The best Classic Pavlova Recipe with whipped cream and fresh fruits

Best Pavlova Recipe

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 15 votes
Print Pin
Course: Desserts
Cuisine: Australian, New Zealand
Keyword: egg whites, kiwis, meringue, Pavlova, strawberries
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 3 hours
Total Time: 1 hour 40 minutes
Servings: 9 servings
Calories: 222kcal
Author: Veena Azmanov



    For the pavlova

    • 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

    For servings


    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.

    Whip the egg whites - meringue

    • 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, and hot stiff peaks but 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.
    • Enjoy!



    Calories: 222kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 144mg | Fiber: 0g | Sugar: 28g | Vitamin A: 565IU | Vitamin C: 1.3mg | Calcium: 21mg | Iron: 0.2mg