Pavlova is a meringue-based dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is a popular part of the national cuisine of Australia, named to honor Russian ballerina Anna Pavlova.


  • For the Pavlova:  ·   
  • Egg Whites  ·  6 
  • Herbie's Vanilla Extract  ·  1 teaspoon 
  • Lemon Juice  ·  1 tablespoon 
  • Corn Starch  ·  1 tablespoon 
  • Sugar  ·  1 1/4 cup 
  • Kiwi's, thinly sliced  ·  2 
  • Blackberries  ·  4 ounces 
  • Strawberries, thinly sliced  ·  1 pound 
  • Raspberries  ·  4 ounces 
  •  ·   
  • For the Whipped Cream:  ·   
  • Heavy Cream  ·  1 cup 
  • Powdered Sugar  ·  2 cups 
  • Herbie's Strawberry Gum  ·  1 tablespoon 
  • Herbie's Vanilla Extract  ·  1 teaspoon 


Pavlova is made by beating egg whites to a very stiff consistency, gradually adding caster sugar before folding in lemon juice, cornflour, and vanilla extract, and slow-baking the mixture, similar to meringue. Pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like center, in contrast to meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue and is notorious for deflating if exposed to cold air so when cooking is complete it is left in the oven to fully cool down before the oven door is opened. Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passion fruit, and strawberries.

Start by pre heating your oven to 250 degrees.

Add the egg whites to a stand mixer set up with the whisk attachment. Whisk on high for about 5-7 minutes. While the egg whites are whipping, gradually add all of the sugar, cornstarch, lemon juice, and vanilla extract. The egg whites should have formed stiff peaks with a glossy sheen to them. Turn the machine off and transfer the egg white mixture to a piping bag equipped with a piping tip.

Line a sheet tray with parchment paper or a silicone mat (you can use additional cooking spray to assure your pavlova does notstick). Start by piping each individual pavlova about 3 inches wide and 3 inches high. Once you have piped out all of the pavlovas place them in your preheated oven and bake at 250 degrees for one hour (rotating the sheet tray half way through to assure even cooking).

Turn the oven off and let cool. They can sit at room temperature for up to 4 hours.

While the pavlova's are cooking, clean out the bowl for your stand mixer and add the cream. Begin to whisk the heavy cream on medium high until the cream begins to thicken. Once the cream has almost reached the desired thickness; begin to slowly incorporate the powdered sugar, vanilla extract, and Herbie's Strawberry Gum. Turn the mixer off and transfer the whipped cream to a piping bag equipped with a piping tip.

To serve: Arrange each individual pavlova on individual plates. Pipe the whipped cream onto each plate (evenly distribute the whipped cream until there is none left). Then garnish with the kiwi's, strawberries, raspberries, and black berries all topped with passion fruit juice (or the fruit syrup of your choice)

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Strawberry Gum

Strawberry Gum

Australian native "OLIDA" also called Forest Berry Herb, it has a passionfruit-like taste.