Pavlova is a show-stopping dessert with a crisp exterior, marshmallow-soft center, and endless topping possibilities.
Naturally gluten-free and low in saturated fat, it’s a light yet satisfying treat.
Packed with protein from egg whites and customizable with fresh fruit, this dessert is perfect for everyday cooking, celebrations, or meal prep, offering a balance of indulgence and nutrition.
Easy Homemade Pavlova
Equipment
- 1 — Electric mixer (handheld or stand)
- 1 Large Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 rubber spatula
- 1 Whisk attachment (if using a stand mixer)
- 1 Marble cake stand or serving platter
Ingredients
Pavlova Base:
- 4 large egg whites room temperature
- 1 cup 200 g superfine sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
Toppings (Optional):
- Homemade whipped cream
- Fresh fruits strawberries, kiwi, berries, etc.
- Strawberry sauce or fruit compote
- Lemon curd
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 350°F (177°C). While waiting, line a large baking sheet with parchment paper or a silicone baking mat. Ensure the surface is smooth and free of wrinkles, as any unevenness can affect the Pavlova’s shape. Note: Once the Pavlova is in the oven, you will reduce the temperature, so don’t worry about it being too hot at this stage.
- Whip the Egg Whites to Soft Peaks: Place 4 room-temperature egg whites into a large, clean mixing bowl. Using a handheld mixer or a stand mixer with a whisk attachment, beat the egg whites on medium-high speed. Continue until soft peaks form—this should take about 5 minutes. To test, lift the whisk: the peaks should bend slightly but not collapse. This step is essential for achieving the Pavlova’s airy texture.
- Gradually Add Sugar for Glossy Peaks: Once soft peaks have formed, gradually add 1 cup (200 g) of superfine sugar, in two separate additions. Beat for 30 seconds between each addition to allow the sugar to fully dissolve. After all the sugar has been incorporated, increase the mixer speed to high and beat for an additional 2 minutes. The mixture should become glossy and hold stiff peaks. The peaks should remain upright when you lift the whisk, ensuring the Pavlova will rise beautifully.
- Incorporate Flavor and Stabilizers: Add 1 teaspoon of pure vanilla extract to the egg white mixture and beat for another minute. Next, gently fold in 1/2 teaspoon cream of tartar and 1 teaspoon cornstarch using a rubber spatula. These ingredients stabilize the egg whites and give the Pavlova its iconic marshmallow-soft center. Fold carefully to avoid deflating the mixture while ensuring all ingredients are evenly combined.
- Shape the Pavlova: Transfer the mixture to the prepared baking sheet. Using a spatula or the back of a large spoon, spread it into an 8–9 inch circle. Make the edges slightly higher than the center to create a shallow well for toppings later. You can also create decorative peaks along the edges for a professional look. For mini Pavlovas, divide the mixture into 6 portions, leaving a small dip in each for toppings.
- Bake the Pavlova Slowly: Place the Pavlova into the preheated oven. Immediately reduce the temperature to 200°F (93°C). Bake the Pavlova for approximately 90 minutes, or until the exterior is dry and crisp. Rotate the baking sheet halfway through to ensure even baking. Avoid opening the oven frequently, as sudden cool air can cause cracking. The slow, low-temperature baking is crucial for a crisp shell and soft, marshmallow-like interior.
- Cool the Pavlova Gently: Once baked, turn off the oven and leave the Pavlova inside to cool completely. This gradual cooling prevents cracking and keeps the texture perfect. Do not remove it immediately; patience at this stage ensures the Pavlova maintains its delicate structure.
- Prepare Toppings: While the Pavlova cools, prepare your desired toppings. Whip cream until soft peaks form, slice fresh fruits, or make lemon curd. This step is flexible—use seasonal fruits, berries, or a combination for a vibrant presentation. The Pavlova’s center is a perfect canvas for a mix of flavors and textures.
- Assemble the Dessert: Once the Pavlova has cooled, transfer it to a serving platter or cake stand carefully. Spoon whipped cream into the center and arrange fruits or other toppings as desired. For extra elegance, drizzle with lemon curd or fruit sauce. The Pavlova is best served immediately after garnishing, as the cream and fruits can soften the crisp edges over time.
- Serve and Enjoy: Slice the Pavlova with a sharp knife or spatula and serve each portion with a bit of cream and fruit. Enjoy the combination of crisp edges, marshmallow-soft center, and fresh, juicy toppings. Leftovers can be stored at room temperature for up to 2 days, though Pavlova is at its best when freshly made.
Notes
- Room Temperature Egg Whites: Using egg whites at room temperature whips faster and achieves greater volume, creating a lighter, airier Pavlova.
- Superfine Sugar: This dissolves quickly and prevents a grainy texture; pulse granulated sugar in a food processor if needed.
- Acid Option: Cream of tartar stabilizes the meringue, but vinegar or lemon juice can also be used.
- Shape Tips: Taller edges with a shallow center hold toppings better and create a classic Pavlova look.
- Mini Pavlovas: Perfect for individual servings; bake smaller portions at 200°F (93°C) for 35–40 minutes.
- Timing for Best Texture: Pavlova is best served the same day it’s garnished; store un-topped bases for up to 2 days.
Chef’s Secrets For Perfect Pavlova
Creating the ideal Pavlova is all about patience and precision. Always start with room-temperature egg whites—they whip faster and create a more stable meringue.
Gradually add sugar while beating, ensuring it fully dissolves to avoid a gritty texture.
Folding in stabilizers like cream of tartar or cornstarch gently is key; overmixing can deflate the airy base.
Slow baking at a low temperature allows the edges to crisp while the center remains marshmallow-soft.
Using a spatula to form a slight dip in the middle ensures your Pavlova holds toppings beautifully without spilling over.
Serving Suggestions For Elegant Presentation
Pavlova is wonderfully versatile and can be adapted to suit any season or occasion.
Top with freshly whipped cream and a mix of vibrant fruits such as strawberries, kiwi, blueberries, or passionfruit for a visually stunning dessert.
For a tangy twist, drizzle lemon curd over the center, or add a berry compote for natural sweetness.
Mini Pavlovas make charming individual desserts for parties, and pairing slices with a light dessert wine or sparkling tea elevates the presentation.
Experiment with edible flowers or toasted coconut for extra flair and texture.
Storage Tips To Maintain Freshness
Pavlova is best enjoyed immediately after topping, but the meringue base can be stored.
Keep it in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as moisture can soften the crisp edges.
If preparing in advance, store toppings separately and assemble just before serving.
For transport, place the base in a sturdy container and layer parchment between mini Pavlovas to prevent sticking.
Always handle gently to maintain the delicate structure.
Frequently Asked Questions
1. Can I make Pavlova ahead?
Yes! You can bake the meringue base up to 2 days in advance and store it at room temperature in an airtight container. Only add whipped cream and fruits just before serving to maintain the crisp texture.
2. Why did my Pavlova crack?
Cracking often occurs due to sudden temperature changes or overbaking. Avoid opening the oven during baking, and allow the Pavlova to cool gradually inside the turned-off oven. Minor cracks are normal and won’t affect flavor.
3. Can I use regular sugar instead of superfine?
You can, but regular granulated sugar may not dissolve fully, leading to a slightly grainy texture. To mimic superfine sugar, pulse regular sugar in a food processor for a few seconds before adding it.
4. Can I make mini Pavlovas?
Absolutely! Divide the meringue into small portions on a baking sheet, leaving a small well in the center. Reduce baking time to 35–40 minutes at 200°F (93°C), following the same cooling process.
5. Is Pavlova gluten-free?
Yes, Pavlova is naturally gluten-free because it’s made primarily from egg whites, sugar, and cornstarch. It’s a light dessert option suitable for gluten-sensitive individuals, but always check toppings for hidden gluten if using store-bought additions.
