Autumn Pavlova

autumn pavlova with mango
What better way to celebrate New Zealand than with our best-ever invention… Pavlova! Topped with lashings of whipped cream and autumn fruit, there’s plenty to go round. If you don’t want the mango topping, just cream it up and add sliced peaches, kiwifruit and berries. Even a dash of passionfruit syrup. Easy. Pavlova is perfect for anytime of the year but mostly enjoyed down under at dinner parties, Christmas time, kiwiana get-togethers or Waitangi Day.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine New Zealand
Servings 8 people


  • 6 free range egg whites
  • 275 g caster sugar
  • 6 tsp cornflour sifted
  • 1 tsp white vinegar
  • 250 ml cream whipped to medium peak
  • 425 g mango slices fresh or tinned
  • freeze dried raspberries to garnish
  • white chocolate melted


  • Whisk the egg whites until soft peaks form – then add the sugar 1 tablespoon at a time. Make sure the sugar has been absorbed before adding the next. This will take at least 5 minutes.
  • Sprinkle the cornflour and vinegar over the meringue and fold through until just amalgamated.
  • Pipe or spoon the meringue out to form a 20cm circle – flatten the top out (this will be filled once the meringue has cooked). You can be as precise or rustic as you like – it all tastes the same. We even love making a pavlova loaf platter style. Just be creative.
  • Place the pavlova in a preheated 110°C oven for 1 hour 30 minutes – the aim is not to colour the pavlova but to dry it out while leaving the interior marshmallow soft. If it starts to colour, turn the oven down.
  • When your pav is cooked, prop open the oven door with a spoon and let the pavlova cool in the oven. It will most likely sink and even crack – that’s fairly normal. Just load up with cream and toppings.
  • Finish the Pavlova:
  • Spoon the whipped cream onto the top of the pavlova, filling any indentation that has formed. Top with the mango and the berries. Drizzle with melted white chocolate.


The meringue can be made in advanced but needs to be stored in a sealed container in the fridge to prevent it from absorbing any moisture or odours.
Once dressed, the pavlova should be served immediately. Add vanilla to the cream for more sweetness or lemon juice for a more sour taste.
Keyword gluten free, kid friendly, vegetarian
Tried this recipe?Let us know how it was!

For more topping ideas, check out our pavlova collection.

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