Best Pavlova Recipe - No-fail Method (video recipes)

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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.

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 ¼ cup sugar, ¼ tsp cornstarch, ¼ 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.

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Ingredients and substitutes

• 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.

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Step by step instructions (Save/Pin)

Prepare template

• Preheat the oven to 150 C / 300 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.

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.

• 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.

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).

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Frequently asked questions

What is a pavlova?

I say a pavlova is where the meringue and marshmallow come together as one. Yes, a pavlova is a baked meringue resulting in a sweet sugary crisp meringue-like outside with a sweet marshmallowy-like pillow inside.

What is the difference between a meringue and pavlova?

Both are made of egg whites and sugar. In a meringue, egg whites are whipped to stiff peaks. While for a pavlova, you take a whipped meringue, add cornflour and vinegar and then bake it low and slow. So pavlova is essentially a baked meringue.

What fruits work best for a pavlova?

A pav is quite sweet because it's basically egg whites and sugar. To that, we add whipped cream which is light and refreshing, and yet also sweet. Therefore, I like to use fruits that are slightly tart or sour along with sweet. Strawberries, kiwis, blueberries, blackberries, as well as lemon and passion fruit work best. Since they help cut down the sweetness.

Troubleshooting

Why is my pavlova cracking?

A baked meringue when cooled always has cracks. This is normal. When baking a pavlova it is always recommended to cool it in the oven even after you switch the oven off. This cools it gradually, as the oven temperature gets lower, resulting in fewer cracks. And yet, there will still be cracks and this is normal.

Why is my pavlova soft in the middle?

The baked pavlova is supposed to be spongy like marshmallow but dry. As long as it's dry, not wet, it is normal. One way to ensure the center is always cooked is to create a little dip in the center when shaping the meringue on the tray.

Why is my pavlova weeping?

Undissolved sugar in whipped egg whites can cause weeping. That is why it is recommended to use extra-fine sugar for meringue. The purpose of the cornstarch in the recipe is to absorb excess moisture from the egg whites. However, if there is too much-undissolved sugar the meringue will weep.

Why is my pavlova runny?

It is always recommended to use extra fine sugar and add it to whipping meringue slowly (one tablespoon at a time). Adding sugar quickly causes the meringue to become flat and runny. Even if the meringue does whip it has the tendency to collapse and become runny.

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