Classic Pavlova
This classic pavlova recipe hails straight from Australia. It’s a simple meringue dessert that has very minimal prep time and can easily be made in advance. Pile on a heap of slightly sweetened fresh whipped cream, top it with your favorite fresh fruit, and you have the perfect light and airy dessert!
Why You’ll Love This Dessert Recipe
Sometimes, it’s too hot outside to enjoy desserts like decadent chocolate cake. And you can only make so many of those no-bake layered pudding desserts. So what’s a home baker to do?
My answer? Make pavlova.
The dessert was supposedly created to honor a Russian dancer, Anna Pavlova, while she was touring in Australia and New Zealand during the 1920s. The actual place of origin has been a source of contention between the two countries for years, with each laying claim to the creation.
In simple terms, pavlova is a big pile of meringue that is spread in a circle and baked; once cooled, it is topped with whipped cream and fresh fruit. The outside is crisp, while the inside is soft and pillowy, with the taste and consistency of a homemade marshmallow.
When the summer weather has you craving something sweet and delicious, but light, pavlova is a go-to dessert. It surprises people, leaves them intrigued, and will leave them begging for the recipe!
Ingredients
For the pavlova, you’ll need egg whites (at room temperature), a pinch of cream of tartar, and white granulated sugar.
For the whipped cream, all you’ll need is some heavy cream, powdered sugar, and pure vanilla extract.
Lastly, garnish with fresh fruit, chocolate shavings, and some mint leaves. That’s it!
How To Make It
If you’ve ever felt intimidated when looking at a beautiful pavlova, fear not! The process is super simple, but there are a couple of key tips to ensure you get the best pavlova possible right out of the gate. Here we go!
Start by making the meringue. You’ll start by whipping egg whites until they get frothy, then add a pinch of cream of tartar (this helps to stabilize the egg whites).
Once you get to soft peaks, you’ll start to gradually add the sugar, beating until it’s all incorporated and the meringue reaches glossy, stiff peaks. (Is there anything more gorgeous?!)
Then, shape it and bake it. Spread the meringue into a 9-inch circle on a parchment-lined baking sheet. You can spread it evenly, do decorative edges, whatever you’d like!
The pavlova will bake for about 1 hour, or until lightly browned and very firm to the touch. A low and slow cool down creates the best texture, so prop open the oven door (use a wooden spoon if needed) and let it cool completely in there. (I usually leave it overnight.)
Lastly, top, and serve the pavlova. Make a batch of fresh whipped cream, slather it on top of the pavlova, and then top with your favorite seasonal fresh fruit. I love mixed berries, and kiwi is always a great option, too.
Tips for Success
Some reminders when making the classic pavlova recipe:
- If you are unsure about making meringue, read through my ultimate guide of how to make meringue for a boost of confidence. It’s full of troubleshooting tips and pointers!
- You can make individual pavlovas by piping or spreading small circles of meringue on the parchment instead of one large circle.
- The pavlova layer can be made up to 2 days in advance and kept in an airtight container once completely cool. However, once it has been topped with whipped cream, it needs to be served within a few hours, as the meringue will start to soften.
- Use whatever type of fruit you like best to garnish the pavlova; my favorites are mixed berries and kiwi. Other topping options are a raspberry sauce, lemon curd (use up those leftover egg yolks!), or wine-poached pairs, to name a few! Use your favorites or whatever is in season. As you can see, I also love shaved chocolate, as well!
- As the pavlova dries it will crack and dip and do all sorts of crazy things. I love its character! It slices clean and pretty and has an incredibly light texture.
- In addition to the fresh fruit, chocolate shavings, and mint leaves, you could top this classic pavlova recipe with some sliced and toasted nuts like almonds or even coconut. And a drizzle of honey or pure maple syrup would’t be a bad idea, either!
Storage Instructions
Store cooled pavlova in a large, airtight container in a cool, dark place for up to 2 days maximum.
Do not refrigerate this pavlova! It will condensate and fall apart as it chills. You can store the garnishes separately if desired. This is especially important for wet ingredients like fresh fruit.
More Light Desserts Recipes
- Pavlova Layer Cake with Whipped Cream and Berries
- Chocolate Pavlova with Mascarpone and Raspberries
- Easy Tiramisu Trifle
- Dark Chocolate Mousse
- Red, White & Blue Berry Trifle
Classic Pavlova Recipe
Ingredients
For the Pavlova
- 6 egg whites, at room temperature
- Pinch cream of tartar
- 1½ cups (298 g) granulated sugar
For the Whipped Cream
- 2 cups (480 ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
To Garnish
- Fresh fruit
Instructions
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle (I traced 8-inch parchment rounds, but you could cake pans or anything else about the same diameter). Spray lightly with non-stick cooking spray.
- Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy, then add the cream of tartar. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar (I estimate that I added about 3 tablespoons at a time) and beat until glossy and stiff peaks form. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.
- Bake for 1 hour, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven.
- Make the Whipped Cream: Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on medium-high speed until it holds stiff peaks.
- Transfer the pavlova to a serving platter, then top with the whipped cream and fresh fruit. Serve immediately.
Notes
- Meringue Help: Read through how to make meringue for troubleshooting tips if you need some extra confidence!
- Mini Pavlovas: You can make individual pavlovas by piping (or dolloping) small circles of meringue on the parchment instead of one large circle. They will only need to bake for about 25 to 30 minutes; check for doneness – they should feel firm and dry.
- Garnishes: Fresh fruit, including mixed berries, kiwi, and blood oranges. Other topping options are a raspberry sauce, lemon curd (use up those leftover egg yolks!), or wine-poached pairs, to name a few! Use your favorites or whatever is in season.
- Make-Ahead: The pavlova layer can be made up to 2 days in advance and kept in an airtight container once completely cool. However, pavlova is best enjoyed shortly after being topped and garnished. It does not store or freeze well.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
Great recipe with nice guidance on the stages of the egg white mixture, which was extremely helpful for a newbie. The only thing I did differently, based on what I found in other recipes, was I used powdered sugar so it would integrate easier, and I folded in about 1 tsp of vanilla extract and 1 Tbl of cornstarch after the stiff peaks. Again, these additions were based on a plethora of other recipes I had found, but I liked your instructions the best. Also, per my previous comment, I started at a higher temp (300 deg) for the first 25 min so the outer shell would firm up, then dropped it to 250 deg for the remainder of the time. All in all, it came out great! Thanks again!
I tried this twice. Both i stances made to the T of the i structuons and both i stances the paclova never firmed up. Instead, the exteriors were tacky and marshmallow-like. The interiors were still light and foamy like the merinque atop a lemon pie.
I baked at 250 for an hour in a convection. I even did the upside down bowl test to make aure the whites were whipped enough.
What could possibly explain why it didnt turn out properly?
Hi Miro, Is it particularly warm or humid when you’ve made it? That type of weather can definitely cause meringues and pavlovas to keep from drying out properly.
Hi Miro: From other recipes, I started at a higher heat and it came out perfect, and I live in a humid place (Alabama). My process: 350 deg for pre-heat, turn down to 300 deg right before you put it in the oven and keep at that temp for 25 min, then turn down to 250 degrees for last 30 min or until exterior is firm. I also added the small amount of vanilla and cornstarch (1 Tbl) at the end per Aussie recipes I found. I am pleased with the result, so give it another try!
This recipe was my first time making pavlova and they came out absolutely perfect. I halved the recipe but changed nothing and am so in love!
Ya’ll this recipe is fantastic! I never post anything on any social media platform for recipe I try, but this one is a must! The guests and hubby were impressed. The only tweak I did was I used 1 c of sugar instead of 1 1/2. To speed up the cooling process, I let the oven door ajar about a coupe inches for the 10 min and by a foot for another 10 before removing it from the oven.
Hi, Great recipe, but it does need a tablespoon of cornstarch and a teaspoon of vanilla, also coming straight from Australia with my aussie wife of twenty years, I felt it important to point out that no good pavlova ever gets served in Australia without a good squeeze of a few passion fruits over the top, just before serving. Fresh fruits piled high on the pav with some freshly whipped cream in a bowl on the side, self-serve style. One of the lightest, easiest and tasty desserts of an aussie summer bar-b.
you didn’t add lemon or vinegar or cornstarch. i am wondering why.
maureen
This is how I top my Pavlova. The raspberry sauce over the fruit is amazing!
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1/2 pint blackberries
Small bunch of red grapes
Triple Raspberry Sauce (recipe follows)
Mint leaves, for garnish
Triple Raspberry Sauce:
1/2 pint fresh raspberries
Scant 1/8 cup castor sugar
1 cup seedless raspberry jam (10-12-ounce jar)
1 tablespoon framboise liqueur( you cans also use Chambore, a French liqueur)
I adore pavlova. I like how you made the sides higher than the middle. I ironically made this recipe in May and don’t have a photo. Mine was much flatter. Will try to create higher sides next time. Thanks.
I love Pavlova but I’m more likely to make Nigella Lawson’s Eton Mess. Strawberries, meringue, and whipped cream in a totally different preparation.
Hmmmmm there’s an ongoing debate as to whether this hails from us in Aus or New Zealand!
When Anna Pavlova, a famous Russian ballerina, was touring the world performing “The Dying Swan”, she went to New Zealand to perform. The New Zealanders came up with this cake and named it after her when she toured there. This is why the cake is named Pavlova. Just a little history for ya. Also, the music she dances to is pretty iconic. look it up.
Thank you!!!! Those Aussies. lol. They’ll be claiming Manuka Honey as theirs next. Oh wait… Tisk.
Love your posts! I’d like to add one caution with any whipped egg whites. Do not try to make this recipe on a humid day if you have no AC. Trust me on this…it won’t turn out.
I’ll do this bake-along with you!
I have been making Pavlova for years, and it began with my mother, who made the individual variety. It was her signature dessert, and she called them meringue shells. She filled them with vanilla ice cream and topped each with either her homemade chocolate sauce or fresh strawberries and whipped cream.
Several years ago, one of my daughters-in-law and I made a gorgeous Pavlova together, but I’m not sure I can find the photo, as it was not digital. But it’s berry season, so thank you for the inspiration to give it another go!
I followed the direction of this to a T. My peaks were stiff and perfect, and then it all fell apart when I added the sugar. It never firmed up again. I beat it for over 30 minutes waiting on it to stiffen up again, and nothing. I ended up putting in a pie dish to bake, as it was the only way to keep it contained. It’s in the oven now, and frankly I’m not expecting much. Pretty disappointed.
The Pavlova is from New Zealand, not Aussie!!! Good recipe all the same!
How long will this keep in the fridge before I put the cream & fruit on the top? Thanks :)
Hi Angela, I would only keep it for a day before serving.
Hi Michelle, I made the merengue base for this tonight and will frost it with the whipped cream tomorrow for my son’s birthday. So far, so good. The egg whites whipped up very high and firm, I was very pleased. I ran the sugar through the Vitamix before adding it to the egg whites.
I know this recipe has been up for a while, but I just found it before Christmas, and we made it for our Christmas dessert.
Yep. Total fiasco! Not pretty like in the picture, it looks like a big flat pancake. I didn’t waste it though. I just made crumbles out of it in separate little bowls and decorated it with whipping cream and fresh berries. Taste is great but representation is quite different… :-) is it possible to use 9″ ring form next time? Please, give me some advice, folks…
Hi Yelena, You really want to free-form a pavlova so that it develops that exterior crust. If it was runny, the egg white mixture likely wasn’t beat to stiff enough peaks. You should easily be able to shape the mixture with a spatula.