Bake a pavlova
Make and bake a fruit topped pavlova by whisking egg whites, sugar, and cream; decorate with fresh fruit, with adult supervision for oven use.
About this activity
Make and bake a fruit topped pavlova by whisking egg whites, sugar, and cream; decorate with fresh fruit, with adult supervision for oven use.
What you need
Step by step
- 1
Step 1
Gather all the materials and put them on the counter so everything is easy to reach.
- 2
Step 2
Ask an adult to help and then separate 4 egg whites into the mixing bowl making sure no yolk gets in.
- 3
Step 3
Whisk the egg whites on medium speed until soft peaks form and the whites look cloudy.
- 4
Step 4
Add about 200 g caster sugar one tablespoon at a time while continuing to whisk until the meringue is glossy and forms stiff peaks.
- 5
Step 5
Sprinkle 1 teaspoon cornflour over the meringue.
- 6
Step 6
Add 1 teaspoon white vinegar (or lemon juice) and 1 teaspoon vanilla extract into the meringue.
- 7
Step 7
Gently fold the cornflour vinegar and vanilla into the meringue with a spatula until just combined.
- 8
Step 8
Spoon the meringue onto baking parchment on the tray and shape it into a round with a slight well in the center.
- 9
Step 9
Ask an adult to preheat the oven to 120°C (250°F).
- 10
Step 10
Ask an adult to put the pavlova in the oven and bake it for 1 hour.
- 11
Step 11
Ask an adult to turn the oven off and leave the pavlova inside to cool for 1 hour with the oven door closed.
- 12
Step 12
Whip about 300 ml heavy cream until soft peaks form for the topping.
- 13
Step 13
With adult help remove the cooled pavlova from the oven and place it on a serving plate.
- 14
Step 14
Spread the whipped cream in the pavlova well and decorate the top with fresh fruit.
- 15
Step 15
Take a photo and share your finished fruit-topped pavlova on DIY.org.
Fun facts
How do I make and bake a fruit-topped pavlova with my child?
Preheat the oven to a low temperature (about 120–140°C/250–280°F). Beat egg whites to soft peaks, then add caster sugar gradually until glossy and stiff. Fold in a teaspoon of cornstarch and a splash of vinegar or lemon juice. Spoon or pipe the meringue onto baking paper, shape a shallow well, and bake until crisp outside. Let it cool in the oven turned off. Whip cream, spread on cooled meringue, and top with fresh fruit. Always have an adult handle the oven.
What materials and ingredients do I need to bake a pavlova with kids?
You’ll need egg whites (about 4–6), caster or superfine sugar, a teaspoon of cornstarch, a little vinegar or lemon juice, and vanilla. For topping: heavy cream and assorted fresh fruit (berries, kiwi, passionfruit). Equipment: mixing bowls, electric mixer or whisk, spatula, baking tray, baking paper, measuring spoons, and optional piping bag. An oven and adult supervision for preheating, baking, and removing hot trays are required.
What ages is baking a pavlova suitable for with kids?
Preschoolers (3–5) can wash and sort fruit, break soft berries, or add toppings with guidance. Ages 6–9 can help whisk with an electric mixer, measure ingredients, and shape the meringue with supervision. Older children (10+) can follow recipe steps and learn oven safety with an adult nearby. Always supervise any tasks involving hot ovens, raw eggs, or sharp tools, and adjust responsibilities to each child’s confidence and motor skills.
What safety tips and variations should I know when making pavlova with children?
Safety: supervise oven use and hot trays, avoid raw-egg consumption by fully baking the meringue or using pasteurized egg whites for very young or immunocompromised children, and prevent cross-contamination. Use a sturdy mixer base or keep hand mixers well-supported. Variations: make mini pavlovas for individual portions, fold citrus zest into cream, swap fruits seasonally, or drizzle passionfruit pulp and chocolate shavings for extra flavor.
Watch & Learn
Need help?
What can we use instead of caster sugar, cornflour, white vinegar, heavy cream, baking parchment, or egg whites if those are hard to find?
Use superfine or blitzed granulated sugar for the 200 g caster sugar, cornstarch for the 1 teaspoon cornflour, lemon juice for the 1 teaspoon white vinegar, whipping or double cream for the 300 ml heavy cream, a silicone baking mat instead of baking parchment, and aquafaba (chickpea brine) as a vegan substitute for the 4 egg whites.
My meringue won’t get glossy or stiff—what likely went wrong and how can I fix it?
If the meringue won’t reach glossy stiff peaks, make sure no yolk or water got into the separated egg whites, use a clean dry metal bowl and whisk, add the 200 g caster sugar one tablespoon at a time while whisking on medium, and keep beating until the mixture is shiny before folding in the cornflour, vinegar and vanilla.
How can I adapt this pavlova activity for different age groups so it’s safe and fun?
For ages 3–6 have children gather materials and spoon or decorate the whipped cream while an adult separates eggs and handles the oven, for 7–12 let them whisk the egg whites and fold in ingredients with supervision, and for 13+ let teens operate the mixer, shape the pavlova on the baking parchment, and help with baking under adult oversight.
What are simple ways to extend or personalize the pavlova once the basic recipe is done?
Personalize the pavlova by folding a tablespoon of cocoa or citrus zest into the meringue before spooning onto the baking parchment, flavoring the 300 ml whipped cream with passionfruit pulp or a little icing sugar and vanilla, making mini pavlovas instead of one round, or decorating each finished pavlova with different fresh fruits before photographing for DIY.org.