Watermelon and Strawberry Pavlova Recipe

How to Make Watermelon and Strawberry Pavlova


  1. Preheat the oven to 150°C (130°C fan-forced). Trace a 24cm circle onto a piece of baking paper and place it on a baking sheet.
  2. Place the egg whites into the bowl of a stand mixer and beat until soft peaks form.
  3. Add the caster sugar, a tablespoon at a time, untll the mixture is thick and glossy. Whisk for a further few minutes until the sugar is completely dissolved. You can test this by rubbing a small amount in between your thumb and forefinger. The mixture should be smooth, with no sugar crystals present.
  4. Gently fold in the vanilla extract, cornflour and vinegar until evenly combined. Spoon the mixture onto the 24cm circle, using a large spoon to create a neat, round mound.
  5. Place in the oven, then turn down to 100°C (90°C fan-forced). Cook for 1 hour and 45 minutes then switch the oven off. Allow it to cool in oven.
  6. Gently transfer the cooled pavlova to a platter or cake stand. Pile on the whipped cream and top with the watermelon slices and diced strawberries. Drizzle with strawberry topping and scatter the pistachios on top.


Tip:  Using room temperature egg whites will create an airier pavlova.

Optional: Try substituting diced strawberries with raspberries, blackberries or blueberries.