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Pavlova Recipe
4.8 from 51 votes

Pavlova Recipe

The Pavlova Recipe produces a crisp meringue shell with a soft, marshmallow-like center topped with whipped cream and fresh fruit or shaved chocolate. Made from whipped egg whites stabilized with cream of tartar and sugar, it bakes slowly at a low temperature and cools within the oven for even texture. The dessert is delicate and visually striking.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 297 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pavlova
  • 6 egg at room temperature, white
  • ¾ teaspoon cream of tartar
  • 1½ cups granulated sugar
  • 1 teaspoon vanilla extract
For the Whipped Cream
  • 1½ cups heavy cream
  • 2 tablespoons powdered sugar
To Garnish
  • Fresh fruit shaved chocolate
  • chocolate shaved chocolate

Instructions

    Cup of Yum
  1. 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.
  2. 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), then the vanilla, 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.
  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 pavlova to cool completely in the oven.
  4. 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.
  5. Transfer the pavlova to a serving platter, then top with the whipped cream and fresh fruit. Serve immediately.

Notes

  • Individual pavlovas can be made by piping small meringue circles; bake for 25-30 minutes and check for firmness.
  • Top with fresh fruits like berries, kiwi, or blood oranges; alternatives include raspberry sauce or lemon curd.
  • Prepare pavlova layer up to two days in advance and store in an airtight container; assemble just before serving.
  • Store cooled pavlova in a cool, dark place for up to two days; avoid refrigeration to prevent condensation and sogginess.
  • Substitute 1½ teaspoons lemon juice or white vinegar for cream of tartar if needed.
  • You may add cornstarch to sugar before adding to egg whites for a firmer texture if desired.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 50mg (17%) Sodium 52mg (2%) Potassium 75mg (2%) Sugar 40g (80%) Vitamin A 585IU (12%) Vitamin C 0.5mg (1%) Calcium 26mg (3%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 50mg 17%
Sodium 52mg 2%
Potassium 75mg 2%
Sugar 40g 80%
Vitamin A 585IU 12%
Vitamin C 0.5mg 1%
Calcium 26mg 3%

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