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Piece of pavlova on white plate with cream and fruits.
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5 from 19 votes

8 Egg Pavlova

8 Egg Pavlova is simple and easy to make. With a fluffy meringue filling and crisp pavlova shell this is a classic Australian dessert.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Australian, International
Keyword: 8 egg pavlova
Servings: 8
Calories: 226kcal
Author: Adrianne

Ingredients

Pavlova

  • 8 large egg whites free range
  • 1 teaspoon cream of tartar
  • 1 ¾ cup caster sugar Note 1

Pavlova Toppings

  • 1 cup heavy cream
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla essence or extract Note 3
  • 2 kiwifruit peeled and thinly sliced
  • 250 grams strawberries
  • 2 passion fruit

Instructions

  • Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
  • Eggs: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 8 eggs.
  • Beat: use a hand held electric beater begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
  • Sugar: once the egg whites have turned into a fluffy meringue mix slowly pour in your caster sugar, continuing to beat as you go. Beat until the egg whites have stiffened and formed firm peaks Note 4
  • Baking mat: once combined use a spatula to spoon the meringue mixture onto a silicon baking mat and use the spatula to shape the edges and surface into a round flat shape.
  • Oven bake: place the pavlova into the oven on the lowest shelf. Allow it to bake uncovered for 1 hour and 20 minutes. Once it has cooked, turn the oven off yet leave the pavlova to cool in the oven.
  • Toppings: make the whipped cream by adding the heavy cream, icing sugar and vanilla essence to a large bowl and whip till soft peaks form. Peel and slice the kiwi fruit into pieces, slice the strawberries and remove the green tops.
  • Decorate: one the pavlova has fully cooled, gently transfer it from the baking mat onto a serving platter. Then top with a layer of cream. Next spread the kiwifruit out and then do a layer of strawberries. Next pour the passionfruit over the top of the pavlova.
  • To serve: use a sharp knife to cut the pavlova into piece and serve immediately.

Notes

  • Note 1 - Sugar: 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 - Whipped cream: test the cream with spoon over the bowl (flipped to other side) so if it is not whipped enough yet, it drops back into the bowl. 
  • Note 3 - Vanilla: you can use vanilla extract or imitation vanilla. The 2nd one is much cheaper and totally fine to use 😉👌.
  • Note 4 - Meringue mixture: you want stiff firm peaks, not hard peaks. It is possible 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 than buttercream. 
  • Note 5 Pavlova shape: 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. I do focus on pilling it all in the same spot and let the wet pav find its form as such with a little help from a spatula. 
  • Note 6 Let cool: as much as we want to dive right in, we need to let the pavlova cool once it has cooked. To do this, turn the oven off and leave the pavlova inside till it is at room temperature. 

Nutrition

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