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
Hi Natasha,
How long do the pavlova’s last without the cream and toppings?
Hi Leonie, see the section in the recipe post above titled: “Can I Make Pavlovas Ahead?”
Hi Natasha, why is there liquid out from the meringue while baking? After done baking with 107˚C for 1:15 mins + did not open the oven lid for 30 mins, I checked the inside still soft and watery like uncooked. Is there a possibility I can bake it again after the meringue is cold? Because the outside is beautiful while the inside is still soft and watery. Overall the result is wonderful. Just I am having trouble with the inside of the meringue.
Hi Ira, I haven’t tried re-baking pavlova before. If you see any pooling at the bottom of the pavlovas, that could be due to not baking them right away after the meringues are formed. Also, they should be marshmallow soft in the center and not dry or firm.
Can I make this with an alternate sweetner for a diabetic friend? I’m wondering how the meringue would do with, say, Xylitol?
Hi there, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.
Love your energy in the video
Thank you for that wonderful compliment, Joanne!
Hi Natasha, in less than 5 minutes mine were already brown. The oven was on 225°C
What went wrong?
Hi Jenke, are you using a regular oven? It’s 225 Fahrenheit. Not celsius. That is likely the culprit. Per step #1: “Preheat the Oven to 225˚ F.”
Thanks for the delicious recipe, Natasha! I wanted to clarify about the oven. Are the settings for temperature and time for regular bake cycle, or for convection bake?
I made these with convection bake, and they turned out beautiful. But I wonder if could get away with a shorter bake time 😉.
Hi Yana, we used regular bake mode.
FYI this isn’t Russian…it was invented in Australia/NZ and named for the ballerina
Thank you Natasha for the pavlova recipe. It turned out perfectly! Very easy and what a show stopper!
This one sure is a show stopper & it always gets rave reviews! I’m so glad you enjoyed it!
I tried making this recipe to the fullest and the egg whites would not peek at all stayed kind of runny please till what I did wrong reluctant to try again lots of eggs to have to throw away. the right minutes used for each addition
Hi Jill, Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not a room temperature. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal; keep beating until stiff peaks form. Make sure you’re using a powerful stand mixer; if you don’t have a stand mixer, it will take much longer with a handheld mixer.
I made you pavlovas for the first time ever and they came out perfect! My question is this: i used an electric hand mixer and planned to mix longer than I would have with a stand mixture, but the mixture formed glossy stiff peaks around minute 5! I kept going anothe minute and 30 seconds because that didn’t seem possible given what you said. And yet, the end result was perfection. The only things I did differently are that i warmed the eggs to room temperature in warm water and I initially beat the egg whites for an extra. Any thoughts? minute.
I think you were right on going with your gut, there are always variables when baking and that’s why most people say..”or until you get stiff peaks” I’m so glad you enjoyed the recipe.😊
Hi Jill! I use a hand mixer and it takes FOREVER on high to get the peaks to form. I also leave my egg whites out about an hour rather than the thirty minutes to make sure they are room temperature. Lots of practice and patience to get them right. Worth the effort though!
Also make sure that your mixer bowl and beater(s) do not have any fat/oil of any kind on them. A tiny speck of fat can keep the whites from peaking.
I really wish to join you prepare these scrupulous snacks
You can try to make this at home too, I’m sure you’ll be great at it!
Hi Natasha! I’ve heard that pavlovas can have a hard time setting when you are cooking them at a higher elevation. Do you have any tips to prevent a runny center?
Hi Lily, I don’t have experience with high elevation to advise on the outcome. I recommend some research or a Google search to see if others have had that experience.
Made them this past weekend. These were absolutely amazing! I fell in love with pavlova many many years ago when I studied in Australia. Since then I have had a hard time finding great pavlova even at high-end restaurants that served it as a seasonal dessert. Your simple recipe got it just right without having a chewy inside. These are light, crisp and airy. I think the keys are using a stand mixer and the piping bag (I just used a ziplock bag with mini piping nozzle). Also, the individual sizes helps with the even consistency throughout.
Hello David, great to hear from you, and thank you for your fantastic review! I’m glad that you found this recipe, I hope you’ll love all the recipes that you will try.
Do you have any recipes for using up the left over egg yolks from this recipe. I just feel bad throwing them away.
Hi Nat, I don’t really have many egg yolk-only recipes. My custard cake uses a lot of egg yolks, Our Creme Brulee also calls for several yolks.
Try making lemon curd and make a trifle alternating broken up meringue,.curd, whipped cream and strawberries…so delicious
That sounds scrumptious!
I am using egg yolks for lemon curd as option instead of whipping cream.
How did it go?
Hey Nat, for your left over egg yolks try Passionfruit & Lemons Custard…Its sooooooo Devine I make it for my Pavlovas instead of cream a nice sweet tart flavour …Hope you enjoy….
PASSIONFRUIT CUSTARD
Ingredients
450ml milk
145g sugar
Zest of 2 lemons (use a Microplane)
60g cornflour, sifted
4 egg yolks
60g unsalted butter, cut into small dice
4 passionfruit
juice of 2 lemons
Method
Simmer the milk, sugar, lemon zest over medium heat.
Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil.
Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard.
Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.
Nice one, thank you for sharing that with us!
Tiramisu cake recipe on this websit that’s with lady fingers has the same amount of egg yolks.
Homemade Mayo or aïoli, carbonara pasta, crème brûlée, lemon curd, hollandaise, or pound cake!
Hi natasha
Can I make pavlova with blueberries extract or flavor but still doing the exact recipe.
Or what do you recommend?
I want for my daughter birtdhay i want purple pavlova with good taste?
Hi Fanny, I haven’t tried that but it sounds pretty and delicious – I can imagine it with a nice purple color. If you happen to try out that extract you can put it in place of the vanilla extract we used.
This is a great recipe! I personally love the marshmallow center, but is there a way to make it without it? Should cream of tartar be used and no lemon juice? Or maybe should i cook them longer?
I made a home made whipped topping and topped it with a passion fruit and mango mix. So-so good!
Hi Tara, pavlovas are meant to have a soft center, otherwise it can get chewy inside. I love the topping idea. Sounds delicious! The Boccone Dolce cake is something that is crisp all the way through or our meringue acorns.
Hello, I love your recipes, but am now following a low carb diet. Is it possible to substitute Swerve (erithritol) or another natural sweetener for the sugar?
Thank you!
Hi Elita, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.
Swerve claims to be 1:1 as a sugar replacement for baking. Give it a shot and report back! I use it in recipes regularly, but I’m not a big baker. I have used it in baking without issues.
Hi Natasha, I’ve done this pavlovas and they are the best, perfect, thank you so much for sharing your recipe!!
Tomorrow my grandkids comes to visit, I want to make these for them, but I don’t have Whipping Cream, I was wondering if can I use those whipping cream that come in cans, I have two that I bought at Costco, they are big. Please, can you tell me if I can use them instead the regular whipping cream that you have to make. I don’t want to go to the store again, now with the pandemic I like to go only once a week!
Thank you!!! Blessings!!!!
Hi Cristina! I haven’t tested this with heavy whipping cream to advise.
These are really delicious, but I made the mistake of trying to make them using store-bought egg whites They would not stiffen up despite 15 minutes of beating. So don’t try store-bought egg whites!
Nice to know that you still enjoyed the result despite some issues with the egg. Thanks for sharing that with us, Carol!
I thought these were a little too sweet, even though I cut the sugar to 1 1/4 cups. I will try cutting to 1 cup next time.
Also, the bottoms were VERY chewy – difficult to cut through without a knife. What would cause that?
Hi Kris, cutting the sugar can affect the overall texture – also be sure to bake right away or they can start to pool at the bottoms if they are left out too long before baking which can result in a chewy bottom.
Hi Natasha!
I’m excited to try this pavlova recipe, however, some of my family members don’t like lemon. Do the pavlovas have a lemon taste because of the juice? If so, is their a substitute I could use? Thanks!
Hi Mary, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.
Hi Natasha, I love your recipes, and I had a question. Could we still make these mini pavlovas turn out well without the star tip? I don’t have any frosting tips at home, so could I just use the end of a Ziploc bag instead?
Hi Vanessa, I bet that could work. I hope you love this recipe.