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Classic Pavlova Recipe

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A classic recipe for a meringue dessert
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 servings
Calories 297
Author Michelle


For the Pavlova

  • 6 egg whites at room temperature
  • Pinch cream of tartar
  • cups granulated sugar

For the Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

To Garnish

  • Fresh fruit


  • 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 or refrigerate for up to 4 hours.



  • 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.
  • You can make individual pavlovas by piping small circles or meringue on the parchment instead of one large circle.
  • The pavlova layer can be made up to 4 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.


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