Traditional Pavlova

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Traditional Pavlova


6 egg whites, at room temperature

1½ cups granulated sugar

Pinch of cream of tartar

1¼ cups heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

Fresh fruit



1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw a 9-inch circle in the middle. Spray with non-stick cooking spray.

2. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Add the granulated sugar and beat for 10 minutes, or until the sugar has dissolved. Add the cream of tartar and beat for one additional minute. Spoon the mixture onto the circle, and use a spatula to shape the egg white mixture into a circle with decorative sides, if desired.

3. 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 pavolva to cool completely in the oven.

4. When ready to serve, beat the heavy cream on medium-high speed. When the cream gets foamy, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.

5. Transfer the pavlova to a serving plate. Top with the whipped cream and fresh fruit.

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