Go Back
Pavlova Recipe
Isabella

Perfect Pavlova

This stunning Pavlova features a crisp outer shell with a soft, marshmallowy center, topped with clouds of whipped cream and fresh fruit. Elegant, light, and surprisingly simple — perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Dessert
Cuisine: Australian"
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pavlova Base
  • 150 ml / 5 oz egg whites 4–5 cold eggs; measure after separating
  • 1 cup caster sugar superfine sugar for best dissolving
  • 1 tbsp cornstarch sifted
  • 1 tsp white vinegar helps stabilize the meringue
  • For the Whipped Cream
  • 1 ½ cups heavy/whipping cream cold
  • ¼ cup caster sugar
  • 1 tsp vanilla extract or vanilla bean/essence
  • For the Topping
  • Fresh fruit of your choice
  • berries raspberries, blueberries, strawberries
  • cherries
  • kiwis mango, or passionfruit also work beautifully
  • Feel free to mix your favorites—bright slightly tart fruits pair best with the sweet Pavlova.

Equipment

  • stand mixer or hand mixer
  • mixing bowls
  • 24 cm springform pan base
  • baking tray
  • parchment paper
  • rubber spatula

Method
 

  1. Separate cold eggs and measure 150 ml of egg whites. Let them rest at room temperature for 20–30 minutes to whip better.
  2. Preheat oven to 170°C / 340°F (180°C fan). Proper preheating helps form a crisp shell.
  3. Beat the egg whites on high speed until soft peaks form.
  4. Add the sugar 1 tablespoon at a time, beating until fully dissolved and glossy.
  5. Beat for 3 minutes after all sugar is added. Fold in cornstarch and vinegar gently.
  6. Turn the base of a 24 cm springform pan upside down, stick parchment paper with a dab of meringue, and use it as a guide.
  7. Spread half the meringue into a 20 cm circle, then add the rest to create a dome about 4–5 cm high.
  8. Transfer the shaped Pavlova onto a baking tray carefully.
  9. Place Pavlova in the oven and immediately reduce temperature to 115°C / 240°F (100°C fan). Bake for 1 1/2 hours without opening the door.
  10. Turn off the oven and cool the Pavlova inside overnight or up to 18 hours.
  11. Carefully lift Pavlova onto a serving plate and remove parchment.
  12. Whip cream, sugar, and vanilla until soft peaks form.
  13. Top Pavlova with whipped cream and fresh fruit just before serving.
  14. Serve immediately and enjoy the crisp shell and marshmallow center.

Notes

For best results, cool the Pavlova slowly in the oven to avoid cracks. Add toppings only before serving to keep the shell crisp. Avoid making Pavlova on very humid days, as moisture can soften the meringue.