Best Pavlova Recipe – No-fail Method (Video Recipe)

Name: Best Pavlova Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 9 servings
Ingredients: 4 Large egg whites; 200 grams White sugar; 2 tsp Cornflour/cornstarch; 1 tsp Cream of tartar; 1/4 tsp Salt; 1 tsp Vanilla extract; 250 ml Whipping cream; 2 cups Chopped fruits

April 17, 2019 *Updated* June 1, 2019 By Veena Azmanov 30 Comments

Recipe Video Print

Classic Pavlova (Video Recipe) – NO-Fail Method

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 Classic Pavlova Recipe with whipped cream and fresh fruits — Classic Pavlova, Best Pavlova Recipe, Easy Meringue Dessert

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 thru half the pavlova all by myself!

Basic pavlova recipe

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.

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 pavlova 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.

Let’s talk 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.
Sugar – Always use fine grain white sugar when making a pavlova. This will ensure the sugar dissolves properly without leaving any grainy effect.
Cream of tartar – Gives a much creamier egg white and it’s less likely to separate the protein and the water. It’s also flavorless so 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

Electric Mixer – 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 –K-mix / Kitchen-Aid. A Hand Mixer works just as well, and yet it means that you have to hold the mixer for a good five minutes.
A Baking tray to bake the pavlova on – I like to use a light color alumimium baking tray lined with parchment paper
And, a spatula to smooth to pavlova while on the baking tray.

Recipe – Classic Pavlova (Save/Pin)

Ingredients

For the pavlova

4 large egg whites (approx 150 to 160 grams)
200 grams white sugar (1 cup)
2 tsp cornflour/cornstarch
1 tsp cream of tartar (or white vinegar)
1/4 tsp salt
1 tsp vanilla extract

For serving

250 ml whipping cream
2 cups chopped fruits – I used 8 to 10 strawberries, 2 chopped kiwis and 1/2 cup frozen blueberries

Method

Prepare template

Pre-heat the oven to 170 C / 340 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.

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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 / 260 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).

10 tips to a perfect pavlova every single time

You must weigh your eggs to ensure you have approximately 150 to 160 grams. 4 large eggs often make between 140 to 177 grams, depending on the size. You may need more or fewer than 4 egg whites.
Any grease in the egg whites will not whip the meringue. So break each egg separately in a bowl before you combine all four. If any egg yolk breaks when breaking, save it for your breakfast omelet and use another egg.
Aged eggs are often the best for making meringues. So if you have any egg whites in the freezer or fridge use them for this recipe as long as they are yolk-free.
If you have a stand mixer – use it. Meringue does require a good amount of whipping handheld or whisk just does not do it.
A circle of 7 to 9 inches works best for this recipe. Do not make it smaller or larger than 9 inches.
The taller the pavlova the higher the risk of it being undercooked in the center. So, one way to ensure it cooks is to create a little dip in the top. Not too low, it also prevents sinking.
DO NOT OPEN THE OVEN DOOR WHEN BAKING – OR AFTER THE PAVLOVA HAS BAKED. Cooling naturally in the oven will prevent sinking.
To cool the pavlova quicker, gently create an opening in the oven door with a wooden spoon. This will help the warm air to escape slowly and prevent sinking.
A well-baked pavlova will have cracks on the outside with a small marshmallow like a pillow on the inside.
Add whipped cream and fruits just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.

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Frequently asked questions

How do I know if my pavlova is ready?

A perfect pavlova should be white, perhaps slightly beige in color, dry crisp on the outside and soft on the inside.
Ideally, you can check with a skewer but that runs the risk of it sinking. So I prefer to use a tried and tested method for the right temperature and time. For this recipe, I find baking at a high quick blast gets a nice crisp shell, then reducing the oven temperature to low and cooking for another 90 minutes then leaving in the oven switched off for a further 2 to 3 hours ensures that the inside is baked.

How long do you beat eggs for stiff peaks?

It can take up to 5 minutes for the meringue to get stiff peaks but it depends on the method and equipment you use.
My perfect method for stiff peaks is – Use a stand mixer, start at medium speed, and whip until the eggs are foamy – about two minutes. Then add egg whites slowly, one tablespoon at a time (this should take about a minute). Once all the sugar is in, turn the mixer to medium-high and whip for three full minutes. This should give you perfectly stiff meringue.

How long does a baked pavlova last?

A baked pavlova will last a day at room temperature and can be kept in an airtight container for up to two days. Add the whipped cream and fruits just before serving.

Can I refrigerate a pavlova?

Never refrigerate a baked pavlova base because condensation from the fridge will soften the crisp outside shell. Store it at room temperature in an airtight container for up to two days.
Also, any leftover pavlova with whipped cream and fruits can be left in the fridge and must be eaten within a day.

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 less 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.

Can I put the pavlova back in the oven? (pavlova fail)

Yes, if you find that the pavlova is too soft in the center or undercooked, place it back in the oven at 150 C / 300 F for an hour.

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Best Pavlova Recipe

Author: Veena Azmanov

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.

5 from 2 votes

Print Pin Rate

Course: Desserts

Cuisine: Australian, New Zealand

Keyword: egg whites, kiwis, meringue, Pavlova, strawberries

Adjust Servings Here: 9 servings

Calories: 222kcal

Prep Time: 10 mins

Cook Time: 1 hr 30 mins

Resting Time: 3 hrs

Total Time: 1 hr 40 mins

Equipment /Tools