Experience the perfect balance of sweetness and texture with this classic pavlova recipe. With a crispy crust and a soft, marshmallow-like center, it's a simple yet beautiful dessert that will delight your taste buds!
This delicate, show-stopping meringue dessert is surprisingly easy to make! It's the perfect dreamy treat to whip up (literally 😉) for any occasion.
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🍰 What is Pavlova?
Pavlova is a delicious and elegant dessert that originated in New Zealand and Australia. It is made by whipping egg whites to form a light and fluffy meringue, which is then baked to create a marshmallow-like center and a crisp outer layer.
The meringue cake is traditionally topped with fluffy whipped cream and a variety of fresh fruit, like kiwi, passionfruit, and strawberries. The dessert is named after the famous Russian ballerina Anna Pavlova, who visited the region in the 1920s and is said to have inspired the creation of the dish.
🥘 Ingredients
- Egg whites: Only use fresh egg whites in this recipe. Technically, pasteurized egg whites can be used, but it takes longer for them to whip, and they do not become as voluminous.
- Granulated sugar
- Vanilla extract: Use good high-quality vanilla for the best taste.
- Cream of tartar: Do not skip the addition of cream of tartar! Cream of tartar helps to stabilize the batter, so the pavlova bakes into an airy, lofty cake. Other acids like 1 teaspoon of white vinegar, apple cider vinegar, or lemon juice can also be used to create the same effect.
- Cornstarch: The center of the pavlova is fluffier and has a more marshmallow-like consistency with the addition of cornstarch.
🔪 Instructions
- Preheat the oven to 350F. Using a mixer beat the egg whites and vanilla extract until soft peaks form.
2. Add the sugar in and continue beating until glossy, stiff peaks form.
3. Fold in the cream of tartar and cornstarch.
4. Spread meringue batter into a circle on the baking sheet.
5. Place the pavlova in the oven and bake for 90 minutes. Allow to cool in the oven after baking.
6. Top baked pavlova with whipped cream and fresh fruit just before serving.
🍑 Topping Ideas
This dessert is traditionally served with whipped cream and fresh fruit (i.e. strawberries, passionfruit, and kiwi), but here are some fun topping ideas if you want to change things up and get creative!
- Peaches
- Lemon curd
- Cherries
- Chocolate (melted or chocolate shavings)
- Rhubarb
- Raspberries
- Ice cream
- Pineapple
- Coconut
- Mascarpone
- Bananas
- Nutella
🍴 Storage
After the pavlova has finished baking and cooling, store un-topped pavlova in an airtight container in a cool, dry place for up to 2 days. Pavlova will be good for 20-30 minutes after topping before it loses its crisp texture.
🌟 Top Tips
- Cool the pavlova in the oven. Allowing the pavlova to gradually cool in the oven will prevent cracks and prevent it from collapsing.
- Don't make it on a humid day. Meringue is full of sugar, so if the humidity is high when you make pavlova it will absorb moisture in the air. This will make the meringue weep or it will go soft and sticky after baking.
- Work with a clean bowl and avoid egg yolks. Traces of fat or oil on the bowl or beaters, as well as bits of egg yolk, can prevent how well your egg whites whip.
- Plan ahead. Yes, it's easy to make, but pavlova isn't a dessert you'll have on the table in a matter of minutes. Pavlova has to cool in the oven for several hours, so make sure you give yourself plenty of time before the dessert needs to be served.
- Garnish just before serving. Store the pavlova, un-topped in an airtight container until ready to serve. Anything moist will dissolve the meringue, like whipped cream or fresh fruits. Then, just before serving add the toppings.
💭 FAQs
Store pavlova in an air-tight container in a cool, dry place. This will help prevent the pavlova from absorbing any moisture in the air.
The addition of an acid (such as cream of tartar or vinegar) helps to stabilize the egg whites, which in turn contributes to a softer and chewier texture.
Pavlova is done when it takes on a slight pale, cream color, and is crisp and dry to the touch. It also should lift off of the baking sheet easily.
It is normal for pavlova to crack slightly. But if the pavlova is collapsing this can be caused by over-beaten egg whites, baking in a too hot oven and cooling too quickly, and weeping (which happens when you bake on a humid day.)
Follow my recipe exactly and you'll be able to prevent these things from happening.
🍨 More Dessert Recipes
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Print📋 Recipe
Pavlova
Experience the perfect balance of sweetness and texture with this classic pavlova recipe. With a crispy crust and a soft, marshmallow-like center, it's a simple yet beautiful dessert that will delight your taste buds!
- Prep Time: 20 minutes
- Resting Time: 5 hours
- Cook Time: 90 minutes
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Austrailian
- Diet: Gluten Free
Ingredients
- 4 egg whites (use the yolks for lemon curd or tiramisu!)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tartar (or 1 teaspoon lemon juice or vinegar)
- 1 tablespoon cornstarch
Instructions
1. Preheat the oven to 350F. Line a baking sheet with parchment paper (draw a 7-8 inch circle on the paper.)
2. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites and vanilla extract on medium speed until soft peaks form (the peak slowly collapses on itself.)
3. Add in the sugar, half a cup at a time, and continue beating until glossy, stiff peaks form and the sugar is dissolved (it should no longer feel gritty.) The peaks should be very stiff at this point. If not, continue mixing at high speed until they have reached a stiff consistency (when the beaters or whisk are lifted up, the peak doesn’t move.)
4. Use a spatula to scrape the bowl and gently fold in the cream of tartar and cornstarch. Fold until all of the powder is absorbed, taking care not to overfold the meringue.
5. Transfer the meringue to the prepared baking sheet. Use a spatula to create tall edges and a slight depression in the middle.
6. Place the pavlova in the oven and immediately reduce the heat to 200F. Bake for 90 minutes or until the pavlova is firm and dry to the touch; it will turn a slight cream color.
7. Turn the oven off and let the pavlova cool inside the oven. Allow it to cool for at least 5-6 hours or overnight, which will help prevent it from cracking (although some cracking is normal.)
8. Just before serving, top with whipped cream and fresh fruit.
Notes
- Cool the pavlova in the oven. Allowing the pavlova to gradually cool in the oven will prevent cracks and also prevent it from collapsing.
- Don't make it on a humid day. Meringue is full of sugar, so if the humidity is high when you make pavlova it will absorb moisture in the air. This will make the meringue weep or it will go soft and sticky after baking.
- Work with a clean bowl and avoid egg yolks. Traces of fat or oil on the bowl or beaters, as well as bits of egg yolk, can prevent how well your egg whites whip.
- Plan ahead. Yes, it's easy to make, but pavlova isn't a dessert you'll have on the table in a matter of minutes. Pavlova has to cool in the oven for several hours, so make sure you give yourself plenty of time before the dessert needs to be served.
- Garnish just before serving. Store the pavlova, un-topped in an airtight container until ready to serve. Anything moist dissolves the meringue, like whipped cream or fresh fruits. Then, just before serving, add the toppings.
- **Nutrition facts have been calculated without the addition of any toppings.**
Keywords: dessert, meringue, pavlova
Sandhya says
That is such a simple dessert recipe and with a little planning, this is a great option for holiday dinners. I love that all it needs is a handful of ingredients. The tips are really helpful for the first time pavlova maker 🙂
LaKita says
I haven't had pavlova in forever and I never tried making it myself, but your recipe instructions made the whole process simple. It's so light and delicious!
Lori | The Kitchen Whisperer says
Such a beautiful dessert! Light, airy middle with a perfectly crunchy outside! Perfect for brunch today!
Katie Crenshaw says
I love Pavlova, but this is my first time making it. It came out PERFECT! Thank you! It was so good.
Jacqueline says
I adore Pavolva but this was the first time I made it myself. Turned out so well, I wish I'd had the courage to make it before! Thank you!
Amy Liu Dong says
I have never tried to make this dessert and I can say that it is so delicious and look so easy to make.
Kristina says
This was really simple to make and quite delicious. Make sure to read through the helpful tips as I almost waited to make this til just around when I needed it. But it needs to cool for a while before serving, so plan ahead.It's worth it!
Cathleen says
This is my new favourite recipe! I made it for my birthday last night, and I already want to make it again. Thank you so much for sharing this recipe 🙂
veenaazmanov says
Perfect dessert for all sweet lovers. Love the presentation too. Looks easy and perfect for a Party.
Ann says
I am new to this recipe, but it sounds very delicious! I love trying new dessert recipes, so this sounds like the perfect one to try out!
Jenny says
I am such a big fan of a pavlova for dessert, but I am too intimidated to try making it. This is the first time I have found a recipe that allows me to feel I can actually pull it off. You have great tips, and the recipe is so thoroughly written. Thank you!
Megan says
An absolute favourite dessert. I have bookmarked for our next barbecue. Everyone loves a good pav.