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Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit. It’s a perfect dessert And the perfect way to enjoy fresh berries.
Why You’ll Love This Recipe!
- The taste and texture are like nothing else! A perfect meringue is light and crispy on the outside with a center that is still slightly sticky and chewy and marshmallow soft.
- You can prep the pavlova ahead, making it up to 24 hours ahead of time and then just add the whipped cream and fruit right before serving.
- I guarantee it will become a family favorite at your house just like it is at our house!
- Being naturally gluten free is one of the many great qualities of pavlova!
What is Pavlova?
Pavlova is a meringue based dessert that is named after the Russian ballerina Anna Pavlova and was created in her honor as she toured through New Zealand and Australia.
Meringue can be a little intimidating to people but it really is easy to make. It is simply a combination of egg whites and sugar with a little cream of tartar and vanilla thrown in.
Ingredients Needed
Sugar. I like to use superfine sugar but it can be hard to find. You can put regular granulated sugar into a blender and pulse a few times (don’t over pulse or it will turn to powder) to make your own super fine sugar. I have used regular granulated sugar too, just be sure to add it in extra slow and allow to fully incorporate so you don’t have a gritty meringue.
Egg Whites. Be sure to not get any yolk in with the white or it’ won’t whip!
Cream of Tartar. See FAQ below for alternative.
Vanilla Extract
How to Make Pavlova
- Line a cookie sheet with parchment paper or a brown paper bag.
- Trace a circle on parchment paper the intended size of your pavlova. An 8 inch dinner plate works well. Flip the paper over so the pencil marks are on the underside.
- Whip egg whites and cream of tartar together with a whisk attachment until soft peaks form.
- Gradually add your sugar in one tablespoon at a time while mixing at a low speed (about a 2 on a Kitchen Aid). Make sure sugar is fully incorporates before adding the next tablespoon.
- Mixture should be thick and glossy. It will not fall off the beater when turned upside town.
- Add in vanilla and mix for another 1-2 minutes.
- Scoop meringue onto the parchment lined baking sheet and fill in the drawn circles. Spread with the back of spoon or an offset spatula.
- Create a flattened surface on the top with a slight indentation for toppings.
- Preheat your oven to 300 degrees F
- Place the pavlova into the oven and IMMEDIATELY reduce the heat to 250 degrees F
- Bake for 60-90 minutes or until they feel dry to the touch. A thicker pavlova like the one pictured will need 90 minutes, if you make your pavlova wider and not as deep it will be done in 60 minutes.
- Turn off the oven and let the pavlova sit in the oven until the oven is completely cool. You will know the pavlova is done if it is dry to the touch on the outside and releases easily from the parchment paper. Some cracking is normal.
- Do not add your toppings until you are ready to serve the pavlova.
Tips and Tricks
- Separate egg whites from egg yolks while the eggs are cold.
- Allow egg whites to come to room temperature before whipping them with the sugar.
- When separating your eggs, be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
- Be sure your mixing bowl and beater are nice and clean.
- Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
- If using a hand mixer use a glass or metal bowl, not a plastic bowl.
Pair This With:
- Lightly sweetened whipped cream
- Lemon Curd
- Jam
- Fresh Fruit
- Melted Chocolate
Frequently Asked Questions
How do I tell my pavlova is done?
It will appear dry on the outside. It will also release easily from the parchment paper. Do not let it turn brown. If it begins to brown, your oven may be too hot, crack open the door with a wooden spoon and turn off the oven and let the pavlova sit in the oven until completely cool.
What is the best way to cut a pavlova?
Use a bread knife or a serrated knife to cut. Use a sawing motion. The meringue will crack as you cut through it.
How long will a pavlova last?
Pavlova is best enjoyed immediately after adding the toppings. You can prepare the meringue up to 24 hours ahead of time and keep it stored in a dry spot (inside your oven) Once the toppings have been added it will last maybe a day in the refrigerator but will begin to soften and the meringue may weep.
I don’t have cream of tarter, what else can I use?
The cream of tartar adds stability to the egg whites and helps the pavlova to hold it’s shape. If you don’t have cream of tartar you can use 1 tsp of white vinegar with 2 tsp of cornstarch or 1 tsp lemon juice with 2 tsp of cornstarch. Add the vinegar and cornstarch in with the vanilla.
Can I use egg whites from a carton?
No, use fresh eggs, not egg whites from a carton. Carton egg whites are pasteurized and will not form a stable meringue.
Here are some other fun meringue desserts:
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Pavlova Recipe
Ingredients
Pavlova
- 6 egg whites room temperature
- 1/2 tsp cream of tartar
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla.
- 2 cups whipping cream whipped
- assorted fruit
- 1/2 cup lemon curd
Instructions
Pavlova
- Heat oven to 300 degrees F.
- Line a large cookie sheet with brown paper bag or parchment paper
- Draw the desired size circle or circles using a pencil onto the paper, 8-10 inch wide
- In large bowl, beat egg whites and cream of tartar until soft peaks form. Use a stand mixer with whisk attachment or a hand mixer with a glass or metal bowl.
- Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
- Add in vanilla and beat for 1-2 more minutes.
- Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon or off set spatula.
- Place in 300 degree F oven and reduce heat to 250 degrees F IMMEDIATELY
- Bake for 60-90 minutes or until firm and dry to touch (inside of meringue will be soft) . A thicker meringue will take more time. Turn off oven at end of baking time and leave pavlova in the oven until completely cooled
- Remove from oven; cool completely. Meringue should feel dry and crispy to the touch and remove easily from the paper.
- Place on serving plate and fill with whipped cream and fresh fruit before serving.
- Keep refrigerated until ready to serve if not serving immediately. Do not add whipped cream and fruit more than an hour or two ahead of time. I prefer to do it right before serving.
Tips & Notes:
- Separate egg whites from egg yolks while the eggs are cold.
- Use allow egg whites to come to room temperature before whipping them with the sugar.
- When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
- Be sure your mixing bowl and beater are nice and clean. Dirt in the bowl can cause your egg whites not to whip properly.
- Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.
- If using a hand mixer use a glass or metal bowl, not a plastic bowl.
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Nutrition Facts:
Laura says
If making this ahead of time, do you need to refrigerate the pavlova if it is untopped?
Leigh Anne Wilkes says
No, don’t refrigerate it or it will get soft. Just store in an airtight container at room temperature
Brianna says
Can you put two baking sheets in the oven at a time if I am doubling the recipe?
Leigh Anne Wilkes says
You want the pavlova to bake in the bottom 1/3 of the oven so it’s best to bake them one at a time.