Pavlova Recipe

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

I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There’s a great debate about who made it first; Australia or New Zealand, but lets just focus on the fact that there is Russian inspiration here!!

The Pavlova is graceful, beautiful, and romantic; a perfect dessert for your valentine or dinner guests! It’s crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.

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

Tip:

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.

This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event.

Once they are assembled they stay great for up to 4 hours at room temperature.

Ingredients for Pavlova:

6 egg whites, room temperature (see tip above)
1.5 cups white sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract

Ingredients for Frosting:

1 1/2 cups cold heavy whipping cream
2 Tbsp white sugar

Ingredients for Topping:

4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
Mint leaves for garnish, optional

Watch How To Make Mini Pavlovas:

How to Make Pavlova:

Prep: Preheat the Oven to 225 °F with the rack in the center of the oven. Line a large baking sheet with parchment paper. (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 bottom third of your oven)

1. Using your stand mixer, beat 6 egg whites on high speed 1 minute until soft peaks form. With mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture 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 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 hour and 15 minutes then turn oven off and without opening the door, let meringue in the hot oven another 30 minutes. The outside will be dry and crisp to the tap and very pale cream colored (almost white) and the inside 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 (or plastic bag) for 3-5 days at room temperature.

How to Make Pavlova Frosting and Assembly:

1. Beat cold heavy 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. Once they are assembled they stay great for up to 4 hours at room temperature.

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

Here’s the Print-Friendly Version of Pavlova 🙂

Pavlova Recipe

4.83 from 68 votes
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 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
Servings: 14 to 15 pavlovas

Ingredients

For Pavlova:

  • 6 egg whites room temperature
  • 1.5 cups white granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract

For Cream:

  • 1 1/2 cups Cold heavy whipping cream
  • 2 tbsp white granulated sugar

For Topping/Decor:

  • 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced strawberries, etc
  • Mint leaves for garnish optional

Instructions

Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper

  1. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With 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 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 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.

How to Make Frosting and Assembly:

  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

Once they are assembled they stay great for up to 4 hours at room temperature.

Final Final Picmonkey Hashtag banner

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

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ira
    December 10, 2018

    Hi Natasha!
    I’m planning to make your lovely pavlovas for xmas and I did a try round today! They were DELICIOUS! Thank you so much for the recipe! I wanted to ask, is it possible to put less sugar in the meringue? And if so, how much? (For my sugar intolerant friends) Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Ira, Thank you for the wonderful review! I haven’t tried cutting back since sugar is important for the meringue to form properly. It really helps to use whipped cream that is just barely sweet and adding berries gives it some tart elements to help cut the sweetness. I hope that helps! Reply

      • Ira
        December 15, 2018

        Thank you! I’ll definately try that! Maybe also some raspberry syrup, to add some sourness. 🙂 Reply

        • Natashas Kitchen
          December 15, 2018

          You’re welcome!! Reply

  • Katie
    December 7, 2018

    Hi Natasha! Is there a secret to making them turn out white after baking..? Mine are yellow😌☹️🤔 Reply

    • Natashas Kitchen
      December 7, 2018

      The lower the heat the better! If they are yellow, that means they baked too quickly or at too high of heat. I hope that helps Reply

  • Annie Horton
    November 23, 2018

    Natasha this recipe is so perfect, I am a Kiwi living in the US and made these yesterday for Thanksgiving, and they were such a hit, thank you! Reply

    • Natashas Kitchen
      November 23, 2018

      Hi Annie! That’s so great! I’m so happy you enjoyed that! Reply

  • Angelin
    November 14, 2018

    Hi Natasha. I’ve done these many times before and they turned out awesome! Today for some reason the batter is turning out quite runny and isn’t forming into stiff peaks. I already did one batch, after baking they kind of melt and are just big circles instead of that pretty ridged “tower” from using the star tip. Any suggestions? Please help:( Reply

    • Natashas Kitchen
      November 14, 2018

      Is it possibly too humid where you are now? Humidity may have that affect. Reply

      • Angelina Kleyn
        November 17, 2018

        Thank you so much! I guess I wasn’t beating the egg enough before adding the sugar. I tried beating the egg for 2-3 minutes and got better results every time. I made 200+ for a wedding😩 Reply

        • Natashas Kitchen
          November 17, 2018

          That’s so great! I’m glad it worked out! WOW! 200 is quite a bit!! Reply

  • Robert
    November 7, 2018

    My first time making pavlovas and they were such a hit at my party! I doubled these and made sure to use all your tips and tricks and they turned out beautiful!! I used to be scared to work with meringues but this was easy and successful, thanks so much! Reply

    • Natashas Kitchen
      November 7, 2018

      You’re welcome! Thank you for sharing your great review! I’m so happy you enjoyed it Reply

  • Margarita
    October 8, 2018

    Hello. So I’ve tried making the pavlova but it doesn’t seem to work out. When I beat the yolk alone, it turns out bubbly and yellow and it’s like watery mix, even when I add the sugar it still watery base…it does not turn white and creamy and like shown in your video. Also I’m using the hands on mixer…maybe that’s the problem? Idk what to do! Please advise. Thanks. Reply

    • Natashas Kitchen
      October 8, 2018

      Hi Margarita. This recipe doesn’t call for yolks. You need the egg whites part of the egg to make this recipe. This recipe calls for 6 egg whites at room temperature.You can definitely use a hand mixer but it will take a lot longer to mix to stiff peaks than a stand mixer. So watch and adjust the mix time accordingly. Reply

  • Crystal
    September 28, 2018

    Hi just wanting to check if the measurements are in metric or imperial?
    Thanks Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Crystal! this is using the imperial system. Reply

  • Liana
    September 15, 2018

    Hello, my pavlovas turned out crispy but for some reason quite sticky. Any suggestions as to what I may have done wrong? Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Liana, 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 sometime 2 hours. ” Hope this helps. Reply

  • Audra
    August 17, 2018

    Are you using the lemon juice and corn starch in place of cream of tartar? I’ve seen other recipes that use cream of tartar without corn starch and lemon juice. So I’m wondering if I can just use that instead or is the lemon juice for flavor also? Reply

    • Natasha
      August 19, 2018

      Hi Audra, the lemon juice does add a hint of flavor as well, but maybe you are thinking of boccone dolce? Pavlovas are typically made with corn starch to get that crisp on the outside and marshmallow soft inside texture. Reply

      • Audra
        August 19, 2018

        Oh. Ok. Thanks for the reply and explanation! I’m gonna try making them today! Reply

  • Victoria
    August 1, 2018

    Hi Natasha. we are having a huge party of over 50 people this sunday and I want to make pavlovas earlier becsue we already have many things to make so can I bake them like 2 days earlier? and then what do I do when I bake them, do I put them in the frigde, the freezer, or just in room temperature? and do I put them in ziplocks? also last question, is it okay if I don’t do the frosting? I want to do like rose pavlovas… thank you so much Reply

    • Natashas Kitchen
      August 1, 2018

      Hi Victoria. I added that note to your previous comment. 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. I hope this helps. Reply

  • Victoria Say
    August 1, 2018

    Can you not put the frosting and the fruits on the pavlovas? Also when you finish baking then do the freeze for like 2 days and will they melt once you take them out? Reply

    • Natashas Kitchen
      August 1, 2018

      Hi Victoria. I’m not sure I understand your question. We usually top ours with cream and fruits. I haven’t tried freezing these, I’m afraid the moisutre would make it sticky. This recipe works well in dry conditions away from moisture. We keep ours in an airtight container until ready to dress up and serve. Reply

  • Andreea
    July 12, 2018

    Thank you so much for this recipe ! I just made it and they turned out perfect and delicious. I baked them longer since I’ve made them larger. Also I noticed I liked them better the next day with fresh fruit from the fridge and COLD whipped cream. It takes away from the sweetness, it was a light dessert. I recommend to use cold fruits and whipped cream. Reply

    • Natashas Kitchen
      July 12, 2018

      Hi Andrea! Thank you for sharing this with us. Reply

  • Farrah
    July 7, 2018

    Hihi omg I don’t know why my pavlovas failed 😢😢… is it because I doubled the recipe ? The pavlovas didn’t cook in the centre and also stuck to the parchment paper !!!! Reply

    • Natashas Kitchen
      July 8, 2018

      Hi, Farrah, 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 realy 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 untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps. Reply

  • Natalia Fana
    June 30, 2018

    Could lemon juice be substituted with lime juice? If so, what proportions? Thank you! Reply

    • Natashas Kitchen
      June 30, 2018

      I haven’t tried it with Lime. It tends to be more bitter. If you experiment, let me know how you liked the recipe. Reply

  • Arna
    June 26, 2018

    They turned out perfect! Reply

    • Natashas Kitchen
      June 26, 2018

      That’s so great! Reply

  • Lena
    June 12, 2018

    Hello, tried this recipe and few days ago and was so shocked that it did not turn out!
    Everything I try on Natashaskitchen.com turns out great but this was a complete disaster.
    They came out soft and sticky. I threw them back in the oven for 10 min at 200°, but magic didn’t happen…
    Something went wrong and I have no idea why! My sister said hers didn’t turn out too.
    What went wrong? Please help! Reply

    • Natashas Kitchen
      June 12, 2018

      Hi, Lena, 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 realy 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 untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps. Reply

  • Olesya
    June 10, 2018

    Delicious! Reply

  • Millie
    June 10, 2018

    I love this recipe!!! I am Australian and mini-pavlovas are my go-to dessert whenever we entertain! The only thing I would add to this recipe – is to dust the paper with cornflour before you pipe the meringue – this avoids any instances of the meringue sticking to the paper! 🙂 Reply

    • Natashas Kitchen
      June 11, 2018

      So happy you enjoyed this recipe, Mille! Thank you for the tip! Reply

  • Yelena
    June 9, 2018

    Oops! Yes, Andrea! That’s what I meant. Lemon curd. My mistake. So sorry. 🤗
    Also, you can use yolks in custard cakes. I like French Apple cake from browneyedbaker.com Reply

  • Nana E
    June 6, 2018

    What a fantastic presentation! I must try this recipe after watching. Thanks for sharing. Reply

    • Natashas Kitchen
      June 6, 2018

      You’re so nice! Thank you, Nana! Reply

  • Sonia
    June 4, 2018

    Hey Natasha!
    Was wondering if substituting the white granulated sugar with icing (powdered) sugar would change the structure of the pavlova.

    I am planning to make these tomorrow so if you could reply Asap, that would be great 👍🏻 Reply

    • Natasha
      June 4, 2018

      Hi Sonia, I haven’t tried that but I suspect that it won’t beat the same way. Reply

  • Angelina
    May 17, 2018

    Cam i add food coloring to the frosting? I want make pink frosting for baby shower Reply

    • Natasha's Kitchen
      May 17, 2018

      Hi Angelina, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts folded in at the end and a gel food coloring might be the safest so you don’t risk changing the consistency as much. Reply

  • Alice
    May 9, 2018

    Hello, I was wondering why my egg whites are not peaking? They are liquid and I have been beating for over 20min? I would hate to throw this away. Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Alice, did you make sure you bowl was clean and dry (free of oil, grease or moisture)? Also, I’m not sure if it is the case, but not all egg white carton products work the same way for pavlovas since some have additives. Also, be sure you are using a high powered electric mixer with the whisk attachment. Reply

      • Alice Fedchun
        May 10, 2018

        I ended up starting all over and the second batch peaked almost immediately. I think my egg whites were too cold, and who knows what else.
        They turned out great. Thank you. Reply

        • Natasha's Kitchen
          May 10, 2018

          You’re welcome Alice, I’m happy to hear that! Reply

  • Katerina
    May 6, 2018

    Love the recipe! Made them a couple of times now and they are always a hit! Thanks Natasha Reply

    • Natasha's Kitchen
      May 7, 2018

      You’re welcome Katerina! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • NANCY CONLEY
    April 18, 2018

    Thank you so much for this recipe and the video to go along with it! I made these for a High Tea I hosted a few weeks ago (and will make them again tonight for a High Tea I’m hosting tomorrow)!! They were SO delicious and even my very, dry picky guest loved them! Reply

    • Natasha's Kitchen
      April 18, 2018

      You’re welcome Nancy! I’m glad you and your guests love the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Zulema Chavez
    April 17, 2018

    Hi Natasha!
    I will be making these for our engagement party but I will need to double the recipe. Would I be able to bake 2 trays at the same time? I appreciate any tips you have to offer. Thank you
    -Zulie Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Zulema, if you are thinking about doubling the recipe, I would recommend making it twice. Most mixers cannot handle that amount of egg whites and whip them sufficiently. If you are simply trying to divide the single recipe into two baking sheets, please see my note on that in the “prep” section of the recipe. 🙂 Reply

  • Lena
    April 16, 2018

    Hi Natasha
    So is it safe to make them Thursday and garnish and serve on Sunday ? Reply

    • Natasha
      natashaskitchen
      April 17, 2018

      Hi Lena, This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event. Reply

  • Miss keisha
    April 5, 2018

    Hi Natasha! I need to make about 20 of these mini pavlovas so could you please tell me how to adjust the measurements of the ingredients, or would I just have to make 2 batches? Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      Hi, I would make 2 batches unless you have a double oven that can accommodate them all since it isn’t recommended to leave meringue out for too long before baking. Reply

  • Diana S.
    March 31, 2018

    Hi Natasha. I just made these and they are so tasty! But they came out crispy on the outside and the inside too instead of marshmallow consistency.
    I thought I followed the recipe closely. Not sure if maybe the oven is too hot or it’s something else. Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Diana, if they were crispy on the outside as well, it sounds like the oven was too hot or maybe the convection setting was used rather than the conventional bake setting. If you think your oven runs a little hot, you may need to experiment and maybe try reducing the temperature next time by 25 degrees or so. Reply

  • Alisa
    March 30, 2018

    Is the baking temperature for ovens with fan? Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Alisa, I haven’t tested this in a convection oven so I can’t provide specific advice on that. Convection bakes faster with the air circulating so I would reduce the temperature since this needs time to dry out properly. Sorry I can’t provide any specific advice without testing it first. Reply

  • Rebecca
    March 24, 2018

    Hi, Natasha, my name is Rebecca!
    I had a question concerning the pavlovas!
    I am planning to make them today for a party tomorrow, would you suggest me to make the pavlovas tonight and put whipping cream on them tomorrow? The party is at 4:00 pm should I put the cream around 1?
    I just don’t want them to melt very fast!
    if you can let me know ASAP that would be great!
    -Thank you Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Rebecca, that would work fine. Store them in a cool dry place (not a humid place and never refrigerate). Assemble them just before serving since the cream will make the meringue soft as it sits. You could use an airtight container or something like a cake carrier, or put them on a baking sheet and cover with plastic bags (which I’ve done before :-O). 😉 Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Rebecca, I’m sorry I couldn’t answer sooner. I was traveling the second half of the day and just got back to my desk to see your comment at 11:00pm. I definitely suggest making them a day ahead but adding the cream just before serving since the cream will start to soften pavlovas after it is added. Reply

  • Anna Kalchik
    March 1, 2018

    I tried these before and they turned out wonderful but I’m making them again and I had extra batter so I put it on another pan but the pan doesn’t fit on the same rack in the oven. What should I do with the extra pan that’s standing out while the first ones bake? Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      Hi Anna, I have a note on this in the “prep” section just before step 1, but it’s easily missed :). “(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 bottom third of your oven)” I hope that helps! Reply

  • Diana
    February 4, 2018

    Hi Natasha

    If they come out sticky, but inside fully baked what can be the problem? Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Diana, I haven’t had that occur, but 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). Reply

      • Tammy
        April 30, 2018

        Mine used to come out sticky all the time and I couldn’t figure out what was wrong it drove me crazy i even tried to bake them longer and that just made them brownish. Untill my sisters mother in law shes a professional cake baker and she uses meringue to decorate cakes, she told me that the reason they come out sticky is because you change the temperature realy 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 untill the oven cools off completely or even longer sometime 2 hours. They never came out sticky again. Thanks for a great recipe Natasha, I make them all the time. My family’s favorite dessert. Reply

        • Natasha's Kitchen
          May 1, 2018

          My pleasure Tammy, thanks for sharing your helpful tip! Reply

  • Lena
    January 25, 2018

    Hi Natasha, I want to make these but I don’t have corn starch….:( do you think they will still turn out? I’m wondering how corn starch plays a role in these….. Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Lena, the corn starch is important to achieve the proper texture inside the Pavlova and make it marshmallow soft inside. One of my readers reported great results using potato starch if that helps. Reply

  • Valeria
    January 22, 2018

    Hello Natasha,
    I want to make this today, but could you please tell me how much it will be 1.5 cups of sugar in grams?
    Thank you in advance. Reply

  • Tatiyana
    January 6, 2018

    Hi Natasha. My name is Tatiyana. I am going to make this very soon and I need to know what brand of eggs did you use, for example: Egg Lands Best, Free Range, The Happy Egg Co., and etc. I want to know this information because i heard that alot of people have been having a hard time trying to figure out which kind of eggs to use. So i want to know which kind, You used to see if I could buy that particular kind. Please get back to me as soon as you can. Thank you, bye Natasha Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Tatiyana, we normally use Simple Truth Cage Free brand from Fred Meyer or First Light (the cheaper brand). Pretty much any egg should work – maybe stay away from the ones that say “pasteurized.” I wonder if that is what causes the troubles for people? I haven’t had any issues with any of the various eggs I’ve tried but I do not buy the pasteurized ones. Reply

  • Michelle Frolick
    December 26, 2017

    I’ve made these, followed the recipe to the “T”, but mine came out light brown. It tastes perfect, but it’s not white. What could’ve been the cause? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Michelle, Did you bake them in a conventional oven (not convection) in the center of your oven? Not all ovens are created equal so it also may be that your oven runs a little hot. If they are yellow, that means they baked too quickly or at too high of heat. I hope that helps! Reply

  • Cindy
    December 22, 2017

    Coul you tell me how large the nests are? I mean approximately the size of their diameter? Thank you Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Cindy, if you make them the diameter of a muffin, you’ll get 36 of them 😬 Reply

      • Cindy
        December 22, 2017

        Well muffins can be different sizes but I guess I can look a the diameter of muffin moulds in a muffin pan. Is that what you mean? Reply

        • Natasha
          natashaskitchen
          December 22, 2017

          Cindy, make them around 3″ in diameter. Have a Merry Christmas 😬 Reply

  • Angela
    December 20, 2017

    Can you refrigerate the pavlovas with the cream? Reply

    • Natasha
      natashaskitchen
      December 20, 2017

      Once the cream is on, you want to consume these within 4 hours. In general, do not refrigerate meringue because the moisture from the fridge will soften the meringue.  Reply

      • Andrea
        December 20, 2017

        Actually, I put them in an airtight container and refrigerated them overnight and they were fine. Reply

        • Natasha
          natashaskitchen
          December 21, 2017

          That’s awesome!! Maybe it was the airtight container that saved them! 🙂 Thanks for sharing 🙂 Reply

    • Tanzy Girl
      May 28, 2018

      Yes. I’ve done it everytime I’ve made a Pavlova. Just as what was stated, make sure to put it in an airtight container. I use my cake carrier. You will get a bit of condensation on the shell but it’s not something that’ll make you not want to eat them. In fact, my entire family loves a good piece of Pavlova the next day, even two days later. Refrigerating them helps the whipping cream to hold up even if you mixed say a lemon curd into it. Will say this…. not one piece of Pavlova ever made its way into the trashcan, lol…. Reply

  • Alexandra
    December 19, 2017

    Hi,
    Any recommendations for the use of egg yolks? Do you have any recipe I could use?
    Thank you. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Alexandra, I don’t really have many egg yolk only recipes. My custard cake uses alot of egg yolks. If anyone else has any great suggestions, please share and thanks in advance!! 🙂 Reply

      • Michelle
        December 28, 2017

        scramble them… Reply

      • Jill
        April 16, 2018

        Alton Brown’s chocolate ice cream! Reply

    • LaVerne
      January 8, 2018

      I use egg whites in the carton for pavlova. Reply

    • Yelena
      June 8, 2018

      Use yolks for lemon custard, and you can use it for your mini Pavlovas instead of whipped cream. I use lemon custard recipe from joyofbaking.com It’s excellent and easy to make. Reply

      • Andrea
        June 8, 2018

        I can’t find a lemon custard recipe on joyofbaking.com/ Do you mean lemon curd? Reply

    • Rosanne THomas
      September 16, 2018

      My husband and I went to Key West for our 30 year anniversary, i chose this recipe because this recipe used 6 egg whites and the key lime recipe also used 6 egg yolks, it was a total win, win! Great to have two options of deserts for our dinner parties Reply

      • Natashas Kitchen
        September 17, 2018

        That’s so great, Rosanne! Reply

    • DeAnn Smith Caylor
      September 29, 2018

      Ice cream base. Custard for a pie. Lemon curd. All good uses for orphan egg yolks. Reply

    • Rosanne THomas
      October 9, 2018

      Hi!
      When we were in Key West, the “famous” key lime pie is Kermit’s, everyone has a key lime pie version and they are all pretty good. I bought a bottle of Kermit’s key lime juice and used the recipe on the label which calls for 6 egg yolks, you can order the juice online. I have made mini/cupcake size as well, they were delish! Hope that helps! Reply

  • December 16, 2017

    Is one mini Pavlova right for each person. Or using your recipe, can they be made larger with same cooking time. Want to use for Xmas dinner. Great video! Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi Dan, they can be made larger but will need additional baking time so you’ll have to guess-timate based on how large you make them (maybe 1.5 hours?). Reply

  • Larysa G
    December 14, 2017

    Hi Natasha! I have a question! Can I use carton egg whites from Costco? Would it still turn out good? Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Larysa, I haven’t tried that product so I’m not sure. Does it have any additives in it? Sometimes they are pasteurized which makes them more difficult to work with and achieve the correct consistency with meringues. Because of this, I think it’s safest to use egg whites directly from the egg. Reply

  • Sylva
    December 10, 2017

    I have been doing Minipavlovas for years – once are better, once are worse. Sometimes meringues are very spread, sometimes they are very cracked. Up to yesterday – when I discovered your blog, Natasha, and follow your (video) instructions – my minipavlovas are magnificent. Thanks – thanks – thanks. Little piece of knowledge: I assemble them by mascarpone whipped with a small amount of good alcohol , instead of whipped cream. They will remain fresh for longer time. Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m so glad to hear that Sylva! Thanks for sharing your great review with other readers!! Reply

    • Collboll
      December 31, 2017

      This sounds Devine !!! Thank you for the tips ! Reply

    • Yelena
      June 9, 2018

      Sylva,
      How much mascarpone and alcohol do you use? And what kind of alcohol? Brandy? Rum? Grand Marnier? Thank you for your time. Reply

  • Rachel
    December 5, 2017

    Hello!
    I just made these and they are quite tasty! However, mine were crisp all the way through and the surfaces cracked. I live in Denver. Could the altitude be my problem since the times/temps listed were followed exactly?
    Any other recommendations? Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      Hi Rachel, it could possibly be due to altitude. Does your oven usually run too hot? It sounds like they were baked at too high of heat or for too long. Oh, also, be sure you are using a conventional oven and NOT convection since convection will bake things quicker.  Reply

  • Brendan-Kailer Lieb
    December 1, 2017

    I made this recipe today and it is perfect. I topped it with a cranberry and blackberry relish and fresh whipped cream. Great recipe, Reply

    • Natasha's Kitchen
      December 1, 2017

      I’m happy to hear that! Thanks for sharing your great review Brendan! Reply

  • Joanie
    December 1, 2017

    Hello! I was wondering what would happen if I dip the pavlova into melted chocolate? Is the heat going to melt the pavlova itself? Thank you ! Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Joanie, I haven’t tried that but probably won’t dip Pavlova in hot chocolate but drizzle over instead with melted chocolate. Reply

    • Melissa
      April 19, 2018

      Hello,
      I’ve made mini pavlovas before and once they cooled and hardened I dipped them in melted chocolate and placed them on baking paper to set and they turned out great! Reply

  • Joanie
    November 30, 2017

    Hello 🙂 I was wondering if it is possible to add coloration to the pavlova? Thank you Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Joanie, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts folded in at the end and a gel food coloring might be the safest so you don’t risk changing the consistency as much. Reply

  • caroline
    November 25, 2017

    Hi there!! 🙂
    Just made these and these were fantastic!! 🙂 🙂 Reply

    • Natasha's Kitchen
      November 25, 2017

      Hello Caroline! I’m glad you love the recipe. Thanks for sharing! Reply

  • A.R
    September 14, 2017

    Hi! How many grams of sugar are in this particular cup? Reply

    • Natasha
      natashaskitchen
      September 14, 2017

      Hi A.R. 1 cup of sugar is 210 grams so 1.5 cups is 315 grams of sugar for this recipe. Reply

  • Katie
    September 2, 2017

    Why did my pavlovas turn out a little sticky to the touch ? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Katie, it could be due to underbaking 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). Reply

  • August 29, 2017

    I have 8 egg whites that are already together. What kind of modifications do you think I need to do to make it work, if that’s possible?

    Thank you! Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Nadia, you will have to scale everything up by 25% or add 1/4 more of all the ingredients. I hope you have a large enough mixer! 😉 Reply

  • Greg
    August 16, 2017

    Can you freeze this meringue once its cooked? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Greg, meringue should not be frozen or refrigerated or it will soften and become gooey from the moisture. Reply

      • BHamini
        September 14, 2017

        Hi my mini pavlova became gluey and sticky , can I cook them again?? How can I correct it??? Asap my daughter’ birthday today Reply

        • Natasha
          natashaskitchen
          September 15, 2017

          Hi Bhamini, that can happen for a number of reasons; if the palvovas were underbaked (they should be hard to the tap on the outside when baked), make sure to keep them in a low humidity area (DO NOT refrigerate or freeze them) and finally, add creamy only just before serving. I have never put them back in the oven so I’m not sure if that would repair them or make the situation worse – you could try but it may be that they need to be re-made. Reply

  • Nikki
    August 6, 2017

    Okay so I just made these for the first time ever….OMG they are so good and so pretty! Thank you so much for taking the time to post this recipe and the video. I just love your recipes, I made the blueberry cake last week and it was a major success! <3 Reply

    • Natasha's Kitchen
      August 7, 2017

      You’re welcome Nikki! I’m glad to hear you enjoying the recipes so much! Thanks for following and sharing your wonderful review! Reply

  • Ann
    August 2, 2017

    I cannot find the video mentioned for this recipe. I’m wondering how many mini-pavlovas this recipe makes? I’ve always made one plate-size serving but would rather make individual serving sizes. How many and how large should they be before baking? Reply

    • Natasha's Kitchen
      August 2, 2017

      Here is the direct link to the video and recipe for individual pavlovas! I hope this answers your questions Ann! Reply

  • Katie L
    July 29, 2017

    Hi Natasha, can I prepare whipped cream frosting put it in piping bag and refrigerate for 3-4 hours before using it? Want to come from church and quickly pipe it on, should be fast Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Hi Katie, I have done that before and it will work. Whipped cream does tend to soften just slightly after refrigerating awhile but I have kept fully frosted cakes (with whipped cream) overnight and it held up. Just make sure you whip until you have a thick and spreadable frosting consistency (without overbeating and turning it to butter ofcourse ;). Reply

      • Katie L
        July 29, 2017

        Thank You 😊 thought so too just wanted to make sure Reply

  • Sasja
    July 26, 2017

    Looks very Nice! But im from Denmark, and have no idea og what corn starch is?? 🙃😕 Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Sasja, you might try using google translate and see if that gives you a more familiar name for it. I haven’t tested other starches like potato starch so I’m not sure if they would substitute well in this recipe. Sorry I can’t be more helpful! Reply

      • janie
        August 23, 2017

        corn flour is corn starch Reply

        • Natasha
          natashaskitchen
          August 24, 2017

          Hi Janie, thanks for sharing. Just from a quick google search, it looks like corn starch may be referred to as corn flour in the UK but I’ve never heard of that reference in the US. 🙂  Reply

      • Randy
        August 25, 2017

        I just made 5 batches of this recipe for a wedding, the last was made using potato starch and they turned out fine, there is little difference between corn and potato. In fact James Pepin recommends the potato over the corn. Great recipe btw. Reply

        • Natasha
          natashaskitchen
          August 26, 2017

          That is so great to know! Thank you Randy!! 🙂 Reply

  • Virsaviya
    July 24, 2017

    Pavlovas taste very good Reply

    • Natasha's Kitchen
      July 24, 2017

      I’m glad to hear you like them! Thanks for sharing 🙂 Reply

  • Rose
    July 5, 2017

    I would like to make 6 large Pavlov as how long would it need to bake them for Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Rose, I haven’t tested that way specifically but I would guess to keep them in the oven 1 hour 30 minutes then let them sit with the door propped open for another 30 minutes. Reply

  • violet
    June 29, 2017

    Hi Natasha
    I try to make pavlova but I can’t.I mad ingredients as you said and ordered the inside of the oven according to the length of time .It’s so bad and very Crisp and fragille .Can you help me about that?
    Thank you Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Violet, I would suggest watching the video recipe if you haven’t already to see where things started to look different. Also, this recipe is intended for a conventional oven and NOT a convection oven. Reply

  • Viktoriya
    June 14, 2017

    Hi Natasha I just want to say your recipes are amazing! I made the pavlovas like you did but mine seem to lose its white color after baking what could have went wrong? Reply

    • Natasha
      natashaskitchen
      June 14, 2017

      Hi Viktoriya, normally they should stay white even after baking. The ones I have in the video and photos have cooled completely to room temp and are still white. I wonder if your oven may be too hot or they are too close to the burner? Reply

      • Viktoriya
        June 14, 2017

        Thank you I’ll definitely try to lower the heat I have a gas oven maybe that makes a difference in the tep but other than that they were so yummy thanks again for sharing!! Reply

        • Natasha's Kitchen
          June 15, 2017

          My pleasure Viktoriya! Reply

  • Lucy
    June 9, 2017

    Can these be made a day in advance ? If it can . would you put in the fridge over night? I want to make sure the bottom layer stays crispy.

    Thank you Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Lucy, you can make these a day in advance, look at the details in the recipe under “Tip”. Reply

  • Inga
    June 6, 2017

    Thank you Natasha for such an amazing recipe, this is my third time making Pavlova, however I bake them for 3 hrs and instead of lemon juice I add lemon power(лимонка). Always turns out delicious. Reply

    • Natasha's Kitchen
      June 6, 2017

      My pleasure! I’m glad you love the recipe Inga! Thanks for sharing 😀 Reply

  • May 22, 2017

    Hello! I just made these and they came out lovely. I put jam and whipped cream on top of mine. Can I leave them out overnight in a container or do I need to put them in the fridge because of the whipped cream? Thank you so much! Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Pavlovas should not be refrigerated. I recommend not adding the frosting until you’re ready to serve them because the soon as you add the frosting, they will begin to softer noon. Otherwise, without the frosting, the buffaloes can last a couple of days at room temperature. It is also important to make sure they are in a low humidity area which is another reason they should not be refrigerated. Reply

  • RM
    May 19, 2017

    Hi made them but for some reason mine where not white they became more of a yellow color to them ??? Was disappointed that it wasn’t white pavlova Reply

    • Natasha
      natashaskitchen
      May 19, 2017

      Hi RM, I haven’t had that experience but it is probably 1 of 2 things – either the oven temperature was too high (or it was cooked too quickly in a convection oven), or if the sugar was a raw or organic sugar with some color to it. I hope that helps for next time! Reply

      • RM
        June 19, 2017

        So if my oven is convection what temp should I be cooking it in? Reply

        • Natasha
          natashaskitchen
          June 20, 2017

          Hi RM, I haven’t tried baking this in a convection oven, but only a conventional oven so I can’t really advise. You might try googling “pavlova convection oven” and see if you come up with anything. Sorry I can’t be more helpful! I’m thinking it is probably best to do this in a conventional oven to give the pavlova the opportunity to bake up properly. Reply

  • Ruslana
    May 15, 2017

    Hello, I tried watching the video, but once it opens its the video on how make pryaniki 😯 Reply

    • Natasha
      natashaskitchen
      May 16, 2017

      Hi Ruslana, sorry that was our mistake! We flip-flopped the videos. Thank you so much for letting me know!! The issue is now fixed and the correct video should play. Reply

  • Shannan Gaughan
    April 18, 2017

    Not sure how big these are suppose to be but if you make them the diameter of a muffin, you’ll get 36 of them!! I now need to find people to give them away too! Haha. Extremely easy recipe though, thanks! Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Ha ha! This is definitely party sized – I guess that is the only time I really make them is for a crowd 🙂 Reply

  • Dianne Issa
    April 16, 2017

    I could not transfer pavlova to serving plate as it stuck to the parchment paper. Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Dianne, they should come off pretty easily unless they are under-baked or if you put them on wax paper instead of parchment paper. Did they seem under-baked? Were they crisp on the outside to the tap? I hope that helps to troubleshoot! 🙂 Reply

  • Eloise Engel
    April 16, 2017

    Hi, These look delicious. I would like to make them but I couldn’t find corn starch. Could I use flour instead? I once read that you can use 3 tsp of flour for 1 tbs of corn starch. Would that work? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      With this recipe, flour will not work well as a substitute. The corn starch is important to achieve the proper texture inside the Pavlova and make it marshmallow soft inside. Reply

  • Natasha Zagaynov
    April 8, 2017

    Hi, Natasha! I’m making these now and have to use two different baking sheets to fit into my oven. Can I bake both at the same time? How should I position them in the oven?
    Thank you
    Natasha Z Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Hi Natasha, sorry I couldn’t get to your question sooner – If they don’t fit on the same rack, I would position them in the top third and bottom third – evenly spaced in the oven. Reply

  • Jennifer
    April 7, 2017

    Can I make these ahead and store them somehow? Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Jennifer, yes absolutely!! Please see the note beneath the second photo in this post. Enjoy!! 🙂 Reply

  • Phyllis
    April 2, 2017

    I made these tonight for the first time. And they were beautiful!! I did find them just a little too sweet . Has anyone ever cut back on the sugar amounts? Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Phyllis, I haven’t tried cutting back since sugar is important for the meringue to form properly. It really helps to use whipped cream that is just barely sweet and adding berries gives it some tart elements to help cut the sweetness. I hope that helps! Reply

  • Nadia
    April 1, 2017

    I’ve made these a few times and each time they turned out burned and crispy throughout. :/ I’ve been following everything exactly by the recipe. The only difference is that I’m using organic cane sugar bc that’s all I have on hand currently. Do I need to reduce the oven temp or length of time I bake them? Or both? Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Oh wow! Burned and crispy definitely means your oven is way too hot. They should be white when they are baked. Definitely turn down the heat of your oven. Are you certain you set your oven to Farenheight and NOT CELCIUS? Also, are you using a convection oven? This recipe is intend for regular conventional oven settings. I’ve tried using organic cane sugar that was more coarse than regular white granulated sugar and it did not work well for me – the meringue was cream colored and not smooth when it came out of the oven. If using cane sugar, make sure to process it in a food processor to reach the consistency of granulated sugar, but if the color of the sugar is darker, the meringue color will be off. I hope that helps you when making meringue in the future! Reply

      • Nadia
        April 1, 2017

        Thank you for replying so quickly. I’ve been using organic cane sugar that is similar to the consistency of regular granulated. Thank you for the suggestion to process it. I didn’t think of that. My oven is also really old, so maybe that might be an issue also.. is it okay to open the oven as they are baking and check on them to see when they are done? Reply

        • Nadia
          April 1, 2017

          Sorry, meant to leave 5 stars not 4 but it won’t let me go back to change that 🙁 Reply

          • Natasha
            natashaskitchen
            April 2, 2017

            Thank you Nadia! 🙂 I appreciate that 🙂

        • Natasha
          natashaskitchen
          April 2, 2017

          Hi Nadia, if you don’t have an internal oven thermometer to gauge what the true temp of your oven is, that’s probably the next best way to make sure they don’t burn. They should not noticeably change color while baking. I hope you have success next time! 🙂 Reply

  • Natalie
    March 31, 2017

    I keep seeing these pavlovas at my friends parties and I finally found the recipe and tried it myself. They were so good! Thanks for sharing your recipe! Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Ha ha! That’s awesome! I see this pretty often at my friends parties as well – it’s quite a compliment when one of your recipes becomes a favorite among your own friends ;). Thanks for the great review! Reply

  • Anna
    March 31, 2017

    Hello! I’m having a little trouble here.. I beat the eggs and got amazing peaks but once I incorporated the vinilla lemon juice and corn starch it all turned liquidy and wouldn’t hold its shape! I ended up making macaroon looking ones /: what did I do wrong? Was to possible to over beat? I didn’t wait long at all to start piping…Also not a fan of the in these, I feel like there is way too much! Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Hi Anna, that is the first report I’ve had of that happening but I’m always happy to help torubleshoot! Did you use the correct proportions of vanilla and lemon juice and fold it in quickly with a spatula (not the mixer)? It’s either using too much, overmixing after adding the vanilla and lemon and corn starch or not beating the eggs enough before adding the liquids. Did you beat the meringue for the proper amount of time on high speed using a high powered mixer? They should pipe easily as shown in the video. Did your meringue look like mine in the video before adding the liquid ingredients? I hope that helps!! Reply

      • Andrea Kotula
        April 12, 2017

        I had a similar problem, although I wouldn’t say that mine got liquidy–just lost some of the stiffness. When I piped it, it turned into mounds instead of peaks, and I couldn’t create indentations. I followed the directions exactly and used an oven thermometer. The only change I made was to double the recipe, but I didn’t add the vanilla and lemon juice until there were stiff peaks. They taste delicious and I think that the whipped cream will cover up the problem to some extent. Any suggestions for next time? Reply

        • Natasha
          natashaskitchen
          April 12, 2017

          I wonder if maybe it had to do with doubling the recipe? If you double the recipe, you would need to increase the mixing time in order to achieve the stiff peaks and for it to pipe correctly. I hope that helps for next time! Reply

          • Andrea Kotula
            April 12, 2017

            I mixed it until there were stiff peaks. It only softened after adding the vanilla and lemon juice. I would like to be able to try this again with success!

        • Andrea Kotula
          April 17, 2017

          I want to update this now that I assembled and served them. Although the meringues flopped when I piped them, the whipped cream covered this, and they looked beautiful. I received lots of compliments from my guests. I did find the meringues too sweet, and the funny thing is that I refrigerated several assembled leftover Pavlovas and although the meringues did soften a bit, they also tasted less sweet, which I liked. Reply

          • Natasha
            natashaskitchen
            April 17, 2017

            Hi Andrea, the meringues do seem less sweet once they are combined with the lightly sweetened whipped cream and the tangy fruit. I’m so glad you liked it 🙂

  • Inna
    March 18, 2017

    Making them right now.. I got 30 out of this portion. They are are pretty big 😀 Reply

    • Natasha's Kitchen
      March 18, 2017

      The more the better! Thanks for sharing Inna 🙂 Reply

  • Haajirah
    March 13, 2017

    Hi Natasha,

    Your recipe was amazing,I mean the egg white batter was just so pretty and it looked like it’s going to be the the perfect mini pavlova,But then I had to go somewhere in an emergency without baking the pavlova.I left the house at 5:30 pm and I only returned at 11:30 am (the next day) and when I came back and took a look at the batter,I tried to beat it and stuff and now It has all soft peaks and it isn’t holding it’s shape at all.
    What did I do wrong ?
    What do you suggest I do?

    Thanks
    Hajrah Khan Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Leaving the meringue out without baking it will ruin the meringue and it is not repairable after that. You would have to re-beat the meringue with fresh ingredients… Reply

      • Haajirah
        March 13, 2017

        Ok,Thanks For your feedback

        I beat the meringue For a long time and it eventually came right

        Kind Regards
        Hajrah Reply

        • Natasha
          natashaskitchen
          March 13, 2017

          Oh wow that’s great!! I’m happy to hear that! 🙂 Reply

      • Evgenia
        May 13, 2017

        Hi Natasha! I made this recipe a while back and it turned out great. We just had it as is, no fruit or whipped cream, because we were so impatient to just eat it haha. I made them using a regular electric oven, and i was wondering what kind of adjustment i would have to do when using a convection oven instead. Should i reduce temperature? Thank you! I love your blog <3 Reply

        • Natasha
          natashaskitchen
          May 13, 2017

          Hi Evgenia, I’m so happy you loved the recipe!! Meringues work best in a conventional oven, otherwise they may not form properly since a convection oven bakes faster. I would recommend sticking with a conventional oven for best results. Reply

  • liana
    March 9, 2017

    I’m thinking of making them in a few days. What can I add instead of a corn starch? Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Liana, I’ve never tested it any other way so I can’t really recommend anything. Come to think of it, I’ve also never seen anything else used for pavlova besides corn starch. I think it is important to get the right marshmallow soft consistency in the center. Reply

      • liana
        March 10, 2017

        Should I leave the eggs white at room temperature to age them? Reply

        • Natasha
          natashaskitchen
          March 10, 2017

          Hi Liana, it isn’t necessary in this recipe. Reply

  • Anna
    March 3, 2017

    Hi Natasha! How do I make mine come out just as white as yours? Mine always seem to have a slightly darker color. I’m not over baking them because they still taste great but I just can’t seem to get them as white as yours!:/ Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Hi Anna, are you possibly using a convection oven or the convection bake mode? Does your oven tend to run hot? If so, you might reduce the temperature. The only reason I can think of that it would be darker is if your oven was too hot. I hope that helps! 🙂 Reply

  • Katia
    February 11, 2017

    I tried these today to see if I can make them smaller for my bridal shower and they turned out great! I made them 1.5 in x 1.5 in and baked them for 45 mins! Then I put cream on top, with chopped roasted nuts instead of fruit. Delicious! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      Thank you for sharing!! I’m so glad you enjoyed the recipe 🙂 Reply

  • Alexandra
    February 8, 2017

    Hi Natasha!

    How large do you normally pipe them? I’m making them for the first time this weekend for an office Valentine’s dessert event. I’m very excited because I love pavlovas, but also nervous. I’ve been revisiting the recipe this whole week.

    Also, is it okay to store the whip cream in the piping bag (in a container) until I prepare the pavlovas? I don’t generally have whip cream so I am very unfamiliar!

    Thank you for being so responsive! Reply

    • Natasha
      natashaskitchen
      February 9, 2017

      Hi Alexandra, the pavlovas are about 3 to 3 1/2 inches wide and you should get a total of 14 to 15 pavlovas with this recipe. It’s easier to gauge the size/shape if you watch the video. I hope that helps! 🙂 You can store the whipped cream in the refrigerator for a few hours. I usually just whip the cream before assembling the pavlovas because it’s so quick to make whipped cream and literally takes 2 minutes. I hope you love these! Reply

  • Natasha
    natashaskitchen
    February 8, 2017

    Hi Ally, that is unusual, but I’m always happy to help troubleshot. Did you pipe them the same size? They are supposed to be marshmallow soft on the inside and firm to the tap on the outside. Also, are you baking at high altitude or are you using a gas oven or a convection setting? Is there anything you changed in the recipe or process? Reply

  • Yana
    January 19, 2017

    I made these pretties few times and both times they turned out amazing! Too bad I can’t post pictures here! Reply

    • Natasha's Kitchen
      January 19, 2017

      Share them on my Facebook! Let everyone admire what you’ve done!! Reply

  • Lana
    January 12, 2017

    Hi Natasha, can I use half and half for the frosting or will it not whip up the same way? Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      Hi Lana, half and half does not whip the same way – It will froth but it won’t whip into a cream. Reply

  • Steph
    December 30, 2016

    amazing!!! Finally had the soft centre thanks will continue to use this recipe so yum!!! Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      You are very welcome Steph 😬 and thank you for sharing your results. Reply

  • Anna
    November 22, 2016

    Hi Natasha! Love all of your recipes!:)
    Can the meringues be made 2 days in advance? How should I store them? Air tight container at room temp?
    I would like to make just the meringue part couple of days before. And then make the cream and assemble before serving. Would that work? Thank you!:) Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Anna, yes that would work to make them 2 days in advance and store them in a cool dry place (not a humid place and never refrigerate). Assemble them just before serving since the cream will make the meringue soft as it sits. You could use an airtight container or something like a cake carrier, or put them on a baking sheet and cover with plastic bags (which I’ve done before :-O). 😉  Reply

      • Anna
        November 23, 2016

        Thanks so much for the quick reply! Reply

  • Syira
    November 16, 2016

    Hi Natasha,

    My oven is a little smaller so only one pan can be baked at one time. how about the balance meringue? while waiting for the ones in the oven finished baking should i pipe them in advance and let them sit at the counter or put in fridge..? appreciate your suggestion. 😀 Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Hi Syira, It won’t work to have meringue sitting out – they start to melt and turn gooey at the base (I’ve had that happen before). I would suggest mixing it in batches if it needs to be baked in batches. Reply

  • Nadia
    November 10, 2016

    Your pavlova recipe is perfection! Perfect little berry studded melt in your mouth clouds of sweetness! 😋😍

    Im making them again- but I forgot to pick up lemon for lemon juice at the store this time- can I use vinegar as substitute? I’m just nervous they’ll taste vinegar-y…

    Thank you so much for your recipes and help in advance!!!:) Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Hi Nadia, I’m so happy you like it! 🙂 I haven’t tried it personally, but I have seen other recipes online using vinegar so I assume it’s ok, but I haven’t tested it myself. Reply

  • Anna
    November 9, 2016

    Hi Natasha. Love all of your recipes! Thank you so much!
    I made these pavlovas and they turned out absolutely delicious. Everyone loved them!
    We ate them within 3 hours and the whipping cream frosting was starting to run. Perhaps it was warm in the room. I would like to make them again. Is there a way that they can be made in advance and hold up better? Can I assemble them and put them in the fridge for about 4 hours before serving? Or will frosting get runny?
    Or can I make the frosting and leave it in the fridge and pipe it before serving? What do you recommend? Thank you!:) Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Hi Anna, with pavlova, it’s best to eat it soon after assembling. Once the cream is on the pavlova, it will start to soften the meringue and the longer it sits, the more it dissolves the meringue. You can make the pavlova a day ahead, just don’t put on the frosting or fruit until ready to serve. Reply

      • Anna
        November 9, 2016

        Thank you! Reply

  • Sara
    October 11, 2016

    This is a great recipe. I have never made Pavlova before and I followed the directions exactly and they turned out great – Thanks for an easy, great recipe! Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Hi Sara, thank you so much for sharing your wonderful review! 🙂 Reply

  • Karen
    October 8, 2016

    I had a great time making these pavlovas just yesterday! I piped out my pavlovas about “1 1/2 in wide and the recipe made about 21 pavlovas for me. Very happy with results. Beautiful and light dessert. Thank you for the recipe! 👍 Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Karen, thank you for the nice review and you are welcome 😀. Reply

      • April
        November 26, 2016

        I’ve just made these mereignes they’ve been in 10min and look burnt my oven is fan assisted on 225 but that seems so hot for the length of time what have I done wrong Reply

        • Natasha
          natashaskitchen
          November 26, 2016

          Hi April, it sounds like you have a convection oven? These are not meant to be made in a convection oven which circulates the air and cooks foods faster – they need the slow heating and the circulating hot air can discolor the outside of the pavlova. I haven’t tested them in a convection oven so I can’t really say how to adjust the heat settings for pavlova using convection. The recipe is written for using a regular conventional oven in the regular baking mode. Reply

  • Min
    October 7, 2016

    Hi~ Nice recipe
    I have one question..
    How many grams 1.5c is ?? Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      1.5 cups is 300 grams of white sugar. Reply

  • Taya
    September 17, 2016

    All your recipes are AMAZING!!!! Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Thank you Taya 😀. Reply

  • Anna D
    September 1, 2016

    Yum yum yum yum. Super easy recipe. Love the video, first try and it turned out , very happy with that. Blackberries were a nice compliment to the cream with blueberries raspberries and strawberry . Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      Anna, that’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

      • Anna D
        September 12, 2016

        Your welcome, making them again today and last time I just threw out the extra meringue I had to make about 3 more , I’m wondering if using two pans changes cook time at all and shoukd I have them on same rack or alternating sides ? Reply

        • Natasha
          natashaskitchen
          September 12, 2016

          Hi Anna, I haven’t tested more than one in the oven at a time. You may have to rotate the pans for even drying/baking. Without testing it myself, I cant say for sure how it would effect cook time but I imagine it would take a little longer to bake 2 or 3 of them at once. Reply

  • Lena
    August 26, 2016

    Hi I was wondering is it possible to add food coloring to make them colored? Like pink or blue, etc. Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Lena, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts. Reply

  • Lena
    August 26, 2016

    Hi, my oven is a little small and won’t fit two regular baking sheets side by side.
    Since I didn’t have one huge baking sheet I just used two and ended up placing them on separate racks. One in the center of the oven and the other right above it. Is that ok or will it ruin them? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Lena, I think that would still work fine. Let me know how it turns out! Since they are on separate racks, test them at the end by tapping the shell with your nails. If the shells are not crisp, leave them in the oven a bit longer. I suspect it may take slightly longer to dry out being on racks. Reply

  • August 26, 2016

    Hi, Natasha, yummmm, looks good. want to make them. After done with everything, can we melt choc, and sprinkle all over the fruits? Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Yes, absolutely! 🙂 Reply

  • Alina
    August 19, 2016

    Ive seen two recipies that call for room tempeture eggs. What does this do? Can you mess up a recipie by using eggs straight from the fridge? Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      Hi Alina, eggs at room temp don’t take as long to beat and you will have more consistent results. 🙂 Reply

  • Olga Karplyuk
    August 17, 2016

    Hi Natasha, can you help me decide on a stand mixer? In your opinion which is better – Bowl-Lift ? or Tilt-Head Stand Mixer? Also what qty is the best ?? 5-quart or 6-quart??? Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Hi Olga, I can only speak to the one I own which is the 6 Quart Professional Stand mixer with the bowl-lift. It depends on how much you use it and what you’re making in it. I love that the big 6 Qt one makes large batters and doughs with ease so if you do a lot of baking for a larger family, that’s the one to get :). I also love that I will never have to “upgrade” to a large one 😉 Reply

      • Suzanne See
        March 21, 2017

        I recently bought the same one you have, Natasha and I love it! I did a lot of research before spending that much money and I am very pleased. It is definitely worth the extra money for the 6 qt. I’ve been reading all the reviews on your pavlovas and I’m about to make them 😃. Your video is very informative and helpful so I think they will turn out fine. Reply

        • Natasha
          natashaskitchen
          March 21, 2017

          That’s awesome and I agree – it’s worth the extra investment ;). I hope you love the recipe!! Reply

    • Suzanne See
      March 21, 2017

      I have one just like hers and I love it!! I did a lot of research on different mixers and I am pleased with this one. I know it’s been a while since you posted this, but I hope this helps if you haven’t gotten one yet. Reply

  • Esther
    July 11, 2016

    Hi Natasha,

    I’d like to know if I can use the same meringue recipe and to make it just like s cookie with no whipped cream topping. Also can I add a few drops of purple emulsion to make them lavender? Thank you!

    I am planning to make pavlovas next weekend, so excited! You’ll see it on Instagram 🙂 Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      Hi Esther, I’m not sure what kind of cookie you are referring to. What size of cookie? Do you want it to be crisp all the way through or soft like a pavlova? I’m looking forward to seeing your creation on Instagram. Purple is my favorite color! 🙂 Reply

  • Alina
    June 20, 2016

    Natasha, what can i substitute instead of corn starch that may be a bit healthier? Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Hi Alina, I’ve never tested it any other way so I can’t really recommend anything. Come to think of it, I’ve also never seen anything else used besides corn starch. Reply

    • Nicole
      January 18, 2017

      Late comment but for others who are curious, maybe you can try arrowroot powder? I have never used in an application like this but it is binding agent I have used as a substitute for corn starch in other recipes. Reply

  • Marina
    June 16, 2016

    Room temperature eggs did not work for me, I use organic eggs. But straight out of the refrigerator whipped up very quickly and good. Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Is it possible you may have gotten some of the yolk in your mixture? Typically the opposite is true so I’m curious if something else may have affected the room temp whites, but I’m happy it worked out anyways 🙂 Reply

  • Brianna
    June 4, 2016

    Hey! Do you know why mines turned out sticky after they cool? Maybe I did something wrong. I followed the recipe Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      Hi Brianna, is there anything that you did different from the instructions. Did you let the Pavlova sit in the oven the extra 30 minutes with the oven off, door closed, and oven turned off? That step is important to form the dry crust on the outside. They should not stick to the parchment paper. Did you use parchment paper or wax paper? They do stick to wax paper so I do not recommend using that. I hope that is helpful for next time! Reply

  • Tina
    May 31, 2016

    What kind of heavy whipping cream do you use for this recipe? Pasteurized or Unpasteurized? My heavy whipping cream never gets thick like yours after 2 minutes, it usually takes more than 5 minutes and even then its not thick like yours its a bit watered down. How can i fix this? I usually freeze the bowl and whisk attachments before using and the cream is usually very cold. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I use pasteurized. Are you sure you are using HEAVY whipping cream and not just whipping cream? Reply

      • Vera
        June 10, 2016

        What’s the difference with pasteurized vs ultra pasteurized? Will it make a difference? Reply

        • Natasha
          natashaskitchen
          June 10, 2016

          Hi Vera, for whipped cream, using pasteurized heavy whipping cream is better because it whips up easier. Ultra pasteurized has been heating and then cooled so it has a longer shelf life but it doesn’t whip up as easily. Reply

  • Kay
    May 28, 2016

    Hello, Natasha! Love your recipes. My German Grandmother made these but called them Shaum Torts. They were filled with sugared fruit then topped with whipped cream. I’ve made them from her recipe but some how I’ve misplaced it so it’s wonderful to again have a guide to follow. Thank you for the great recipes. Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Wow that combination that you described sounds really nice! Thank you for sharing 🙂 Reply

  • Anastasia
    May 27, 2016

    Hi
    Love you recipes always the best!! I was wondering is it ok to make these if I don’t have corn starch? Wanted to whip it up and realized I don’t have any right now? Thank you

    Nastya Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Hi Anastasia, I’ve never made these without corn starch but it is important to get the right texture with pavlova – to get that marshmallow center. Reply

    • Kathy
      May 28, 2016

      I use arrowroot instead of corn starch in many recipes. But I haven’t tried it yet in this recipe. Reply

  • melanie
    December 28, 2015

    hi, would it be possible to pipe these out in little 1 inch tall christmas trees? like pipe out 3 tiny cirlces on top of eachother so it looks like a tree? and color the batter green? Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      I haven’t tried but that sounds adorable! If you try it, I hope you post a picture somewhere. I’m so curious now! If you add food coloring, make sure to add small amounts at a time so you don’t water down your meringue. Keep in mind, after you bake meringue, the color becomes more muted and lighter. Reply

  • Alina
    November 25, 2015

    Hi Natasha, how long can the cream stay on, can i put it on the day before the party or is the same day better? Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I would add the cream before serving. It’s best not to put it on early. Reply

  • Jess
    November 19, 2015

    These are amazing! So easy to bake and SO SO GOOD! Thanks for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Thank you for the great review Jess and you are welcome 🙂 . Reply

  • Nata
    October 8, 2015

    Hi Natasha, I have a quick question.
    Is it possible to use a piping bag to make a pretty outer design,then make a little indent for the cream?
    Thanks Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      I haven’t tried it but seen it done, just searching online. If you test it, let me know how it works out :). Reply

  • Tanya
    June 1, 2015

    Hi Natasha! Thank you for wonderful recepie!! I made it once before and everybody loved it!! I was wondering uctually my sister in law if there is any other cream/ frosting can be used? We have gathering next week and I was thinking to make those, uctually my mom asked me saying if I remember what I brought that it was gone fast!! 😉 Thank you very much!!! Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      Since the Pavlova is so light and airy, any other kind of frosting would weight it down and overpower it. I can’t think of a better one for the pavlova. Reply

  • Elena
    May 6, 2015

    I’m making them right now … I really hope they turn out as yours !!! Reply

    • Natasha
      natashaskitchen
      May 7, 2015

      I hope you enjoy the recipe! 🙂 Reply

  • Olsya
    March 7, 2015

    quick question!? what is the purpose of adding corn starch? can I not add any? would they turn out the same? Reply

    • Natasha
      natashaskitchen
      March 7, 2015

      The corn starch helps to achieve the correct texture – crisp on the outside and marshmallow soft on the inside. To be honest, I haven’t tried without it so I’m not sure how much it will change the recipe. I’ve made meringue cookies with cream of tartar and no cornstarch but those were fully dry inside. Reply

  • Anna
    December 24, 2014

    Hi Natasha,
    I’ve made these once before but smaller size so that I would have more than 8 and they weren’t good at all, they were hard.
    Should I bake them for less or at a lower heat if I make them smaller? Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Normally they should be soft inside, but it depends on your preference. If you like them dry on the inside, you could make them that way too 🙂 Reply

  • Angee
    December 18, 2014

    Looks great! Does pavlova taste similar to Bolco dose?
    Thanks so much? Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      Boccone Dolce Cake is completely dried out, while Pavlovas are still marshmallow soft on the inside. Hope this helps :). Reply

  • anna
    August 27, 2014

    I made these and the tops of them turned out all cracked. Is there a reason for this?
    Thanks! Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      It’s possible you may not have beat the eggs long enough. Was it easy to form the cake; ie did the sides stay up or sink down when you formed it? Also, did you use large eggs? Anything else that you may have done differently? Reply

  • zhanna
    August 16, 2014

    hi natasha,
    is there any way of making these chocolate? i saw pictures of them a lot but theres a million different recipes! Reply

    • Natasha
      natashaskitchen
      August 16, 2014

      I haven’t tried a chocolate version so without testing it, I couldn’t really give you instructions. I have a new pavlova recipe coming soon, but it isn’t chocolate. It’s just a single large pavlova. Look for it Tuesday 🙂 Reply

  • Viktoriya
    August 15, 2014

    Hey natasha, i made this goodness for the party tonight. And i have a question the party starts at 6 so i have 4 hours till that time and i was wondering can i assemble them now and leave it in the room temp or the whipping cream will start running? Or can i put them in refrigerator? Can you please advise thanks in advanse Reply

    • Natasha
      natashaskitchen
      August 15, 2014

      It’s best assembled before serving but you can assemble it and refrigerate until ready to serve. Reply

  • katy
    April 17, 2013

    So i was wondering if i would be able to make these pavlovas and use them in place of the meringue for your boccone recipe, because i prefer a marshmallow-y meringue. Do you know thing that would work, would these pavolas be able to support the cream and strawberrys of the boccone recipie? Or would they collaps? thnaks. Reply

  • Olga
    October 12, 2012

    Heavy whipping cream? Not the regular? Recipe doesn’t say heavy. I made these yesterday with regular whipping cream. It taste so good. Thought after being in the fridge, it sorta started making the bottom portion melt. Like watery. Is the cream suppose to melt a little? Still taste good though. Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      I missed that. I’ve updated the recipe to include heavy whipping cream. It really shouldn’t melt. I think the heavy whipping cream holds up better. It has a higher fat content. Reply

  • Olga
    October 9, 2012

    Is that whipping cream in liquid form? Or already whipped cream that is ib tub?? Reply

    • Natasha
      natashaskitchen
      October 9, 2012

      Liquid form. And make sure it’s heavy whipping cream. 🙂 Reply

  • Olga
    October 7, 2012

    Can I bake these on a baking sheet without the parchment sheet? Reply

    • Natasha
      natashaskitchen
      October 7, 2012

      I don’t think I would brave it. If it sticks at all to the pan, you could easily destroy it because it is so fragile. Parchment paper is best and highly recommended. I purchase a large role at Costco. Reply

  • Svetlana
    August 5, 2012

    I made these for a party I had last night and everyone loved them! These are amazing! Thanks for sharing the recipe. Reply

    • Natasha
      natashaskitchen
      August 5, 2012

      You are welcome Svetlana Reply

  • Rebecca
    August 3, 2012

    I was surprised to see this recipe on the website until you explained the mix up! As an Australian, I introduced this to my Russian mother in law, who fell in love with it. Another tip is to gradually put the sugar in and keep mixing until it has dissolved into the mix (it will not feel grainy with touched). Enjoy! Reply

    • Natasha
      natashaskitchen
      August 3, 2012

      Thank you for the tip Rebecca 🙂 Reply

  • Dina
    June 30, 2012

    I made this today and absolutely loved it!!!! The fruits I used was strawberries, kiwi and chocolate drizzled. This recipe taste like Dolce Boccone cake witch I absolutely LOVE! I made this dessert so I can enjoy it with my husband after he gets off work, him being an RN he was manted to do another shift 🙁 I just had to try it. My husband loves the Dolce BoCcone cake and I know he would love Pavlova dessert. Thanks for posting this recipe!! Reply

    • Natasha
      natashaskitchen
      June 30, 2012

      Oh I’m so glad you enjoyed it! I have a boccone dolce cake posted as well and yes it is one heck of a cake! I’m now an RN too, but I start work July 9th!! Reply

      • Dina
        June 30, 2012

        That’s awesome that you will be starting work. With this economy it’s hard for RN’s in the valley to get hired. Even though there is a need for RN’s the hospitals can’t afford them and over work nurse’s, at least where my husband works.
        Thanks for your reply. Reply

        • Natasha
          natashaskitchen
          June 30, 2012

          I am so very thankful for my job! Words can not express how much so! I know there are plenty of folks still looking. Reply

  • Stephen Whitehead
    June 29, 2012

    I grew up eating this delight. Being Australian I can attest to ensuring the eggs are at least room temperature, in fact the best results are often achieved with the eggs at 35C or greater . Just soak them in a bowl of warm water for a while as Natasha suggests. You can also change the overall flavour by replacing the vanilla extract with a liquor and the match your topping to the base flavour. I like to use a coffee liquor and then a chocolate desert topping with cherries.

    Another serving suggestion is to make one large round Pavlova with a well in the centre and a rim of approximately 1″. This way you can fill the centre with yummy whipped cream and whatever fruits you wish. As a child we simply used canned fruit salad or Kiwi fruits with some grated chocolate over top and a light dusting of icing sugar.

    In fact, after I have finished trying the Blini recipe I may just make a Pav! 😀 Reply

    • Natasha
      natashaskitchen
      June 29, 2012

      Stephen, thank you for the flavoring tips! I definitely want to try changing up the flavor with your suggestions. Hope you love the blini 🙂 Reply

      • Darya
        March 12, 2013

        How long would I need to bake it for and at what temperature if I want to make one large round pavlova? Reply

        • Natasha
          natashaskitchen
          March 12, 2013

          Bake for the same amount of time 🙂 Reply

  • Nastia
    March 17, 2012

    I’m planning on making this sometime soon and I just wanted to ask what other toppings I can use other than fruit because fruit is a little too costly over here.. Reply

    • Natasha
      natashaskitchen
      March 17, 2012

      You can also try frozen fruit such as raspberries or strawberries mixed with some sugar. Or make a chunky puree from frozen fruit and sugar and use that as a topping over the cream. Reply

  • March 15, 2012

    This looks wonderful! I’d like to try it but substitute the raspberries for blueberries and add some shaved chocolate on top. I wonder if adding a tiny bit of sugar to the fruit a few hours beforehand might get rid of some of the sour, since berries aren’t in season right now. Or is the tart a nice complement to the sweetness of the cream? Reply

    • Natasha
      natashaskitchen
      March 15, 2012

      Christine, I think you could even use frozen berries and coarsely blend them with sugar and drizzle that over the top with some whole fruit to accent. Reply

  • InnaL
    February 14, 2012

    How have I never heard of this yuminess? I am so going to have to try it. The pics are amazing 🙂 Reply

    • Natasha
      natashaskitchen
      February 14, 2012

      Thanks Inna. Don’t feel bad, I didn’t have one of these till I was,… well, lets just say it was in the past year. 😀 Reply

  • Laura K
    February 13, 2012

    you said that its crispy on the outside with gooey marshmellow on the inside, I never had it, but I thought it was crispy inside and out. does the gooey part means its still a little raw inside? I dont eat raw eggs….so i never tried this Reply

    • Natasha
      natashaskitchen
      February 13, 2012

      It’s baked, just not dry so it’s more like a marshmallow inside. You are probably thinking of baccone dolce (spelling?) which is crisp on the inside and out. I’ll be making that soon 🙂 Reply

  • Marina
    February 13, 2012

    I will have to try this . Thank you Natasha! Reply

  • Julia
    February 12, 2012

    I love it with berries and melted nutella drizzled on top 😀 mmmm Reply

    • Natasha
      natashaskitchen
      February 12, 2012

      Oh my gosh, who doesn’t love nutella?? That sounds soo good! Reply

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