Experience the perfect balance of crispy and fluffy texture with this Classic Pavlova. With a crunchy crust and a soft, chewy marshmallow-like center, it's a simple yet beautiful dessert that is perfect for serving for any holiday!
I love Pavlova, but this is my first time making it. It came out PERFECT! Thank you! It was so good.
-Katie
This show-stopping meringue dessert is surprisingly easy to make! It's the perfect dreamy treat to whip up (literally 😉) for any occasion.
Need a way to use up the leftover egg yolks? Make my Homemade Lemon Curd, which can also double as a topping! Or try my Custard Mochi for a fun and unique treat!
Jump to:
What is Pavlova?
Pavlova is a delicious and elegant dessert that comes from 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.
❤️ Why You'll Love This Recipe
- Make It Your Own – This pavlova is perfect for topping with your choice of whipped cream, fresh fruit, lemon curd, salted caramel, or even a drizzle of chocolate sauce.
- Crispy & Light – With a crunchy exterior and soft, marshmallow-like interior, it’s a melt-in-your-mouth treat that’s simply irresistible.
- Quick & Easy – Simple to whip with just five ingredients, and it bakes itself while you sit back and relax!
- Naturally Gluten-Free and Dairy-Free – Enjoy a delicious dessert with no substitutions needed!
🍰 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.
- Cream of tartar: Do not skip the 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.
See the recipe card below for full information on ingredients and quantities.
🥣How to Make Pavlova Cake
Step 1: Preheat the oven to 350F. Using a mixer beat the egg whites and vanilla extract until soft peaks form.
Step 2: Add the sugar in and continue beating until glossy, stiff peaks form.
Step 3: Fold in the cream of tartar and cornstarch.
Step 4: Spread meringue batter into a circle on the baking sheet.
Step 5: Place the pavlova in the oven and bake for 90 minutes. Allow to cool in the oven after baking.
Step 6: Top baked pavlova with whipped cream and fresh fruit, or your choice of toppings, just before serving.
🌟Expert Tips
- Allow the pavlova to gradually cool in the oven. This will prevent cracks and keep it from collapsing.
- Don't bake on a humid day. Meringue is full of sugar, so if the humidity is high when you make pavlova it will absorb the 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.
- Garnish just before serving, anything moist like whipped cream or fresh fruits will dissolve the meringue. Store the pavlova, un-topped in an airtight container until ready to serve. Then, just before serving add the toppings.
💭 FAQs
If the pavlova has toppings, it must be enjoyed immediately as it starts to lose it's crisp texture after 20-30 minutes. If it is un-topped, you can store it in an airtight container at room temperature for up to 2 days.
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 or collapse slightly. But if it's collapsing too much 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.
Pavlova is delicious with a variety of fruits and toppings! I recommend using berries, kiwi, peaches, cherries, rhubarb, pineapple, or bananas.
If you want to switch things up, you can also top it with chocolate, ice cream, coconut, mascarpone, Nutella, or my Easy Lemon Curd or Salted Caramel Sauce. Don't be afraid to get creative!
🍨 More Dessert Recipes to Try
📋 Recipe
Classic Pavlova
Ingredients
- 4 egg whites
- 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
- Preheat the oven to 350F. Line a baking sheet with parchment paper (draw a 7-8 inch circle on the paper.)
- 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.)
- 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.)
- 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.
- Transfer the meringue to the prepared baking sheet. Use a spatula to create tall edges and a slight depression in the middle.
- 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.
- 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.)
- Just before serving, top with whipped cream and fresh fruit.
Notes
- Storage Instructions: If the pavlova has toppings, it must be enjoyed immediately as it starts to lose it's crisp texture after 20-30 minutes. If it is un-topped, you can store it in an airtight container at room temperature for up to 2 days.
- Don't Make 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.
- Avoid Oil or 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.
- Cracked Pavlova: It is normal for pavlova to crack or collapse slightly. But if the pavlova is collapsing too much 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.) You can still eat it if this happens, it just won't be as pretty!
- Garnish 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.
Ashley Amundsen says
If you want a dessert that is tasty and unique, pavlova is a must-make! No one will be able to resist this crispy, fluffy treat especially when it's topped with fresh fruit. It's the perfect spring treat!
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 🙂
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!