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
All your recipes are AMAZING!!!!
Thank you Taya 😀.
Yum yum yum yum. Super easy recipe. Love the video, first try and it turned out , very happy with that. Blackberries were a nice compliment to the cream with blueberries raspberries and strawberry .
Anna, that’s just awesome!! Thank you for sharing your wonderful review 🙂
Your welcome, making them again today and last time I just threw out the extra meringue I had to make about 3 more , I’m wondering if using two pans changes cook time at all and shoukd I have them on same rack or alternating sides ?
Hi Anna, I haven’t tested more than one in the oven at a time. You may have to rotate the pans for even drying/baking. Without testing it myself, I cant say for sure how it would effect cook time but I imagine it would take a little longer to bake 2 or 3 of them at once.
Hi I was wondering is it possible to add food coloring to make them colored? Like pink or blue, etc.
Hi Lena, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts.
Hi, my oven is a little small and won’t fit two regular baking sheets side by side.
Since I didn’t have one huge baking sheet I just used two and ended up placing them on separate racks. One in the center of the oven and the other right above it. Is that ok or will it ruin them?
Hi Lena, I think that would still work fine. Let me know how it turns out! Since they are on separate racks, test them at the end by tapping the shell with your nails. If the shells are not crisp, leave them in the oven a bit longer. I suspect it may take slightly longer to dry out being on racks.
Hi, Natasha, yummmm, looks good. want to make them. After done with everything, can we melt choc, and sprinkle all over the fruits?
Yes, absolutely! 🙂
Ive seen two recipies that call for room tempeture eggs. What does this do? Can you mess up a recipie by using eggs straight from the fridge?
Hi Alina, eggs at room temp don’t take as long to beat and you will have more consistent results. 🙂
Hi Natasha, can you help me decide on a stand mixer? In your opinion which is better – Bowl-Lift ? or Tilt-Head Stand Mixer? Also what qty is the best ?? 5-quart or 6-quart???
Hi Olga, I can only speak to the one I own which is the 6 Quart Professional Stand mixer with the bowl-lift. It depends on how much you use it and what you’re making in it. I love that the big 6 Qt one makes large batters and doughs with ease so if you do a lot of baking for a larger family, that’s the one to get :). I also love that I will never have to “upgrade” to a large one 😉
I recently bought the same one you have, Natasha and I love it! I did a lot of research before spending that much money and I am very pleased. It is definitely worth the extra money for the 6 qt. I’ve been reading all the reviews on your pavlovas and I’m about to make them 😃. Your video is very informative and helpful so I think they will turn out fine.
That’s awesome and I agree – it’s worth the extra investment ;). I hope you love the recipe!!
I have one just like hers and I love it!! I did a lot of research on different mixers and I am pleased with this one. I know it’s been a while since you posted this, but I hope this helps if you haven’t gotten one yet.
Hi Natasha,
I’d like to know if I can use the same meringue recipe and to make it just like s cookie with no whipped cream topping. Also can I add a few drops of purple emulsion to make them lavender? Thank you!
I am planning to make pavlovas next weekend, so excited! You’ll see it on Instagram 🙂
Hi Esther, I’m not sure what kind of cookie you are referring to. What size of cookie? Do you want it to be crisp all the way through or soft like a pavlova? I’m looking forward to seeing your creation on Instagram. Purple is my favorite color! 🙂
Natasha, what can i substitute instead of corn starch that may be a bit healthier?
Hi Alina, I’ve never tested it any other way so I can’t really recommend anything. Come to think of it, I’ve also never seen anything else used besides corn starch.
Late comment but for others who are curious, maybe you can try arrowroot powder? I have never used in an application like this but it is binding agent I have used as a substitute for corn starch in other recipes.
Room temperature eggs did not work for me, I use organic eggs. But straight out of the refrigerator whipped up very quickly and good.
Is it possible you may have gotten some of the yolk in your mixture? Typically the opposite is true so I’m curious if something else may have affected the room temp whites, but I’m happy it worked out anyways 🙂
Hey! Do you know why mines turned out sticky after they cool? Maybe I did something wrong. I followed the recipe
Hi Brianna, is there anything that you did different from the instructions. Did you let the Pavlova sit in the oven the extra 30 minutes with the oven off, door closed, and oven turned off? That step is important to form the dry crust on the outside. They should not stick to the parchment paper. Did you use parchment paper or wax paper? They do stick to wax paper so I do not recommend using that. I hope that is helpful for next time!
What kind of heavy whipping cream do you use for this recipe? Pasteurized or Unpasteurized? My heavy whipping cream never gets thick like yours after 2 minutes, it usually takes more than 5 minutes and even then its not thick like yours its a bit watered down. How can i fix this? I usually freeze the bowl and whisk attachments before using and the cream is usually very cold.
I use pasteurized. Are you sure you are using HEAVY whipping cream and not just whipping cream?
What’s the difference with pasteurized vs ultra pasteurized? Will it make a difference?
Hi Vera, for whipped cream, using pasteurized heavy whipping cream is better because it whips up easier. Ultra pasteurized has been heating and then cooled so it has a longer shelf life but it doesn’t whip up as easily.
Hello, Natasha! Love your recipes. My German Grandmother made these but called them Shaum Torts. They were filled with sugared fruit then topped with whipped cream. I’ve made them from her recipe but some how I’ve misplaced it so it’s wonderful to again have a guide to follow. Thank you for the great recipes.
Wow that combination that you described sounds really nice! Thank you for sharing 🙂
Hi
Love you recipes always the best!! I was wondering is it ok to make these if I don’t have corn starch? Wanted to whip it up and realized I don’t have any right now? Thank you
Nastya
Hi Anastasia, I’ve never made these without corn starch but it is important to get the right texture with pavlova – to get that marshmallow center.
I use arrowroot instead of corn starch in many recipes. But I haven’t tried it yet in this recipe.
hi, would it be possible to pipe these out in little 1 inch tall christmas trees? like pipe out 3 tiny cirlces on top of eachother so it looks like a tree? and color the batter green?
I haven’t tried but that sounds adorable! If you try it, I hope you post a picture somewhere. I’m so curious now! If you add food coloring, make sure to add small amounts at a time so you don’t water down your meringue. Keep in mind, after you bake meringue, the color becomes more muted and lighter.
Hi Natasha, how long can the cream stay on, can i put it on the day before the party or is the same day better?
I would add the cream before serving. It’s best not to put it on early.
These are amazing! So easy to bake and SO SO GOOD! Thanks for the recipe 🙂
Thank you for the great review Jess and you are welcome 🙂 .
Hi Natasha, I have a quick question.
Is it possible to use a piping bag to make a pretty outer design,then make a little indent for the cream?
Thanks
I haven’t tried it but seen it done, just searching online. If you test it, let me know how it works out :).
Hi Natasha! Thank you for wonderful recepie!! I made it once before and everybody loved it!! I was wondering uctually my sister in law if there is any other cream/ frosting can be used? We have gathering next week and I was thinking to make those, uctually my mom asked me saying if I remember what I brought that it was gone fast!! 😉 Thank you very much!!!
Since the Pavlova is so light and airy, any other kind of frosting would weight it down and overpower it. I can’t think of a better one for the pavlova.
I’m making them right now … I really hope they turn out as yours !!!
I hope you enjoy the recipe! 🙂