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
Thank you so much for this recipe ! I just made it and they turned out perfect and delicious. I baked them longer since I’ve made them larger. Also I noticed I liked them better the next day with fresh fruit from the fridge and COLD whipped cream. It takes away from the sweetness, it was a light dessert. I recommend to use cold fruits and whipped cream.
Hi Andrea! Thank you for sharing this with us.
Hihi omg I don’t know why my pavlovas failed 😢😢… is it because I doubled the recipe ? The pavlovas didn’t cook in the centre and also stuck to the parchment paper !!!!
Hi, Farrah, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps.
I hope you don’t mind me jumping in, but I’ve always sprinkled a little bit of cornstarch on the parchment paper to keep pavlova from sticking to it.
Could lemon juice be substituted with lime juice? If so, what proportions? Thank you!
I haven’t tried it with Lime. It tends to be more bitter. If you experiment, let me know how you liked the recipe.
They turned out perfect!
That’s so great!
Hello, tried this recipe and few days ago and was so shocked that it did not turn out!
Everything I try on Natashaskitchen.com turns out great but this was a complete disaster.
They came out soft and sticky. I threw them back in the oven for 10 min at 200°, but magic didn’t happen…
Something went wrong and I have no idea why! My sister said hers didn’t turn out too.
What went wrong? Please help!
Hi, Lena, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature realy fast like from hot oven to room temp. So what i do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there untill the oven cools off completely or even longer sometime 2 hours. ” Hope this helps.
Hi. The pavlova is still in oven. Am using the conventional toaster over (electric). I have a temperature guage inside to ensure it’s at 225F. It’s been 1 hour and 15 mins and the pavlova has turned brown at the bottom but is still sticky and doesn’t feel crispy on top as you mentioned. What could have gone wrong? I followed the recipe completely.
HI Azita, I haven’t had that happen at that temperature – make sure you are not using convection. It could be if you are using a small toaster oven that it is too close to the heating elements.
Delicious!
I love this recipe!!! I am Australian and mini-pavlovas are my go-to dessert whenever we entertain! The only thing I would add to this recipe – is to dust the paper with cornflour before you pipe the meringue – this avoids any instances of the meringue sticking to the paper! 🙂
So happy you enjoyed this recipe, Mille! Thank you for the tip!
Oops! Yes, Andrea! That’s what I meant. Lemon curd. My mistake. So sorry. 🤗
Also, you can use yolks in custard cakes. I like French Apple cake from browneyedbaker.com
What a fantastic presentation! I must try this recipe after watching. Thanks for sharing.
You’re so nice! Thank you, Nana!
Hey Natasha!
Was wondering if substituting the white granulated sugar with icing (powdered) sugar would change the structure of the pavlova.
I am planning to make these tomorrow so if you could reply Asap, that would be great 👍🏻
Hi Sonia, I haven’t tried that but I suspect that it won’t beat the same way.
Cam i add food coloring to the frosting? I want make pink frosting for baby shower
Hi Angelina, I haven’t experimented with adding food coloring, but I think it would work fine in small amounts folded in at the end and a gel food coloring might be the safest so you don’t risk changing the consistency as much.
Hello, I was wondering why my egg whites are not peaking? They are liquid and I have been beating for over 20min? I would hate to throw this away.
Hi Alice, did you make sure you bowl was clean and dry (free of oil, grease or moisture)? Also, I’m not sure if it is the case, but not all egg white carton products work the same way for pavlovas since some have additives. Also, be sure you are using a high powered electric mixer with the whisk attachment.
I ended up starting all over and the second batch peaked almost immediately. I think my egg whites were too cold, and who knows what else.
They turned out great. Thank you.
You’re welcome Alice, I’m happy to hear that!
Love the recipe! Made them a couple of times now and they are always a hit! Thanks Natasha
You’re welcome Katerina! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
Thank you so much for this recipe and the video to go along with it! I made these for a High Tea I hosted a few weeks ago (and will make them again tonight for a High Tea I’m hosting tomorrow)!! They were SO delicious and even my very, dry picky guest loved them!
You’re welcome Nancy! I’m glad you and your guests love the recipe. Thanks for sharing your excellent review with other readers!
Hi Natasha!
I will be making these for our engagement party but I will need to double the recipe. Would I be able to bake 2 trays at the same time? I appreciate any tips you have to offer. Thank you
-Zulie
Hi Zulema, if you are thinking about doubling the recipe, I would recommend making it twice. Most mixers cannot handle that amount of egg whites and whip them sufficiently. If you are simply trying to divide the single recipe into two baking sheets, please see my note on that in the “prep” section of the recipe. 🙂
Hi Natasha
So is it safe to make them Thursday and garnish and serve on Sunday ?
Hi Lena, This recipe is easy and you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then assemble just before your event.
Hi Natasha! I need to make about 20 of these mini pavlovas so could you please tell me how to adjust the measurements of the ingredients, or would I just have to make 2 batches?
Hi, I would make 2 batches unless you have a double oven that can accommodate them all since it isn’t recommended to leave meringue out for too long before baking.
Hi Natasha. I just made these and they are so tasty! But they came out crispy on the outside and the inside too instead of marshmallow consistency.
I thought I followed the recipe closely. Not sure if maybe the oven is too hot or it’s something else.
Hi Diana, if they were crispy on the outside as well, it sounds like the oven was too hot or maybe the convection setting was used rather than the conventional bake setting. If you think your oven runs a little hot, you may need to experiment and maybe try reducing the temperature next time by 25 degrees or so.
Is the baking temperature for ovens with fan?
Hi Alisa, I haven’t tested this in a convection oven so I can’t provide specific advice on that. Convection bakes faster with the air circulating so I would reduce the temperature since this needs time to dry out properly. Sorry I can’t provide any specific advice without testing it first.
Hi, Natasha, my name is Rebecca!
I had a question concerning the pavlovas!
I am planning to make them today for a party tomorrow, would you suggest me to make the pavlovas tonight and put whipping cream on them tomorrow? The party is at 4:00 pm should I put the cream around 1?
I just don’t want them to melt very fast!
if you can let me know ASAP that would be great!
-Thank you
Hi Rebecca, that would work fine. Store them in a cool dry place (not a humid place and never refrigerate). Assemble them just before serving since the cream will make the meringue soft as it sits. You could use an airtight container or something like a cake carrier, or put them on a baking sheet and cover with plastic bags (which I’ve done before :-O). 😉
Hi Rebecca, I’m sorry I couldn’t answer sooner. I was traveling the second half of the day and just got back to my desk to see your comment at 11:00pm. I definitely suggest making them a day ahead but adding the cream just before serving since the cream will start to soften pavlovas after it is added.