Baking & Pastry > Meringues > Meringue Desserts > Pavlova Recipe

Classic Pavlova Recipe

A light and airy meringue-based dessert topped with whipped cream and fresh fruit. This classic Pavlova recipe is perfect for any occasion.

Prep Time
30 minutes
Cook Time
60-75 minutes
Servings
6-8
Ingredients
  • 4 large Egg whites
  • 1 cup Granulated sugar
  • 1 tsp Cornstarch
  • 1 tsp White vinegar
  • 1/2 tsp Vanilla extract
  • 1 cup Heavy cream
  • 2 tbsp Powdered sugar
  • As needed Fresh fruit

Preparing the Meringue

Begin by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper. This prevents the pavlova from sticking. Separate the egg whites from the yolks, ensuring no yolk gets into the whites. The egg whites should be at room temperature for optimal volume.

Whipping the Meringue

In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. The meringue should become glossy and smooth. Beat in the cornstarch, white vinegar, and vanilla extract. These ingredients help stabilize the meringue and add a subtle tang.

Shaping and Baking

Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches in diameter. Create a slight indentation in the center to hold the cream and fruit later. Bake for 60-75 minutes, or until the meringue is crisp on the outside and slightly soft inside. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar. This prevents cracking.

Whipped Cream Topping

While the pavlova cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Do not overwhip.

Assembling the Pavlova

Once the pavlova is completely cool, gently transfer it to a serving plate. Spread the whipped cream evenly over the top of the meringue. Arrange your favorite fresh fruit on top of the cream. Berries, kiwi, and passion fruit are excellent choices.

Serving

Serve immediately. Pavlova is best enjoyed fresh, as the meringue can soften over time. If you need to prepare it in advance, you can bake the meringue a day ahead and store it in an airtight container. Add the cream and fruit just before serving.

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FAQ

  • Why did my pavlova crack?

    Pavlova often cracks due to rapid temperature changes. Letting it cool slowly in the oven with the door ajar helps prevent this.
  • Can I make pavlova ahead of time?

    Yes, you can bake the meringue a day in advance and store it in an airtight container. Add the cream and fruit just before serving.
  • What kind of fruit is best for pavlova?

    Berries, kiwi, and passion fruit are popular choices, but you can use any fresh fruit you like.