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Berry Pavlova Cake Recipe

A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

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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.

I’ll be sharing all of my tips on getting the correct consistency and provide step-by-step photos of the process to give you confidence to re-create the recipe or make your own variation at home
A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

Ingredients for Pavlova Cake:

6 egg whites, room temperature (*see tip 1 below)
1 1/2 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract

Ingredients for Frosting:

1 1/2 cups cold heavy whipping cream
2 Tbsp granulated sugar

Ingredients for Topping:

4-5 cups fresh berries (blueberries, raspberries, small strawberries, blackberries..) ** see tip 2 below
1-2 kiwi fruit, peeled and sliced

Very Berry Pavlova Recipe-7

*Tip 1: Pavlova 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.

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.

Very Berry Pavlova Recipe

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.

Very Berry Pavlova Recipe-8

Very Berry Pavlova Recipe-9

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.

Very Berry Pavlova Recipe-2

A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

Berry Pavlova Cake Recipe

4.90 from 85 votes
Author: Natasha of NatashasKitchen.com
A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen
This pavlova is light, airy and filled with all the best summer berries. A sweet end to a sweet day! 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. It is crisp on the outside and marshmallowy soft inside.

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:

  • Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
  • 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).
  • 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.

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Berry Pavlova Cake
Skill Level: Easy/Medium
Cost to Make: $10-$12

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A step-by-step guide to master the pavlova; a simple and beautiful special occasion cake from @natashaskitchen

I hope you love this easy and wonderful Berry Pavlova Recipe!! 🙂

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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.

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Read comments/reviewsAdd comment/review

  • Eliana
    September 19, 2023

    I made this and while it was still baking in the oven, the middle collapsed, and cracks appeared on the whole thing. Did this happen because I opened the oven to check on it? But it was still delicious taste wise but ugly look wise.

    Reply

    • NatashasKitchen.com
      September 19, 2023

      Hi Eliana. Over-beating the egg whites can cause this or a drastic change in temperature as well.

      Reply

  • K
    May 25, 2023

    You can bake it in the shape of a ring, but leave a little trench all the way around. And then put the fruit in the trench. Every Christmas, I make a “Christmas wreath” pavolva. I put fresh whipped cream in the trench. And then I top it with berries, some mint leaves, and a dusting with a little bit of powdered sugar

    Reply

    • NatashasKitchen.com
      May 25, 2023

      That sounds amazing. I bet it’s beautiful. You can tag me on Instagram or Facebook for the holidays if you make it again. I’d love to see a picture. #natashaskitchen

      Reply

  • Kim
    April 9, 2023

    So delicious! The recipe was easy to follow and was so good. My family all loved it.

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Great to hear that your family enjoyed this recipe, Kim!

      Reply

  • Debbie Stewart
    January 14, 2023

    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

    Reply

    • NatashasKitchen.com
      January 16, 2023

      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.

      Reply

  • Inna Sysun
    December 27, 2022

    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!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      That’s wonderful, Inna! Thank you for sharing.

      Reply

  • M
    December 20, 2022

    Hi: I’m going to try this recipe? It looks delish! How many people does it serve?
    Thank

    Reply

    • Natashas Kitchen
      December 20, 2022

      Hi M, This should serve 6-8 people, depending on how big you like your slices. I hope you love this recipe!

      Reply

  • Claudia
    November 27, 2022

    Could i exchange corn starch for cream of tartar… and granulate sugar for icing sugar?

    Reply

    • Natasha's Kitchen
      November 28, 2022

      Hi Claudia, I haven’t tested that to advise.

      Reply

  • Hennie
    November 25, 2022

    Came out great, was a big hit.
    Want to make it again. I’m addicted!

    Reply

    • NatashasKitchen.com
      November 25, 2022

      I’m glad you loved it! Thanks for trying my recipe.

      Reply

  • Tanya
    August 23, 2022

    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!

    Reply

    • NatashasKitchen.com
      August 23, 2022

      You’re so very welcome, Tanya! I’m so glad to hear that.

      Reply

  • Olga
    August 22, 2022

    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 🙁

    Reply

    • Natasha
      August 22, 2022

      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.

      Reply

  • Cynthia
    July 19, 2022

    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?

    Reply

    • NatashasKitchen.com
      July 19, 2022

      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.

      Reply

  • Sarah
    June 4, 2022

    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?

    Reply

    • Natashas Kitchen
      June 4, 2022

      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.

      Reply

      • Sarah
        June 5, 2022

        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.

        Reply

        • Natashas Kitchen
          June 6, 2022

          That may be the culprit!

          Reply

  • Cheryl
    May 30, 2022

    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!

    Reply

    • Natashas Kitchen
      May 30, 2022

      You’re welcome! I’m so happy you enjoyed it, Cheryl!

      Reply

  • Jen
    May 24, 2022

    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?

    Reply

    • NatashasKitchen.com
      May 24, 2022

      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.

      Reply

  • Audrey
    May 20, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Hi Audrey! So glad you enjoy this recipe. You can use the instructions for lemon curd from my tartlets with lemon curd recipe.

      Reply

  • Mary
    May 7, 2022

    Can sweetener substitute like granular Steva be used. I want to serve to someone who is careful about sugar intake.

    Reply

    • NatashasKitchen.com
      May 7, 2022

      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.

      Reply

  • Lombard Sandra-Dee
    April 16, 2022

    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.

    Reply

    • Natashas Kitchen
      April 16, 2022

      Thank you so much for sharing that with me, Lombard! It sounds like you found a new family favorite!

      Reply

  • chaz
    February 15, 2022

    why did my Povlova get brown?
    the directions said to bake at 300 deg. for 1 hour.

    Reply

    • Natashas Kitchen
      February 16, 2022

      Hi Chaz, we bake at 250˚F. The higher heat is likely why it turned brown.

      Reply

  • Gg
    October 2, 2021

    Can I use cream of tartar for this recipe and if yes how much?

    Reply

    • Natasha
      October 2, 2021

      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.

      Reply

  • Anna
    August 22, 2021

    Great Pavlova recipe.

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Thanks, Anna!

      Reply

  • Pat
    August 12, 2021

    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???

    Reply

    • Natasha
      August 12, 2021

      Hi Pat, I haven’t tried anything like what you are describing, but it sounds delicious!

      Reply

    • Claudita
      April 2, 2022

      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! 🙂

      Reply

      • Natashas Kitchen
        April 2, 2022

        Thank you so much for sharing that with us!

        Reply

  • Marla
    May 4, 2021

    This looks perfect for Mother’s Day! Can it be made in a bundt pan, then put the fruit in the middle?

    Reply

    • Natasha
      May 4, 2021

      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.

      Reply

  • Dora Chan
    March 17, 2021

    Is the oven temperature for the pavlova for a regular oven or a fan oven?

    Reply

    • Natashas Kitchen
      March 17, 2021

      Hi Dora, we used a regular oven.

      Reply

  • Rainnie
    December 23, 2020

    Hai. Can i bake pavlova 2 tray in one time?

    Reply

    • Natasha
      December 23, 2020

      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.

      Reply

      • Sharainnie C/o Hamdani Hj Yusof
        December 23, 2020

        Ok, i will try soon. Thank you for replying❤

        Reply

  • Alla Osiychuk
    December 9, 2020

    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.

    Reply

    • Natashas Kitchen
      December 9, 2020

      Thank you for sharing that with us, Alla! Our readers will find this helpful!

      Reply

  • Marina
    July 4, 2020

    Made this for my husband’s birthday. He was SO impressed and LOVED it! Thanks for sharing!

    Reply

    • Natashas Kitchen
      July 4, 2020

      You’re welcome, Marina! I’m happy you enjoyed that!

      Reply

  • Iris
    June 19, 2020

    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?

    Reply

    • Natashas Kitchen
      June 19, 2020

      Hi Iris, we found this doesn’t work that well with carton eggs. I think the fruit compote sounds delicious!

      Reply

    • Christina
      August 20, 2020

      Yes I made this with egg whites only and if you follow the recipe it will be brilliant.

      Reply

    • Beth Cade
      June 22, 2021

      I’ve used low fat vanilla yoghurt and it’s worked well.

      Reply

      • Natashas Kitchen
        June 22, 2021

        Thank you so much for sharing that with us, Beth! I’m glad that worked!

        Reply

  • sam
    June 10, 2020

    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.

    Reply

    • Natashas Kitchen
      June 10, 2020

      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.

      Reply

  • Elaine
    December 26, 2019

    My first Pavlova!! Thank you Natasha!!! I received rave reviews.

    I love all your recipes

    Elaine T.

    Reply

    • Natashas Kitchen
      December 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Bianca
    December 18, 2019

    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!

    Reply

    • Natasha
      December 18, 2019

      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.

      Reply

  • Trish
    December 15, 2019

    How many persons does this Pavlova feed? I have to make dessert for 30 and everyone loves Pavlova!

    Reply

    • Natashas Kitchen
      December 16, 2019

      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.

      Reply

  • mimi
    August 7, 2019

    what do I do?! my me rang ifs not stiffening or becoming glossy !!!

    Reply

    • mimi
      August 7, 2019

      meringue*

      Reply

    • Natasha
      August 7, 2019

      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.

      Reply

      • Hennie
        June 21, 2020

        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.

        Reply

  • Rai
    April 6, 2019

    May i reduce sugar? I want less sweet for pavlova

    Reply

    • Natashas Kitchen
      April 6, 2019

      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!

      Reply

      • Linda
        January 5, 2020

        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.

        Reply

    • Joy
      June 30, 2019

      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.

      Reply

    • Taty
      July 14, 2022

      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.

      Reply

    • Ann
      July 3, 2023

      Hi
      I agree pavlova tends to be so sweet. I try to balance that by adding less sugar to the whipped cream as well as a dash of fresh lemon juice. And…if you really want to balance the sweetness, try Natasha’s lemon curd on the side! .

      Reply

  • Edy
    March 13, 2019

    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!

    Reply

    • Natashas Kitchen
      March 13, 2019

      I’m so happy you enjoyed that, Edy. Thank you for sharing that with us!

      Reply

    • Michele Salerno
      April 12, 2022

      Did you use the same amount of vinegar as required lemon juice?

      Reply

  • Britney
    January 18, 2019

    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

    Reply

  • Sue
    January 9, 2019

    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.

    Reply

    • Natashas Kitchen
      January 9, 2019

      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.

      Reply

  • Nargis khan
    December 25, 2018

    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

    Reply

    • Natasha
      December 25, 2018

      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.

      Reply

    • David
      January 28, 2020

      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?

      Reply

      • Natasha
        January 28, 2020

        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.

        Reply

    • Kegan
      July 3, 2020

      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.

      Reply

      • Natashas Kitchen
        July 4, 2020

        Thank you so much for sharing that with us Kegan!

        Reply

  • Hilda Price
    October 27, 2018

    my pavlova stuck to the parchment paper and fell in the center any idea why

    Reply

    • Natasha
      October 27, 2018

      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.

      Reply

  • Bronwyn Bullock
    September 21, 2018

    Thanks for the recipe for pavlova.Very easy to make.I love it .

    Reply

    • Natashas Kitchen
      September 21, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Novella
    August 28, 2018

    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

    Reply

    • Natasha
      August 28, 2018

      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.

      Reply

  • Aldona
    August 3, 2018

    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!

    Reply

    • Natashas Kitchen
      August 3, 2018

      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!

      Reply

      • Aldona
        August 3, 2018

        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.

        Reply

        • Natashas Kitchen
          August 3, 2018

          You’re welcome!

          Reply

  • Alex
    July 17, 2018

    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?

    Reply

    • Natashas Kitchen
      July 17, 2018

      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.

      Reply

  • Sandee Schaefer
    February 15, 2018

    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!

    Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad to hear the recipe was such a hit! Thanks for sharing your wonderful review Sandee!

      Reply

    • Hind
      February 23, 2018

      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

      Reply

      • Natasha
        natashaskitchen
        February 23, 2018

        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! 🙂

        Reply

  • Tonya
    August 30, 2017

    You should do a video for this cake!

    Reply

    • Natasha's Kitchen
      August 31, 2017

      I will keep your suggestion in mind Tonya!

      Reply

  • Tonya
    August 30, 2017

    So mine cracked on the sides. Any reason why?

    Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      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.

      Reply

  • Billie Martin
    August 17, 2017

    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.😫

    Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      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!

      Reply

      • Shelene Mitchell
        June 27, 2019

        Start mixing slowly rather than on high?

        Reply

        • Natashas Kitchen
          June 27, 2019

          We mix it on high.

          Reply

  • Valentina
    March 11, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      I haven’t tried that but I’m definitely intrigued! If you test it out, let me know how it goes 🙂

      Reply

  • Hanit Kohli
    March 8, 2017

    Hi, if I double the recipe, what is the baking time then??

    Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      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.

      Reply

  • julie
    January 27, 2017

    how early in advice can I make the crunchy part? before putting on the frosting and serving?

    Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      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.

      Reply

  • margaret
    December 24, 2016

    Can you use wax paper instead of parchment?

    Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      It sticks pretty badly to wax paper. I would highly recommend using parchment paper.

      Reply

  • Inna Gavrishchuk
    December 21, 2016

    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.

    Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      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!

      Reply

      • Inna
        December 22, 2016

        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?

        Reply

        • Natasha
          natashaskitchen
          December 22, 2016

          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?

          Reply

  • Julie
    December 11, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      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.

      Reply

      • Julie
        December 11, 2016

        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 🙂

        Reply

  • Krystal
    December 10, 2016

    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

    Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      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 🙂

      Reply

  • Cora
    November 23, 2016

    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).

    Reply

  • Angie
    November 21, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Angie, I recall replying to that question but just in case, I do bake on the bake oven setting.

      Reply

  • Angie
    November 20, 2016

    Do you use the convection bake setting whenever you bake this and other desserts?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      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 🙂

      Reply

  • Nora
    October 2, 2016

    Natasha….i cant make a toping for my pavlova. All desaster..😭😭😭😭😭😭😭😭please

    Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Are you having trouble making the whipped cream? Are you using HEAVY whipping cream? Is it cold? How long are you beating it?

      Reply

  • Natalie
    July 9, 2016

    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?

    Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      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.

      Reply

  • Vika
    July 6, 2016

    Hello Natasha

    Do I have let it dry for 2 days ?

    Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      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 🙂

      Reply

      • Vika
        July 7, 2016

        Thank you Natasha

        Reply

  • Anna
    May 17, 2016

    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!!

    Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Anna, thank you for such a great review, I’m so happy to hear that 😁.

      Reply

  • Alina
    February 26, 2016

    Do you beat the eggs and then add the sugar? Because my mixture would not thicken 🙁 I even added more sugar and nothing worked.

    Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      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?

      Reply

    • Hmac
      April 14, 2016

      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.

      Reply

      • Natasha
        natashaskitchen
        April 14, 2016

        Awesome tip! thank you so much!

        Reply

    • Ellen
      January 15, 2022

      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

      Reply

  • asvit
    January 3, 2016

    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

    Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      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! 🙂

      Reply

    • Hmac
      April 14, 2016

      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.

      Reply

  • Louise Duncan
    May 31, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      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.

      Reply

  • Valentina
    May 16, 2015

    Also I don’t want my pavlova to be soft centered but more like maringue. Should I bake it longer?

    Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      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.

      Reply

  • Valentina
    May 16, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      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.

      Reply

  • Nadia
    February 28, 2015

    Any suggestions on what temperature to bake and for how long if I want to make mini size pavlova??

    Reply

    • Natasha
      natashaskitchen
      March 1, 2015

      I do have a recipe posted for mini Pavlovas on my blog. That should help. 🙂

      Reply

  • Angela
    December 9, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      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 🙂

      Reply

  • Tanya
    November 6, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      To be honest, I usually toss them unless I’m feeling really creative and ambitious. They can be used for creme brûlée or custard. 🙂

      Reply

  • Leah
    October 12, 2014

    Boccone Dolci — 3 layers of meringue, chocolate, shipped cream, and sliced strawberries with a peekaboo lacy meringue top layer.

    Reply

  • sveta khochay
    September 17, 2014

    im in it for the money hahahahahahaha

    Reply

  • Estera N
    September 16, 2014

    Chocolate cake or cheese cake for me 🙂

    Reply

  • Svetlana
    September 16, 2014

    This is a wonderful recipe.

    Reply

  • Stacey Roberson
    September 16, 2014

    Tweet: https://twitter.com/luckisattitude1/status/512042969378340864

    Reply

  • Stacey Roberson
    September 16, 2014

    Chocolate eclairs! My all-time favorite.

    Reply

  • Marcie
    September 16, 2014

    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!

    Reply

  • Lena
    September 16, 2014

    I love tiramisu and the cake rolls from your website. Yum!!

    Reply

  • Olga B
    September 16, 2014

    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!

    Reply

  • Olga B
    September 16, 2014

    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!

    Reply

  • Alla Yeremeyev
    September 16, 2014

    I love a few cakes and it’s Markiza, grafskie razvaliny and muraveinik.

    Reply

  • Liya
    September 16, 2014

    Cookies oreshki…

    Reply

  • Kimmy Ripley
    September 16, 2014

    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. 🙂

    Reply

  • Olya
    September 16, 2014

    Love any dessert with meringue in it:):):)

    Reply

  • Tatyana R
    September 16, 2014

    My favorite cheesecake, and I did try almost all your dessert recipes, thank you for your nice recipes.

    Reply

  • kjasus
    September 16, 2014

    https://twitter.com/raggammuffin/status/511963740989038592

    Reply

  • kjasus
    September 16, 2014

    my favorite dessert is german chocolate cake

    Reply

  • Veronica
    September 16, 2014

    https://natashaskitchen.com/2014/08/19/very-berry-pavlova-recipe-and-giveaway/

    #SweepstakesEntry

    love lemon meringue pie!

    https://twitter.com/vtevs12

    Reply

  • Anna Rotari
    September 16, 2014

    I absolutely love molten chocolate cake with vanilla ice cream

    Reply

  • olga
    September 16, 2014

    Thank you for ur giveaway!

    Reply

  • Ilona
    September 16, 2014

    My favorite dessert is a hot fudge sundae with extra hot fudge!

    Reply

  • Svetlana
    September 16, 2014

    Very yummy cake , love your recipes .

    Reply

  • Thomas Murphy
    September 16, 2014

    https://twitter.com/thomasmurphy40/status/511959068370829312

    Reply

  • Thomas Murphy
    September 16, 2014

    Cheesecake is my favorite dessert.

    Reply

  • Inna
    September 16, 2014

    Love Medovij(Medovik) cake 🙂 Your Pavlova looks beautiful!:)

    Reply

  • Ana Hrizhynku
    September 16, 2014

    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.

    Reply

  • Tatyana
    September 16, 2014

    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!

    Reply

  • Alla
    September 16, 2014

    Excited about trying those pavlova recipe, it’s my hubby’s favorite dessert. Thank you for the giveaway 🙂

    Reply

  • Tanya
    September 16, 2014

    I love the chocolate spartak!:)

    Reply

  • Mila L
    September 16, 2014

    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. 🙂

    Reply

  • Katerina P
    September 16, 2014

    This looks delicious! Love all the berries, and the gift card doesn’t sound to bad either 😉

    Reply

  • Paul
    September 16, 2014

    definitely chcolate cake!

    Reply

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