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Pavlova Recipe (VIDEO)

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.

Pavlova dessert on a serving platter topped with cream and berries

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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.

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

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.

Pavlovas made ahead and then assembled before serving

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.

Over the top view of berries over pavlovas

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:

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

4.94 from 275 votes
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$10
Keyword: pavlova
Cuisine: Russian, Ukrainian
Course: Dessert
Calories: 210
Servings: 15 pavlovas

Ingredients

For Pavlova:

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:

  1. 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.

  2. 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.
  3. 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.

  4. 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:

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

Recipe Notes

*These should be enjoyed within 4 hours of assembly. 

Nutrition Facts
Pavlova Recipe
Amount Per Serving
Calories 210 Calories 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%
* Percent Daily Values are based on a 2000 calorie diet.

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?

Pavlova is a showstopping meringue dessert and is easier than you think! Mini pavlovas have crisp shells and marshmallow centers. They melt-in-your-mouth! | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Carla
    February 2, 2023

    Amazing. So easy and delicious treat to combine with whatever fruit you like, chocolate, caramel… so many options!

    Reply

    • Natashas Kitchen
      February 2, 2023

      Yes! You can decorate it and make it pretty with little effort & the flavor combination possibilities are endless! I’m so glad you loved it, Carla!

      Reply

  • Julie
    January 31, 2023

    Tried this recipe yesterday, they tasted great, but mine turned out a bit yellow/brown instead of white. Did I over bake them?

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Hi Julie! Yes, that could be the reason, it also could be that your oven runs a bit hot. If you do not already I highly encourage the use of an internal oven thermometer. I will link it HERE.

      Reply

      • Julie
        January 31, 2023

        Thanks! I am using the Anova Precison oven and I think I need to keep it at a lower temperature than a regular oven. Will try again:)

        Reply

  • Angelina
    January 25, 2023

    Great recipe, that I used countless times!
    My tip for others is to beat on speed 4 on KitchenAid for 10 minutes, not high speed. When I beat on high speed, my meringue reached stiff peaks in 2 minutes, and I didn’t want to overbeat for other 8 min.
    At speed 4 for 10 min, the sugar and egg whites combine completely and the end result is a smooth stiff meringue, that when baked, holds its shape and doesn’t fall flat, nor is grainy/uneven.

    Reply

    • Natasha's Kitchen
      January 26, 2023

      Thank you for your comments and suggestion, Angelina. Good to know that you enjoyed this!

      Reply

  • Kasia
    January 22, 2023

    I need to make these 1/2 the size. Do I still use the same temp/time?

    Reply

    • Natasha's Kitchen
      January 22, 2023

      Hi Kasia, I haven’t tried making these any smaller but I suspect it would take less time in the oven.

      Reply

  • Debbie Stewart
    January 15, 2023

    Omg Natasha these were not as thick to Putin a pastry bag. So I do I’d t think they would come out? Oh my gosh, sooo good! I did it, it took me 2 times but I made them! I will share a pic. So worth the time. Yummy yummy

    Reply

  • Debbie Stewart
    January 14, 2023

    I just tried to make these, mine never tricked up?? I WG
    WHipped for way longer then 10 minutes?? I did add gel food coloring to it. Could that have caused this?? How can I save my recipe? I finished with lemon juice, vanilla and cornstarch . I put it in the fridge hoping someone could help me??

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Debbie! I’m sorry to hear that. Unfortunately, without being there to see the process you took, I cannot say what went wrong. Not sure what you can do to save the recipe at this point. The texture of the meringue is very important in this recipe. If your egg whites do not reach stiff peaks you will have a flat and messy dessert. I would look over my process again to see if you missed anything or did anything differently. Tips that could help: Use room-temperature eggs. Use a glass or stainless steel bowl. Make sure the bowl you whisk the egg whites in is free from any greasy residue. If you have to, you can wipe your bowl down with lemon juice or vinegar to help remove any grease residue. Make sure that there is no egg yolk in the egg whites. Egg yolks are very high in fat and will hinder the whisking process. I hope that helps!

      Reply

      • Debbie Stewart
        January 15, 2023

        Thank you Natasha! I tried again today , and in the recipe it says beat 7 min but you say 10?? My husband was helping me with my hand mixer because of my arthritis. But he says he feels it was nice and thick , and then as he beat it he felt in got thinner? I still baked them, I’m whipping my cream now. I’ll get back to you how they came out. I tried to use the pastry bag but it was so loose it was a mess. So I just used a spoon. I ended up getting 21. I think because it was loose? So I couldn’t get more on each one. Boy for an easy dessert, it’s turned into the hardest thing I’ve ever made!

        Reply

        • Natashas Kitchen
          January 16, 2023

          Hi Debbie, in step #1 it says “With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed”. I hope that helps, but I also hope it all works out nicely!

          Reply

  • Lily
    January 14, 2023

    Hi,
    This was a great recipe, good for party’s and event’s. But Pavlovas are actually from Australia not Russia and Ukraine.

    Reply

    • NatashasKitchen.com
      January 14, 2023

      I’m glad you liked the recipe. Many countries and cultures have this same dish.

      Reply

  • Debbie Stewsrt
    January 10, 2023

    I had a friend make these, she made them pink. First time and I absolutely loved them!! So she sent me your recipe. I love watching you make your recipes!! I was cracking up when you said how your body was reacting inside and out!!!! Lmao!! Thank you, I can’t wait to make them!!

    Reply

    • NatashasKitchen.com
      January 10, 2023

      Hi Debbie! Thank you. Welcome to my channel! I hope you find many more recipes to enjoy.

      Reply

  • Lorrie
    January 6, 2023

    I love these. Made them for Christmas but painted the inside of the meringue cup with a layer of melted chocolate, once hardened I add some pastry cream (using up my egg yolks), sprinkled raspberries over this, added a dollop of whip cream & shredded some chocolate over this. Topped it with a fresh raspberry. Yummy!

    Reply

    • NatashasKitchen.com
      January 6, 2023

      That sounds beautiful and delicious! Thank you for sharing.

      Reply

  • Carla Palaci
    January 3, 2023

    Hi! What is the oven setting? Conventional or fan? Thank you!

    Reply

    • Natashas Kitchen
      January 3, 2023

      Hi Carla, we use a standard conventional bake oven that does not use a fan.

      Reply

  • Kelly
    December 28, 2022

    What if my oven does not go that low? Lowest is 300 degrees F.

    Reply

    • NatashasKitchen.com
      December 28, 2022

      Hi Kelly! It’s important that pavlova is baked in a low-heat oven to make sure it dries out slowly.

      Reply

  • Vanessa
    December 25, 2022

    Just made this for Christmas lunch and they turned out perfect! The flavour, taste, colour, everything was on point! Thanks Natasha, love your recipes

    Reply

    • NatashasKitchen.com
      December 26, 2022

      So glad to hear that, Vanessa! Thank you for sharing.

      Reply

  • Dana Doney
    December 24, 2022

    I made this recipe for my Cooking Club Christmas dinner. It was a big hit! I did think that the meringue was overly sweet–can it be made with less sugar and still turn out? Thank you for this recipe and video–very helpful!

    Reply

    • NatashasKitchen.com
      December 24, 2022

      Hi Dana! I’m so glad you loved this recipe. It may work with less but I haven’t tried cutting back since sugar is important for the meringue to form properly.

      Reply

  • Madeline
    December 5, 2022

    I have been making Pavlova for probably 40 years, my recipe came from a gentleman that I worked with (his wife was Australian). Everyone loves it.

    Reply

    • Madelaine
      December 17, 2022

      is it the same as this one?
      I want to try and make this for my brothers birthday soon

      Reply

  • Claudia
    November 27, 2022

    Could i use cream of tartar and not corn starch? Or is better corn starch…

    Also is bte icying sugar or granulated sugar…

    Reply

  • Emma
    November 23, 2022

    Hi! Do you know if I can reduce the amount of sugar in the recipe, and if so, how much I can reduce it by? Thank you!

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Emma, we believe we found the perfect balance for the outcome and taste with the sugar we used. One of my readers commented: “I use 1 1/4 cup of sugar instead of 1 1/2 cup.” I hope that information is helpful to you!

      Reply

  • Cynthia
    November 23, 2022

    Hi There! Can these be frozen for future use? Also, if eggs whites only are used, where is the cholesterol coming from that is noted in the nutrition facts?

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Cynthia, these will not freeze well. We kept ours in an airtight container at room temperature. Putting it in the fridge or freezer will cause it to catch moisture and can make it sticky. The heavy whipping cream for the topping is a source of cholesterol. I hope this helps.

      Reply

  • Lila Kelaita
    November 19, 2022

    Should the oven be fully closed while meringue in oven or should it be left ajar? Than you

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Hi Lila! See step 3. You’ll want to leave the door closed and not open it to let humidity in for best results.

      Reply

  • Lila Kelaita
    November 19, 2022

    Natasha – how many mini pavlovas does this recipe make? And if making one large one what would be likely size? Thank you

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Yes, I have the number of servings listed in the recipe card, it roughly makes about 15 (depending on how you pipe them). Here is my recipe for the large pavlova HERE. It’s 10”.

      Reply

  • Anonymous
    November 7, 2022

    Wow! These pavlovas amazing! I’m 12, and previously had never baked anything by myself before, but I tried this recipe anyway. It was delicious and looked great. Thanks, Natasha, for this easy and incredible recipe! (:

    Reply

    • Natasha's Kitchen
      November 7, 2022

      Great job! I’m glad it was a success, I hope you’ll enjoy all the recipes that you will try.

      Reply

  • Anne-maree
    November 1, 2022

    Easy to follow recipe, great result, white crispy shell with soft fluffy inside 🎂❤️

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Thank you, Anne-maree!

      Reply

  • Lida
    October 27, 2022

    Looks really good! I have been wanting to make this recipe for a long time! For the cornstarch part, is it required?

    Reply

    • Natashas Kitchen
      October 27, 2022

      Hi Lida, I wouldn’t recommend skipping the cornstarch. The corn starch helps the meringue to stay soft in the center, to give the contrast of crisp crust and marshmallowy interior. I hope that helps!

      Reply

  • Phyllis
    October 17, 2022

    Hi Natasha. Great recipe and a stunner for guests. I have made this several days before my event and froze the mini-pavs in an air-tight bag when they were completely cool. It works great. Just take them out of the freezer when you’re ready to fill, because they thaw quickly. Thanks much!!!

    Reply

    • Natasha
      October 17, 2022

      I’m pleasantly surprised that freezing and then thawing did not make them sticky or gummy. Interesing!

      Reply

  • MaryLou
    August 18, 2022

    Hi! I’m going to try this recipe and I have a stand mixer but I would like to know which attachment to use – the regular triangular shaped one or the whisk? Thank you!

    Reply

    • Natashas Kitchen
      August 18, 2022

      Hi MaryLou! We used a whisk for this recipe!

      Reply

      • MaryLou
        August 21, 2022

        I should have just watched the video first! These were delicious, and the recipe and explanations were great. I just used a spoon to make the nests as I have no talent for piping, and they still looked great with the toppings. Thank you!

        Reply

        • Natashas Kitchen
          August 21, 2022

          I’m so glad it all worked out!

          Reply

        • Cynthia
          November 23, 2022

          Hi There! Can I used the cartons of egg whites available At the grocery store ? Can these be frozen for future use? Also, if eggs whites only are used, where is the cholesterol coming from that is noted in the nutrition facts?

          Reply

          • Natashas Kitchen
            November 23, 2022

            Hi Cynthia, I don’t recommend carton egg whites, but they may work. Make sure that if you are using egg whites from a carton, they don’t have any additives. I have had readers report difficulty using carton whites.

  • Dominique
    August 3, 2022

    Do you need to add lemon juice and if yes why? I currently don’t have any so would it still work?

    Reply

    • NatashasKitchen.com
      August 3, 2022

      Hi Dominique! The lemon juice helps stabilize the whipped meringue and creates those stiff peaks. You can replace it with cream of tartar or white vinegar. If you make this without either of these stabilizers, it will still work out but may not be flatter.

      Reply

  • Natalie
    July 22, 2022

    Can you substitute cornstarch for potato starch for this recipe?

    Reply

    • NatashasKitchen.com
      July 22, 2022

      I haven’t tested substituting, but one of our readers reported great results using potato starch.

      Reply

  • Anna
    July 22, 2022

    Just made it – so good.
    I did half of the measurements and got 12 cakes (if I spread it little better, probably it would take 10-11).
    A bit simplification I made:
    Added sugar immediately, as from my perspective, if you beat eggs 10 min it doesn’t really matter;
    Did a little bit higher temperature, as I have no idea which exactly temperature was, but I think 150-160C, and only 45 minutes. I left them to dry in the oven, like in the recipe, but probably wouldn’t to that next time, as it dried completely.
    I didn’t do a “bed” as if you just make second layer as a wide ring, there is enough space for the filling.

    Reply

    • Natashas Kitchen
      July 22, 2022

      Thank you so much for sharing that with me, Anna!

      Reply

  • Sharon
    July 19, 2022

    OMG! I made these last night for the first time and they turned out perfect. Even my picky husband LOVED it. These are going to be my go to for family get togethers from now on!

    Reply

    • NatashasKitchen.com
      July 19, 2022

      So glad to hear that Sharon. Thank you for the wonderful review.

      Reply

      • Sharon
        July 21, 2022

        They disappeared too quick, I had to make another batch this morning LOL

        Reply

        • Natashas Kitchen
          July 21, 2022

          That’s when you know they’re good!

          Reply

  • Maria
    July 10, 2022

    What a wonderful recipe. It was my fisrt time making pavlova and it turned out super. Thank you very much for the recipe.
    For filling I made cream cheese mouse and on top fresh strawberrys with strawberry vanilla bourbon syrup. Super fresh!!
    Greetings from Greece!!!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Wow, that sounds, delicious Maria! Thank you for sharing with us.

      Reply

  • julia
    June 3, 2022

    I made it today for very first time and it came out great! My sister always makes them by this recipe and they always look and taste wonderful

    Reply

    • NatashasKitchen.com
      June 3, 2022

      That’s wonderful! So glad you enjoyed this recipe.

      Reply

  • Kristen Hill
    May 29, 2022

    Hi there, pavlova is an Australia/ New Zealand dessert! Love the recipe!

    Reply

    • Natasha's Kitchen
      May 29, 2022

      So glad you love it!

      Reply

  • David
    May 7, 2022

    Hi Natasha, I loved this recipe and it tasted so good!! However, when I put them in the fridge with the whipped cream, the next day the meringues were soggy. Was it the whipped cream that made it soggy or something else?

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Hi David, yes, they need to be eaten quickly after they are put together. If you’d like to make them ahead you can store the pavlova in an airtight container at room temperature until ready to put together.

      Reply

  • Cathy
    April 20, 2022

    Try making lemon curd and make a trifle alternating broken up meringue,.curd, whipped cream and strawberries…so delicious

    Reply

    • NatashasKitchen.com
      April 20, 2022

      Sounds delicious!

      Reply

  • Edwina Golombek
    April 11, 2022

    Excellent recipe BUT they are neither Russian or Ukraine in origin..they are either Australian or New Zealand in origin..there has been an ongoing debate for as long as the dessert has been around, just which of those two countries can claim it as theirs!

    Reply

  • Val
    March 25, 2022

    The best pavlova recipe EVER! I’ve tried a few different recipes and none of them beat this one. It’s been my family’s favorite dessert for the last 3 years. Easy, simple, and scrumptious!

    Reply

    • Natashas Kitchen
      March 25, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Val!

      Reply

  • Andrea Gillies
    March 15, 2022

    How is this Russian or Ukrainian cuisin? Look up the origin of the pavlova and you will find it was created by a chef in Wellington, New Zealand to honour ballerina Pavlova.

    Reply

    • Martha
      March 20, 2022

      So she says in “ What is Pavlova?”! But I think people may think of it as Russian, so filing it under Russian Cuisine is appropriate I think….

      Reply

  • Mary
    March 9, 2022

    Hello, I have always used caster sugar when making meringue,,why do you advise granulated?

    Reply

    • Natashas Kitchen
      March 10, 2022

      Hi Mary, I have always made it this way, I haven’t tried caster in a pavlova to advise on the outcome, I hope you try our recipe soon!

      Reply

  • Not this recipe
    January 26, 2022

    This did not come out AT ALL. I tried 3 times all three times after adding the sugar into the whipped egg white- it was runny and gooey. It was very upsetting and annoying.

    Reply

    • Natasha
      January 27, 2022

      Hi, I haven’t had that experience. Are you using granulated sugar and also real egg whites (not from the carton which might have additives?). Also, make sure all of the ingredients are at the right temperature. Usually with egg whites and granulated sugar, if you just keep beating, it will turn into a meringue consistency. You do need a high-powered mixer to make meringue though – maybe that is the issue? I hope that helps to troubleshoot.

      Reply

      • Laurie
        February 4, 2022

        I made this recipe last week and it came out beautifully. I shared it with friends who were very impressed att my amazing skill ;). Really, the recipe is simple and straightforward. The only change I made was mascerating the berries. Yes, okay, it did amp up the sweetness but hey, it’s already off the calorie counter’s list!

        I will definitely make it again.

        Reply

        • Natashas Kitchen
          February 5, 2022

          Thank you so much for sharing that with me, Laurie! I’m so glad you enjoyed it!

          Reply

  • Sam
    January 24, 2022

    These came out great I have made this several times now using this as a base in various sizes and always get a nice Pavlova out of it. It’s a good reliable recipe. One quick note though you have this listed as Ukrainian or Russian, while they are named after a dancer from their this dish is very much from Australia or New Zealand.

    Reply

    • Natashas Kitchen
      January 24, 2022

      Thank you so much for sharing that with me! I’m so glad you enjoyed it!

      Reply

  • Sibora Miloradovic
    January 23, 2022

    Wonderful recipe of a wonderful desert.
    Make sure you have the right piping tip or it can be messy.

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Yes, that’s important. Thank you for the reminder and good feedback!

      Reply

  • Lina
    December 30, 2021

    Hi Natasha. My bize looked and felt nice until I added the cream. Then it became sticky and chewy?

    Reply

    • Natashas Kitchen
      December 30, 2021

      Hi Lina, it should only become sticky and chewy if refrigerated or kept in a high moisture area. I recommend serving it immediately after pipping on the cream.

      Reply

  • Darin Long
    December 29, 2021

    Great and easy to follow recipe. It’s as tasty as it is eye popping pretty. I substituted the sugar with monk fruit sweetener to make it Keto friendly. Although it came out a little browner, it was awesome! Highly recommended!

    Reply

    • Natashas Kitchen
      December 29, 2021

      Thank you so much for sharing that with us, Darin! I’m so glad you enjoyed it!

      Reply

  • Raven Jade
    December 27, 2021

    I made these but forgot the cornstarch and they still turned out great.

    Reply

    • Natasha's Kitchen
      December 27, 2021

      Great to hear that it still turned out great!

      Reply

  • Nidhi
    December 22, 2021

    HI. I have a small oven and was wondering how long can I store the whipped pavlova batter before I can bake it? Or should I make it in two batches?

    Reply

    • Natashas Kitchen
      December 22, 2021

      Hi Nidhi, it will lose its volume as it sits. I would mix it in batches.

      Reply

  • Tabi
    December 20, 2021

    Hi!
    I made this recipe and turned out amazing! I just forgot to spoon down the middle to make room for cream and berries. I already baked them, is there anything I can do?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Tabi, once they’re baked, and hard it’ll like break if you try spoon it down or make it flat. When you pipe the cream, you can intentionally pipe it allowing a place for the berries to rest. You just may not have as much cream on them.

      Reply

  • Astrid
    December 14, 2021

    I haven’t made this yet, but thinking of a comment asking about omitting lemon jc and your vid comment about the contrast of the tangy berries to the sweeter components… maybe a bit of muddled berry in the meringue cup before the cream filling? I feel like that might be more balanced to help with the cloying sweetness? Full disclosure… not a super sweet fan. Really just asking a question, not offering a criticism since I haven’t made them! 😀

    Reply

  • Michelle
    December 6, 2021

    I looked but I didn’t see a question or an answer to this: Can you use carton egg whites for these? Thanks.

    Reply

    • Natashas Kitchen
      December 6, 2021

      Hi Michelle, make sure that if you are using egg whites from a carton, they don’t have any additives. I have had readers report difficulty using carton whites.

      Reply

  • Rob
    November 18, 2021

    This recipe is amazing! Just won 1st place at my work’s dessert contest! First time making it too.

    Reply

    • Natashas Kitchen
      November 18, 2021

      Wow! Congratulations! I’m so happy to hear that!

      Reply

    • Natasha's Kitchen
      November 18, 2021

      Wow, congratulations and great job to you!

      Reply

  • Jenn
    November 18, 2021

    Hi Natasha!

    Im making this for my husbands birthday today! I was wondering if it’s possible to omit the lemon juice in this recipe? Does adding it make the pavlova taste like lemon?

    Reply

    • Natashas Kitchen
      November 18, 2021

      Hi Jenn, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.

      Reply

    • Sam. M
      December 24, 2021

      The acid from the lemon helps stabilize the meringue so you can whip it longer and get a lighter and fluffier meringue. It isn’t there for flavor you shouldn’t really be able taste it.

      Reply

    • Natashas Kitchen
      March 8, 2022

      Hey there, Jenn! Of course, you can omit the lemon juice! It’s only been added for that little hint of flavor! It also helps to keep the batch at the end a bit more sturdy so you don’t end up with a dollop of runny cream! The lemon does not add any heavy flavor to your Pavlova.

      Reply

  • Leonie
    October 11, 2021

    Hi Natasha,
    How long do the pavlova’s last without the cream and toppings?

    Reply

    • Natasha
      October 11, 2021

      Hi Leonie, see the section in the recipe post above titled: “Can I Make Pavlovas Ahead?”

      Reply

  • Ira
    August 27, 2021

    Hi Natasha, why is there liquid out from the meringue while baking? After done baking with 107˚C for 1:15 mins + did not open the oven lid for 30 mins, I checked the inside still soft and watery like uncooked. Is there a possibility I can bake it again after the meringue is cold? Because the outside is beautiful while the inside is still soft and watery. Overall the result is wonderful. Just I am having trouble with the inside of the meringue.

    Reply

    • Natasha
      August 28, 2021

      Hi Ira, I haven’t tried re-baking pavlova before. If you see any pooling at the bottom of the pavlovas, that could be due to not baking them right away after the meringues are formed. Also, they should be marshmallow soft in the center and not dry or firm.

      Reply

  • Texann
    August 26, 2021

    Can I make this with an alternate sweetner for a diabetic friend? I’m wondering how the meringue would do with, say, Xylitol?

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Hi there, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.

      Reply

  • Joanne Mascherin
    August 17, 2021

    Love your energy in the video

    Reply

    • Natashas Kitchen
      August 17, 2021

      Thank you for that wonderful compliment, Joanne!

      Reply

  • Jenke Goffa
    August 10, 2021

    Hi Natasha, in less than 5 minutes mine were already brown. The oven was on 225°C

    What went wrong?

    Reply

    • Natashas Kitchen
      August 10, 2021

      Hi Jenke, are you using a regular oven? It’s 225 Fahrenheit. Not celsius. That is likely the culprit. Per step #1: “Preheat the Oven to 225˚ F.”

      Reply

  • Yana Gudev
    August 8, 2021

    Thanks for the delicious recipe, Natasha! I wanted to clarify about the oven. Are the settings for temperature and time for regular bake cycle, or for convection bake?
    I made these with convection bake, and they turned out beautiful. But I wonder if could get away with a shorter bake time 😉.

    Reply

    • Natashas Kitchen
      August 9, 2021

      Hi Yana, we used regular bake mode.

      Reply

  • John
    July 21, 2021

    FYI this isn’t Russian…it was invented in Australia/NZ and named for the ballerina

    Reply

  • Donna May Featherstone
    June 14, 2021

    Thank you Natasha for the pavlova recipe. It turned out perfectly! Very easy and what a show stopper!

    Reply

    • Natashas Kitchen
      June 14, 2021

      This one sure is a show stopper & it always gets rave reviews! I’m so glad you enjoyed it!

      Reply

  • Jill perry
    June 10, 2021

    I tried making this recipe to the fullest and the egg whites would not peek at all stayed kind of runny please till what I did wrong reluctant to try again lots of eggs to have to throw away. the right minutes used for each addition

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Jill, Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not a 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.

      Reply

      • Irina
        October 13, 2021

        I made you pavlovas for the first time ever and they came out perfect! My question is this: i used an electric hand mixer and planned to mix longer than I would have with a stand mixture, but the mixture formed glossy stiff peaks around minute 5! I kept going anothe minute and 30 seconds because that didn’t seem possible given what you said. And yet, the end result was perfection. The only things I did differently are that i warmed the eggs to room temperature in warm water and I initially beat the egg whites for an extra. Any thoughts? minute.

        Reply

        • October 15, 2021

          I think you were right on going with your gut, there are always variables when baking and that’s why most people say..”or until you get stiff peaks” I’m so glad you enjoyed the recipe.😊

          Reply

    • Valerie
      June 14, 2021

      Hi Jill! I use a hand mixer and it takes FOREVER on high to get the peaks to form. I also leave my egg whites out about an hour rather than the thirty minutes to make sure they are room temperature. Lots of practice and patience to get them right. Worth the effort though!

      Reply

    • Laci Vonada
      July 5, 2021

      Also make sure that your mixer bowl and beater(s) do not have any fat/oil of any kind on them. A tiny speck of fat can keep the whites from peaking.

      Reply

  • Mildred Laurens
    May 4, 2021

    I really wish to join you prepare these scrupulous snacks

    Reply

    • Natasha's Kitchen
      May 4, 2021

      You can try to make this at home too, I’m sure you’ll be great at it!

      Reply

      • Lily
        May 30, 2021

        Hi Natasha! I’ve heard that pavlovas can have a hard time setting when you are cooking them at a higher elevation. Do you have any tips to prevent a runny center?

        Reply

        • Natashas Kitchen
          May 31, 2021

          Hi Lily, I don’t have experience with high elevation to advise on the outcome. I recommend some research or a Google search to see if others have had that experience.

          Reply

  • David Wash
    May 4, 2021

    Made them this past weekend. These were absolutely amazing! I fell in love with pavlova many many years ago when I studied in Australia. Since then I have had a hard time finding great pavlova even at high-end restaurants that served it as a seasonal dessert. Your simple recipe got it just right without having a chewy inside. These are light, crisp and airy. I think the keys are using a stand mixer and the piping bag (I just used a ziplock bag with mini piping nozzle). Also, the individual sizes helps with the even consistency throughout.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Hello David, great to hear from you, and thank you for your fantastic review! I’m glad that you found this recipe, I hope you’ll love all the recipes that you will try.

      Reply

  • Nat
    April 30, 2021

    Do you have any recipes for using up the left over egg yolks from this recipe. I just feel bad throwing them away.

    Reply

    • Natashas Kitchen
      April 30, 2021

      Hi Nat, I don’t really have many egg yolk-only recipes. My custard cake uses a lot of egg yolks, Our Creme Brulee also calls for several yolks.

      Reply

      • Cathy
        April 20, 2022

        Try making lemon curd and make a trifle alternating broken up meringue,.curd, whipped cream and strawberries…so delicious

        Reply

    • Sandi Hotrod
      June 25, 2021

      Hey Nat, for your left over egg yolks try Passionfruit & Lemons Custard…Its sooooooo Devine I make it for my Pavlovas instead of cream a nice sweet tart flavour …Hope you enjoy….
      PASSIONFRUIT CUSTARD

      Ingredients

      450ml milk

      145g sugar

      Zest of 2 lemons (use a Microplane)

      60g cornflour, sifted

      4 egg yolks

      60g unsalted butter, cut into small dice

      4 passionfruit

      juice of 2 lemons

      Method

      Simmer the milk, sugar, lemon zest over medium heat.

      Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil.

      Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard.

      Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.

      Reply

      • Natasha's Kitchen
        June 27, 2021

        Nice one, thank you for sharing that with us!

        Reply

    • Natasha
      August 23, 2021

      Tiramisu cake recipe on this websit that’s with lady fingers has the same amount of egg yolks.

      Reply

    • Chantel
      September 15, 2021

      Homemade Mayo or aïoli, carbonara pasta, crème brûlée, lemon curd, hollandaise, or pound cake!

      Reply

  • Fanny
    April 26, 2021

    Hi natasha
    Can I make pavlova with blueberries extract or flavor but still doing the exact recipe.
    Or what do you recommend?
    I want for my daughter birtdhay i want purple pavlova with good taste?

    Reply

    • Natashas Kitchen
      April 27, 2021

      Hi Fanny, I haven’t tried that but it sounds pretty and delicious – I can imagine it with a nice purple color. If you happen to try out that extract you can put it in place of the vanilla extract we used.

      Reply

  • Tara
    April 22, 2021

    This is a great recipe! I personally love the marshmallow center, but is there a way to make it without it? Should cream of tartar be used and no lemon juice? Or maybe should i cook them longer?

    I made a home made whipped topping and topped it with a passion fruit and mango mix. So-so good!

    Reply

  • Elita
    April 7, 2021

    Hello, I love your recipes, but am now following a low carb diet. Is it possible to substitute Swerve (erithritol) or another natural sweetener for the sugar?
    Thank you!

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Elita, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.

      Reply

    • Astrid
      December 14, 2021

      Swerve claims to be 1:1 as a sugar replacement for baking. Give it a shot and report back! I use it in recipes regularly, but I’m not a big baker. I have used it in baking without issues.

      Reply

  • Cristina Sanchez
    April 5, 2021

    Hi Natasha, I’ve done this pavlovas and they are the best, perfect, thank you so much for sharing your recipe!!
    Tomorrow my grandkids comes to visit, I want to make these for them, but I don’t have Whipping Cream, I was wondering if can I use those whipping cream that come in cans, I have two that I bought at Costco, they are big. Please, can you tell me if I can use them instead the regular whipping cream that you have to make. I don’t want to go to the store again, now with the pandemic I like to go only once a week!
    Thank you!!! Blessings!!!!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Cristina! I haven’t tested this with heavy whipping cream to advise.

      Reply

  • Carol Williams
    April 5, 2021

    These are really delicious, but I made the mistake of trying to make them using store-bought egg whites They would not stiffen up despite 15 minutes of beating. So don’t try store-bought egg whites!

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Nice to know that you still enjoyed the result despite some issues with the egg. Thanks for sharing that with us, Carol!

      Reply

  • Kris
    April 4, 2021

    I thought these were a little too sweet, even though I cut the sugar to 1 1/4 cups. I will try cutting to 1 cup next time.
    Also, the bottoms were VERY chewy – difficult to cut through without a knife. What would cause that?

    Reply

    • Natasha
      April 5, 2021

      Hi Kris, cutting the sugar can affect the overall texture – also be sure to bake right away or they can start to pool at the bottoms if they are left out too long before baking which can result in a chewy bottom.

      Reply

  • Mary
    April 2, 2021

    Hi Natasha!

    I’m excited to try this pavlova recipe, however, some of my family members don’t like lemon. Do the pavlovas have a lemon taste because of the juice? If so, is their a substitute I could use? Thanks!

    Reply

    • Natasha
      April 2, 2021

      Hi Mary, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.

      Reply

  • Vanessa
    March 24, 2021

    Hi Natasha, I love your recipes, and I had a question. Could we still make these mini pavlovas turn out well without the star tip? I don’t have any frosting tips at home, so could I just use the end of a Ziploc bag instead?

    Reply

    • Natashas Kitchen
      March 24, 2021

      Hi Vanessa, I bet that could work. I hope you love this recipe.

      Reply

  • Ameena
    March 18, 2021

    Hi Natasha. Yesterday while making i followed exactly the timing you gave and when I opened the oven to take the pavlovas out I was not able to hold them with my finger. My fingers were going inside. Does it mean pavlova is undercooked? And then again I turned on the oven and kept for another 10 mins and then left inside oven for 20 mins. This time it was cooked. But inside it was dried. A kind of biscuit and chewy. Inside how it should be? Please can you guide me? Sorry for long comment

    Reply

    • Natasha
      March 20, 2021

      Hi Ameena, they should feel dry when you tap on them but they will be soft inside when you bite into them. Make sure you are baking on conventional bake mode and not convection which would cook them faster.

      Reply

  • Ameena
    March 18, 2021

    I made them yesterday. Thank you thank you thank you for this amzing recipe. It was sooo delicious… ❤️

    Reply

    • Natashas Kitchen
      March 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jess
    March 13, 2021

    Hi, these pavlova are delicious! I would like to make them half the size. How would you recommend to adjust with baking and drying?
    Thank you for an amazing recipe.

    Reply

    • Natasha
      March 13, 2021

      Hi Jess, I haven’t tried making these any smaller but I suspect it would take less time in the oven.

      Reply

  • Ardyn
    March 9, 2021

    Hey! I love your recipes and I wanted to try and make these but I won’t have time to test them before we have some friends over for dinner and the problem is that we are at high altitude. All your other recipes have been fine but this one worries me, do I need to do anything differently for high altitude?

    Reply

    • Natasha
      March 11, 2021

      Hi Ardyn, I don’t have any way of testing this at a high altitude, but I would suggest googling a standard baking adjustment for your altitude to be safe.

      Reply

    • Mary
      January 26, 2022

      Hi, Ardyn, having never made this particular item, I hope I can help. We lived below sea level when I got this recipe for “Forgotten Cookies”. Then we moved to 6000′ in Colorado and I made no adjustments and they turned out just like before. These are Meringue Cookies with chocolate chips and nuts and left in the turned-off oven overnight. Really popular with my family & friends. If you’d like the recipe, email me at maryedgar@comcast.net & I’ll send it to you. I find that cakes are the really bigger issue at altitude….
      Regards, Mary

      Reply

  • Rebekah V
    February 24, 2021

    Natasha, I LOVE your recipes & videos! I have loved every one I’ve tried, and recommend you often!
    I made these mini pavlovas for Valentine’s Day, topped with raspberries and blueberries (couldn’t get mint). My husband and I LOVED them as a light dessert after a steak dinner. My kiddos got to try them & liked them so much. I must’ve made them a little small…it made so many! Haha. So we shared with a neighbor, and my sister in laws family. My nieces loved them, I showed them your video to explain how I’d made them. I’m making more today to gift to 2 friends who have birthdays tomorrow! Love these!!!!!!!!!!!!!!

    Reply

    • Natasha's Kitchen
      February 24, 2021

      Sounds awesome! Thanks for your wonderful review, Rebekah. I’m glad you liked it and you were able to share it with others too.

      Reply

  • Emma
    January 23, 2021

    Hi! I was wondering how to get it thicker? Mine didn’t form stiff peaks:(

    Reply

    • Natasha
      January 23, 2021

      Hi Emma, make sure to use the same kind of sugar, also room temp whites helps and be sure to beat long enough. A stand mixer is more effective so if using a hand mixer, you would have to beat much longer.

      Reply

      • Natalia
        March 1, 2021

        Hi, it’s the 2 time i made them. The first time they came out perfect. I don’t know what went wrong this time. The middle was hard and sticking to teeth. While the outside was dry and crumbling.

        Reply

        • Natashas Kitchen
          March 1, 2021

          Hi Natalia, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also, be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature really fast like from hot oven to room temp. So what I do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there until the oven cools off completely or even longer sometimes 2 hours. ” I Hope this helps.

          Reply

  • Mariana MacDonald
    January 20, 2021

    Hi Natasha!

    I am looking to make this recipe for a project. If I substituted potato starch, would I use the same amount of potato starch as corn starch? Thank you so much, and I can’t wait to make this!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hi Mariana, I haven’t tested substituting to advise of the measurements, but one of our readers reported great results using potato starch.

      Reply

  • Olga
    January 17, 2021

    Any idea if it will turn out the same if I substituted the sugar with monk fruit?

    Reply

    • Natasha
      January 17, 2021

      Hi Olga, I haven’t tested that so I don’t know if it would form properly.

      Reply

    • Monique
      January 27, 2021

      I am gonna give it a go, finally found monk fruit sweetener, will let you know how it turns out 😁

      Reply

  • Carol
    January 13, 2021

    I’m going to make these for my daughter’s birthday. Recently, I had them at a restaurant and they used lemon curd instead of the cream. It was delicious so I am going to go with that.

    How many does your recipe make?

    Reply

    • Natasha
      January 13, 2021

      Hi Carol, the serving size is at the top of the recipe card. I hope you love the pavlovas.

      Reply

  • Nelly
    January 7, 2021

    I don’t think it will work on a silicone mat but you can be the first one to try it!

    Reply

    • Nelly
      January 7, 2021

      I don’t think it will work on a silicone mat but you can be the first one to try it!

      Reply

  • Nelly
    January 7, 2021

    Hi Natasha! Thanks for sharing it with me! These turned out great and I really love this recipe!

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so glad you enjoeyd this recipe, Nelly!

      Reply

  • Nelly
    January 7, 2021

    I really loved this recipe and am thankful that I found it!

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so glad you discovered our blog! Thank you for sharing that wonderful feedback, Nelly!

      Reply

  • Nelly
    January 7, 2021

    Thanks so much for sharing this recipe with me! The pavlovas turned out GREAT!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      You are very welcome, Nelly. I’m so glad you loved it!

      Reply

  • Natalia
    January 5, 2021

    Hi, Natasha, thanks for the recipe. it was a big hit with my friends. I was just wondering if it is possible to reduce the amount of sugar {it was a bit too sweet for me}? will it affect the texture or the density? could i use more lemon juice? any suggestions?

    Reply

    • Natashas Kitchen
      January 6, 2021

      Hi Natalia, it may impact density, but one of our readers did write in saying they used 1 1/4 cup of sugar instead of 1 1/2 cup. If you experiment, let me know how you liked the recipe.

      Reply

  • Nadia
    December 29, 2020

    Can I pipe them onto a silicone mat instead of parchment paper?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Nadia, I have only tried this on parchment paper to advise on a silicone mat.

      Reply

      • Nadia
        January 15, 2021

        So they did turn out but definitely needed a little longer baking time. They tasted a little raw in the center by the time in the recipe. Gonna stick to parchment for now 🙂

        Reply

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