Pavlova is a graceful, beautiful, and romantic dessert. It is perfect for Valentine’s Day or any dinner party (you can make pavlovas ahead!). The texture is crisp on the outside with a marshmallow-soft inside, and they are piled high with whipped cream and fruit. Watch the video tutorial below.

Pavlova dessert on a serving platter topped with cream and berries

This post may contain affiliate links. Read my disclosure policy.

What is Pavlova?

I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.

Pavlova is a show-stopping meringue dessert and it’s easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. You can make pavlovas as a Big Pavlova Cake or as these easy to serve mini pavlovas.

Up close showing what is a Palvova topped with berries and cream

How to Bring Eggs to Room Temperature:

If your egg whites are not at room temperature, place them in a bowl and set over a second bowl of warm (not hot) water for 15 minutes. Tip: The yolks separate easier from the whites if you use chilled eggs.

Can I Substitute Corn Starch?

Corn starch is vital to the overall result of this recipe. It helps form the crisp exterior and marshmallow-soft interior. Do not omit the cornstarch. I haven’t tested substituting, but one of our readers reported great results using potato starch.

Can I Make Pavlovas Ahead?

You can make the pavlova meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag (in a low-humidity area) then assemble just before your event. Once they are assembled the frosting starts to soften the meringues and they should be eaten within 4 hours of assembling.

Pavlovas made ahead and then assembled before serving

Tips for Making Mini Pavlovas:

  • Fully preheat your oven and bake right away or pavlovas can start melting or form a layer of brown sugar after baking 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.
  • Make sure to use parchment paper for easy removal from the baking sheet (do not use wax paper – it sticks like crazy).
  • Use your stand mixer for the most effective mixing. 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!
  • Pipe meringue 3 to 3 1/2 inches wide onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream.
  • Let pavlovas rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately.

Over the top view of berries over pavlovas

What are the Best Toppings for Pavlova?

The fruit toppings for pavlova are endless. You will want about 4 to 5 cups of fresh fruit or berries. Our favorite options are:

  • Blueberries, blackberries, raspberries, strawberries
  • Kiwi
  • Mango
  • Stone Fruit: peaches, plums, apricots, nectarines
  • Mint leaves, to garnish

More Easy and Impressive Valentines Desserts:

If you’re working on a Valentine’s Day menu, make sure you check out all our Valentine’s Recipes. Some of our favorite romantic desserts are:

Watch Pavlova Recipe Video Tutorial:

These mini pavlovas have a cloud-like meringue that literally melts in your mouth. The tart berries cut the sweetness just right so I always add a generous amount. Serve these at your next party and they will be flying off the plate. They are well-loved by adults and children.

Natasha's Kitchen Cookbook

Pavlova Recipe

4.96 from 403 votes
Author: Natasha of NatashasKitchen.com
This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes

Ingredients 

Servings: 15 pavlovas

For Pavlova:

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

How to Make Pavlova:

  • Preheat the Oven to 225˚ F. Line a large 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 min on high speed, or until stiff peaks form. It will be smooth and glossy.
  • 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 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
  • Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

How to Make Frosting and Assemble Pavlovas:

  • Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
  • Pipe frosting onto the pavlova and top with fresh fruit.*

Notes

*These should be enjoyed within 4 hours of assembly. 

Nutrition Per Serving

210kcal Calories32g Carbs2g Protein9g Fat5g Saturated Fat33mg Cholesterol32mg Sodium94mg Potassium1g Fiber29g Sugar541IU Vitamin A2mg Vitamin C19mg Calcium1mg Iron
Nutrition Facts
Pavlova Recipe
Amount per Serving
Calories
210
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
33
mg
11
%
Sodium
 
32
mg
1
%
Potassium
 
94
mg
3
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
29
g
32
%
Protein
 
2
g
4
%
Vitamin A
 
541
IU
11
%
Vitamin C
 
2
mg
2
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: pavlova
Skill Level: Easy/Medium
Cost to Make: $
Calories: 210

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Recipe updated January 2020 to include more tips and tricks for mastering the perfect pavlova. 

Have you tried the Pavlova? What are YOUR favorite toppings?

Pavlova is a showstopping meringue dessert and is easier than you think! Mini pavlovas have crisp shells and marshmallow centers. They melt-in-your-mouth! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Taya
    September 17, 2016

    All your recipes are AMAZING!!!!

    Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Thank you Taya 😀.

      Reply

  • Anna D
    September 1, 2016

    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 .

    Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      Anna, that’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

      • Anna D
        September 12, 2016

        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 ?

        Reply

        • Natasha
          natashaskitchen
          September 12, 2016

          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.

          Reply

  • Lena
    August 26, 2016

    Hi I was wondering is it possible to add food coloring to make them colored? Like pink or blue, etc.

    Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Hi Lena, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts.

      Reply

  • Lena
    August 26, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      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.

      Reply

  • olga
    August 26, 2016

    Hi, Natasha, yummmm, looks good. want to make them. After done with everything, can we melt choc, and sprinkle all over the fruits?

    Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Yes, absolutely! 🙂

      Reply

  • Alina
    August 19, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      Hi Alina, eggs at room temp don’t take as long to beat and you will have more consistent results. 🙂

      Reply

  • Olga Karplyuk
    August 17, 2016

    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???

    Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      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 😉

      Reply

      • Suzanne See
        March 21, 2017

        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.

        Reply

        • Natasha
          natashaskitchen
          March 21, 2017

          That’s awesome and I agree – it’s worth the extra investment ;). I hope you love the recipe!!

          Reply

    • Suzanne See
      March 21, 2017

      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.

      Reply

  • Esther
    July 11, 2016

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      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! 🙂

      Reply

  • Alina
    June 20, 2016

    Natasha, what can i substitute instead of corn starch that may be a bit healthier?

    Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      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.

      Reply

    • Nicole
      January 18, 2017

      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.

      Reply

  • Marina
    June 16, 2016

    Room temperature eggs did not work for me, I use organic eggs. But straight out of the refrigerator whipped up very quickly and good.

    Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      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 🙂

      Reply

  • Brianna
    June 4, 2016

    Hey! Do you know why mines turned out sticky after they cool? Maybe I did something wrong. I followed the recipe

    Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      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!

      Reply

  • Tina
    May 31, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I use pasteurized. Are you sure you are using HEAVY whipping cream and not just whipping cream?

      Reply

      • Vera
        June 10, 2016

        What’s the difference with pasteurized vs ultra pasteurized? Will it make a difference?

        Reply

        • Natasha
          natashaskitchen
          June 10, 2016

          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.

          Reply

  • Kay
    May 28, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Wow that combination that you described sounds really nice! Thank you for sharing 🙂

      Reply

  • Anastasia
    May 27, 2016

    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

    Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      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.

      Reply

    • Kathy
      May 28, 2016

      I use arrowroot instead of corn starch in many recipes. But I haven’t tried it yet in this recipe.

      Reply

  • melanie
    December 28, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      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.

      Reply

  • Alina
    November 25, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I would add the cream before serving. It’s best not to put it on early.

      Reply

  • Jess
    November 19, 2015

    These are amazing! So easy to bake and SO SO GOOD! Thanks for the recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Thank you for the great review Jess and you are welcome 🙂 .

      Reply

  • Nata
    October 8, 2015

    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

    Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      I haven’t tried it but seen it done, just searching online. If you test it, let me know how it works out :).

      Reply

  • Tanya
    June 1, 2015

    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!!!

    Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      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.

      Reply

  • Elena
    May 6, 2015

    I’m making them right now … I really hope they turn out as yours !!!

    Reply

    • Natasha
      natashaskitchen
      May 7, 2015

      I hope you enjoy the recipe! 🙂

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.