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
Hello Natasha,
Can you please tell me how many oz/grams is 6 large egg whites?
Thank you so much!
Hi Alisha! I didn’t measure mine, but based on my research, on average, a large egg white weighs about 1.2 ounces or 33 grams.
Hi Natasha
I don’t understand why my egg whites did not become hard like yours when I was making it.
I did use a hand mixer.
Hi Nada, 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.
I have found it VERY important to use the right size bowl. You need to get the beaters well into the eggs in order to incorporate enough air. Don’t use a large bowl.
Thank you so much for sharing that with us, Donna!
Hi Natasha, can I make the wreath out of this recipe? Please let me know I would love to make a Christmas wreath
Hi Nadya, I bet that could work! If you experiment, let me know how you liked the recipe.
Hi Natasha! One question, is the temperature of the oven 225 degrees Fahrenheit or is it 225 degrees Celsius? Thank you!
Hi Lina! It’s Fahrenheit. I hope you love the recipe!
Hi Natasha, thank you for the recipe! I’ve made this many times now (delicious!) but it seems like my pavlovas always become sticky at the base. What am I doing wrong? I omit the lemon juice, could that be the problem?
Hi Angelina! It could be climate (humidity) or that they need to be baked for a little while longer to dry out. The lemon juice helps develop a strong and stable meringue which could also be the cause if your meringue is not reaching stiff peaks. I hope that helps.
Thank you for your Pavlova recipe/video and blog. Very easy to follow. I just discovered this delicious dessert, and I’m not sure I was successful. Question: Your video appears as if the inside is filled with the soft marshmallow top to bottom on the inside. The one I made was scrumptious, but the marshmallow sat only on the bottom, just under 1/4″. Did I do something wrong?
I have just followed you on Pinterest, so am looking forward to trying more of your recipes. Thank you!
Hi Suzanne, it’s hard to say with out being there, but make sure your oven is the correct temperature! If you bake this too hot the outside will go a wee bit golden, or the inside will slump down. Baking for too long causes the inside filling to separate from the crust and you will have a gap.
I had a bit of a tough time fitting them all onto one sheet. After suggested baking and resting time one of the sheets had them beautifully set, but the other two sheets were soft on the outside so I had to put them back in the oven. Any recommendations for baking multiple baking sheets in the future? What do you recommend for baking a full pavlova?
Hi Julia! It’s best to bake these on one level. It’s important not to open the oven door during the process, so moving the baking sheets around in the oven will not work well in this case. I have a recipe for a full pavlova on the blog, it is my berry pavlova cake recipe.
Thanks for the link! Haha I’ll need a bigger oven 🙂 despite my logistical struggle they turned out delicious and were gone in no time during the party. Great recipe!
Thanks so much for this recipe. I wish I could show you my pavlovas. I topped them with pineapple, orange and pomelo. So excited that they turned out splendidly, even though it was my first try. I didn’t have any lemon, so I used lime juice instead and it worked too. Great recipe!!
They sound amazing! I’d love to see a picture. You can tag me on Instagram or Facebook. #natashaskitchen
I love all of your recipes! This pavlova has become a family favorite! I forgot to buy lemons. Can I substitute something else for the lemon? If so, what can I use and how much? Thanks for your help!
Hi Susan, you can omit the lemon juice! It’s only been added for that little hint of flavor! It also helps to keep the batch at the end a bit more sturdy so you don’t end up with a dollop of runny cream! The lemon does not add any heavy flavor to your Pavlova.
So easy to follow and absolutely delicious! My husband is Australian so he grew up with pavlovas and this recipe is favorite! Thank you!
I’m so glad to hear the recipe was easy to follow, Sarah! Thank you for you lovely comment and review.
I haven’t made your recipe but want to and I have a question. Have you made them with a sugar substitute or must I use regular sugar? My daughter and I had Pavlova at Babington’s Tea Shop in Rome and I would love to reproduce for her.
Hi Deborah, I haven’t tried making this using sugar substitutes, it might not turn out well.
Dear Natasha,
I live in the Netherlands and in the past I’ve tried several different pavlova recipes. Today I tried yours and… my pavlovas are perfect. Great taste, they hold their shape, no leakage! I have a question: if I want to make very small pavlovas (diameter approx 2 inches and 1.5-2 inches high) do I have to adjust the time I leave them in the oven? Thank you in advance for your reply/help.
Valerie (a Dutch fan)
That’s wonderful, Valerie! Thank you for trying my recipe. I’m glad they turned out so great.
If you are making them smaller, you’ll have to watch them in the oven because they will bake faster. Sorry, I do not the exact time since I have not tested it myself.
Dear Natasha,
Thank you for your reply. I made my mini (diameter 2 inches) today and baked them in the oven for 45 minutes and then left them in the oven for 30 minutes with the oven turned off (as per the original recipe). And they were perfect! From now on this is my go to recipe for pavlovas!
I’m so glad to hear that, Valerie. Thanks for the update!
Thank you for commenting! I am also baking them smaller and was wondering the times! Thanks for the tip!
Made this today with my kids. Absolutely delicious! Definitely give it a try
That’s great, Dena! Thank you for the feedback.
Never have I ever used cornstarch in my pavlova! But I’m going to try tomorrow!! I’m guessing it helps keep the pavlova from falling!! Love that you make your own whip too, so much better that way imo!! Traditionally in Australia they like it topped with honey and apples, found this out when I made it for a lady from Australia!! Hands down this is one of my favorite recipes/desserts!! So light and airy, crisp and decadent all at the same time!! Will update when I try the cornstarch!! Super excited about that key note!! Thank you!!
You’re welcome! I’m excited to hear how it turns out for you.
Made this today for 4th of July. Came out amazing! Thank you so much.
That’s wonderful to hear! I’m glad it was enjoyed.
I really loved this recipe but the next time I make it I would put much less lemon juice.
Would the recipe work without lemon juice?
Hi Inessa! The lemon juice helps to stabilize the egg whites so you get a firm meringue that holds up well. You can also use Cream of tartar (1/2:1 ratio) to help the egg whites reach stiff peaks.
Im a fairly experienced baker but had never made pavlova! It was a bit of a learning curve…my first attempt I had a teeny bit of yolk in my egg whites and thought it wouldn’t affect it. They would not whip to stiff peeks even after 15 minutes! The second attempt turned out perfect, great recipe!
That’s wonderful, Shelby! Thank you for sharing. So glad you enjoyed this recipe.
Hi Shelby – just wanted to offer a suggestion for separating the eggs. I too, am experienced at baking, but I always separated my eggs straight into the mixing bowl. It wasn’t until I got my stand mixer and could finally master a Swiss meringue buttercream, that I learned the very helpful tip to separate the eggs into a small dish, then pour the white into the mixing bowl – that way if one gets some yolk (which I uneven seem to master at least once 🙄) the entire batch isn’t ruined. Years of baking behind me, yet this one little tip made a big difference. Hope it was helpful 😊
Thank you so much for sharing that with us, Nancy!
Hi Natasha! Would it be possible to double the recipe in order to make a larger batch? I’m hoping to make these for a dinner party with friends 🙂
Hi Nicole! If you have a mixer large enough to hold all of the ingredients and mix them well, and an oven that can bake them all at once, then yes, you can double the batch. You don’t want the meringue sitting out, it needs to be baked right away.
This recipe is fool proof! It was my first time making Pavlovas as well as tasting them. I’m a chocolate lover, so I didn’t think that these would thrill me but I was absolutely wrong. They are so delicious, they have a thin crisp layer on the outside and melt in your mouth on the inside. I had so many compliments when I tried these out, I’m making them again for Mothers day 🙂 Thank you for sharing such a lovely recipe.
I’m so glad you tried and loved them, Christen!! There are perfect for Mother’s Day!
I love your recipes and follow all you do. I also love your crazy eyebrow tricks. Everyone should appreciate how hard you work to help all cooks be better cooks. I had the pavlova my sister in law makes for our family; she’s now here from New Zealand and is a fabulous cook and baker. I will try doing this myself soon, Thank you for all you do to teach us how to make these wonderful recipes from your kitchen to ours.
Hi Kate! You’re very welcome. Thank you so much for the love and support, I really appreciate the kind words. I’m so glad you are enjoying the recipes.