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Slice of pavlova topped with cream and fruit on a pink plate with a silver spoon to the right
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5 from 18 votes

8 Egg Pavlova

8 Egg Pavlova layered with cream and fruit will impress your guests! This Australian Pavlova should be on the table for every BBQ during summer. 
Prep Time15 mins
Cook Time45 mins
Resting time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: Australian, International
Keyword: egg whites, meringue, pavlova,
Servings: 12
Calories: 226kcal
Author: Adrianne


  • Electric beaters
  • Baking tray (flat)


8 Egg Pavlova Recipe

  • 8 egg whites free range
  • 1 teaspoon cream of tartar
  • 1 ¾ cup caster sugar Note 1
  • 1 cup cream
  • 250 grams strawberries
  • 2 kiwifruit
  • 2 passion fruit
  • 1 teaspoon vanilla essence or extract Note 3
  • 1 tablespoon icing sugar


8 Egg Pavlova

  • Preheat oven to 160°c/320°F, gas 3
  • Crack your eggs one by one and separate the yolks from the egg whites
  • Using hand held electric beats begin to beat your egg whites at a medium speed
  • Once the egg white have start to bubble, add your cream of tartar, slowly, continuing to beat as you do
  • Once the egg whites have turned into a fluffy meringue mix pour in your caster sugar, slowly, continue to beat as you go
  • Beat until the egg whites have stiffened and formed stiff peaks Note 4
  • Spoon meringue onto baking paper and use a spatula to shape Note 5
  • Place in the oven and cook for 45 mins. Once set, turn the temperate off but leave the pavlova in the oven for 1 hour to cool. Note 6
  • Prepare your toppings but slicing the strawberries and passionfruit. Peeling and slicing your kiwi fruit.
  • Add cream to a mixing bowl, pour in vanilla essence and icing sugar and whip till cream thickens and sticks to a spoon when pulled out and tipped up side down. Note 2
  • Spoon whipped cream onto pavlova, then continue with layers of fruit. Strawberries followed by kiwi fruit, followed by passion fruit.
  • Cut into slices to serve



  • Note 1, there is a difference between white sugar and caster sugar. Caster sugar is finer and less gritty. It is much better to use this as the meringue mix is quite light and fluffy and regular white sugar despite being slowly whipped into the egg whites doesn't break down and smooth out the same way caster sugar does. 
  • Note 2 test the cream with spoon over the bowl so if it is not whipped enough yet, it drops back into the bowl. 
  • Note 3 the vanilla essence (cheaper and is fine to use) or extract (more expensive, but also nice to use) and the icing sugar, adds a little touch of sweetness to our whipped cream. That is why for this particular recipe I don't put the vanilla into the pav also. You can if you wish and if you do, I would use 1 tsp. 
  • Note 4 you want stiff firm peaks, not hard peaks. It is possibly to over beat it. Stop when you still have a lot of movement of the beaters in your hand when holding and moving around in the bowl stiff (ie back and forth).  As an idea to the consistency it is less thick then buttercream. 
  • Note 5 I don't use a circle as I don't want to try and fit it. I literally pile my meringue onto the baking paper and spread with the spatula. It is actually a very therapeutic and enjoyable way to spend some time. The texture of the meringue is smooth and amazing! 
  • Note 6 I use the wooden end of a mixing spoon to leave the oven a little bit open, it doesn't have to be fully open, small children or animals could jump in there otherwise! 


Calories: 226kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 217mg | Fiber: 2g | Sugar: 34g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg