Pavlova

A Pavlova is the most delicious meringue-like cake filled with plenty of whipped cream and fresh fruit. It’s light, fresh, and sweet with the most delicious marshmallow center. This dessert was named to honor the famous Russian Ballerina Anna Pavlova during her tour of New Zealand and Australia in the 1920s. There’s a great debate on which country it originated (no one really knows) but one thing we do know is that it is insanely delicious.

If making pavlova intimidates you don’t worry it’s really so simple. All you need to do is whip up the meringue with electric beaters and bake it, my step by step recipe below will guide you through the whole process including helpful photos, important notes on ingredients, and a whole lot of tips to give you the most perfect dessert. You can decorate it with whatever you like, it’s fun to switch up the fruit depending on the season. In summer I love to serve it topped with a mix of fresh, bright, and juicy berries, a showstopping dessert that everyone will love!

What you need to make this recipe

Egg whites – we use only egg whites here so when you separate them be careful you don’t get any yolk in them at all or it’ll stop them from whipping up.

Sugar – Use extra-fine granulated sugar also known as castor sugar if possible. If you have regular granulated sugar blitz it in a food processor until extra fine.

Cornstarch – this helps create an extra fluffy marshmallow center.

Cream of tartar – the cream of tartar is an acid that reacts with the egg whites helping them retain as much air as possible. You should be able to find it in supermarkets next to all the baking supplies.

Vanilla extract – I love to use vanilla to add flavor to the filling, make sure to use vanilla extract and not essence.

Powdered sugar – to add flavor to the cream you can adjust the amount to taste if you like.

Heavy cream – whipped until thick and delicious and used to fill the pavlova.

Fruit – you can choose whatever fruit you like depending on the seasons or occasion. I love to use a mixture of fresh berries.

How to make a Pavlova

1. Use a cake pan or bowl to draw a 7-8 inch circle onto parchment paper. Make sure to turn the paper upside down so you don’t place the mixture directly on top of the pencil.

2. Separate your egg whites one at a time into a small bowl. Transfer each egg white to the bowl of your stand mixer as you go. This process avoids contaminating the whole batch if you get a broken yolk or a bad egg. 

3. Add the egg whites, cream of tartar, salt, and vanilla to your stand mixer. Start beating on low then increase speed to medium-high. 

4. Once the egg whites are frothy it’s time to add the sugar very slowly. Sprinkle the sugar in a tablespoon at a time allowing the sugar to be incorporated before adding the next tablespoon.

5. You want to reach the stiff peak stage, which means the meringue will be thick and marshmallowy in texture and hold stiff peaks that don’t flop over. Feel free to stop and check the consistency from time to time if you’re unsure. 

6. Sift in the cornstarch and then use a spatula to fold it into the meringue.

7. Use a spatula or spoon to transfer the meringue onto the parchment paper-lined baking sheet. 

8. Form the meringue into a disk shape with a slightly concave top. You can smooth the side, create vertical spools or leave it looking rustic. Place in the center of your preheated oven then immediately reduce the temperature and bake for about an hour. The meringue will become a bit off-white and feel hard and dry when ready. Turn the oven off and leave the door closed for an hour. Crack the door open and allow the oven to slowly cool for another 30-60 minutes. 

9. Just before you’re ready to serve your Pavlova whip the cold cream, powdered sugar and vanilla until soft peaks form. Cover the top of your cooled meringue disk with the whipped cream.

10. Place a generous amount of berries and or cut fruit on top of the whipped cream. Serve immediately. 

Pro tips for this recipe

• Follow the recipe and ingredients exactly for the best results otherwise the pavlova will not turn out.
• If you don’t have superfine sugar blitz granulated sugar in a food processor for a finer texture.
• Make sure to add the sugar into the egg mixture very slowly, about 1 tbsp at a time.
• The eggs should be extra stiff so when you hold the bowl or whisk upside down it doesn’t move or fall out.
• A 7-8 inch circle is best, I like to draw a circle with a pencil for precision but you can also do it by eye.
• To draw a 7-8 inch circle onto a sheet of parchment paper. You can use a cake pan, bowl, or plate. Turn the paper upside down so no pen or pencil marks transfer onto your meringue and place on a baking sheet then set aside. 
• Use small dots of the meringue mixture to hold the parchment paper in place on the baking tray. 
• You’ll know the meringue mixture is ready when it’s stiff and glossy. Test a small amount between your fingers, if you can’t feel any gritty sugar it’s ready to bake.
• Make sure to create a nice dip in the middle of the pavlova before baking for the filling.
• If you want, you can make mini pavlovas instead of one big one, try to make them even sized.
• Assemble your Pavlova just before serving; the whipped cream and berries will dissolve the meringue.
• You cannot use pasteurized eggs from a carton to make meringue, save yourself the heartache!
• Do your best to make sure the bowl and whisk being used are super-clean. I wash my bowl just before using it or wipe it down with either lemon juice or vinegar. Fat is the enemy of meringue!
• Cracks in the meringue are completely normal and in no way mean you’ve done something wrong. Your Pavlova will be just as delicious.
• Be patient and leave your oven door closed after your meringue has finished baking. The residual heat in the oven will continue drying it out.
• Make sure your pavlova is completely cool before decorating you don’t want the whipped cream to melt!

Frequently Asked Questions

What can I top it with?

There are so many fun ways to top pavlova. On top of the whipped cream, you can add lemon curd, caramel sauce, chocolate shavings, candy, any fruits you like, edible flowers, and more!

Can I make it ahead of time?

You can make the meringue for your pavlova a day or two in advance. Make sure to keep it in an airtight container as humidity will ruin it. Assemble a Pavlova just before enjoying as the whipped cream and fruits will dissolve the meringue and make a mess if left for any amount of time. 

Do I need to use cornflour?

No, you don’t need to use cornflour but I highly recommend using it because it makes the marshmallow center of your pavlova extra fluffy and delicious.

Why is there no vinegar used?

You’ll notice that there is no vinegar in this pavlova recipe and that’s because I use cream of tartar instead of vinegar. Because vinegar is a liquid it affects the texture making it a little wetter in the middle so I much prefer using the cream of tartar.

What is the difference between a meringue and a Pavlova?

Meringue and pavlova are very similar in that they are both egg white based desserts but meringue is completely dry and crispy whereas a pavlova is softer and has different textures including a marshmallow middle. Although pavlova is technically made with meringue it’s not classed as a classic meringue.

How long does it last, can it be frozen?

Once baked but before being filled you can wrap the pavlova in plastic wrap and store in an air-tight container and it’ll keep for about 2-3 days. You can also freeze it for up to 3 months but without the filling. Thaw completely then decorate. Once topped with the filling the pavlova should be served immediately.

If you’ve tried this Pavlova recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!