Name: Pavlova Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 4 large egg whites; 1 cup (200g) granulated sugar; 1/2 tablespoon cornstarch (, sifted); 1 teaspoon white wine vinegar or lemon juice; Pinch of salt; 1 teaspoon pure vanilla extract; 1 cup (240 ml) heavy cream; 2 tablespoons granulated or powdered sugar; 1/2 teaspoon pure vanilla extract; Fresh fruit of your choice ((berries, passion fruit, kiwi, pineapple, etc.))

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Crisp on the outside and soft and marshmallowy on the inside, this pavlova is a show-stopping gorgeous meringue-based cake. Every bite will melt in your mouth!

What is pavlova?

Pavlova is a meringue-based cake with a soft marshmallow-like interior and a delicate, crispy exterior. Once you bite into the crisp, crunchy crust, it instantly melts in your mouth. It’s pure deliciousness, and so easy to make!

Pavlovas are made with very few ingredients – egg whites, sugar, cornstarch, and white wine vinegar or freshly squeezed lemon juice (or another acid such as cream of tartar). The acid and cornstarch help to stabilize the meringue so that it retains its volume and doesn’t collapse. They also help in creating the characteristically crisp outside and soft inside.

How to make pavlova

Prepare a sheet pan and your oven. Line a baking sheet with parchment paper and draw an 8-inch or 9-inch circle (you can use a cake pan to help). This will help you later when spreading the meringue. Turn the paper so that the circle is on the reverse side. Then, preheat your oven to 325°F/160°C (Note: when you are ready to bake your pavlova, you will lower the oven temperature to 230°F/110°C as soon as you place it in the oven. Preheating it to a higher temperature and then lowering it helps the pavlova get that nice, crunchy exterior and soft, marshmallowy interior we want).
Separate the eggs. Separate your eggs and then leave the egg whites on the counter until they reach room temperature. This helps them whip into full volume.
Beat the egg whites. In an electric stand mixer with the whisk attachment or using a handheld mixer, beat the egg whites until they become frothy.
Add the sugar. Lower the speed of your mixer and start adding sugar, one tablespoon at a time. Increase the speed again and continue whisking until stiff peaks form – meaning that if you stop the mixer and take a look at your whisk attachment, it should have peaks that look shiny and stiff and keep their shape.
Fold in the rest of the ingredients. Lastly, add the cornstarch, acid, salt, and vanilla extract and fold them in using a rubber spatula. Or, whisk on low just until combined.
Bake. Lower the oven temperature to 230°F/110°C and bake for 75-90 minutes until the outside appears dry. Turn off oven and let the pavlova cool completely in the oven. It will crack slightly while cooling.

Classic pavlova is topped with whipped cream and fruit, which is what this recipe calls for. You can also top it with either lemon curd, grated chocolate, chocolate ganache, or fruit sauce.

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Note: although I used whole strawberries for the photos, it would be more practical to remove the stems and slice them in half.

Tips for making perfect pavlova

-Make sure not get any yolk in your egg whites. Fat inhibits egg whites from whipping. If there’s any egg yolks in your whites, it won’t whip into a meringue properly. To remove any bits of egg yolk that may accidentally slip into your egg whites, use an egg shell to gently scoop up the yolk – it works like magic!

-Preheat your oven temperature to 325°F/160°C and then quickly lower it to 230°F/110°C. This recipe calls for preheating the oven to 325°F/160°C. But when you are ready to bake your pavlova, you will lower the oven temperature immediately to 230°F/110°C as soon as you place it in the oven. Preheating it to a higher temperature and then lowering it helps the pavlova get that nice, crunchy exterior and soft, marshmallowy interior we want.

-Don’t throw away those egg yolks! Use them to make a batch of lemon curd, chocolate pudding, crème brulee, or chocolate chip cookies. For the lemon curd, I explain in the recipe how to substitute whole eggs for just yolks.

More of my favorite meringue-based desserts

Meringue Cookies: Crunchy and delicate, these vanilla meringue cookies are sweet and crumbly.
Meringue Nests: Nests of crunchy meringue make the perfect vessel for ice cream, lemon curd, or chocolate ganache.
Eton Mess: A combination of whipped cream, strawberries, and crunchy meringue.
White Chocolate Swiss Meringue Buttercream: Creamy, fluffy, and satiny-smooth. Perfect for cakes and cupcakes!

Pavlova Recipe

Crisp on the outside and soft on the inside, this pavlova is a simple, show-stopping meringue-based cake. Every bite will melt in your mouth!

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

YIELD 1 9-inch pavlova

Ingredients

4 large egg whites
1 cup (200g) granulated sugar
½ tablespoon cornstarch , sifted
1 teaspoon white wine vinegar or lemon juice
Pinch of salt
1 teaspoon pure vanilla extract

Whipped cream:

1 cup (240 ml) heavy cream
2 tablespoons granulated or powdered sugar
½ teaspoon pure vanilla extract
Fresh fruit of your choice (berries, passion fruit, kiwi, pineapple, etc.)

Instructions

Preheat oven to 325°F/160°C (Note: you will lower the oven temperature as soon as you place the pavlova in the oven). Line a baking sheet with parchment paper and draw an 8-inch or 9-inch circle (you can use your cake pans to help with this). This will help you later when spreading the meringue. Turn the paper so that the circle is on the reverse side.
In a mixer bowl fitted with a whisk attachment, whisk egg whites on high speed until foamy and soft peaks start to form (about 30-40 seconds). Reduce speed to medium and, while mixer is running, add sugar, one tablespoon at a time. Once done adding sugar, increase speed to high and continue whisking until stiff peaks form, meringue is glossy, and the sugar is fully dissolved. Add cornstarch, vinegar, salt, and vanilla and either fold in by hand or whisk on low speed just until combined.
Spread meringue onto the parchment paper, shaping it into a circle with the help of the circle you drew earlier. Create a border so that edges are slightly higher than the center.
Place in oven and reduce temperature to 230°F/110°C. Bake for 75-90 minutes, or until creamy in color and the outside appears dry. Turn off oven and, without removing, let meringue cool completely in the oven. It will crack slightly while cooling.
For the whipped cream: In a mixer bowl fitted with a whisk attachment, whisk heavy cream with sugar and vanilla until soft peaks form. Be careful not to over mix.
Spread whipped cream over the meringue and top with freshly sliced fruit.

Recipe Notes

The meringue itself will keep for a few days in an airtight container at room temperature. Once whipped cream is added, the meringue will keep in the fridge for up to one day.

Best Melt-In-Your-Mouth Pavlova

What is pavlova?