This classic pavlova recipe hails straight from Australia. It's a simple meringue dessert with 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!

Large pavlova on a serving platter topped with whipped cream and fresh berries.

What is Pavlova?

Pavlova is a big pile of meringue spread in a circle and baked; once cooled, it is topped with whipped cream and fresh fruit. It has a crisp exterior, while the inside is soft and pillowy, with the taste and consistency of a homemade marshmallow.

The dessert was supposedly created to honor the Russian ballerina Anna Pavlova while she was touring Australia and New Zealand in 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.

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! It is traditionally topped with fresh whipped cream and fresh berries.

Ingredients Overview

Pavlova only requires three ingredients, and you likely already have them in your refrigerator and pantry:

  • Egg Whites – These need to be at room temperature. I recommend separating the eggs first, then allowing the whites to come to room temperature (eggs are easier to separate when cold).
  • Cream of Tartar – This helps stabilize the egg whitemixture, keeps it firm, and keeps it from weeping. If you don’t have the cream of tartar, you can substitute 1½ teaspoons of either lemon juice or white vinegar. 
  • Granulated Sugar – Regular white sugar sweetens the pavlova, but it does so much more! The sugar binds and stabilizes the egg whites so they don’t collapse and keeps the exterior nice and crisp!
  • Vanilla Extract – For mega flavor!

A Note on Corn Starch

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

If you’d like to add it, I recommend stirring 2 teaspoons into the sugar before adding it to the egg whites.

Egg whites in a glass mixing bowl whipped to frothy.
Sugar being added to egg whites, then a photo of whipped meringue.

Recipe Tips for Pavlova

Fear not if you've ever felt intimidated when looking at a beautiful pavlova! 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!

  • Meringue Basics: If you are unsure about making meringue, read through my ultimate guide on how to make meringue for a boost of confidence. It's full of troubleshooting tips and pointers!
  • Electric Mixer: I recommend using a stand mixer due to all the whipping involved, but this can also be made with a hand mixer. I do not recommend whisking by hand; achieving the correct consistency will be near impossible.
  • Add the sugar slowly! This keeps the egg whites from collapsing; if you add the sugar all at once the eggs whites will deflate and it will be difficult to get them to whip up to stiff peaks at that point.
  • Mini Pavlovas: You can make individual pavlovas by piping (or dolloping) small meringue circles on the parchment instead of one large circle (I recommend the Wilton 1M piping tip). The mini pavlova meringues will only need to bake for 25 to 30 minutes; check for doneness – they should feel firm and dry.
  • Cooling the Pavlovas: 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.)
  • Cracks on the Outside: As the pavlova dries, it’s possible that you will see some cracks… that’s okay! The slow cooling method helps to ensure that the pavlova does not crack too much and collapse, so be sure to give it all the time it needs.
  • Storage: 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 whipped cream and garnishes separately if not serving immediately.
Meringue on a baking sheet in a decorative swirl, before and after baking.

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Make Ahead Instructions

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.

The Best Pavlova Toppings

Fresh whipped cream is a must! Then layer on your favorite fruits or other toppings; the possibilities are truly endless. Here are some of our favorites:

  • Fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Kiwi
  • Mango
  • Sliced peaches, nectarines or plums
  • Raspberry sauce
  • Lemon curd (use up those leftover egg yolks!)
  • Wine-poached pears
  • Chocolate shavings
  • Toasted nuts or coconut
  • Mint leaves, to garnish
Overhead photo of pavlova topped with whipped cream, fresh berries, and chocolate shavings.

More Meringue Desserts 

Watch the Pavlova Recipe Video Tutorial:

This traditional pavlova recipe produces a delicious meringue dessert that melts in your mouth. A perfect dessert for summertime when everyone is looking for lighter dessert recipes yet special and striking enough to cap off a holiday meal!

If you make this pavlova recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️

Pavlova Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
This classic pavlova recipe hails straight from Australia. It's an easy meringue dessert topped with fresh whipped cream and berries.
4.83 (17 ratings)
Print Pin Rate

Ingredients

For the Pavlova

  • 6 egg whites, at room temperature
  • ¾ teaspoon cream of tartar
  • 1½ cups (298 g) granulated sugar
  • 1 teaspoon vanilla extract

For the Whipped Cream

  • 1½ cups (360 ml) heavy cream
  • 2 tablespoons powdered sugar

To Garnish

  • Fresh fruit, shaved chocolate

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), then the vanilla, 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!
  • Cream of Tartar Substitute: If you don’t have the cream of tartar, you can substitute 1½ teaspoons of either lemon juice or white vinegar.
  • Cornstarch: While this pavlova recipe does not use cornstarch, some swear by adding it (see the ingredient notes above). If you wish to add it, I recommend stirring 2 teaspoons into the sugar before adding to the egg whites.
  • Mini Pavlovas: You can make individual pavlovas by piping (or dolloping) small meringue circles on the parchment instead of one large circle (I recommend the Wilton 1M piping tip). 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.
  • Storage: 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 whipped cream and garnishes separately if not serving immediately.
  • 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.
Calories: 297kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 50mg, Sodium: 52mg, Potassium: 75mg, Sugar: 40g, Vitamin A: 585IU, Vitamin C: 0.5mg, Calcium: 26mg

Did you make this recipe?

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Author: Michelle Lettrich
Course: Dessert
Cuisine: American

Photography by Ari Laing.