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Smashed Pavlova recipe

15 Jan 2017

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Our smashed pavlova puts a funky twist on the traditional recipe and is sure to be a hit at any party!

The Pavlova is an Australian classic, and a summer barbecue isn’t complete without one! We think there’s nothing better than vibrant, seasonal fruit on a bed of freshly whipped cream, but sometimes a traditional Pavlova can get a bit messy and sticky when cutting it up to serve.
With our smashed pavlova recipe, you can create a statement with your presentation and make it easy for everyone to dig in! What’s better, this dessert is easily customisable to suit your tastes and makes a spectacular centrepiece for the table. You can also prepare all of the different elements in advance and quickly assemble the final dish on the day, so it’s easy to keep and transport. What will you be putting on top?

Recipe: Smashed Pavlova
Serves: 8-10
Preparation Time: 3 hours

  • 2 cups egg white (approx. 6 large eggs)
  • 1½ cups caster sugar
  • 1½ tsp vanilla extract

Strawberry Coulis

  • 3 punnets fresh strawberries (approx. 750g)
  • 1½ cup sugar
  • 3 tablespoons lemon juice

Whipped Cream

  • 1 cup pouring cream
  • 1 tsp vanilla extract
  • 1 tablespoon icing sugar


  • Your choice of fresh fruit, chopped decoratively


  • Preheat oven to 120˚C.
  • Using an electric mixer, whisk the eggwhites on high speed until stiff peaks form.
  • Gradually add the sugar, 1 tablespoon at a time. Mix well between each addition.
  • Add the vanilla and whisk on high for an extra 3 minutes. The mixture should be glossy and stiff.
  • On a lined baking tray, place spoonfuls of the meringue mixtures. These can be as messy as you like!
  • Turn the oven down to 90˚C and bake the meringues for 90 minutes. Turn the oven off and leave the meringues in to cool completely.
  • To make the coulis, roughly chop the strawberries and place them in a pot with the sugar and lemon juice. Simmer on medium heat until the strawberries have softened.
  • Transfer the strawberry mixture to a blender or food processor and puree until smooth, then strain.
  • Ensure the electric mixer is completely clean before pouring the cream into the bowl. Whip the cream on high speed until soft peaks start to form.
  • Add the vanilla and sugar and continue to beat until peaks form. Make sure not to over-beat the cream, as it will go lumpy.
  • To serve, scatter the meringues on a large platter. Roughly crush some with the back of a spoon.
  • Evenly dollop the whipped cream over the meringues, and scatter the fresh fruit decoratively. To finish, drizzle coulis generously over the whole platter and serve – no cutting required!

Tips and Tricks

  • If you’re short on time, you can buy premade meringues from your local supermarket. Just crush them up and add your toppings!
  • You can substitute fresh strawberries for frozen in the coulis if needed. Or, try using raspberries instead!
  • You can easily make this into individual servings – just layer the meringue, cream, fruit and coulis in a stylish glass or mason jar.

Meringues will stay fresh for up to a week if kept in an air-tight container and the coulis will keep in the fridge for about two days – meaning it’s the perfect dessert for people who may be a bit short on time. Just arrange, serve, and enjoy!  

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