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Pavlova
4.9 from 153 votes

Pavlova

Pavlova is a delicate meringue dessert characterized by a crisp outer shell and a soft, marshmallow-like interior. This version uses egg whites whipped with cream of tartar, superfine sugar, vanilla, and cornstarch to stabilize the meringue before baking. The meringue is topped with lightly sweetened whipped cream and a vibrant mix of fresh fruits like berries and kiwi, offering a balance of crunchy, creamy, and juicy textures.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Additional Time
3 hrs
Total Time
4 hrs 30 mins
Servings: 8 servings
Calories: 330 kcal
Course: Dessert
Cuisine: Australian

Ingredients

For the Meringue:
  • 4 large egg room temperature, white
  • ½ teaspoon cream of tartar
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 cup superfine sugar (225g)
  • 1½ teaspoon cornstarch
For the Topping:
  • 1½ cups heavy whipping cream (360ml)
  • ¼ cup powdered sugar (30g)
  • 1 tablespoon vanilla extract
  • 3 cups Fresh fruit (blueberries, raspberries, kiwi, sliced strawberries, etc.)
  • mint leaf optional, fresh

Instructions

For the Meringue:
    Cup of Yum
  1. Preheat the oven to 300°F. Use a plate, bowl, or cake pan to draw a circle between 8 and 9 inches on a sheet of parchment paper. Place the paper, drawn side down, on a baking sheet and set aside.
  2. Combine the egg whites, cream of tartar, and salt in the mixing bowl of a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. (You can also use an electric hand mixer but it will require some patience.)
  3. Once the egg whites are frothy, begin sprinkling in the sugar a spoonful at a time. (The key is not to dump the sugar in but to add it very slowly so it has time to dissolve.) Once the sugar is added, scrape down the bowl and add the vanilla.
  4. Beat on medium-high speed until stiff, glossy peaks form, about 5 to 8 minutes. Sprinkle the cornstarch onto the meringue and fold in using a spatula.
  5. Spoon the meringue into the center of the drawn circle. Spread the meringue using an offset spatula into a disk, using the circle as a guide. Make a slight depression on top a few inches wide in the center. You can use the spatula to create vertical swoops on the side or leave things nice and rustic.
  6. Place your meringue into the preheated oven, then immediately reduce the temperature to 250°F. Bake for about for 1 hour to 1 hour and 15 minutes or until the meringue is slightly cream in color and feels dry and hard on the outside.
  7. Turn the oven off and allow the pavlova to cool completely in the oven, about 3 hours. (To cool faster, after 1 hour of cooling with the oven door close, crack the door open with a wooden spoon and continue cooling for another hour.) You can leave it in the oven for several hours or overnight if you're concerned about humidity or are making it in advance.
For the Topping:
  1. In a large mixing bowl, combine the cream, powdered sugar, and vanilla. Beat on high until soft peaks form, 3 to 5 minutes.
  2. When ready to serve, carefully peel the cooled meringue off the parchment paper and place it on a serving plate. Spoon the whipped cream on top of the meringue and top with fruit and mint. Serve immediately.

Notes

  • Use room-temperature egg whites for better whipping volume.
  • Substitute superfine sugar by processing granulated sugar in a food processor.
  • Cool pavlova slowly; crack the oven door after an hour to prevent cracks.
  • Top with seasonal fresh fruit or macerated frozen berries for variation.
  • Mini pavlovas can be made for individual servings at gatherings.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 50mg (17%) Sodium 49mg (2%) Potassium 183mg (4%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 924IU (18%) Vitamin C 2mg (2%) Calcium 36mg (4%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 49mg 2%
Potassium 183mg 4%
Fiber 1g 4%
Sugar 40g 80%
Vitamin A 924IU 18%
Vitamin C 2mg 2%
Calcium 36mg 4%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.