This no-fail pavlova recipe gives you a crisp meringue shell with a soft, marshmallow-like center. Topped with whipped cream and fresh fruit, it’s an impressive dessert that’s easier to make than you might think. I’ll show you how to get the right texture, prevent common problems, and make a pavlova you can confidently serve for any occasion.
The first time I had pavlova was during my first trip to Melbourne, Australia. I fell in love with it and knew I had to make it myself.
Of course, I’ve had my fair share of successes and failures over the years. Pavlova looks simple enough, but getting that crisp outside and soft, marshmallow-like center takes a little practice.
These days, we make it often at home, and my kids love it even more than regular meringue. I’ve learned a few things along the way, especially what makes a pavlova crack, weep, or collapse, and those are the little details I’m sharing with you here.
What is a pavlova?
I like to think of pavlova as the perfect combination of meringue and marshmallow. It has a delicate, crisp outer shell with a soft, fluffy center.
Both meringue and pavlova start with whipped egg whites and sugar. What makes pavlova different is the addition of cornstarch and an acid, such as cream of tartar or vinegar, along with a gentle baking and cooling process.
The result is a dessert that’s crisp on the outside but wonderfully soft inside.
Pavlova was named after Russian ballerina Anna Pavlova, although Australia and New Zealand both have long-standing claims to its origins.
Why you’ll love this recipe?
- Reliable method: The right whipping technique, oven temperature, and cooling time help prevent common pavlova problems.
- Perfect texture: A delicate, crisp shell with a soft, marshmallow-like center.
- Simple ingredients: You only need a handful of everyday baking ingredients.
- Make ahead: Bake the pavlova shell in advance and decorate it just before serving.
- Beautiful presentation: Whipped cream and fresh fruit make this an impressive dessert without complicated decorating.
Ingredients and substitutes
- Egg whites – Egg whites give pavlova its structure. I recommend weighing them because eggs vary in size. For this recipe, you need approximately 150 g of egg whites. Separate the eggs while cold, then let the whites come to room temperature before whipping.
Pro tip: Even a small amount of egg yolk or grease can prevent egg whites from whipping properly. Separate each egg into a small bowl before adding the white to your mixing bowl. - Sugar – Sugar provides sweetness and helps stabilize the meringue. Superfine or caster sugar works particularly well because it dissolves more easily. If you’re using regular granulated sugar, pulse it briefly in a food processor to make the crystals finer.
Pro tip: Add the sugar gradually while whipping. Undissolved sugar is one of the common reasons pavlova develops sticky droplets or weeps after baking. - Cream of tartar – Helps stabilize the whipped egg whites so they hold their structure. You can also use an appropriate amount of lemon juice or vinegar as an alternative.
- Cornstarch – Also called cornflour in some countries, it helps give pavlova its characteristic soft center. Arrowroot can be used as an alternative, although the finished texture may differ slightly.
- Vanilla extract – Adds a lovely flavor to the meringue.
- Whipping cream – Use cold heavy whipping cream for the topping. Cream with 35–38% fat whips well and holds its shape.
- Fresh fruit – Strawberries, blueberries, kiwi, raspberries, and passion fruit are all delicious with pavlova. I like combining several fruits for a balance of sweetness and acidity.
Equipment for making pavlova
- A stand mixer with a whisk attachment makes whipping the egg whites easier, although a handheld electric mixer works too.
- Use a clean glass or stainless-steel mixing bowl. Avoid plastic bowls because they can retain traces of grease.
- You’ll also need a baking tray, parchment paper, a spatula, and a sieve for the dry ingredients.
- Pro tip: Before you begin, make sure your bowl and whisk are completely clean and dry. This small detail makes a big difference when whipping egg whites.
Step-by-step: Easy No-Fail Pavlova
Whip the Egg Whites
Egg whites – In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the egg whites with the salt on medium speed until foamy.
Sugar – Gradually add the sugar, one tablespoon at a time, while continuing to whip. Once all the sugar has been added, continue whipping until the meringue is thick, glossy, and holds stiff peaks.
Pro tip: Don’t rush the sugar. Adding it gradually helps it dissolve into the egg whites, giving you a more stable meringue. The mixture should look glossy rather than dry or grainy.
Additions – Switch to a spatula and gently fold in the vanilla extract. Sift in the cream of tartar and cornstarch, then fold until combined.
Pro tip: Fold gently so you don’t knock out the air you’ve worked into the meringue.
Shape the Pavlova
Prepare – Preheat the oven to 305°F/150°C. Line a baking tray with parchment paper.
Trace an 8-inch circle on the parchment as a guide, then turn the paper over so the pencil marks don’t touch the meringue.
Shape – Spoon the meringue onto the parchment, keeping it within the circle. Use a spatula to smooth the sides and create a slightly raised edge with a shallow depression in the center.
Pro tip: Don’t make the pavlova too tall. A very thick center takes longer to bake and is more likely to remain wet inside. The shallow depression also gives you a lovely place for the whipped cream and fruit.
Bake and Cool the Pavlova
Bake – Place the pavlova on the center rack of the oven. Close the door and immediately reduce the temperature to 265°F/130°C. Bake for 90 minutes without opening the oven door.
Cool – Once the baking time is complete, switch off the oven and leave the pavlova inside with the door closed for at least 2–3 hours, or until completely cool. You can also leave it in the switched-off oven overnight.
Pro tip: Resist the temptation to open the oven door. Sudden temperature changes can cause the pavlova to crack excessively or collapse. Gradual cooling helps the shell set while keeping the center soft.
A few cracks are perfectly normal. That’s part of pavlova’s delicate texture.
Assemble the Pavlova
Whipped cream – Whip the cold cream until it holds soft to medium peaks. If you prefer a sweeter topping, add a little powdered sugar.
Transfer – Carefully loosen the cooled pavlova from the parchment paper and transfer it to your serving platter.
Decorate – Spread or pipe the whipped cream over the pavlova. Arrange the fresh fruit on top and garnish with mint leaves if desired.
Pro tip: Assemble the pavlova directly on your serving platter. Once topped, it’s delicate and difficult to move. Add the cream and fruit shortly before serving to preserve the crisp shell.
Storage and Make Ahead
- Make ahead: Pavlova is a great dessert to prepare in advance. You can bake the meringue shell 1–2 days before serving. Let it cool completely, then store it in an airtight container at room temperature until you’re ready to decorate.
- Storing the pavlova shell: Keep the undecorated shell in a cool, dry place, away from moisture and humidity. Avoid refrigerating it, as condensation can make the crisp exterior sticky and soft.
- After decorating: Pavlova is best served shortly after adding the whipped cream and fresh fruit. The longer it sits, the more the cream and fruit soften the delicate shell.
- Leftovers: Store leftover decorated pavlova in an airtight container in the refrigerator for up to 24 hours. It will still taste delicious, but the shell will lose some of its crispness.
- Freezing: You can freeze the undecorated shell in a sturdy, airtight container for up to a month, although its delicate texture may change. Thaw it in its container at room temperature to minimize condensation.
Best Pavlova Recipe (No Fail)
Ingredients
Ingredients
Pavlova
- 150 g (5 large) Egg whites
- 200 g (1 cup) White sugar or powdered sugar
- 2 tsp Cornstarch cornflour
- 1 tsp Cream of tartar or ½ tsp vinegar
- ¼ tsp Salt
- 1 tsp Vanilla extract
Serving
- 240 ml (1 cup) Whipping cream
- 2 tbsp Powdered sugar
- 2 cups Chopped fruits
Instructions
- Template – Preheat the oven to 305F/150°C/ Gas Mark 2. 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.Pro tip: Start at a higher temperature, then lower it when you place the pavlova in the oven.
- Whites – 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 time150 g Egg whites, 200 g White sugar, ¼ tsp Salt
- Sugar – Gradually add the sugar one tablespoon at a time. When all the sugar has been added, continue to whip the meringue until you have stiff peaks.
- Additions – Switch to a spatula. Fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.2 tsp Cornstarch, 1 tsp Cream of tartar, 1 tsp Vanilla extract
- Shape – 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.
- Bake – Transfer the pavlova to the oven on the center rack. Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark 1/2. 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 – (DO NOT OPEN THE OVEN DOOR DURING BAKING)You can leave it in the oven for 2 to 3 hours up to 12 hours.
- Whipped cream – In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.240 ml Whipping cream, 2 tbsp Powdered sugar
- Loosen – Use an offset 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 it on a serving platter and not too early, as the moisture from the whipped cream will make it soft
- Decorate – 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.2 cups Chopped fruits
Video
Notes
- Substitutions: Use ½ tsp white vinegar instead of ½ tsp cream of tartar.
- Texture: A crisp shell with a soft, marshmallow-like center is exactly what you want. Small cracks are normal.
- Humidity: Pavlova absorbs moisture easily. Avoid making it on particularly humid days if possible.
- Make ahead: The undecorated shell can be made 1–2 days ahead and stored in an airtight container at room temperature.
- Storage: Refrigerate leftover decorated pavlova and enjoy within 24 hours. The shell will soften once topped with cream and fruit.
Equipment
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Pavlova Tips and Tricks
- Weigh your egg whites. Four large egg whites don’t always weigh the same. Aim for approximately 150 g for consistent results.
- Separate cold eggs. Cold eggs are easier to separate without breaking the yolks. Let the whites come to room temperature before whipping.
- Keep everything grease-free. Even a little egg yolk or grease in your mixing bowl can prevent the whites from whipping properly.
- Add sugar slowly. One tablespoon at a time gives the sugar a better chance to dissolve and helps create a stable, glossy meringue.
- Don’t overwhip. Stop when the meringue holds stiff, glossy peaks. If it becomes dry, clumpy, or grainy, you’ve gone too far.
- Keep the pavlova within 7–9 inches. An overly tall pavlova can remain undercooked in the center.
- Create a shallow center. This helps the pavlova bake more evenly and provides space for the topping.
- Don’t open the oven door. Keep it closed during baking and cooling to avoid sudden temperature changes.
- Expect a few cracks. Pavlova is delicate, and a little cracking is normal. It doesn’t mean you’ve failed.
- Decorate just before serving. Whipped cream and fresh fruit gradually soften the crisp shell.
More meringue recipes
- Raspberry Pavlova Ice Cream
- Mini Pavlovas
- Christmas Pavlova
- Elevate Your Baking with Italian Meringue Buttercream
- Italian Meringue Buttercream with Meringue Powder
Pavlova Troubleshooting Guide
Even with a reliable recipe, pavlova can sometimes be unpredictable. Here are the most common problems, why they happen, and how to prevent them.
| Problem | Possible Cause | How to Fix or Prevent It |
|---|---|---|
| Pavlova cracks | Oven temperature too high or sudden temperature changes. | Cool the pavlova slowly in the switched-off oven. A few cracks are perfectly normal. |
| Pavlova collapses | Meringue is unstable, underbaked, or cooled too quickly. | Whip to stiff, glossy peaks, bake fully, and cool gradually without opening the oven. |
| Pavlova is weeping | Sugar hasn’t dissolved completely, or there’s excess moisture. | Use superfine sugar, add it gradually, and whip until dissolved. Avoid humid conditions. |
| Pavlova is sticky | Humidity, undissolved sugar, or insufficient drying. | Bake as directed and store the cooled shell in an airtight container in a dry place. |
| Pavlova is too brown | Oven temperature is too high. | Check your oven temperature with an oven thermometer. Pavlova should remain pale. |
| Pavlova is too soft inside | Undercooked or shaped too thick. | Keep the pavlova an even thickness and allow sufficient baking and cooling time. A marshmallow-like center is normal. |
| Pavlova is hollow inside | Meringue was overwhipped or expanded excessively during baking. | Stop whipping at stiff, glossy peaks and avoid excessive oven heat. |
| Meringue won’t whip | Traces of grease, egg yolk, or moisture in the bowl. | Use a clean, dry glass or stainless-steel bowl and separate eggs carefully. |
| Meringue is grainy | Sugar hasn’t dissolved or egg whites were overwhipped. | Add sugar slowly and stop whipping when the meringue is smooth, thick, and glossy. |
| Pavlova sticks to parchment | Shell hasn’t dried sufficiently or was removed before cooling. | Let it cool completely before gently peeling away the parchment. |
Pro tip: Don’t judge a pavlova by its cracks! A good pavlova should have a crisp, delicate shell and a soft, marshmallow-like center. Small cracks and a little settling are perfectly normal.
Frequently asked questions
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.
Yes. You can bake the pavlova shell 1–2 days ahead.
Once completely cool, store it in an airtight container at room temperature in a cool, dry place.
Add the whipped cream and fruit shortly before serving.
The outside should feel dry and crisp, while the center remains soft.
For this recipe, I prefer relying on the tested baking time and gradual cooling method rather than inserting a skewer, which can damage the delicate shell.
I don’t recommend refrigerating an undecorated pavlova shell because moisture and condensation can soften the crisp exterior.
Once topped with whipped cream and fruit, however, leftovers should be refrigerated and are best eaten within a day.
You can freeze an undecorated pavlova shell if it’s completely cool and carefully protected from moisture and breakage.
However, freezing and thawing can affect its delicate texture, so I prefer making it a day or two ahead and storing it at room temperature.
If you’ve discovered that the center is genuinely undercooked before decorating, you can try returning it to a low oven to dry it further.
However, the results aren’t always predictable once the pavlova has cooled.
Remember that a soft, marshmallow-like center is normal and doesn’t mean the pavlova is undercooked.
You can, provided your oven has enough room for good air circulation.
However, baking two large pavlovas may affect the airflow and baking time.
For the most reliable results, especially if you’re making pavlova for an important occasion, I recommend baking one at a time.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Thanks! So yumm
I don’t know if I missing something, but I don’t see where and when to add the salt. I added it when I was close to soft Peak stage
Michael. The eggs whites and salt go together. Thanks
This was an absolutely amazing pavlova. The recipe will definitely be going in the family cookbook. Thanks alot for sharing!
Thank you, Lucinda. Happy you enjoyed it. Appreciate the feedback.
First time making a Pavlova.Easy to follow and turned out lovely if slightly browned. Won’t make it so high on the sides next time Only 1 piece left so everyone enjoyed it!
Thanks Sharon. Yes, sounds like the oven was hot, reducing the oven temperature a bit will definitely help. Thanks for the feedback.
How much whipping cream for the top
The recipe says one cup whipping cream Cindy. Look below in the card
Eggwhites and sugar were really stiff and sticky. After I folded in the vanilla, cornstarch and cream of tarter, it became much softer and after 30 min in the oven, it was a flat wide pancake.
This is the third pavlova recipe I have tried and the only “no fail” one. It was the only one that failed!
Nancy, I’m sorry this recipe did not work for you.
Yes, egg whites and sugar when whipped into a meringue are definitely very sticky.
However, if you overbeat the egg whites until they are dry the can lose volume during baking.
I’m not sure what happened with your pavlova but I do have a video on the blog if you’d like to compare and troubleshoot
Thanks for the feedback
tried your recipe
inside was soft but outside not crispy
what did i do wrong?
Hey Anita. How long did you keep it? Sounds like it was not completely done? It will become soft in humidity too
Absolutely beautiful, Veena! The dessert is a real show stopper. I’ve never made a Pavlova although my daughter-in-law did for my birthday. I’ve always wanted to make one – that is on my bucket list this year. I love the touch of the fresh fruit — so pretty and colorful. Truthfully? I’d rather have that than any other kind of dessert.
Thank you, Marisa. Yes, I love pavlova with fresh fruits. So refreshing. Thanks
I love pavlova and actually all meringue desserts! Pavlovas are so versatile and you can really make each one unique. Thanks for all the tips!
Me too, Jolina. Love any meringue desserts.
Pavlovas are one of my favorite desserts!
Thank you, Mary.
I just can’t get over how good this fruity pavlova looks! And I didn’t know that there was that subtle difference between pavlova and meringue, will have to keep that in mind! (:
Thanks, Nicolas. Yes, a Pavlova is just a big baked meringue
I’ve never even tasted a pavlova but this looks so good I’m going to have to give it a try! You make it look easy!
Thanks, Denise. So good. And it’s your favorite Gluten-free