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A Pavlova topped with whipped cream and berries on a glass cake stand


How to make the most delicious Pavlova. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling time 2 hours
Total Time 3 hours 30 minutes
Servings 8 people
Calories 261kcal


For the Meringue

  • 4 egg whites
  • 1 cup superfine sugar (225g)
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp corn starch
  • 1 pinch salt
  • 1 tsp vanilla

For the Whipped Cream

  • 2 cups whipped cream
  • 1/4 cup powdered sugar
  • 1 tbsp vanilla extract

For the Topping

  • 1 pint strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 sprig fresh mint


For the Meringue:

  • Set oven to 300F. Use a plate, bowl or cake pan to draw a circle between 7 and 8 inches (18-20cm) on a sheet of parchment paper. Place the paper drawn side down on a baking sheet and set aside.
  • Separate the four egg whites into a small bowl. You can reserve the yolks for a batch of French buttercream, custard, or pastry cream.
  • Add the egg whites, cream of tartar, vanilla, and salt to the bowl of a clean stand mixer fitted with a whisk attachment and mix on medium-low. You can also use an electric hand mixer but if will require some patience.
  • Once the egg whites are frothy you can begin sprinkling in the sugar a tablespoon at a time. The key is not to dump the sugar in but to add it very slowly. This gives you a very thick, glossy meringue with a marshmallowy texture.
  • Sprinkle the cornstarch onto the meringue and fold in using a spatula
  • Mix on high until stiff peaks form. Once you're getting close it's a good idea to scrape the bowl down so you don't have any less mixed bits at the bottom of your bowl.
  • Transfer the meringue to your prepared baking sheet and use a spatula to shape it into a disk with a slight depression on top. You can use a small spatula to create vertical swoops on the side or leave things nice and rustic.
  • Place your meringue into the oven preheated to 300F then immediately reduce the temperature to 250F and bake for about for 1 hr-1hr 15 minutes. The meringue will turn ever so slightly cream in color and feel dry and hard, the inside will remain soft however.
  • When your meringue is done turn the oven off and leave the door closed for an hour. You can then crack the door open for an hour. You're trying to let the meringue come to room temperature slowly, in fact you can leave it in the oven overnight if you're concerned about humidity messing with things.

For the Whipped Cream:

  • Add the cold cream, powdered sugar, and vanilla extract to the bowl of your stand mixer fitted with a whisk attachment (or use an electric hand mixer). Mix on high until softy peaks form. Don't over-mix the cream as it will curdle into butter!

For the Assembly:

  • Place the meringue onto a serving dish then top with whipped cream and cut fruit. I like to add whatever is in season and looks good but really any fruit will work well.



  • Follow the recipe and ingredients exactly for the best results!
  • Superfine sugar is GREAT for pavlovas but you can either use regular sugar OR blitz the regular sugar in a food processor to decrease the grain size. If you're using regular sugar make sure to add in VERY slowly.
  • 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. 
  • 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!
  • Storage - baked and unfilled pavlova will keep well wrapped in plastic wrap and in an airtight container for 2-3 days or can be frozen for up to 3 months.


Serving: 1piece | Calories: 261kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 53mg | Potassium: 197mg | Fiber: 3g | Sugar: 7g | Vitamin A: 913IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 1mg