This Pavlova recipe is a showstopper dessert that combines a crisp, delicate shell with a soft, marshmallowy center, creating a texture that’s pure magic. Topped with billowy whipped cream and fresh fruit, it’s a symphony of flavors—sweet, tangy, and utterly indulgent. Perfect for celebrations or a special treat, it’s surprisingly simple to make in just 25 minutes of prep and a little patience while it bakes and cools.
Each bite offers a light, airy crunch that melts into creamy richness, making it a dessert that feels both elegant and comforting. Whether you’re making mini pavlovas for a party or one grand classic, this recipe is a crowd-pleaser that’s as beautiful as it is delicious. With just over 2 hours total time, it’s a dessert worth every minute.
Ingredients for Pavlova
- 6 large egg whites (210 g, room temperature, just under 1 cup or 7.5 oz)
- ¾ teaspoon cream of tartar
- ⅛ heaping teaspoon salt
- 1 ½ cups granulated sugar (300 g, caster sugar or superfine sugar also work)
- 1 ½ teaspoons vanilla extract
Ingredients for Whipped Cream & Assembly
- 2 cups heavy whipping cream (473 ml)
- ⅔ cup powdered sugar (83 g)
- 1 teaspoon vanilla extract
- Lemon or other fruit curd (optional)
- Fresh fruit (strawberries, blueberries, blackberries, sliced kiwi, raspberries, etc.)
Step-by-Step Instructions
- Preheat your oven to 225°F (105°C). Line a large baking sheet with parchment paper and set aside.
- Ensure your mixing bowl and beaters are completely clean, dry, and grease-free. Combine egg whites, cream of tartar, and salt in the bowl. Use an electric or stand mixer to stir on low speed until the mixture begins to foam.
- Gradually increase the speed to high. Add sugar 1 tablespoon at a time, continuing to beat on high speed after each addition until the sugar is dissolved (about 15 seconds per addition).
- Continue beating on high speed until the meringue reaches stiff peaks. It should be thick, glossy, opaque white, and sticky. Test by rubbing a small bit between your fingers—there should be minimal grit.
- Add vanilla extract and stir on low speed until combined (the meringue may deflate slightly).
- For a single pavlova: Spoon the mixture into a mound on the prepared baking sheet. Shape into a 12” (30 cm) round circle with a divot in the center to form a nest. Neaten the edges with a spoon (optional: swirl to create peaks). Bake for 90 minutes, then turn off the oven and let it sit in the closed oven for 60-90 minutes until completely cooled.
- For mini pavlovas: Scoop about ⅓ cup of batter into 8 mounds on the baking sheet. Shape into nests, spacing 2” apart, or pipe into 3” wide nests using a piping bag with an Ateco 827 tip. Bake for 1 hour, then turn off the oven and let them sit in the closed oven for at least 1 hour until cooled.
- Prepare the whipped cream: Combine heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. Beat with an electric mixer until billowy, thick, and stiff peaks form.
- Assemble: Spoon lemon or other curd into the pavlova’s nest (if using). Top with whipped cream and fresh fruit. Serve immediately—slice a large pavlova like a pie or serve mini pavlovas individually. Enjoy!
Creative Topping Ideas for Your Pavlova
While fresh fruit is a classic choice, there are endless ways to customize your pavlova. Try drizzling chocolate ganache or caramel sauce over the whipped cream for a decadent twist. For a tangy contrast, add a dollop of passionfruit curd or raspberry coulis. If you’re feeling adventurous, sprinkle toasted coconut flakes, crushed pistachios, or edible flowers for added texture and visual appeal.
Perfect Serving Suggestions
Pavlova is best served immediately after assembling to maintain its crisp exterior and soft interior. For a large pavlova, slice it like a pie and garnish each piece with extra fruit and a dusting of powdered sugar. Mini pavlovas are perfect for individual servings—arrange them on a platter for a stunning dessert display. Pair with a cup of Earl Grey tea or a glass of sparkling wine for a delightful treat.
Storage Tips to Keep Your Pavlova Fresh
Pavlova is best enjoyed the day it’s made, but you can store leftovers in an airtight container at room temperature for up to 24 hours. Avoid refrigerating, as the moisture can soften the meringue. If you need to prepare ahead, bake the meringue base and store it in an airtight container for up to 2 days. Add the whipped cream and toppings just before serving.
Time-Saving Tips for Busy Bakers
To streamline the process, separate your egg whites the night before and let them come to room temperature in the fridge. Use a piping bag for mini pavlovas to create uniform nests quickly. If you’re short on time, skip the fruit curd and focus on fresh fruit and whipped cream for a simpler yet equally delicious dessert.
Essential Equipment for Pavlova Success
A stand mixer or electric hand mixer is crucial for achieving stiff peaks in your meringue. Use a parchment-lined baking sheet to prevent sticking, and a piping bag with a large tip (like Ateco 827) for mini pavlovas. A rubber spatula or spoon will help shape the meringue into a perfect nest. Clean, grease-free bowls and beaters are a must for meringue success!
Pavlova Recipe
Ingredients
For Pavlova
- 6 large egg whites room temperature this is just under 1 cup (7.5 oz)
- ¾ teaspoon cream of tartar
- ⅛ heaping teaspoon salt
- 1 ½ cup granulated sugar caster sugar or superfine sugar would also work
- 1 ½ teaspoon vanilla extract
For Whipped Cream & Assembly
- 2 cups heavy whipping cream
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- lemon or other fruit curd optional
- fresh fruit strawberries, blueberries, blackberries, sliced kiwi, and raspberries are all great options!
Instructions
- Preheat your oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.
- You’ll be making the pavlova in either the bowl of a stand mixer with a whisk attachment (paddle attachment will work if you don’t have a whisk) or a large bowl with an electric mixer. Before beginning, make sure that the bowl and beaters you are using are completely clean, dry, and grease free.
- Combine egg whites, cream of tartar, and salt in prepared bowl and use an electric or stand mixer to stir on low speed until the mixture begins to foam.
- Gradually increase speed to high.
- Add sugar 1 Tablespoon at a time, continuing to stir on high speed after each addition until sugar is dissolved (about 15 seconds after each addition).
- Continue to beat on high speed until the meringue has reached stiff peaks (see note, it is critical you achieve stiff peaks). The meringue will be thick, opaque white, glossy, almost fluffy in consistency, sticky, and have greatly increased in volume. If you take a small bit of the meringue and rub it between your fingers, you shouldn’t feel any grit (a very minimal amount of grit is OK as it should dissolve in the oven, but it should be barely noticeable).
- Add vanilla extract and stir on low speed until combined (meringue may deflate a small bit).
- If making regular/single pavlova: Spoon the mixture in a mound onto prepared baking sheet. Use a spoon or spatula to form meringue into approximately 12” (30cm) round circle and smooth a divot in the center so the pavlova is shaped like a nest. Neaten up the edges with a back of a spoon so they are somewhat smooth (if you’d like, swirl the spoon along the edges to form peaks. Transfer to 225F (105C) oven and bake for 90 minutes, then turn off the oven and let pavlova sit in the closed oven for another 60-90 minutes or until cooled completely and then remove and assemble.
- If making mini pavlova: Scoop (by about ⅓ cup) batter into 8 mounds onto prepared baking sheet and use a spoon to smooth into 8 nest shapes, spacing about 2” apart or pipe batter into 3″wide “nests” using a piping bag fitted with an Ateco 827 tip. Transfer to 225F (105C) oven and bake for 1 hour. Turn off oven and let mini pavlovas sit in the closed oven for at least another hour or until cooled completely before removing and assembling.
- Whipped Cream & AssemblyPrepare whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer (or stand mixer) to beat until cream is billowy and thick and stiff peaks form.
- Assemble by spooning lemon or other curd in an even layer into the “nest” of the pavlova, if using. Top with whipped cream and then top with fresh fruit.
- Serve immediately (a large pavlova should be sliced similar to a pie, while mini pavlovas should of course be served individually. Enjoy!