Crisp outside with a soft marshmallow-like inside is what makes the pavlova recipe so unique. Topped with whipped cream and fresh fruits this naturally gluten-free dessert uses my no-fail recipe and method.
Table of Content
Did you know that the pavlova was named in honor of a Russian ballerina? 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. I fell in love and had to make it myself. I've had my fair share of success and failures over the years. We love making this at home and it's now my kids' favorite over meringue!
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 on the inside.
Meringue vs pav? Both are made of egg whites and sugar. In a meringue, egg whites are whipped to stiff peaks. While for a pav, you take a whipped meringue, add cornflour and vinegar and then bake it low and slow. So pav is essentially a baked meringue.
Why make this recipe?
- This is my no-fail recipe and method. This pavlova recipe never fails me. Never! Try my mini pavlovas or raspberry pavlova ice cream. Just like my macarons recipes - one recipe with many variations.
- The dessert is simple and easy to make with very few ingredients you probably already have on hand.
- It is a perfect make-ahead dessert that can be frosted on the day of serving.
- It is gluten-free and Nut-free so it is a great dessert to serve when entertaining.
- The timeline for making a pavlova is:
- Whip meringue - 10 mins
- Bake pavlova - 90 minutes
- Cool pavlova - minimum 3 hours
- Assemble - 20 minutes
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.
Pro 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.
Easy No-Fail Pavlova
Template
- Preheat the oven to 305F/150°C/ Gas Mark 2
Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven. - Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.
Meringue
- In the bowl of a stand mixer with a whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a time
Pro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too. - When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance. - Switch to a spatula - fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.
Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue. - 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.
- Place the pavlova in the oven on the center rack.
- Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark ½ (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.
Pro tip - You can leave it in the oven for 2 to 3 hours up to 12 hours.
Assemble
- In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.
- Use an offset spatula to loosen the pavlova from the parchment paper gently. Place it on a serving platter or cake board.
Pro tip - once assembled this is a delicate dessert to move around so always assemble it on a serving platter and not too early as the moisture from the whipping cream will make them soft. - Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.
- Enjoy!
Tips
- 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 baking, 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.
- Meringue does require a good amount of whipping handheld or whisk can be hard work. Use a stand mixer if possible
- 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 pav the higher the risk of 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 PAV HAS BAKED. Cooling naturally in the oven will prevent sinking.
- To cool the pav 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 pav will have cracks on the outside with a small marshmallow-like pillow on the inside.
- Add whipped cream and fruit just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.
More pavlova recipes
How long does a baked pavlova keep?
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 fruit just before serving.
How do I know if my pavlova is ready?
A perfect pavlova should be white, perhaps slightly beige in color, dry and 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.
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.
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.
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 switching it 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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Printable Recipe
Best Pavlova Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 305F/150°C/ Gas Mark 2
Difficulty: Medium
Diet : GF, NF,
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 naturally gluten-free dessert uses my no-fail recipe and method.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
Pavlova
- 4 Egg whites (large (150 grams))
- 1 cup (200 g) White sugar
- 2 teaspoon Cornstarch (cornflour)
- 1 teaspoon Cream of tartar (or vinegar)
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
Serving
- 1 cup (240 ml) Whipping cream
- 2 cups (500 g) Chopped fruits
Instructions
Template
- Preheat the oven to 305F/150°C/ Gas Mark 2Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
- Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.
Meringue
- In the bowl of a stand mixer with whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.
- When all the sugar has been added - continue to whip the meringue until you have stiff peaks.Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.
- Switch to a spatula - fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue
- 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.
- Place the pavlova in the oven on the center rack.
- Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark ½ (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.Pro tip - You can leave it in the oven for 2 to 3 hours up to 12 hours.
Assemble
- In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.
- Use an off-set spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.Pro tip - once assembled this is a delicate dessert to move around so always assemble on a serving platter and not too early as the moisture from the whipping cream will make them soft
- Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.
- Enjoy!
Recipe Notes & Tips
- 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 duirng 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.
- Meringue does require a good amount of whipping handheld or whisk can be hard work. Use a stand mixer if possible
- 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 pav 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 PAV HAS BAKED. Cooling naturally in the oven will prevent sinking.
- To cool the pav 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 pav will have cracks on the outside with a small marshmallow-like pillow on the inside.
- Add whipped cream and fruit just before serving. Moisture from the cream and fruits will start to soften the crisp outer shell and soak into the inside.
Nutrition Information
Calories: 222- kcalCarbohydrates: 31- gProtein: 2- gFat: 10- gSaturated Fat: 6- gCholesterol: 38- mgSodium: 100- mgPotassium: 144- mgFiber: 0- gSugar: 28- gVitamin A: 565- IUVitamin C: 1.3- mgCalcium: 21- mgIron: 0.2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Laurel
This did not go well for me. My egg whites were room temperature but the did not whip up. My husband usually makes pavlova but I wanted to make it this time using your recipe. I had to throw out the egg/ sugar mixture. He asked me the process and I told him the sugar went in slowly just after I started to whip the eggs. His opinion is that you should whip the eggs first then slowly incorporate the sugar. Not wanting to lose any more eggs and sugar, I conceded and he used our long standing recipe. I hate to be the downer on this but you recipe is not a "no fail" recipe and I am frustrated that I fall for every recipe that claims to be the best.
Veena Azmanov
Laurel. I am sorry to hear you say that. This has been a great recipe for many as you can see in the previous comments. Sounds like the mixer bowl was not grease-free. Any grease in the bowl will not whip eggs into a meringue. I use this method to whip egg whites even when I make macarons. It works perfectly every time. You can add the sugar gradually after whipping the eggs for just one minute.
Gretchen
I have my second Pavlova in the oven right now. My kids requested it and helped. I was always very intimidated by pavlova, marshmallow, and meringue but I’m finding out I can make these! My kids saw Pavlova on the tv show Bluey and asked what it was and if we could make it. I found this recipe with pictures and we gave it a go. It turned out perfectly. The only change we made was I put the cornstarch, cream of tarter and vanilla into the mixer and let it beat with the eggs when the eggs were still on very soft peaks instead of folding it in (I didn’t think I could fold it properly) Then continued to beat on high until still peaks. Turned out delicious, and impressive that we made it. This might be our new “let’s impress the company or fancy dinner night dessert” it’s so pretty and delicious when done
** it’s very humid here in Hawaii so we had to eat the whole thing at one sitting. Or It would have been sticky and gummy. But that was not a problem ?
Veena Azmanov
Thank you for the lovely feedback Gretchen. I am so happy your family enjoyed this so much
Ruth
Beautiful. The best so far.opted for cream of tartar not vinegar
On regular request list