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
Is it ok to add food coloring into the pavlova mixture?
Yes, but I would use a gel food color, not liquid.
If I wanted to make it into a cake and not mini pavlovas what would you recommend I change? Would the baking time stay the same?
I actually have this recipe for Pavlova Cake.
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!!
Hi Molly. How do you incorporate the lemon curd? Thanks
I can use sugar-free whipping cream for frosting, right? Thank you for amazing recipes
Hi Janna, once the pavlovas are made, you could top with your preferred whipped cream frosting. I hope you love it!
I tried to make it. Unfortunately didn’t work out. I used a hand mixer for 15 mins. Was like soup. I folded in the sugar, etc. put on a cookie sheet. Cooking it now. Hoping for the best!
Hi Margaret, depending on your hand mixer, you may need to mix it for more time to get stiff peaks. I recommend watching the video and steps again to ensure nothing was altered.
The sugar isn’t supposed to get folded in, I think you read that wrong. Whipping sugar with the egg whites is generally how you get a stiffer peak
I make this every year for family because they always ask for it! I usually end up making them a bit smaller and make 20-25 so everyone can have one. They always turn out well but unfortunately i can’t make far ahead due to high humidity. Thanks!
Humidity will definitely impact it, but I’m so glad you found a way to make it work!
Hey! I’ve made this recipe a million times but for some reason my batter came out Friday this morning, what would the reasoning be for this?
Hi Ashley, I’m not sure what you mean by your question – maybe there’s a typo?
So after assembly these CAN be stored for 3-5 days? I saw the * about 4 hours
Hi Syd, after assembly, this will not last more than a few hours. You can make the pavlova itself a few days ahead and keep it dry in an air tight container, but once you add the cream and topping you would need to put it in the fridge to keep the toppings fresh and that will make the pavlova gummy and no longer the same.
Would you know if liquid egg whites from a carton will work?
I haven’t tested that to advise.
An excellent recipe! It works. Thank you. I made my circles slightly smaller (7 cm) and it created an elegant size and look for a luncheon.
A perfect recipe. It works!
Hi Natasha, would the recipe/textures come out the same if sugar was reduced to say, 1.25 cups?
Hi Sarah, It’s risky to reduce the sugar because the sugar stabilizes the meringue and helps it beat and bake up properly. That said, I always make it with the same sugar amount so I haven’t tested the ‘minimum’ amount to know what that is.
What would be different if you made this recipe into one big shell instead of individual shells?
Hi Gail, I have a recipe for that. See my Berry Pavlova Recipe.
I followed the recipe exactly but for some reason, mine came out light brown, not white. I tried two batches, reducing both temperature and time by 5 minutes and the oven off time, 15 minutes and it made no difference. They taste good but I really liked the look of white pavlovas with the cream and berries.
Hi Beverly, if your pavlova is turning brown that means it is cooking too quickly and and a high heat. I recommend ensuring your oven temperature is calibrated and not running too hot. You may also want to check if moisture in the area or if you’re at a high elevation point what adjustments to make to ensure it stays white. I hope this is helpful.
Absolutely wonderful! It was a hit with my church group as we celebrated Passover. Your recipe and video were spot on. Everyone was raving about the dessert.
Any idea if they can be refrigerated overnight before adding whip cream and berries?
Hi Kristin, you can make the pavlova base layer ahead and keep it on the counter in a dry air tight container for a few days. I wouldn’t recommend putting it into the fridge since the pavlova will turn gummy due to the moisture in the fridge. I recommend adding the cream and toppings before serving.
Wondering why mine came out runny and what I can do to fix it?
Hi Dina! Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not at 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.
This made perfect little pavlova nests. This was my first time making the dessert, and the recipe was perfect. Thank you!
I’m horrid at piping but they came out not too badly. thank you for this very easy recipe/video. I was always stopping my stand mixer to check the progress and found that your instructions about the approximate time for mixing (10 mins for the peaks) worked extremely well. I wasn’t aware that I could let the mixer go that long on high speed. I’m taking the mini pavlovas to our pasta/dessert auction tonight at our church.
I bet they’re going to be a hit at that auction, Victoria!
Perfection!! I cut the recipe in half as there are only 2 of us; and I used a hand mixer; a ‘deep/narrow’ bowl is necessary if using a hand mixer; made 9 larger size and added a few mini-choc. Chips to 4 small ones. Came out great;
Love your recipes.
With the piping tips thing, I had already made the entire recipe but I couldn’t find any of my piping tips so I used a ziploc bag, and just cut off the corner, and it actually worked really well. Just a tip. 🙂
Thank you for sharing. I’m glad it worked out for you.