There’s something magical about pavlova – a crisp, airy meringue shell with a marshmallow-like center, topped with whipped cream and fresh fruit.
Light yet indulgent, it’s the perfect dessert to impress.
Why You’ll Love This Recipe
The meringue is crisp on the outside and soft inside.
It’s naturally gluten-free, making it great for entertaining.
You can top it with any seasonal fruits for endless variations.
It looks elegant but is easier than it seems.
What You’ll Need (Ingredient Highlights)
Egg whites, whipped into glossy peaks for structure.
Granulated sugar, dissolved fully for stability and shine.
Cornstarch and vinegar, ensuring a soft, marshmallowy center.
Whipped cream, lightly sweetened for balance.
Fresh fruit like berries, kiwi, mango, or passionfruit for color and tang.
Pro Tips Before You Start
Make sure the mixing bowl is completely grease-free for whipping egg whites.
Add sugar slowly, one spoon at a time, so it dissolves fully.
Shape the meringue with a shallow well in the center to hold cream and fruit.
Cool pavlova in the oven to prevent cracking.
Top just before serving to keep it crisp.
How to Make Pavlova Food
Step 1 – Prepare the oven and tray
Preheat oven to 250°F (120°C).
Line a baking sheet with parchment and draw an 8-inch circle.
Step 2 – Beat egg whites
Whip until soft peaks form.
Step 3 – Add sugar
Gradually beat in sugar until stiff, glossy peaks form.
Step 4 – Fold in stabilizers
Gently fold in cornstarch, vinegar, and vanilla.
Step 5 – Shape the pavlova
Spoon onto parchment, filling the circle and shaping edges slightly higher.
Step 6 – Bake and cool
Bake 1 hour 15 minutes. Turn off oven and cool completely with door ajar.
Step 7 – Make whipped cream
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Step 8 – Assemble
Top cooled pavlova with whipped cream and fresh fruit before serving.
What to Serve Them With
Serve with espresso or tea for a light finish.
Pair with sparkling wine or champagne for special occasions.
Add extra fruit compote on the side for more flavor.
Variations / Substitutions
Use coconut cream instead of dairy for a dairy-free option.
Try tropical fruits like pineapple or dragon fruit for a twist.
Add cocoa powder to meringue for a chocolate version.
Top with lemon curd instead of whipped cream.
Storage & Leftovers
Store plain pavlova in an airtight container at room temperature for up to 2 days.
Once topped with cream and fruit, it’s best enjoyed the same day.
If needed, refrigerate leftovers but note the meringue will soften.
FAQs
Can I make pavlova ahead of time?
Yes, bake the meringue a day ahead and add toppings right before serving.
Why did my pavlova crack?
It cooled too quickly; always leave it in the oven to cool gradually.
Can I freeze pavlova?
The meringue alone can be frozen, but toppings should be added fresh.
Why is my pavlova chewy instead of crisp?
It may have been underbaked or stored in a humid environment.
Can I use brown sugar?
No, only white granulated sugar works for the right texture.
Do I need a stand mixer?
No, but it’s easier; a hand mixer works fine.
What fruits work best?
Tart fruits like berries, kiwi, and passionfruit balance the sweetness.
Can I make mini pavlovas?
Yes, just shape smaller nests and reduce baking time to 45–50 minutes.
Why add cornstarch and vinegar?
They stabilize the meringue and keep the center soft.
Can I make it without cream?
Yes, try Greek yogurt or mascarpone as an alternative topping.
Final Thoughts
Pavlova is a showstopping dessert that’s both light and satisfying.
With its crisp shell, soft center, and colorful fruit, it’s sure to impress at any gathering.
