Kaye’s Perfect Pav: How to make one Uniting resident’s Pavlova

Kaye’s Perfect Pav: How to make one Uniting resident’s Pavlova

If there is one dish that says, ‘Christmas in Australia’, it’s the perfect pavlova.

Far from the snow, sleighbells and heavy dinners of the Northern Hemisphere, for many Aussie families, a sunny Christmas day is more suited to prawns and sandy feet at lunchtime – with dessert eaten around dinner time after a long afternoon nap.

That’s true for Uniting resident, Kaye, and her family, who couldn’t imagine Christmas without her famed pavlova.

“Christmas morning was always a bit chaotic,” remembers Kaye. “Because Santa has been and left all the toys.”

“Once the present chaos was out of the way, it was time for turkey lunch.”

“After that, you were quite full, so everybody would go and lie down on a spare bed and have their little – or big – nap. Then after we’d get up, out would come the sweets.”

“My grandmother was the one who made the pavlova at Christmas time. She gave us the recipe and we still have that today.”

“Everybody like pavlova and looks forward to it after a hectic lunch.”

Kay is seated in her comfy chair tasting her pavlova.

Kay samples her creation – just in case

Kaye’s perfect pav

We know Christmas can be busy and stressful in the kitchen, so Kaye’s recipe has been adapted to save you time with some mini pavlova cases.

It’s important not to compromise on the quality fillings, however – especially when it comes to the Crème Chantilly whipped cream.

Shopping list

  • Individual pavlova cases (supermarket bought is ok)
  • Thickened cream for whipping
  • Caster sugar
  • Vanilla extract
  • Fresh fruit (choose your faves) – Kaye prefers mixed summer berries, sliced mango and passionfruit.


For a quick and easy pavlova, simply purchase the cases from your local supermarket:

  • Step 1: In a chilled mixing bowl, combine 300ml of thickened cream with 1 teaspoon of vanilla extract and 1 tablespoon of caster sugar.
  • Step 2: Use an electric mixer to whip the mixture until it forms soft peaks.
  • Step 3: Use a piping bag to fill the individual meringue cases.
  • Step 4: Arrange the sliced fruit on top and finish with a drizzle of passionfruit.

Click play below for more pavlova tips from Kaye, with thanks to Chef Paul Fahd and staff at Uniting The Marion.

Want more quick, easy and delicious Christmas treats to make?

Trish’s trifle: How to make Uniting resident Patricia’s delicious Christmas trifle

Get in touch

Find out more about Uniting aged care services and how our residents are enjoying life during the festive season, and every day. If you would like to speak to our team of experts call 1800 864 846.

Find out more about how we can help you

No Comments

Post A Comment