Pavlova with hung curd and mix berry toppings

What is Pavlova

Pavlova is a meringue-based
light dessert mostly popular in New Zealand and Australia. The dessert is named after the Russian ballerina Anna Pavlova who toured Australia and New Zealand in 1926.

Pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.
The crunchy edges are just like meringue cookies.
Generally Pavlova is topped with whipped cream and fruits. I used sweetened hung curd and frozen mixed berries for the topping. Naturally gluten free, pavlova is light, sweet and very easy to make.


  • Preparation time: 30 min
  • Baking time: 90 min
  • Serves: 9 medium pavlova
  • Difficulty level: easy


  • 4 large Eggs
  • 1 cup granulated Sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoon Cornflour
  • 1 teaspoon Vanilla essence

For the toppings

  • 1 cup Hung curd/ you can use Whipped cream
  • 2 tablespoon powdered Sugar
  • Some mixed frozen Berries (you can use fresh beeries also)
  • Some Mint leaves for garnishing


Collect all the ingredients first to make pavlova in a place.

In a big mixing bowl take 4 egg whites.

With an electrical hand mixer, whip egg whites in medium speed until thick and foamy .

Now add in 1/3rd portion of sugar and whip again.Adding sugar in batches will help to make egg whites foamy and thick.

Whip in medium speed until the mixture becomes more thick and foamy. If you pick up the mixer, soft peak should form on the mixer.

Add in next 1/3rd portion of the sugar and continue to whip for 3-4 minutes.

After 3-4 minutes of whipping, add in last batch of sugar and whip again until mix well and forms little stif peak.

Now add in 2 teaspoon of lemon juice and whip again to mix. Whip until glossy and sticky.

Next add in 1 teaspoon of vanilla essence and mix.

At last add in 2 teaspoon of cornflour and mix . Your pavlova batter is ready now. The batter will be thick and glossy. The colour of the batter is becoming pinkish because of the colour of vanilla essence. If you add vanilla powder then the batter will be completely white.

Prepare a baking tray with baking paper. I sketched some circles on the back of the baking sheet. This will help me to pipe batter on the tray in equal size.

Pre heat oven at 120 degree C for 10 minutes.

Pour the egg white mixrure to a piping bag with a big nozzle.

Pipe the batter to the baking sheet to make small round mini pavlovas.

With the back of a small spoon, press the top of each pavlova to make cavities. This cavity is necessary to place hung card later for topping.

Bake them in preheated oven for 1 hour 15 minutes at 120 degree C.

Let them stay inside the oven for half an hour to cool down.

For the topping, mix together hung curd and powder sugar together to make a thick creamy topping.

When the pavlovas become cool down completely, take them out form oven and top each pavlova with hung curd mixture.

Also put some frozen berries or any kind of colourful fresh fruits on the top.

Garnish with some mint leaves .

Serve these beautiful pavlovas as dessert.

It’s very light, vanilla and berry flavoured dessert with crusty exterior and hollow and chewy interior.

Note: you can store the pavlovas without topping in air tight container for 2 days. At the time of serving just add in your favourite toppings and serve.

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