Easy Pavlova Recipe - With Step-by-Step Instructions! (2024)

Made with egg whites, sugar, and heavy whipping cream, Pavlova is a meringue-based dessert with a crisp outside and marshmallow-soft inside. Topped with fresh fruit, sweetened whipped cream, and heavy cream, it’s a light dessert perfect for spring. Follow the tips below for the perfect pavlova every time!

A Pavlova Recipe Made Easy

Like creme brulee, pavlova is a dessert that often gets a rep for being difficult to make. The truth is, it’s not necessarily difficult; it just requires time and patience in order to get it right. There is a lot of hands-on time whipping and mixing the ingredients slowly to achieve the perfect texture. However, once you get the process down, it becomes easier each time!

If you’ve never made pavlova before, today’s easy pavlova recipe will walk you through it step by step. It’s a very similar process to making meringue and actually begins with the same steps, so if you’ve already mastered meringue, you’ll have no trouble at all with pavlova. But don’t worry – if you’ve never made meringue, these step-by-step instructions and tips below will walk you through everything you need to know for the perfect pavlova the first time.

The most important thing when making pavlova is to give yourself plenty of time. This is not a quick dessert to make – the hands-on mixing takes about an hour, followed by an hour and a half in the oven and 6 hours of cooling. If you can make this a day in advance, I recommend doing so. Just save the decorating for just before serving and you’ll be good to go.

What You’ll Need

Pavlova requires just a few ingredients to make. I do recommend measuring the egg whites and sugar by weight to ensure that you have exactly the right amount.

• Egg whites – The most important ingredient in pavlova. Egg whites give this dessert it’s texture and volume. You’ll need approximately 6 large egg whites.
• Superfine sugar – This is also known as baker’s sugar or caster sugar. If you can’t find it, you can use regular granulated sugar but just be aware that it will take more time to dissolve.
• Heavy whipping cream – You’ll want extra for serving as well.
• Powdered sugar – Also known as confectioners sugar, it gets whipped with the heavy cream to make a sweet whipped topping.
• Vanilla extract – Adds both flavor and aroma to the whipped cream topping.
• Fruit toppings and decorations – Fresh fruit and edible flowers give pavlova a beautiful presentation.

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• stand mixer with whisk attachment
• measuring spoons
• kitchen scale
• baking sheet
• rubber spatula
• icing spatula
• balloon whisk
• parchment paper

How to Make Pavlova

The key to making the perfect pavlova is to take your time and be patient. Each step can take a while, from whipping the egg whites to slowly adding the sugar, and you don’t want to rush the process.

• Prepare the mixing bowl. Rub the entire surface of your mixing bowl and beaters with a towel dipped in white wine vinegar or apple cider vinegar, or the the cut edge of a juicy lemon. This removes any grease and adds acid to the meringue mixture to help stabilize the egg whites.
• Beat the egg whites. Using the whisk attachment of your stand mixer, whisk the egg whites on low until soft peaks form.
• Add the superfine sugar. Add the sugar one tablespoon at a time, allowing it to the dissolve completely before adding more. When all sugar has been added, increase the speed and continue whisking until stiff peaks form and you have a very thick and glossy white meringue.

• Shape the meringue into a circle. Draw a circle on parchment paper and place it on a baking sheet. Use little bits of meringue to glue parchment to the corners of the baking tray. Pile the pavlova mixture in the middle and use a knife to drag up the sides to form the pavlova. Make a well in the center with a spoon.

• Bake. Place the meringue pavlova in the oven and immediately turn the heat to 225ºF. Bake for 1.5 hours then turn off the heat and leave it in the oven with the door slightly ajar for at least 6 hours.

• Decorate and serve. Whisk together the heavy cream, powdered sugar, and vanilla extract to form soft peaks. Spread whipped cream over the pavlova, then decorate with fresh fruit and edible flowers. Drizzle with more cream if desired.

Tips for Success

Making the perfect pavlova can take time and practice – here are some tips that can help you get it right the first time.

• Separate the egg whites from the egg yolk when cold, then allow the whites to warm to room temperature for best results.
• How to tell when the egg whites are ready for sugar. The egg whites should be beaten to soft peaks – this means that when you lift the beaters, the meringue will lift up and softly resettle.
• Don’t rush adding the sugar. It’s important to add the sugar one tablespoon at a time, otherwise you can end up with a leaky or cracked meringue. This step will typically take 15 to 20 minutes.
• How to tell when the meringue is ready. The whisking of the meringue is a lengthy process, but if you rush it, the meringue might fail. Once all of the sugar has been added, it may take an additional 20 minutes or more to achieve the thick, glossy mixture. To check if it’s done, rub a small amount between your thumb and forefinger. If it’s smooth, then the meringue is ready, but if you feel grains of sugar, keep mixing.
• Don’t open the oven door. Once the pavlova is placed in the oven, avoid the temptation to open the door. Allow it to bake completely, then crack the oven door while it cools.
• Allow it to cool in the oven. Allowing the baked pavlova to sit in the oven lets it dry out completely and will prevent cracking.

Easy Pavlova Recipe Variations

When making a pavlova, you really don’t want to stray too far from the recipe. The amounts of sugar and egg whites are carefully balanced to create the structure of the dessert and straying from these amounts will cause your pavlova to fail. However, you can get creating with your toppings! Here are a couple of my favorite variations.

• Make a cherry chocolate pavlova. Add cocoa powder to the whipped cream, then decorate with sliced cherries and chocolate shavings or chocolate chips.
• Strawberry pavlova with lemon curd is one of my personal favorites. Before adding the whipped cream layer, add a layer of lemon curd to the pavlova. Then decorate with a combination of fresh sliced strawberries and strawberries that have been macerated in a bit of lemon juice and sugar.

Serving Suggestions

Pavlova is typically served with a freshly made whipped cream topping and piled high with fresh fruit. For this recipe, I added powdered sugar and vanilla to the whipped cream topping for extra flavor and a bit of sweetness.

I decorated mine with an assortment of fresh berries, kiwi slices, figs, and edible flowers but you can use whichever fruits are in season. You can also top it with a drizzle of heavy cream if desired. Once decorated, enjoy the pavlova immediately as it will soften.

If you want a complimentary co*cktail for this uniquely romantic dessert, try a Raspberry Mojito.

How to Store Leftovers

An undecorated pavlova will stay fresh in an airtight container for a couple of weeks at room temperature. However, once it is decorated, it will need to be stored in the fridge due to the fresh cream topping.

A decorated pavlova will not keep well at all. The added moisture from the whipped cream will cause the crisp exterior of the pavlova to soften, making the whole dessert wilt. The best pavlova is the one you eat the day it’s decorated.

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