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!
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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
quick question!? what is the purpose of adding corn starch? can I not add any? would they turn out the same?
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.
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?
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 🙂
Looks great! Does pavlova taste similar to Bolco dose?
Thanks so much?
Boccone Dolce Cake is completely dried out, while Pavlovas are still marshmallow soft on the inside. Hope this helps :).
I made these and the tops of them turned out all cracked. Is there a reason for this?
Thanks!
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?
hi natasha,
is there any way of making these chocolate? i saw pictures of them a lot but theres a million different recipes!
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 🙂
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
It’s best assembled before serving but you can assemble it and refrigerate until ready to serve.
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.
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.
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.
Is that whipping cream in liquid form? Or already whipped cream that is ib tub??
Liquid form. And make sure it’s heavy whipping cream. 🙂
Can I bake these on a baking sheet without the parchment sheet?
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.
I made these for a party I had last night and everyone loved them! These are amazing! Thanks for sharing the recipe.
You are welcome Svetlana
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!
Thank you for the tip Rebecca 🙂
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!!
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!!
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.
I am so very thankful for my job! Words can not express how much so! I know there are plenty of folks still looking.
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! 😀
Stephen, thank you for the flavoring tips! I definitely want to try changing up the flavor with your suggestions. Hope you love the blini 🙂
How long would I need to bake it for and at what temperature if I want to make one large round pavlova?
Bake for the same amount of time 🙂
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..
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.
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?
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.
How have I never heard of this yuminess? I am so going to have to try it. The pics are amazing 🙂
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. 😀
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
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 🙂
I will have to try this . Thank you Natasha!
I love it with berries and melted nutella drizzled on top 😀 mmmm
Oh my gosh, who doesn’t love nutella?? That sounds soo good!