There’s something truly enchanting about biting into a Pavlova—a delicate, crisp meringue shell giving way to a marshmallow-soft center, crowned with vibrant fresh fruit and clouds of whipped cream. I first encountered this dessert on a warm summer afternoon, and since then, it’s become my go-to when I want to impress guests without spending hours in the kitchen. What I love most is how effortlessly elegant it feels, yet it’s surprisingly simple to whip up. Whether you’re celebrating a special occasion or just craving a light, sweet treat that feels homemade and indulgent, this Pavlova recipe will quickly become a favorite in your repertoire. Ready to make magic with eggs and sugar? Let’s dive in!
Why will you love Pavlova?
Uniquely Light: Pavlova’s crisp exterior and marshmallow-soft center create an irresistible texture contrast. Effortless Elegance: It looks stunning with fresh fruit and whipped cream but requires surprisingly simple ingredients and steps. Versatile Delight: Perfect for celebrations or casual desserts, customizable with your favorite toppings. Quick to Make: Ready in under an hour so you can impress without stress! Crowd-Pleaser: Its sweet, airy charm appeals to all ages and tastes.
Pavlova Ingredients
For the Meringue Base
- Egg Whites – Use fresh, room-temperature egg whites for the best volume and stability.
- Caster Sugar – Fine sugar that dissolves quickly, ensuring the Pavlova is glossy and crisp.
- Cornstarch – Adds that signature marshmallow-soft center by stabilizing the meringue.
- White Vinegar – Helps maintain the meringue’s structure and tenderness.
- Vanilla Extract – A splash enhances the delicate sweetness of the Pavlova.
For the Topping
- Heavy Cream – Whip until soft peaks form for that luscious, cloud-like texture.
- Powdered Sugar – Lightly sweetens the cream without weighing it down.
- Fresh Fruit – Think vibrant berries, kiwi, or passionfruit to add bright, tangy flavors that contrast beautifully with the sweet meringue.
This simple list of Pavlova ingredients lets you create an elegant dessert that’s as delightful to make as it is to eat!
How to Make Pavlova
- Preheat oven: Set to 300°F (150°C) and line a baking sheet with parchment paper. This ensures an even, gentle bake for a crisp exterior and tender center.
- Beat egg whites: Whip 4 room-temperature egg whites on medium-high until soft peaks form, about 3 minutes. The eggs should look foamy and hold a gentle curl.
- Add sugar: Gradually sprinkle in 1 cup caster sugar, one tablespoon at a time, beating after each addition until glossy stiff peaks form, about 5 minutes.
- Fold in stabilizers: Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla with a spatula until just combined, preserving the airy texture.
- Shape meringue: Spoon or pipe the meringue onto the parchment, creating an 8-inch round with a slight well in the center to hold toppings.
- Bake and cool: Bake for 1 hour, then turn off oven and let Pavlova cool completely inside with door closed, about another hour, to prevent cracking.
For the Topping:
- Whip cream: Beat 1 cup heavy cream and 2 tablespoons powdered sugar on high speed until soft peaks form, about 2 minutes.
- Decorate: Spoon whipped cream into the meringue’s well and crown with fresh berries, kiwi slices, or passionfruit seeds for vibrant color and tang.
Optional: Dust with extra powdered sugar before serving for a pretty finish.
Exact quantities are listed in the recipe card below.
Pavlova Variations
Explore the many delightful ways to personalize your Pavlova, turning a classic into your very own masterpiece!
- Fruit Medley: Substitute your favorite seasonal fruits like peaches or cherries for an unexpected twist that adds fresh flavors and colors.
- Chocolate Drizzle: Top your whipped cream with melted dark chocolate for a luxurious, indulgent addition that complements the sweetness perfectly.
- Coconut Twist: Use coconut cream instead of heavy cream for a tropical, dairy-free treat that brings a lovely, rich flavor.
- Nutty Crunch: Sprinkle crushed pistachios or almonds over the top for a satisfying crunch and an extra layer of flavor.
- Zesty Addition: Add a squeeze of lemon or lime juice to your whipped cream for a refreshing zing that brightens up the decadent sweetness.
- Spicy Kick: Incorporate a dash of cinnamon or cardamom into the meringue for a subtle warmth that enhances the overall experience of each bite.
- Flavored Meringue: Replace vanilla extract with almond or orange extract in the meringue for exciting, aromatic flavor variations that surprise your palate.
- Dairy-Free Cream: Whip up a vegan alternative using chilled coconut milk or aquafaba for a lighter, dairy-free topping that doesn’t skimp on taste.
Feel free to mix and match these ideas to create a Pavlova that reflects your personal taste!
Make Ahead Options
These Pavlovas are perfect for meal prep enthusiasts! You can prepare the meringue base up to 24 hours in advance, allowing it to sit at room temperature without losing its delightful texture. After baking and cooling the meringue, store it in an airtight container to keep it crisp. The heavy cream can also be whipped and refrigerated for up to 3 days; just give it a quick whisk before serving to regain that airy texture. When you’re ready to enjoy, assemble the Pavlova by spooning the whipped cream into the well and decorating it with fresh fruit right before serving. This way, you’ll have a stunning, homemade dessert with minimal fuss!
How to Store and Freeze Pavlova
Room Temperature: Enjoy your Pavlova fresh for up to 1 day at room temperature, uncovered to maintain its crispness. Avoid storing in a humid environment.
Fridge: If you have leftovers, keep the Pavlova in the fridge, wrapped loosely in parchment paper. It will last for up to 3 days, but the crisp shell may soften over time.
Freezer: For longer storage, you can freeze the meringue base. Wrap it tightly in plastic wrap and aluminum foil; it keeps well for up to 1 month.
Reheating: Defrost in the fridge overnight if frozen, then enjoy straight or reassemble with fresh toppings like cream and fruit for a delightful treat.
Expert Tips for the Best Pavlova
• Use Room-Temperature Eggs: Warm egg whites whip up faster and achieve greater volume, ensuring your Pavlova has that perfect airy texture.
• Add Sugar Gradually: Slowly incorporating caster sugar prevents graininess and helps create a glossy, stable meringue essential for Pavlova.
• Fold, Don’t Stir: Gently folding in cornstarch and vinegar preserves air bubbles; overmixing can deflate your meringue and ruin the texture.
• Bake Low and Slow: Baking at 300°F (150°C) and cooling in the oven prevents cracks and keeps the Pavlova’s center delightfully soft.
• Fresh Fruit Balance: Choose vibrant, slightly tart fruits like kiwi or passionfruit to cut through the sweetness, keeping every bite balanced and refreshing.
What to Serve with Pavlova?
Looking to create a delightful feast around your dreamy Pavlova? Pairing it with complementary dishes can elevate your dessert experience.
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Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing counterpoint to the sweet meringue, enhancing the dessert’s vibrant appeal.
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Chocolate Ganache: Rich and luxurious, a drizzle of chocolate ganache brings a decadent twist that perfectly contrasts the lightness of the Pavlova.
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Mint-Infused Whipped Cream: Infusing cream with fresh mint elevates the whipped topping, providing a cool, aromatic finish that pairs beautifully with fruity meringue.
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Berry Coulis: A tart berry sauce drizzled over the Pavlova beads, balancing sweetness with a tangy burst that makes every bite more exciting.
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Almond Biscotti: Crunchy and slightly sweet, these delicious cookies provide a satisfying texture against the soft meringue, making them a fantastic addition to your dessert table.
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Sparkling Wine: A glass of bubbly adds a celebratory touch, brightening the palate and enhancing the flavors of your lighter dessert.
Indulge in these pairings for a full, enchanting experience that’ll leave your guests raving long after the last bite!
The Best Pavlova Recipe for a Dreamy, Melt-in-Your-Mouth Treat Recipe FAQs
How do I know if my egg whites are good for making Pavlova?
Use fresh, room-temperature egg whites for the best results. They should be free of any yolk and look clear with no dark spots. Warm eggs whip up faster and achieve higher volume, giving your Pavlova its signature airy texture.
What’s the best way to store leftover Pavlova?
If you have leftovers, store your Pavlova loosely wrapped in parchment paper inside an airtight container in the fridge. It will keep well for up to 3 days, though the crisp shell may soften a bit. Avoid humid environments, which can make the meringue sticky.
Can I freeze Pavlova, and how should I do it?
Absolutely! Freeze the baked meringue base separately before adding toppings. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It will keep for up to 1 month. When ready, thaw it overnight in the fridge and add fresh whipped cream and fruit before serving.
Why did my Pavlova crack or collapse?
Cracks usually happen if the oven temperature is too high or if you cool it too quickly. For best results, bake low and slow at 300°F (150°C), then turn off the oven and let it cool inside with the door closed for about an hour. This gentle cooling prevents sudden temperature changes that cause cracking.
Is Pavlova safe for pets or people with allergies?
Pavlova contains raw egg whites, which are not recommended for pets. For humans with egg allergies, this dessert isn’t suitable, unfortunately. However, you can find egg-free meringue alternatives online if you need to accommodate dietary restrictions.
The Best Pavlova Recipe for a Dreamy, Melt-in-Your-Mouth Treat
Ingredients
Equipment
Method
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Whip 4 room-temperature egg whites on medium-high until soft peaks form, about 3 minutes.
- Gradually sprinkle in 1 cup caster sugar, one tablespoon at a time, beating after each addition until glossy stiff peaks form, about 5 minutes.
- Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla with a spatula until just combined.
- Spoon or pipe the meringue onto the parchment, creating an 8-inch round with a slight well in the center.
- Bake for 1 hour, then turn off oven and let Pavlova cool completely inside.
- Beat 1 cup heavy cream and 2 tablespoons powdered sugar on high speed until soft peaks form, about 2 minutes.
- Spoon whipped cream into the meringue’s well and crown with fresh fruits.
