Pavlova is a delicate and elegant dessert that originated in Australia and New Zealand. This meringue-based dessert is typically topped with whipped cream and fresh fruit, such as strawberries, kiwi, or passion fruit. The dessert is named after the famous Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The origins of pavlova are debated, with both countries claiming to have invented it, but it has since become a popular dessert around the world. Pavlova is known for its light and airy meringue, crisp outer shell, and soft and marshmallowy center, making it a perfect dessert for any special occasion. In this article, we'll provide you with some tips and information to help you make the best pavlova possible, so read on to learn more!

Up close showing what is a Palvova topped with berries and cream

Prep Time: 30 minutes 
Cook Time: 1 hour 45 minutes 
Total Time: 2 hours 15 minutes

Course: Dessert
Cuisine: Russian, Ukrainian
Skill Level: Easy/Medium
Cost to Make: $8-$10
Calories: 210
Servings: 15 pavlovas

Ingredients

For Pavlova:
  • 6 large egg whites, room temperature
  • 1.5 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract

For Cream:

  • 1 1/2 cups heavy whipping cream, (very cold)
  • 2 tbsp granulated sugar
For Topping/Decor:
  • 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
  • 15 Mint leaves , for garnish, optional

Instructions

How to Make Pavlova:
Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.

Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas:

Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
Pipe frosting onto the pavlova and top with fresh fruit.*

Nutrition Facts
Pavlova Recipe
Amount Per Serving
Calories 210Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 32mg1%
Potassium 94mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
Vitamin A 541IU11%
Vitamin C 2mg2%
Calcium 19mg2%
Iron 1mg6%

Tips:

  • Use room temperature egg whites: Room temperature egg whites are easier to beat and will create a more stable meringue for your pavlova.
  • Add sugar gradually: Add the sugar gradually to the egg whites while beating, to create a smooth and glossy meringue.
  • Use cornstarch and vinegar: Adding cornstarch and vinegar to the meringue helps to create a crisp outer shell and a soft and marshmallowy interior.
  • Shape the pavlova: Shape the pavlova into a nest or a disk with a slight indentation in the center, where you can add the fruit and whipped cream.
  • Decorate with fresh fruit: Top the pavlova with fresh fruit like strawberries, kiwi, or passionfruit, for a colorful and refreshing dessert.

FAQs:

Can I make pavlova ahead of time? 
Yes, you can make the meringue ahead of time and store it in an airtight container at room temperature for up to 2 days. Add the fruit and whipped cream just before serving.

Can I use a different type of vinegar? 
Yes, you can use white vinegar or lemon juice instead of white wine vinegar.

Can I make pavlova with different toppings? 
Yes, you can use different toppings like chocolate, caramel, or nuts, instead of fresh fruit.

Can I make pavlova without cornstarch? 
Yes, you can leave out the cornstarch if you prefer, but it may affect the texture of the pavlova.

Can I use a different type of sugar? 
Yes, you can use granulated sugar or superfine sugar instead of caster sugar, but the texture of the meringue may be slightly different.

Storage:

Room temperature: Store leftover pavlova at room temperature in an airtight container for up to 2 days.

Refrigerator: If you have leftover pavlova with whipped cream, store it in the refrigerator for up to 1 day.

Freezer: Pavlova does not freeze well and should not be stored in the freezer.