Classic Pavlova Recipe | Light & Airy Dessert You’ll Love!
This pavlova is one of my favorite desserts, light, crispy, and melt-in-your-mouth heavenly. Her easy pavlova recipe is the perfect blend of taste and enjoyment — perfect for the holidays, dinner parties, or summer celebrations.
Originating in Australia and New Zealand, classic pavlova is a beloved meringue-based dessert with a crunchy outer shell and a soft, marshmallow-like center. Made with whipped cream and a colorful mix of fresh fruits like strawberries, kiwi, blueberries, and passionfruit — it’s a gluten-free masterpiece that’s as amazing as it is delicious.
For an easy meringue recipe or a festive holiday dessert idea, this homemade pavlova is the perfect choice. It’s naturally flourless and can be adapted to low-sugar, sugar-free, or even vegan lifestyles with simple swaps. So if you’re ready to wow your guests with a cloud-like dessert that looks bakery-grade but is easy to make at home, this classic pavlova recipe is what you need. Let’s get started cooking up the best pavlova ever — light, delicious, and everyone’s favorite!
Table of Contents:
- What is Pavlova?
- Ingredients for Classic Pavlova
- How to Make Pavlova Step-by-Step
- Tips for the Perfect Pavlova
- Delicious Variations of Pavlova
- Pavlova Serving Ideas
- Storage Tips
🍰 What Is Pavlova?
Pavlova is a wonderful and delicious meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp outer shell and a soft, marshmallow-like center, typically topped with fresh whipped cream and vibrant seasonal fruits like strawberries, kiwi, or passion fruit. This dessert is naturally gluten-free, making it perfect for a wide range of dietary needs.
Originating from Australia and New Zealand in the early 20th century, Pavlova has become a cultural icon and a popular treat during holidays, summer gatherings, and special occasions. Despite common confusion, Pavlova is not just a meringue—its unique texture and layered presentation set it apart from regular meringue cookies.
“A perfect Pavlova should be crisp on the outside, soft and airy on the inside, and beautifully topped with cream and fresh fruit.”
Learn more about the origin of Pavlova from this source on Wikipedia .
Features
- Light and airy meringue dessert
- Soft, marshmallow center
- Decorated with whipped cream and fruit
- Naturally gluten-free
Key Features
- Egg white dessert
- Classic meringue base
- Australian dessert recipe
- Holiday fruit dessert
Related: Keto No-Bake Peanut Butter Balls
🧂 Ingredients for Classic Pavlova
These are the essential ingredients to make the perfect classic Pavlova recipe—a gluten-free meringue-based dessert that’s light, airy, and topped with whipped cream and fresh fruit. These carefully selected components help create that iconic crisp shell with a soft marshmallow-like center.
🥚 Meringue Base
- 4 large egg whites (at room temperature)
- 1 cup (200g) superfine sugar (caster sugar preferred)
- 1 tsp white vinegar or lemon juice
- 2 tsp cornstarch (helps stabilize the meringue)
- 1 tsp vanilla extract
🍶 Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar (optional)
- ½ tsp vanilla extract
🍓 Fresh Fruit Toppings
- Strawberries, blueberries, raspberries
- Kiwi, mango, passionfruit pulp
- Fresh mint leaves (optional)
👉 Tip: Use superfine sugar for the best texture—it dissolves easily and gives your Pavlova that signature crispy exterior. Learn more about choosing the right sugar from this BBC Good Food Pavlova guide.
Related: Peanut Butter Dessert Recipes
👩🍳 How to Make Pavlova Step-by-Step
Follow this easy guide to create a classic Pavlova dessert that’s light, crisp, and topped with fluffy whipped cream and vibrant fruit. Perfect for beginners and pros alike!
Step 1: Preheat & Prep
Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle using a cake pan as a guide—this will help shape your meringue base.
Step 2: Whip the Egg Whites
Using a stand mixer or handheld mixer, beat 4 large egg whites at room temperature until soft peaks form. This step is crucial to achieving the light and airy texture Pavlova is known for.
Step 3: Add Sugar Gradually
Slowly add 1 cup (200g) superfine sugar one tablespoon at a time while continuing to beat. The meringue should become glossy and thick. Don’t rush—this step ensures a stable structure and crack-free finish.
Step 4: Fold in Cornstarch & Vinegar
Gently fold in 1 teaspoon of cornstarch and 1 teaspoon of white vinegar using a spatula. These help give your Pavlova its soft marshmallow-like center.
Step 5: Shape & Bake
Spoon the meringue onto the parchment paper in the center of your circle. Shape into a nest with higher edges. Bake for 60 minutes, then turn off the oven and let the meringue cool inside for at least 2 hours or overnight—this prevents cracking.
Step 6: Top and Serve
Once cooled, top your Pavlova with fresh whipped cream and seasonal fruits like strawberries, kiwi, passionfruit, and blueberries. Serve immediately for the best results!
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Tips for the Perfect Pavlova
Making a classic pavlova recipe requires attention to detail. These expert-backed tips ensure a crisp outer shell and a marshmallow-soft center — the hallmark of the best pavlova!
🥚 Use Room Temperature Egg Whites
Let egg whites sit out for 30 minutes. This helps them whip better and hold more volume for that fluffy meringue base.
🍚 Use Caster or Superfine Sugar
Finer sugar dissolves faster, creating a smooth, glossy meringue. Gradually add it while beating to avoid gritty texture.
🔁 Don’t Overbeat the Egg Whites
Whisk to stiff peaks—no further! Overbeating causes the pavlova to collapse or crack while baking.
🌬️ Bake Low & Slow
Low oven temp (around 250°F / 120°C) and longer baking time help dry out the pavlova evenly for a crispy crust.
❄️ Cool in the Oven
Once done, turn off the oven and leave the pavlova inside with the door ajar. Sudden temperature changes can cause cracks.
🍓 Add Toppings Just Before Serving
Moisture from cream or fruit can soften the crisp meringue. Top only right before serving for best texture.
Related: Classic Almond Biscotti Recipe
🍓 Delicious Variations of Pavlova
Step up your dessert ideas with these creative pavlova variations. For a sugar-free option or a vegan pavlova, these ideas will satisfy every sweet tooth.
🥧 Mini Pavlovas
Perfect for parties and portion control, these individual Pavlovas bake faster and are easy to serve. Top with fresh berries, kiwi, or citrus slices for a colorful bite-sized treat.
🍫 Chocolate Swirl Pavlova
Fold melted dark chocolate into your meringue before baking to create a stunning marbled effect. A perfect holiday dessert with rich flavor and eye-catching appeal.
🍯 Sugar-Free Pavlova
Swap regular sugar with erythritol or monk fruit for a low-carb Pavlova recipe. It’s an excellent choice for keto diets and those avoiding added sugars—without compromising taste.
🌱 Vegan Pavlova
Use aquafaba (chickpea brine) instead of egg whites to make a delicious and fluffy vegan meringue base. Top with dairy-free cream and seasonal fruit for a 100% plant-based dessert.
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🍓 How to Serve Pavlova Perfectly
To making this classic Pavlova recipe for a holiday dinner, a summer gathering, or a birthday celebration, the right toppings and presentation can take it from great to unforgettable. Here are some delicious, seasonal, and creative ideas to make your Pavlova shine!
🌞 Summer Delight
- Fresh strawberries, blueberries, and raspberries
- Whipped cream or Greek yogurt
- Mint leaves and citrus zest for extra freshness
Perfect for BBQs, pool parties, or picnics. This is the best Pavlova topping combo for hot weather!
❄️ Winter Elegance
- Poached pears or spiced apples
- Pomegranate seeds & toasted nuts
- Drizzle of salted caramel or dark chocolate
A warm and cozy version for Christmas or New Year’s dinner. A truly festive gluten-free dessert!
🎂 Special Occasions
- Lemon curd & crushed pistachios
- Passion fruit pulp & kiwi slices
- Edible flowers or rose petals for elegance
Serve as a show-stopping birthday or wedding dessert with vibrant colors and textures.
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❄️ Storage & Make-Ahead Tips for Perfect Pavlova
Learn the art of storing and preparing your Pavlova ahead of time to keep that signature crisp shell and soft, marshmallow center. Follow these expert make-ahead Pavlova tips to ensure your meringue dessert stays fresh, delicious, and ready to impress.
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Store the Meringue Shell Properly: Keep your baked Pavlova base in an airtight container at room temperature for up to 2 days. Avoid refrigeration to prevent moisture absorption and sogginess.
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Top Just Before Serving: Add whipped cream and fresh fruit toppings right before serving to maintain the Pavlova’s crisp texture and prevent the meringue from becoming soggy.
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Whipped Cream Storage: Store whipped cream separately in a chilled container and whip fresh if possible. If pre-whipped, consume within 24 hours for optimal freshness.
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Make-Ahead Tips: Prepare the meringue base a day or two in advance to save time on the day of your event. Just ensure it’s stored airtight at room temperature and assemble your Pavlova close to serving time.
Related: Rhubarb Crisp Recipe
Frequently Asked Questions About Pavlova Recipe
Pavlova collapse or cracks usually happen due to rapid temperature changes or overbaking. To prevent this, bake your meringue at a low temperature (around 225°F/110°C) and allow it to cool slowly inside the oven with the door slightly open. Avoid opening the oven during baking to keep the structure stable. Using room temperature egg whites and superfine sugar also helps create a strong, stable meringue base.
While frozen fruit can be used, it’s best to avoid it for Pavlova toppings because it releases extra moisture that can make your crisp meringue soggy. Fresh seasonal fruits like strawberries, kiwi, and blueberries work perfectly to keep the Pavlova crunchy and fresh. If you must use frozen fruit, thaw and drain thoroughly before topping.
The Pavlova is perfectly cooked when the outside is crisp and dry to touch, and it easily lifts off the parchment paper without sticking. The inside should remain soft and marshmallow-like. Avoid any browning on top—if it’s too brown, the oven temperature may have been too high.
Yes! You can bake the Pavlova base 1–2 days ahead and store it in an airtight container at room temperature. Do not refrigerate the meringue base as it will soften. Assemble with whipped cream and fruit toppings just before serving to keep the dessert fresh and crunchy.
Yes, vegan Pavlova can be made using aquafaba (the liquid from canned chickpeas) as an egg white substitute. Aquafaba whips up similarly to egg whites and can be used with sugar and cream of tartar to create a fluffy, meringue-like base. Keep in mind the texture will differ slightly, but it’s a great egg-free and vegan-friendly alternative.
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Classic Pavlova Recipe
Pavlova is a light, airy dessert made from a crisp meringue shell with a soft marshmallow-like center, topped with whipped cream and fresh fruits. Originating from Australia and New Zealand, this elegant treat is perfect for celebrations, summer parties, or any occasion that calls for something stunning and sweet.
Ingredients
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup (200g) superfine sugar (caster sugar)
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch (cornflour)
- 1 tsp vanilla extract
For the Topping:
- 1 cup (240ml) heavy whipping cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Optional Fruit Topping:
- 1/2 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup kiwi, peeled and sliced
- Fresh mint leaves (optional, for garnish)
Instructions
Preheat and Prepare:
- Preheat oven to 300°F (150°C).
- Line a baking sheet with parchment paper and draw a 9-inch circle as a guide. Flip the paper so the pencil/pen side is underneath.
Make the Meringue:
- In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while beating on high until glossy, stiff peaks form (about 8–10 minutes). The sugar should be completely dissolved.
- Gently fold in vinegar, cornstarch, and vanilla extract with a spatula.
Shape and Bake:
- Spoon the meringue onto the parchment paper, staying within the drawn circle.
- Use the back of the spoon to create a slight well in the center for the toppings.
- Place in the oven, reduce temperature to 225°F (110°C), and bake for 1 hour.
- Turn off the oven and let the Pavlova cool completely inside the oven with the door slightly ajar (about 1 hour). This prevents cracks.
Prepare the Whipped Cream:
- In a cold bowl, whip the cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled.
Assemble the Pavlova:
- Just before serving, spread the whipped cream over the cooled meringue base.
- Top with sliced fruits and garnish with mint if desired.
Notes
- Room temperature eggs whip better—take them out 30 minutes early.
- Use superfine (caster) sugar for best meringue texture. You can make it by pulsing granulated sugar in a blender.
- Avoid opening the oven door during baking to prevent collapsing.
- Add a spoonful of lemon curd or passion fruit pulp for a tropical twist.
- Assemble just before serving to keep the meringue crisp.
Storage
- Store the unassembled meringue in an airtight container at room temperature for up to 2 days.
- Once topped with cream and fruit, serve immediately or within 2–3 hours.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 29mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g
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