Pavlova is a graceful, beautiful, and romantic dessert. It is perfect for Valentine’s Day or any dinner party (you can make pavlovas ahead!). The texture is crisp on the outside with a marshmallow-soft inside, and they are piled high with whipped cream and fruit. Watch the video tutorial below.
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What is Pavlova?
I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.
Pavlova is a show-stopping meringue dessert and it’s easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. You can make pavlovas as a Big Pavlova Cake or as these easy to serve mini pavlovas.
How to Bring Eggs to Room Temperature:
If your egg whites are not at room temperature, place them in a bowl and set over a second bowl of warm (not hot) water for 15 minutes. Tip: The yolks separate easier from the whites if you use chilled eggs.
Can I Substitute Corn Starch?
Corn starch is vital to the overall result of this recipe. It helps form the crisp exterior and marshmallow-soft interior. Do not omit the cornstarch. I haven’t tested substituting, but one of our readers reported great results using potato starch.
Can I Make Pavlovas Ahead?
You can make the pavlova meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag (in a low-humidity area) then assemble just before your event. Once they are assembled the frosting starts to soften the meringues and they should be eaten within 4 hours of assembling.
Tips for Making Mini Pavlovas:
- Fully preheat your oven and bake right away or pavlovas can start melting or form a layer of brown sugar after baking at the bottom.
- If using this large 3/4 baking sheet, you can fit them all on one sheet, otherwise, bake on 2 separate baking sheets in the top and bottom thirds of your oven.
- Make sure to use parchment paper for easy removal from the baking sheet (do not use wax paper – it sticks like crazy).
- Use your stand mixer for the most effective mixing. If using an electric hand mixer, you may need to add 2 minutes to the mixing time for stiff, smooth and glossy peaks to form. Do not attempt to hand whisk – yikes!
- Pipe meringue 3 to 3 1/2 inches wide onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream.
- Let pavlovas rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately.
What are the Best Toppings for Pavlova?
The fruit toppings for pavlova are endless. You will want about 4 to 5 cups of fresh fruit or berries. Our favorite options are:
- Blueberries, blackberries, raspberries, strawberries
- Kiwi
- Mango
- Stone Fruit: peaches, plums, apricots, nectarines
- Mint leaves, to garnish
More Easy and Impressive Valentines Desserts:
If you’re working on a Valentine’s Day menu, make sure you check out all our Valentine’s Recipes. Some of our favorite romantic desserts are:
- Tiramisu Cake – the authentic version
- Affogato – Italian coffee ice cream treat
- Strawberry Shortcake – so simple and tasty
- Chocolate Mousse – as classic as it gets
- Eclairs – with custard filling
- Strawberry Sauce – to pour over everything
Watch Pavlova Recipe Video Tutorial:
These mini pavlovas have a cloud-like meringue that literally melts in your mouth. The tart berries cut the sweetness just right so I always add a generous amount. Serve these at your next party and they will be flying off the plate. They are well-loved by adults and children.
Pavlova Recipe
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.*
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Recipe updated January 2020 to include more tips and tricks for mastering the perfect pavlova.
Have you tried the Pavlova? What are YOUR favorite toppings?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
If I wanted to make it into a cake and not mini pavlovas what would you recommend I change? Would the baking time stay the same?
I actually have this recipe for Pavlova Cake.
I have made this recipe several times for my family. Never disappoints. SO good!! I use lemon curd, raspberries and Chantilly cream for mine. Unbelievably good!!
I can use sugar-free whipping cream for frosting, right? Thank you for amazing recipes
Hi Janna, once the pavlovas are made, you could top with your preferred whipped cream frosting. I hope you love it!
I tried to make it. Unfortunately didn’t work out. I used a hand mixer for 15 mins. Was like soup. I folded in the sugar, etc. put on a cookie sheet. Cooking it now. Hoping for the best!
Hi Margaret, depending on your hand mixer, you may need to mix it for more time to get stiff peaks. I recommend watching the video and steps again to ensure nothing was altered.
The sugar isn’t supposed to get folded in, I think you read that wrong. Whipping sugar with the egg whites is generally how you get a stiffer peak
I make this every year for family because they always ask for it! I usually end up making them a bit smaller and make 20-25 so everyone can have one. They always turn out well but unfortunately i can’t make far ahead due to high humidity. Thanks!
Humidity will definitely impact it, but I’m so glad you found a way to make it work!
Hey! I’ve made this recipe a million times but for some reason my batter came out Friday this morning, what would the reasoning be for this?
Hi Ashley, I’m not sure what you mean by your question – maybe there’s a typo?
So after assembly these CAN be stored for 3-5 days? I saw the * about 4 hours
Hi Syd, after assembly, this will not last more than a few hours. You can make the pavlova itself a few days ahead and keep it dry in an air tight container, but once you add the cream and topping you would need to put it in the fridge to keep the toppings fresh and that will make the pavlova gummy and no longer the same.
Would you know if liquid egg whites from a carton will work?
I haven’t tested that to advise.
An excellent recipe! It works. Thank you. I made my circles slightly smaller (7 cm) and it created an elegant size and look for a luncheon.
A perfect recipe. It works!
Hi Natasha, would the recipe/textures come out the same if sugar was reduced to say, 1.25 cups?
Hi Sarah, It’s risky to reduce the sugar because the sugar stabilizes the meringue and helps it beat and bake up properly. That said, I always make it with the same sugar amount so I haven’t tested the ‘minimum’ amount to know what that is.
What would be different if you made this recipe into one big shell instead of individual shells?
Hi Gail, I have a recipe for that. See my Berry Pavlova Recipe.
I followed the recipe exactly but for some reason, mine came out light brown, not white. I tried two batches, reducing both temperature and time by 5 minutes and the oven off time, 15 minutes and it made no difference. They taste good but I really liked the look of white pavlovas with the cream and berries.
Hi Beverly, if your pavlova is turning brown that means it is cooking too quickly and and a high heat. I recommend ensuring your oven temperature is calibrated and not running too hot. You may also want to check if moisture in the area or if you’re at a high elevation point what adjustments to make to ensure it stays white. I hope this is helpful.
Absolutely wonderful! It was a hit with my church group as we celebrated Passover. Your recipe and video were spot on. Everyone was raving about the dessert.
Any idea if they can be refrigerated overnight before adding whip cream and berries?
Hi Kristin, you can make the pavlova base layer ahead and keep it on the counter in a dry air tight container for a few days. I wouldn’t recommend putting it into the fridge since the pavlova will turn gummy due to the moisture in the fridge. I recommend adding the cream and toppings before serving.
Wondering why mine came out runny and what I can do to fix it?
Hi Dina! Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not at room temperature. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal; keep beating until stiff peaks form. Make sure you’re using a powerful stand mixer; if you don’t have a stand mixer, it will take much longer with a handheld mixer.
This made perfect little pavlova nests. This was my first time making the dessert, and the recipe was perfect. Thank you!
I’m horrid at piping but they came out not too badly. thank you for this very easy recipe/video. I was always stopping my stand mixer to check the progress and found that your instructions about the approximate time for mixing (10 mins for the peaks) worked extremely well. I wasn’t aware that I could let the mixer go that long on high speed. I’m taking the mini pavlovas to our pasta/dessert auction tonight at our church.
I bet they’re going to be a hit at that auction, Victoria!
Perfection!! I cut the recipe in half as there are only 2 of us; and I used a hand mixer; a ‘deep/narrow’ bowl is necessary if using a hand mixer; made 9 larger size and added a few mini-choc. Chips to 4 small ones. Came out great;
Love your recipes.
With the piping tips thing, I had already made the entire recipe but I couldn’t find any of my piping tips so I used a ziploc bag, and just cut off the corner, and it actually worked really well. Just a tip. 🙂
Thank you for sharing. I’m glad it worked out for you.