There’s nothing quite as elegant as a pavlova cake—crisp on the outside, soft and marshmallowy inside, and topped with cream and fresh fruit.
t’s a showstopper that always impresses at the table.
Why You’ll Love This Recipe
The meringue shell is crisp yet light, with a soft marshmallow center.
It’s naturally gluten-free and pairs beautifully with many toppings.
Perfect for celebrations, holidays, or a sweet weekend treat.
The recipe looks fancy but is surprisingly simple to make.
What You’ll Need (Ingredient Highlights)
Egg whites form the base of the meringue.
Caster sugar dissolves fully for a glossy, stable texture.
Cream of tartar helps stabilize the egg whites.
Chantilly cream adds rich flavor and balance.
Fresh fruits, chocolate, or Peppermint Crisp give endless topping choices.
Pro Tips Before You Start
Use room-temperature egg whites for maximum volume.
Add sugar gradually to avoid grainy meringue.
Do not open the oven door while baking to prevent cracks.
Let pavlova cool completely in the oven for the best texture.
Whip cream just until soft peaks form—it should be light, not heavy.
How to Make Pavlova Cake
Step 1 – Prep the oven and tray
Preheat oven to 120°C/245°F (or 110°C fan).
Line a baking tray with parchment and draw a 23cm circle as a guide.
Step 2 – Beat the egg whites
Whip egg whites and cream of tartar until soft peaks form.
Step 3 – Add sugar gradually
Add caster sugar one tablespoon at a time, mixing well after each addition until glossy and stiff (about 10 minutes total).
Step 4 – Shape the pavlova
Spread mixture inside the circle, shaping into a tall round with furrows along the sides.
Step 5 – Bake the shell
Bake for 80–90 minutes until firm.
Quickly check by tapping the shell, then close the oven immediately.
Step 6 – Cool completely
Turn oven off and leave pavlova to cool fully inside with the door closed.
Step 7 – Prepare Chantilly cream
Whip cream, vanilla, and caster sugar until soft peaks form.
Step 8 – Assemble
Top cooled pavlova with cream and fresh fruit, shaved chocolate, or crushed Peppermint Crisp before serving.
What to Serve Them With
Serve as the centerpiece for a holiday dessert table.
Pair with coffee or tea for an afternoon treat.
Enjoy with sparkling wine for celebrations.
Variations / Substitutions
Top with tropical fruits like mango and passionfruit for a summer vibe.
Use lemon curd instead of cream for a tangy twist.
Swap Peppermint Crisp with dark chocolate for richness.
Make mini pavlovas instead of one large cake.
Storage & Leftovers
Store plain pavlova shell in an airtight container for up to 2 days.
Once topped with cream, it should be eaten the same day.
Refrigerate leftovers, but note the shell will soften.
FAQs
Can I make pavlova cake ahead of time?
Yes, prepare the meringue shell a day ahead and add toppings just before serving.
Why does my pavlova crack?
It cooled too fast—always let it cool in the oven.
Can I freeze pavlova?
The shell can be frozen, but toppings should be added fresh.
What if my sugar doesn’t dissolve?
Keep beating until glossy; undissolved sugar can cause weeping.
Do I need cream of tartar?
It helps stability, but you can use lemon juice or vinegar instead.
Can I use granulated sugar instead of caster sugar?
Caster sugar dissolves faster; granulated may leave a grainy texture.
How do I know when it’s done baking?
The shell should be crisp to the touch but still pale in color.
Why do I leave it in the oven after baking?
Slow cooling prevents cracks and helps set the texture.
What toppings work best?
Fresh berries, kiwi, mango, or chocolate shavings balance the sweetness.
Can I use whipped topping instead of real cream?
You can, but freshly whipped cream gives the best flavor.
Final Thoughts
Pavlova cake is a dessert that feels indulgent yet light, making it perfect for celebrations.
With a crisp shell, soft center, and endless topping options, it’s a recipe you’ll want to make again and again.
