubbing a little mixture between your fingers. You shouldn't feel any grains. Follow with the vinegar and vanilla before spooning onto a baking tray, ready for the oven. After 1 hour, turn off the heat and leave the pavlova untouched in the oven until cold. This could take a few hours. 

Just before you’re ready to serve, whip up the thickened cream and prepare the passionfruit pulp, or slice your strawberries or other chosen fruit. Top the cooled meringue with a generous dollop of cream and then spoon over the fruit.

How to store pavlova

A dressed pavlova is best eaten and enjoyed on the day it’s made, however it is possible to store away any leftovers, tightly wrapped in plastic wrap, in the fridge. You will notice the meringue will soften over time, so it’s best to consume it as quickly as possible.

How to serve a classic pavlova

This pavlova is best served simply on a cake platter, dressed with passionfruit or sliced strawberries. Feel free to choose your favourite in-season fruit such as kiwifruit, mango slices, blueberries or stone fruit. To take things to the next level, opt for edible flowers, mint leaves and a light dusting of icing sugar. 

Drink pairings with pavlova

Dessert wines and sparkling wines make great pairings with pavlova. Think moscato, prosecco, Champagne or even a riesling, to complement the sweet fruitiness of the dessert. 

If you love Margaret Fulton’s classic pavlova recipe, try this 

For more classic desserts everyone should learn how to make, look to these:

• Butterscotch pudding with caramel sauce
• Lemon meringue tart
• Baked berry cheesecake