The Best Pavlova Recipe (With Video)
This classic pavlova recipe features a crisp meringue shell, a soft center, and luscious whipped cream topped with fresh fruit. A light and elegant dessert perfect for any occasion!
Video Recipe 📹
Watch the full video recipe to learn how to make the best pavlova recipe This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box! 👇
What is Pavlova?
Pavlova is a light meringue-based dessert with a crisp shell and a soft center, traditionally topped with whipped cream and fresh fruit. This classic dessert, named after the Russian ballerina Anna Pavlova, is popular in New Zealand and Australia, often enjoyed during Christmas time or special occasions. The perfect pavlova balances a delicate texture with vibrant fruit toppings, making it a show-stopping treat for any celebration.
Why You’ll Love Classic Pavlova ❤️
- Foolproof Recipe: This pavlova recipe has gained over 1.3 million views and has been tested by thousands of people, making it reliable and easy to recreate! 🔥🎥
- Light and Airy: The pavlova meringue is crisp on the outside and soft in the center, a dreamy combination! 🌟
- Versatile Toppings: Decorate with fresh berries, lemon curd, or even apple cider vinegar-infused fruits for a unique twist. 🍓🍋
- Perfect for Any Occasion: Ideal for Christmas time, birthdays, or summer barbecues. 🎄🎉
- Gluten-Free Dessert: A naturally gluten-free option that everyone can enjoy. 🌾🚫
- Easy to Make: With simple ingredients like caster sugar, egg whites, and cornstarch, it’s a no-fuss recipe. 🎂
- Beautiful Presentation: A pavlova dessert is always a crowd-pleaser with its elegant look. ✨
How to Make the Best Pavlova
1. Prepare the Meringue Mixture: Whisk egg whites until stiff peaks form, gradually adding caster sugar for glossy perfection. Add white vinegar and cornstarch for stability.
2. Shape the Pavlova: Use parchment paper to create the base and form a crater for cream and fresh fruit toppings.
3. Bake to Perfection: Bake on low heat, then cool completely in the oven with the oven door closed to avoid cracking.
4. Add Toppings: Whip up the cream with powdered sugar and decorate with fresh berries or fruit toppings.
5. Serve and Enjoy: The perfect pavlova is ready to impress!
Tips to Make Easy Pavlova Recipe
- Egg Whites: Separate egg whites when cold but bring them to room temperature before whisking.
- Superfine Sugar: Use caster sugar for a smooth meringue mixture.
- Clean Tools: Ensure the mixing bowl is free of grease for stable peaks.
- Low Oven Temperature: Preheat the oven to 160°C (320°F) and reduce it to 120°C (250°F) as soon as the pavlova goes in. Baking at this low heat ensures a crisp shell and a soft center without overbrowning.
- Cooling: Let the pavlova cool in the oven with the door slightly open to prevent cracks.
- Storage: Store the meringue in an airtight container, but add whipped cream and fruit toppings just before serving.
Pavlova Variations
- Mini Pavlovas: Create individual servings, perfect for parties.
- Chocolate Pavlova: Add cocoa powder to the meringue mixture for a rich twist.
- Lemon Curd Pavlova: Layer the base with tangy lemon curd before adding whipped cream.
- Christmas Pavlova: Decorate with red and green fruit toppings for a festive look.
- Tropical Pavlova: Use mango, kiwi, and passionfruit for a refreshing treat.
Substitutes
- Superfine Sugar: Replace caster sugar with powdered sugar if needed.
- Cornstarch: Use cream of tartar as a stabilizer.
- White Vinegar: Swap with apple cider vinegar or any other vinegar.
- Heavy Cream: Coconut cream works well for a dairy-free option.
- Fresh Berries: Try exotic fruits like dragon fruit or pomegranate seeds for a twist.
Troubleshooting
- Cracks in Meringue: Cool the pavlova slowly with the oven door slightly open. 🕊️
- Sticky Texture: Ensure the meringue is fully baked and not stored in the fridge. 🌡️
- Collapsed Pavlova: Avoid overbeating the egg whites; stop at stiff peaks. ❌
- Weeping Meringue: Use superfine sugar and add it gradually for proper dissolution. 💧
- Soft Shell: Bake longer at low heat if the shell doesn’t crisp. 🕒
Common Questions
Yes, you can use cream of tartar or omit it entirely, but cornstarch helps stabilize the meringue and creates the signature soft center.
Cracking occurs due to sudden temperature changes. Cool the pavlova in the oven with the door slightly open to prevent this.
It’s best not to refrigerate the meringue as it will sweat. Only refrigerate after adding whipped cream and toppings, and consume within a few hours.
Ensure you whisk the egg whites to stiff peaks, fold in the ingredients gently, and bake at low heat without opening the oven.
Absolutely! Shape smaller meringues on parchment paper and bake at the same temperature, reducing the baking time to about 45-60 minutes.
How to Store
Pavlova is best enjoyed on the day of preparation for optimal texture and flavor. While it’s not recommended to store assembled pavlova with whipped cream and fruits ahead of time, you can prepare the components separately. Store the meringue in an airtight container at room temperature for up to 3 days. The whipped cream can be made ahead and kept in the fridge. Assemble the pavlova just before serving. Avoid refrigeration for the meringue as it will sweat and lose its crispness.
More light Dessert Recipes
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Pavlova Recipe
Equipment
Ingredients
For the meringue:
- 4 (140 g) Egg whites room temperature
- 1 cup (200 g) Sugar
- Pinch salt
- 2 teaspoon (16 g) Cornstarch
- 2 teaspoons White wine vinegar
- 1 teaspoon Vanilla extract
For the cream:
- 1½ cups (360 ml) Heavy cream cold
- 3 tablespoons (23 g) Powdered sugar
- 1 teaspoon Vanilla extract
- Strawberries
Instructions
- Preheat oven to 160C (320F).
- Lay a sheet of parchment paper on a baking tray and mark, a 20cm (8-inch) circle. Turn it upside down. Set aside. *see video.
- In a large bowl whisk egg whites until soft peaks form, gradually add sugar, until stiff peaks form and the meringue looks glossy. Add white wine vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Place the pavlova in the oven, reduce the heat to 120C (250F). Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.
- Make the cream: place heavy cream, sugar and vanilla extract in a large bowl. Beat to stiff peaks.
- Spread whipped cream on top of the pavlova and decorate with fresh strawberries.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Egg yolks: if you are wondering what make with the leftover egg yolks try these recipes: Lemon tart, Torta della nonna or one of my other recipes that you can find on my blog.
- Shape Creativity: Experiment with different shapes, such as a wreath pavlova for Christmas or mini pavlovas for individual servings.
Hey Guys found this extremely helpful I am currently a student and my teacher thought this was an amazing recipe. Quick tip tho from Ms Willis and I we suggest to take the hull off the strawberries as we are not animals. Thank you for sharing the recipe tho 🙂
Made it last year, and going to make it this year for Christmas!
Absolutely delicious
Hear me out, instead of strawberries put some lemon curd on top of the whipped cream.
Best pavlova recipe ever! thank you so much for this amazing recipe.