Best Pavlova Recipe

Name: Best Pavlova Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 4 Egg whites (large (150 grams)); 1 cup White sugar; 2 tsp Cornstarch (cornflour); 1 tsp Cream of tartar (or vinegar); 1/4 tsp Salt; 1 tsp Vanilla extract; 1 cup Whipping cream; 2 cups Chopped fruits

Recipe Video Print

Table of Contents

Classic Pavlova NO-Fail Method
(Step by step & Video)

Crisp outside with a soft marshmallow-like inside is what makes the pavlova so unique. Topped with whipped cream and fresh fruits this pavlova recipe is the best summer dessert you can make. The best part - it's also one of the easiest desserts to make.

The best Classic Pavlova Recipe with whipped cream and fresh fruits — Easy Meringue Dessert - baked Pavlova Recipe

Did you know that the pavlova was named in honor of a Russian ballerina? That is why I used to think this was a Russian dessert. And yet, it's not! Some say it's Australian while others say it's from New Zealand.

The first time I had a pavlova was on my first trip to Melbourne, Australia. We were three friends who were at a restaurant and we ordered the pavlova for dessert. The other two got into an argument about the origin of the pavlova while I decided to focus on the dessert. By the time, they joined the party, I had gone through half the pavlova all by myself!

I was so in love with pavlova that day, I had to go look for the recipe.
My friend's mom told me the basic recipe - for every one egg use 1/4 cup sugar, 1/4 tsp cornstarch, 1/4 tsp vinegar - that's it. Also, use a minimum of four eggs and never make more than six eggs. Lastly, make a meringue and then add the cornstarch and vinegar, and bake at 150 C for two hours.

For a long time, I used that basic formula with some successes and some failures. Until now. I found the no-fail method. This pavlova recipe never fails me. Never! All my pavlova recipes are based on this basic formula just like my macarons recipes - one recipe many variations.
Try my mini pavlovas or raspberry pavlova ice cream

Ingredients and substitutes (Save/Pin)

Egg whites - Use large egg whites at room temperature. Room temperature eggs ensure you get a good volume when beating. Aged eggs are considered the best for pavlova. So, if you have old egg whites (without any yolk) use them. Tip - cold eggs are easier to separate. So separate them when cold but let them thaw before using.
Sugar - Always use fine-grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect. Apart from that sugar stabilizes the egg whites helping them build volume and stay puffed up. how sugar affects baking
Cream of tartar - Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It's also flavorless so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
Cornstarch - Absorbs any excess liquid left in your meringue so you have a nice crisp outside crust and a soft dry marshmallow on the inside without any weeping.

Useful Tips and Tools

There is a lot of whipping because you want to whip the egg whites to stiff peaks. So, I highly recommend using a stand mixer. A good stand mixer like Kenwood or Kitchen-Aid will last you a lifetime. You can read my post - which stand-mixer is best for a home baker.
Having said that, a hand mixer works just as well, and yet it means that you have to hold the mixer for a good five minutes or more.
I like to use a light color aluminum baking tray lined with parchment paper
And, a spatula to smooth to pavlova while on the baking tray. An off-set spatula work best for the sides of the pav.

How to Make A Classic Pavlova (Save/Pin)

Prepare template

Preheat the oven to 150 C / 305 F.
Note - this temperature will change as soon as you place the pavlova into the oven.
Line a baking tray with parchment paper.
Use an 8-inch baking pan as a guide and trace a circle on the parchment paper.
Flip the paper so the pencil side is down not under the meringue.

Easy Pavlova with Strawberries, kiwi, blueberry and Passion Fruit Progress Pictures — Step-by Step- Pavlova Recipe

Whip the egg whites

In a mixer bowl with whisk attachment - measure the egg whites.
Start the mixer on medium with a pinch of salt.

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When the egg whites have whipped to a foamy consistency (about 2 minutes),
Start adding the white sugar - one tablespoon at a time.
When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
Tip - the meringue should be sticky, with stiff peaks, and yet still have a shiny appearance.
Switch to a spatula - fold in the vanilla.
Sift in the cream of tartar and cornstarch.
Spread the meringue on the circle you created - being careful to stay inside the circle.
Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.

Baking and cooling

Place the pavlova in the oven on the center rack.
Close the oven door and immediately reduce the oven temperature to 130 C / 265 F (DO NOT OPEN THE OVEN DOOR DURING BAKING).
Bake for 90 minutes. When the baking time is done, do not open the door, let the pavlova cool inside the oven naturally.
You can leave it in the oven for 2 to 3 hours up to 12 hours.

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Whip cream and fruits

Whip the cream with confectioners sugar.
Use a spatula to gently loosen the pavlova from the parchment paper.
Place it on a serving platter or cake board.
Evenly spread the whipped cream on pavlova.
Arrange the fruits of your choice.
I arranged some chopped kiwis and strawberry slices
Then added the full strawberries, blueberries.
Lastly, I drizzled the passion fruit. (best to keep the juicy passion fruit last so it won't soak into the crisp crust).

Author: Veena Azmanov

5 from 16 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 1 hr 30 mins

Resting Time: 3 hrs

Total Time: 1 hr 40 mins

Calories: 222kcal

Adjust Servings Here: 9 servings

Description

Crisp outside with a soft marshmallow-like inside is what makes the pavlova so unique. Topped with whipped cream and fresh fruits this pavlova recipe is the best summer dessert you can make.

ADJUST SERVINGS HERE - 9 servings

Ingredients

For the pavlova

4 Egg whites large (150 grams)4 Egg whites large (150 grams)
1 cup (200 g) White sugar1 cup (200 g) White sugar
2 tsp Cornstarch cornflour2 tsp Cornstarch cornflour
1 tsp Cream of tartar or vinegar1 tsp Cream of tartar or vinegar
1/4 tsp Salt1/4 tsp Salt
1 tsp Vanilla extract1 tsp Vanilla extract

For servings

1 cup (240 ml) Whipping cream1 cup (240 ml) Whipping cream
2 cups (500 g) Chopped fruits 2 cups (500 g) Chopped fruits