Berry Pavlova Cake Recipe
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My husband and I have been married 11 years this month. Time, slow down! This is a very special anniversary for us. Our first child is 5 and will be starting school this year. We didn’t go out of town to celebrate but we did go out to our favorite fancy restaurant and then shared dessert at home.
If you want to surprise your spouse and make dessert extra special, you should try this loaded berry pavlova. It’s light, airy and filled with all the best summer berries. It is crisp on the outside and marshmallowy soft inside. A sweet end to a sweet day!
Let me start out by saying the pavlova is EASY. Meringue is neither complicated or time consuming. It takes some time to bake/dry out in the oven, but your oven does all of the work.
Ingredients for Pavlova Cake:
1 1/2 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
Ingredients for Frosting:
2 Tbsp granulated sugar
Ingredients for Topping:
1-2 kiwi fruit, peeled and sliced
How to Make a Berry Pavlova Cake:
Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
1. Using the whisk attachment on your stand mixer, beat 6 egg whites and 1 1/2 cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
2. Add 1/2 Tbsp lemon juice, 1/2 Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended. Transfer immediately to a large sheet of parchment paper and use spatula to form a 10″ round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
3. Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and let stand in a dry, room temp room up to 2 days or assemble and serve right away.
How to Make the Topping:
1. Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don’t over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
2. Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It’s best served right away.
Berry Pavlova Cake Recipe
Ingredients
- 6 egg whites, room temperature (*see tip 1)
- 1 1/2 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
- 4-5 cups fresh berries, blueberries, raspberries, small strawberries, blackberries..** see tip 2
- 1-2 kiwi fruit, peeled and sliced
Instructions
How to Make a Berry Pavlova:
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Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
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Using the whisk attachment on your stand mixer, beat 6 egg whites and 1 1/2 cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
-
Add 1/2 Tbsp lemon juice, 1/2 Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended.
-
Transfer immediately to a large sheet of parchment paper and use spatula to form a 10" round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
-
Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and and let stand in a dry, room temp room up to 2 days or assemble and serve right away.
How to Make the Topping:
-
Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don't over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
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Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. It's best served right away.
Recipe Notes
*Tip 1: Pavolva eggs will beat best when they are at room temperature. If you forget this step, place un-cracked eggs in warm water for 15 minutes to bring them to room temp.
**Tip 2: Keep berries dry and chilled prior to use.
I hope you love this easy and wonderful Berry Pavlova Recipe!! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
In the video you say bake for 1 hour 15 min. But in this recipe you say bake 1 1/2 hrs?? I’m making these today and don’t want them to come out wrong?? Also I ate pink ones, did they just use food coloring ? Just checking, I know they did but a certain kind like gel?. These are so good and just take along time in the oven. S9 I’m checking first
Hi Debbie! The video which states 1hr 15mins is for the miniature pavlova’s. This recipe above is for the larger pavlova, that is why the baking time is different. As for the coloring, it’s generally added to the meringue at the very end and then mixing for 10-20 more seconds until its incorporated. Powder or gel food colors work best.
My go-to recipe for pavlova! It’s always a hit and never a piece leftover! However, I will suggest that FINE granulated sugar works best for meringue in order for it to dissolve all the way and not have a gritty texture!
That’s wonderful, Inna! Thank you for sharing.
Hi: I’m going to try this recipe? It looks delish! How many people does it serve?
Thank
Hi M, This should serve 6-8 people, depending on how big you like your slices. I hope you love this recipe!
Could i exchange corn starch for cream of tartar… and granulate sugar for icing sugar?
Hi Claudia, I haven’t tested that to advise.
Came out great, was a big hit.
Want to make it again. I’m addicted!
I’m glad you loved it! Thanks for trying my recipe.
Natasha, I baked this cake followed your video instructions and my result was absolutely amazing!
It’s really surprisingly easy and fantastic delicious. My husband said it’s the best summer cake forever.
Thank you so much!
You’re so very welcome, Tanya! I’m so glad to hear that.
Baked for 1h 30 min 250F when checking it was still soft,so I bake additional hour . After cooling it in oven it was still soft more of the marshmallow consistency and didn’t have a crisp crunchy top 🙁
Hi Olga, a pavlova is supposed to be marshmallow soft in the center. Maybe the cake you are looking for is a Boccone Dolce which is crips all the way through.
Hello Natasha this pavlova is THE BEST!!!!
I have a question, if I make this recipe with half the ingredients, should I also reduce the baking time by half?
Hi Cynthia! I’m so glad you enjoyed this recipe. I can’t really say without testing it that myself. Sorry, It will be done when it’s firm to the tap on the outside.
Hello! I made this Pavlova and it tasted amazing!! It looked great until i added the whipped cream and the whole cracked. What did i do wrong?
Hi Sarah, I haven’t had that experience, but I’d love to help troubleshoot the problem. Did you do anything else differently? Were your eggs large? Were they at room temp? Did you maybe under beat the mixture? Also, it helps to wait to transfer or add cream until it’s thoroughly cooled to room temp.
My eggs were normal size and i had them at room temperature. Maybe i didn’t beat long enough?? I turned the oven off after 1.5 hours hours and left it in there overnight. I baked it in the evening.
That may be the culprit!
This is delicious exactly as written. Huge hit with my guests and gone within minutes! The outside was crispy and the inside was soft. I’m currently baking another (second one in two days!) Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Cheryl!
Hi Natasha,
I haven’t tried this recipe yet but am looking forward to it:). Can the meringue be made in advance? If so, how many days and what is the best way to keep the meringue so that it holds up and doesn’t get soggy?
Hi Jen, let it cool completely and it will keep well at room temperature in an airtight container for a few days. As long as there is no moisture and it is not assembled it won’t get soggy. You can assemble it before serving.
Hi Natasha. I made this Pavlova once and it was delicious. I would like to make it again but this time, with lemon curd. Do you by any chance have a recipe I can follow?
Thanks for all your wonderful recipes and videos.
Hi Audrey! So glad you enjoy this recipe. You can use the instructions for lemon curd from my tartlets with lemon curd recipe.
Can sweetener substitute like granular Steva be used. I want to serve to someone who is careful about sugar intake.
Hi Mary, I have not tested it but I think something like Stevia, erythritol, or monk fruit sweetener may work. You’d have to experiment with it. Let us know how it works for you.
Ok my Irish family (in laws) love pavlova and I have made their recipes a few times but I made the best pavlova today! (Your recipe) It took some convenience for my grandson (3 yrs) to try it but then there was no sharing after he finally tried it. I was going to share a photo but unable.
Thank you so much for sharing that with me, Lombard! It sounds like you found a new family favorite!
why did my Povlova get brown?
the directions said to bake at 300 deg. for 1 hour.
Hi Chaz, we bake at 250˚F. The higher heat is likely why it turned brown.
Can I use cream of tartar for this recipe and if yes how much?
Hi, I would recommend making the recipe as written without substitutions for the right texture inside. I use cream of tartar when I’m making meringue with a crisp center like our Boccone Dolce Cake. Pavlova on the other hand has a soft marshmallow center.
Great Pavlova recipe.
Thanks, Anna!
When in Iceland I had a pavlova that had a “pudding” filling. Then with a chocolate ganache over top. It was scrumptious!!!
What type of pudding would be good for this? I don’t want it too heavy, but heartier than whipped cream.
Can you help me please???
Hi Pat, I haven’t tried anything like what you are describing, but it sounds delicious!
Hello Pat! I have always add pastry cream to my Pavlova, besides the whipped cream. It is outstanding! I make the pastry cream from scratch then fold a so very slight amount of whipping cream to it, just to make it a little lighter. When ready to serve, add the pastry cream first, then whipped, then fruit! 🙂
Thank you so much for sharing that with us!
This looks perfect for Mother’s Day! Can it be made in a bundt pan, then put the fruit in the middle?
Hi Marla, I honestly have never tried a pavlova in a bundt cake and haven’t seen it done. I suspect it would stick badly to a bundt pan.
Is the oven temperature for the pavlova for a regular oven or a fan oven?
Hi Dora, we used a regular oven.
Hai. Can i bake pavlova 2 tray in one time?
Hi Rainnie, that should work but it may take a little longer in the oven. I haven’t tested two together, but my guess is that you might add an extra 10 minutes of bake time before turning off the oven and letting them sit in there.
Ok, i will try soon. Thank you for replying❤
Made this last week and it was gone in a day! Thank you for the yummy recipe. I actually tried making it with monkfruit sweetener instead of cane sugar and it did NOT work. So if anyone is wondering, monkfruit will not work.
Thank you for sharing that with us, Alla! Our readers will find this helpful!
Made this for my husband’s birthday. He was SO impressed and LOVED it! Thanks for sharing!
You’re welcome, Marina! I’m happy you enjoyed that!
Quick questions. Can I make this using the egg whites from a carton? Also, making it as a Father’s Day dessert for my hubby with high cholesterol so I want to skip the cream topping. Thinking of making a thick fruit compote for the top. Any thoughts?
Hi Iris, we found this doesn’t work that well with carton eggs. I think the fruit compote sounds delicious!
Yes I made this with egg whites only and if you follow the recipe it will be brilliant.
I’ve used low fat vanilla yoghurt and it’s worked well.
Thank you so much for sharing that with us, Beth! I’m glad that worked!
Hi Natasha
would you please add metric system to this one also, like your other recipes;
and the possibility to adjust the measurements.
Thank you.
Hi Sam, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
My first Pavlova!! Thank you Natasha!!! I received rave reviews.
I love all your recipes
Elaine T.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This looks delicious!! I’m going to try and make it this weekend for an upcoming event but was just wondering, is there a substitute for the cornstarch? Any suggestions that won’t ruin the pavlova? Thank you in advance!
Hi Bianca, we have found the best results with corn starch. I haven’t tested any different starches like potato starch so I’m not sure on that but the starch does help form the correct consistency inside the pavlovas.
How many persons does this Pavlova feed? I have to make dessert for 30 and everyone loves Pavlova!
Hi Trish, I’m so happy you found our recipe. If you have another dessert, this will do for about 8-10 people (depending on how big you slice it). If this will be your only dessert then two may be best for everyone (8-10 people) to have a generous slice. I hope that helps.
what do I do?! my me rang ifs not stiffening or becoming glossy !!!
meringue*
Hi Mimi, it could be due to using cold egg whites. Make sure they are at room temperature or it will take longer to beat.
When I read the recipe I wondered about the instructions re meringue. It didn’t work for me to just beat sugar and egg whites together without first beating just the egg whites until stiff and then slowly adding the sugar.
May i reduce sugar? I want less sweet for pavlova
Hi Rai, this ratio does work really well for pavlova and helps the meringue to form so I haven’t experimented with less. Maybe someone else has tried with good results? If so, please let us know and thanks in advance!
With a dessert such as a Pavlova the use of excess sugar is to create structure for the cake. If you were to reduce the sugar by significant amounts it would negatively affect the outcome of the cake and your Pavlova would probably collapse.
I love Pavlova and but I also dislike how sweet it can often be. The only solution that I’ve found to work is to add 1/4 tsp of KOSHER (Diamond Crystal brand) salt to every cup of sugar in the recipe. The addition of salt, put in after the egg whites have become foamy stage really helps with cutting through the sweetness of the cake.
That is a great tip about the salt. Thank you for sharing.
My husband doesn’t use sugar in the cream topping. That reduces the sweetness substantially without affecting the meringue. He always gets raving comments about his pavlovas.
Replying a few years later haha oh well, but yes I make this with one cup of sugar instead of the 1.5 cups and it turns out great, I just bake it maybe 10 mins longer.
I have made your recipe for pavlova 2 times and both times they turned out perfect! I followed your recipe except I used vinegar instead of lemon juice because I remember my mother using vinegar when she made pavlova 40 years ago. Thank you for sharing your recipe, delicious!
I’m so happy you enjoyed that, Edy. Thank you for sharing that with us!
Did you use the same amount of vinegar as required lemon juice?
This recipe looks great! I would like to do minis, how long do you think the bake time should be reduced to?
Thanks in advance!
Britney
Hi Britney, I have instructions for mini palvovas here. I hope you love the recipe
Was looking for a great Pavlova recipe. Looks like I found it! Can you tell me the serving size for your recipe? I plan to make it for 10 adults & am wondering if I need to make 2 separate pavlovas. Thanks.
Hi Sue! I’m so happy you found our recipe. If you have another dessert, this will do for that many people (depending on how big you slice it). If this will be your only dessert then two may be best for everyone to have a generous slice.
I love pavlova but have a couple of issues with it when I bake it. The main issue is that it sometimes turns out all spongy, not crispy on the outside. Don’t know where I go wrong. The second issue is concerning the colour of the Pavlova, it doesn’t turn out as white as yours. My oven is fan assisted and in centigrade. I preheat the oven on 140 C and bring it down to 130 C when I bake the pavlova. Would really appreciate it if you can give me some suggestions to overcome these issues. Thanks
Hi Nargis, pavlovas are supposed to be marshmallow soft and spongy as you described in the center and crisp on the outside. That is a normal result. 🙂 With the color, I suspect the oven temperature is the culprit especially if you are using a convection setting – you might try reducing the temp to get the color you want and be sure to bake in the center of the oven.
In the recipe description I read that it says you can make it up to two days ahead and keep it covered but while reading the comments I read that you recommend serving right away? Is it still okay to make it ahead of time?
Hi David, with this particular cake, it really should be made and served the same day. Also, once you add cream, it should be enjoyed within a couple of hours as the cream starts to soften the cake. I make the bases of my mini pavlovas a couple of days ahead but this larger cake is best enjoyed the same day.
Probably too late for a reply but a convection oven (one with a fan to evenly distribute heat) is always 25F hotter than the temperature stated on the oven. IE 250F in a convection setting is actually 275F. So in America if I had convection setting I would put my oven at 225F which converts to 107C. If my oven has a choice I do not use the convection or fan assist if I am baking anything delicate(has lots of air in it) or that needs to rise, like cakes. The force of the air can cause baked goods to be lopsided. My information is garnered from culinary school and baking professionally.
Thank you so much for sharing that with us Kegan!
my pavlova stuck to the parchment paper and fell in the center any idea why
Hi Hilda, are you certain you used parchment paper rather than wax paper? Also, be sure to beat the mixture adequately for it to bake up properly, otherwise it can start to “melt” at the base and can stick in that case – this can also happen if it is baked at too high of heat so be sure to bake in a conventional oven (not convection) and if your oven runs hot, you may need to reduce the heat. I hope that helps to troubleshoot.
Thanks for the recipe for pavlova.Very easy to make.I love it .
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hy Natasha this is really delicious, I wanted to ask how many days can I store it? I need to bake a pavlova for 40 people, it’s for a Saturday lunch so can I start to bake it on Thursday? If I need to let it cool in the oven for at least 1 hour it takes time to bake all these quantity. What do you suggest me? And What is the best way to store it? Thanks a lot
Hi Novella, It’s best if used the same day it is made because of the soft center. You can make it in the morning and leave it at room temperature until the evening and just before you serve it, add the cream and toppings. The mini pavlovas work better as a make-ahead dessert to feed a crowd; you can make the meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag then frost and assemble just before your event.
Hi Natasha – I’m at the cottage and don’t have my Kitchen Aid mixer. Can I use a hand blender for the meringue? How long should I beat the egg whites? Thanks!
Hi Aldona! That would depend on how powerful it is! I would recommend mixing it a while longer than the recipe calls for, until you get those firm stiff peaks!
Thanks. I did just that. It’s in the oven. Since it is peach season here in Ontario, I’ve carmelized peaches with honey for the topping. Thanks so much for your advice.
You’re welcome!
I am not sure what happened but in about 40 minutes in the oven some liquid started coming out of the meringue at the bottom. Any reasons why that happened?
Hi ALex. The oozing usually happens because the sugar is not thoroughly dissolved during the beating process if you are using a sugar that is not fine enough, possibly. It could be an oven temperature issue since those vary so often. Once it is done you should be able to just break off the dry sugar pieces.
This is outstanding! Thanks so much for sharing your wonderful recipe! I am not great at making dessert and my family loved this!! It is beautiful too!
I’m glad to hear the recipe was such a hit! Thanks for sharing your wonderful review Sandee!
Is there any possibility to add only one cup of sugar instead of 1 1/2 cup cause I don’t want it to be too sweet or is it just going to mess the pavlova ingredient ??? Thank you
Hi Hind, this ratio does work really well for pavlova and helps the meringue to form so I haven’t experimented with less. I’m not sure if cutting it down that much would affect the outcome.
Maybe someone else has tried with good results? If so, please let us know and thanks in advance! 🙂
You should do a video for this cake!
I will keep your suggestion in mind Tonya!
So mine cracked on the sides. Any reason why?
HI Tonya, it is normal for it to have some cracking on the outside since it is a crisp shell with a marshmallow soft center and the weight of the cream and berries can cause it to crack.
Every time I make this it comes out flat.
It doesn’t have those nice tall sides. Tastes good. But I still think it’s wrong.
Should I be beating it for longer. I am following the directions.😫
Hi Billie, are you beating for the recommended time with a high powered mixer? Also, be sure the egg whites are at room temp or they take longer to beat. I hope that helps!
Start mixing slowly rather than on high?
We mix it on high.
Made this before and loved it. Was wondering if I could add some cocoa to this to make a chocolate version? Have you ever tried doing so?
I haven’t tried that but I’m definitely intrigued! If you test it out, let me know how it goes 🙂
Hi, if I double the recipe, what is the baking time then??
Hi Hanit, If you are planning to make 1 really large pavlova, I can’t really say without testing it that way myself. Sorry I can’t be more helpful, but you will have to experiment. It will be done when it’s firm to the tap on the outside.
how early in advice can I make the crunchy part? before putting on the frosting and serving?
It’s best if used the same day it is made because of the soft center. You can make it in the morning and leave it at room temperature until the evening and just before you serve it, add the cream and toppings.
Can you use wax paper instead of parchment?
It sticks pretty badly to wax paper. I would highly recommend using parchment paper.
Natasha I’ve attempted to make this recipe twice already and both times it has failed. Mine just isn’t as fluffy as yours. I don’t understand what more i need to add to make it easier to spread onto the pan. It comes on almost at a half liquid.
Hi Inna, if it’s liquid when you put it on the pan, that means you aren’t whipping your mixture long enough. Are you using a high powered stand mixer on high speed to whip your egg whites and sugar? Also, are you whipping until stiff peaks form? Are you baking right away without letting the unbacked pavlova sit on the counter too long? If it stands out of the oven for awhile, it can get liquidly at the base. Finally, are you changing anything about the recipe – substitutions? I hope that helps!
I followed the recipe to a T. The first time around I kept whipping for almost 15 min while adding more and more sugar because the peaks didn’t look like yours. And I am using a high speed mixer. Would it turn out differently if I whipped it by hand quickly?
Hi Inna, are you using a stand mixer or hand held electric mixer? Generally, the hand held ones take longer to whip and the stand mixer with whisk attachment is more effective in incorporating air into the egg whites. That is a really long time for the egg whites. Are you using regular egg whites at room temperature and not egg carton whites? Also, are you using granulated or organic sugar?
Hi, Natasha. My question seems silly but I will ask it anyway 🙂 how do you cut it without having each slice fall apart? Is there some sort of secret?
Hi Julie, I like to use a serrated knife so it slices through better without pressing down the cake. The slices still do fall apart somewhat if they are sliced thinner.
That makes sense. Thank you for your quick reply. I love cooking with your recipes. I have made a ton and NEVER have been disappointed 🙂
Hi Natasha,
Just wanted to clarify… Is 1.5 cup 1 and a half?
Looking forward to trying this recipe
I’ve made your berry sauce panna cotta and it was amazing!
Krystal
Hi Krystal, yes, sorry I used to write measurements like that until I changed to the standard measurements. I updated it to read 1 1/2 cups. Thanks for the wonderful review! I’m so glad you liked the panna cotta 🙂
One really important step to this recipe is to add the sugar GRADUALLY while whisking the egg whites PLUS you should add a pinch of salt to the egg whites before adding the sugar. This will make it stiff otherwise it will be too runny if you just add the 1.5 cups of sugar with the eggs all together. Most pavlova’s add a little vinegar too instead of lemon juice. (at least that is the traditional recipe).
Hi Natasha. I don’t know if you got my message or not, but do you bake your pavlova at the convection bake oven setting?
Hi Angie, I recall replying to that question but just in case, I do bake on the bake oven setting.
Do you use the convection bake setting whenever you bake this and other desserts?
Hi Angie, I don’t use convection settings for pavlova or any desserts because the bake time is altered drastically and I have to provide uniform baking times that work in most ovens. I’d be concerned about making pavlova on a convection setting because the center needs to form as well as the outside so quick baking might not be ideal. I haven’t tested it that way but those are my thoughts on it anyway 🙂
Natasha….i cant make a toping for my pavlova. All desaster..😭😭😭😭😭😭😭😭please
Are you having trouble making the whipped cream? Are you using HEAVY whipping cream? Is it cold? How long are you beating it?
This cake is by far my favorite! I’ve made it 4 times within a year probably but everytime I make it, it seems to crack in the middle. I’ve tried different methods as to why it might crack but no luck 🙁 any idea what is causing it to crack?
Hi Natalie, since it is a delicate dessert, it’s pretty normal for it to crack under the weight of the berries and it’s more likely to crack depending on how many berries you add.
Hello Natasha
Do I have let it dry for 2 days ?
Hi Vika, no you don’t have to. It is dry after baking and ready. That is jut a make-ahead option. You can make it 2 days ahead if you wish but it will be ready once it is at room temp 🙂
Thank you Natasha
This recipe is so easy and delicious!! My mom and everyone who tried it really enjoyed it. I can’t stress enough how easy and delicious it is. I’m so glad I tried it!!
Anna, thank you for such a great review, I’m so happy to hear that 😁.
Do you beat the eggs and then add the sugar? Because my mixture would not thicken 🙁 I even added more sugar and nothing worked.
That seems odd because if you use the correct proportions it will thicken if you beat on high-speed. I am always happy to help troubleshoot. What kind of mixer were you using and what setting was it on? How long did you beat it for? Where your egg whites at room temperature? Was the bowl that you were beating it in clean and dry and free of any egg yolk?
Hi Alina. Pavlova can be fussy! Your bowl must be absolutely free from moisture or residue grease and your beaters must be perfectly dry. If there is just a trace of egg yolk in the mixture, it will not thicken. I always break each egg into a separate bowl to collect my whites, so in the unfortunate event of a yolk breaking, it will not contaminate the entire mixture.
Awesome tip! thank you so much!
After I wash the bowl I always wipe the bowl with white vinegar to make sure there isn’t any grease that could cause the egg white not to whip
Question.. why does my pavlova Ooze out suryp..and even with letting it dry put it sticks to the bottom and cracks and breaks.. and sometimes kinda hollow.. thanx
The center of a pavlova is not like a meringue because it is meant to be marshmallow soft and not fully dried out, but it also should definitely not be oozing. Are you using a conventional oven and baking in the center of the oven without opening the door too often to check on it (which can cause heat loss and and under-baked final product). If it’s oozing, I’d definitely recommend baking longer (not all ovens are created equal and some take longer to bake). For the sticking issue, do you make sure to cook it on parchment paper and NOT WAX Paper? Wax paper sticks to pavlovas and is not recommended. I hope that helps! 🙂
Hi as it, your pavlova oozes out syrup because the sugar is not thoroughly dissolved during the beating process. I recommend using castor sugar. Also, if you rub little of the mixture between your thing and finger prior to baking, it should feel absolutely smooth. If it is just a touch grainy, you would need more beating.
I am right now in the middle of cooking Natasha’s Very Berry Pavlova and I am a little annoyed that I misread the 250 deg F and put the oven onto 250 degrees as I have a gas oven. 12 mins in I have a lovely dark brown and almost black in places top to my pavlova. I pretty much use the internet alot for recipes be it savoury or sweet. It would be a kindness to at least put the other types of oven temperatures to match. In trying to resurrect the mistake I will most likely have to throw it into the compost bin and waste 6 whites. And the result is no desert so please add the matching temperatures albeit gas mark, celsius. Alot of cooks do do this and it helps when you are busy with kids, dogs and life in general.
Hi Louise, I’m sorry that happened to you! That is a major bummer! I only add the temperatures in Farenheight to reduce confusion since most of my readers have ovens that read in F. Otherwise someone might miss the F and set their oven to the Celcius measurement. I hope that makes sense. Thank you for writing in.
Also I don’t want my pavlova to be soft centered but more like maringue. Should I bake it longer?
If you want the cake to be crisp on the inside rather than soft, you probably should check out my Boccone dolce cake recipe. Those layers are crunchy rather than soft and the cake itself is delicious.
My pavlova is in the oven now.. so if I will be assembling it tomorrow I just leave it out without wrapping with plastic wrap or anything?
Hi Valentina, sorry for the late reply. You can leave it at room temperature and just loosely cover it with plastic wrap or a plastic bag once it is at room temperature.
Any suggestions on what temperature to bake and for how long if I want to make mini size pavlova??
I do have a recipe posted for mini Pavlovas on my blog. That should help. 🙂
I have a question regarding pavlova, why does it crack and instead of being fluffy mine sit down. I hope it makes sence? I baked it few times and sometimes it’s fine and others not. Need help. Thank you
I’ve had mine crack before. It helps to let it cool completely before frosting it and you can leave it in the oven a little bit longer to dry it out more. The center of a pavlova is supposed to be soft so cracking is not unusual. You can always cover it up with frosting 🙂
Thank you so much for all of your hard work. God bless you and your baby.
I like beze kind of style cakes and currently trying pavlova for the first time. Quick question what do u do with leftover egg yolks? Just curious, bc I never really knew that to do with them.
I wanted to give this recepy a 5 but the phone didn’t let me. Sorry
To be honest, I usually toss them unless I’m feeling really creative and ambitious. They can be used for creme brûlée or custard. 🙂
Boccone Dolci — 3 layers of meringue, chocolate, shipped cream, and sliced strawberries with a peekaboo lacy meringue top layer.
I love the boccone dolce. Yum!!
Can I use this recipe to make more layers like this?
Hi Elena, this is soft on the inside so it wouldn’t work well as layers. You might try this recipe instead: https://natashaskitchen.com/2012/04/04/boccone-dolce-cake-recipe/
im in it for the money hahahahahahaha
Chocolate cake or cheese cake for me 🙂
This is a wonderful recipe.
Tweet: https://twitter.com/luckisattitude1/status/512042969378340864
Chocolate eclairs! My all-time favorite.
My favorite dessert is probably the 30th anniversary cheesecake from Cheesecake Factory. I wish I could claim it to be something I make at home, but it’s just SO GOOD!
I love tiramisu and the cake rolls from your website. Yum!!
We love chocolate sour cream bundt cake 🙂 and your Pavlova looks delicious 🙂 so will try it next. Thnx a lot for this giveaway and the new recipe!
We love chocolate sour cream bundt cake 🙂 and your Pavlova looks delicious 🙂 so will try it next. Thnx a lot for this giveaway and the new recipe!
I love a few cakes and it’s Markiza, grafskie razvaliny and muraveinik.
Cookies oreshki…
That looks divine!
My favorite dessert to make is rainbow cake! I have a 4 year-old daughter so she always gets a kick out of it when I make one. 🙂
Love any dessert with meringue in it:):):)
My favorite cheesecake, and I did try almost all your dessert recipes, thank you for your nice recipes.
https://twitter.com/raggammuffin/status/511963740989038592
my favorite dessert is german chocolate cake
https://natashaskitchen.com/2014/08/19/very-berry-pavlova-recipe-and-giveaway/
#SweepstakesEntry
love lemon meringue pie!
https://twitter.com/vtevs12
I absolutely love molten chocolate cake with vanilla ice cream
Thank you for ur giveaway!
My favorite dessert is a hot fudge sundae with extra hot fudge!
Very yummy cake , love your recipes .
https://twitter.com/thomasmurphy40/status/511959068370829312
Cheesecake is my favorite dessert.
Love Medovij(Medovik) cake 🙂 Your Pavlova looks beautiful!:)
Thank you for the giveaway. I must say that my favorite dessert now is your biskvit cake, you know the one with wine syrup. Yumm.
I love the raspberry pretzel jello dessert! On a few occasions made it for my coworkers and they all just loved it!!! Thank you for all of the recipes!
Excited about trying those pavlova recipe, it’s my hubby’s favorite dessert. Thank you for the giveaway 🙂
I love the chocolate spartak!:)
Tiramisu and fruit tarts are my favorite at the moment. I love berries and love coffee so I guess that may explain why those 2 are my favorite. 🙂
This looks delicious! Love all the berries, and the gift card doesn’t sound to bad either 😉
definitely chcolate cake!