My Pavlova dessert recipe is an airy, cloud-like meringue that looks simply stunning on a plate and literally melts in your mouth. The texture is crisp on the outside and marshmallow-soft on the inside, and what’s more, the make-ahead recipe comes out perfectly, even for beginners!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“I have made this recipe several times for my family. Never disappoints. SO good!! I use lemon curd, raspberries and Chantilly cream for mine. Unbelievably good!!” – Molly ★★★★★
Pavlova Video
I love the elegance of pavlova, and it doesn’t surprise me how often I see you all making this as a party dessert (I love seeing your posts on Instagram!). The single serve size keeps the Pavlova looking beautiful, unlike a large single Pavlova Cake, which always gets smooshed while slicing. It looks fancy, but I promise it’s simple to make when you follow my step-by-step instructions. Watch my video for all the tips!
Pavlova Recipe
What is Pavlova? There’s some debate about the origin of Pavlova, but the facts are – it’s a show-stopping meringue dessert, made by beating together egg whites and sugar. The addition of lemon juice and cornstarch helps form a smooth and crisp exterior, along with marshmallow-like soft centers. To serve, pavlovas are topped with lightly sweetened Whipped Cream and fresh berries.
Ingredients
Temperature and timing are important in this failproof pavlova recipe.
- Egg whites – room temperature – since the eggs separate from the yolk more easily when chilled, I prefer separating the egg whites into a bowl and then set it on top of a second bowl of warm water for 15 minutes. P.S. Save the yolks for my easy Hollandaise Sauce to top Eggs Benedict.
- Granulated Sugar – provides sweetness and structure so the dessert doesn’t collapse. I don’t recommend reducing the amount.
- Cornstarch – vital to form the crisp exterior and marshmallow-soft interior. You can substitute with potato starch.
- Lemon juice – adds a light, fresh flavor and prevents the sugar from forming crystals, creating a smooth meringue surface.
- Vanilla extract – adds perfect flavor. You can substitute with peppermint, almond, or lemon extract.
- Cream Topping – you’ll need granulated sugar and COLD Heavy whipping cream. You can even refrigerate your bowl before mixing.
Toppings for Pavlova
For this post, I used a mix of 4-5 cups of washed and dried berries and fresh mint leaves. The toppings for pavlova are endless:
- Berries – Blueberries, raspberries, strawberries, etc.
- Tropical fruits – kiwi, pineapple, or mango
- Stone fruit – peaches, plums, apricots, nectarines
- Garnish – fresh mint or basil
- Chocolate – a reader suggested painting the cup with Chocolate Ganache and adding chocolate shavings
- Saucy drizzle – Caramel Sauce, Strawberry Sauce, or Blueberry Sauce
- Jelly – Plum Jam or Peach Preserves
How to Make Pavlova
For pavlova meringue, I use my stand mixer. 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!
- Beat – Preheat the oven to 225°F and line an XL baking sheet or 2 cookie sheets with parchment. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Fold in the lemon juice, then vanilla, and finally cornstarch, until well blended.
- Pipe the meringue mixture into nests using a Wilton 1M Tip. Use the back of a spoon to indent the center. Bake for 1 hour and 15 minutes, and then turn off the oven and leave it in there another 30 minutes to dry.
- Cool – transfer with the parchment paper to wire racks.
- Make Whipped Cream: Beat the cold heavy whipping cream with the sugar until light, airy, and pipeable.
- Assemble Pavlovas: Pipe the sweetened cream onto the cooled pavlova just before serving and top with fresh fruit.
Tips for the Best Pavlova
This easy pavlova dessert recipe comes out perfectly sweet and beautiful every time with these easy tips:
- Fully preheat your oven and bake right away; otherwise, pavlova can start melting or forming a layer of brown sugar 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. You’ll need enough space for air to circulate, but they don’t expand much.
- Make sure to use parchment paper for easy removal from the baking sheet (do not use wax paper – it sticks like crazy).
- Let pavlovas rest in the warm oven for 30 minutes before removing from the oven to ensure the exterior dries appropriately.
Make-Ahead and Storage
The individual parts can be can be made ahead, but once the pavlova is assembled, it’s best to enjoy within 4 hours since the cream will immediately start to soften the meringue.
- Make-Ahead: Make the meringue up to 3 days ahead and store loosely wrapped at room temperature (away from humidity). Store the whipped cream separately.
- Refrigerate Cream: Whipped cream refrigerates well in an airtight container for 2-3 days. Add cream to pavlovas just before serving.
- Freezing: Freezing pavlova can be tricky but you can store un-assembled meringue in the freezer, because it’s just dry enough to keep the meringue crispy. Store cooled meringue in the freezer in an airtight container. Thaw in the container for a few hours at room temperature before serving.
My fool-proof Mini Pavlova recipe makes show-stopper single-serve desserts and the mixer does most of the work for you. You’ll love how simply stunning these are when piled high with smooth whipped cream and tart berries. Try this recipe to impress your guests!
Pavlova Recipe
Ingredients
For Pavlova:
- 6 large egg whites, room temperature
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups heavy whipping cream, (very cold)
- 2 tbsp granulated sugar
For Topping/Decor:
- 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
- 15 Mint leaves , for garnish, optional
Instructions
- Beat – Preheat the Oven to 225˚ F. Line a large 3/4 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 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
- Fold – Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes. Outsides will be dry and crisp to the touch and very pale cream-colored, and insides will still be marshmallow soft.
- Cool – Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
- Make the Frosting – in a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 1/2 minutes or until whipped and spreadable.
- Assemble Pavlovas – Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.
Notes
- Fruit – berries, mango chunks, kiwi slices, diced peaches, etc.
- Syrups – Chocolate Ganache, Caramel Syrup, Blueberry Sauce, Strawberry Sauce
- Herbs – mint or basil sprigs
- Make Meringue in advance, storing it loosely wrapped on the counter up to 3 days ahead. Avoid humidity.
- Make whipped cream 2-3 days in advance, storing it in an airtight container in the fridge until ready to assemble.
- Assembled pavlova should be eaten within 4 hours since the meringue will absorb moisture from the cream and soften.
Nutrition Per Serving
Filed Under
More Individual Desserts
I love making mini Pavlovas for parties because they’re easy to serve and impressive looking. Here are more single-serving, bite-sized desserts you’ll love:
- No-Bake Mini Cheesecakes
- Chocolate Covered Strawberries
- Creme Brûlée
- Lemon Posset
- Mini Chocolate Cupcakes
- Eclairs Recipe
- Homemade Cream Puffs
- Panna Cotta
- Eton Mess
- Chocolate Souffle
Hi I was wondering how big to pipe the meringue rings?
Hi Betty! See step 3 in the recipe card instructions.
chef Natasha your the best, your desert is holly molly
How do i make this into one pavlova. What are the baking changes if any. pls and thank you
Hi Randy! I have another recipe for a large Pavlova here, it’s my Berry Pavlova Cake Recipe.
I don’t know what I did wrong, but mine where hard and dry, not soft on the inside. Any suggestions what I might of done wrong? I’m sure these would taste amazing if I had done it correctly.
Hi Lau. This can happen from over-beating the egg whites until they are dry, over-baking, or the oven being too hot.
Great recipe! My granddaughter made.these!
We made these first time so delicious! Second time we lost the shape of the pavlovas so they didn’t keep the rosette shape before cooking , any idea what I did wrong??
Hi Carolyn, I’m so glad you found it delicious. Cornstarch is the key to allowing that to happen. Did you possibly alter the recipe in any way? Also, be sure to have strong stiff peaks! Finally, don’t let it sit too long before baking. I hope this helps.
Can I also prep the whipped cream separately ahead of time and then pipe on just before serving? Would whipped cream hold in the fridge ahead of time (not frosted on the meringues just on their own)
Hi Mary! That should be fine for up to 1 day. Be sure to use “heavy whipping cream” which has a higher fat content and will yield a stiffer cream.
So delicious!! Mine were not as beautiful as yours but still so good! Thank you!
It’s actually not Russian or Ukrainian. While named after a Russian ballerina, it’s origins are actually debate between Australia and New Zealand. Great Recipe!
Hi! If I make these smaller, does the baking temperature change, or how long I bake them for?
Hi Mary, I haven’t tried making these any smaller but I suspect it would take less time in the oven.
Can this be made with meringue powder since eggs are so expensive? And would I still use the corn starch?
Hi Maureen. I haven’t tested that substitution.
Delicious! They worked out perfectly and we couldn’t help ourselves eating some fresh out of the oven…. warm crispy outside and soft inside. This is going in the recipe book!
Hi Natasha, I love a Meringue, it so Marshmallows and I like pavlova. But, Is Meringue very sweet?
It is sweet but just perfect for our taste. Sweetness depends on the person’s preference I think.
Can you make the frosting / cream ahead of time?
Hi Victoria, the frosting is best made shortly before serving. The frosting starts to soften the meringues and they should be eaten within 4 hours of assembling.
Made these tonight as a test run for Christmas dinner. They were sooo easy, beautiful and delicious ! I added a bunch of cinnamon to the whipping cream to make it more festive, although, I will be adding a dash of nutmeg next time. Question, my pavlova turned out more like a merengue, with not gooeyness centre, is it supposed to be marshmallow like centre or is that’s the purpose of the whip cream?
There could be several causes for that, it’s hard for me to determine without being there. I recommend making sure that you did not overbeat the eggs. Add the sugar gradually, letting it dissolve fully before adding more. Bake at a low temperature and allow the pavlova to cool in the oven with the door slightly open for at least an hour.
Tried making this twice and both times the meringue wouldn’t form stiff peaks
Hi there! A few things to help. Use dry, clean, and grease-free equipment. Stainless steel or glass bowls work great. You can wipe down the bowl with lemon juice to remove any excess oil/grease. Use room-temperature egg whites that have been separated with no trace of egg yolk or this could hinder the process. Start on low speed to help break up the whites, then you can gradually increase the speed. Make sure to gradually add the sugar in steps.
If you’re using carton egg whites, I’ve had readers report difficulty. It’s best to use eggs. I hope that helps.
Absolutely delicious especially with lemon curd! So tasty and everyone loves them.
So happy that this recipe has been a hit! Thanks for sharing.