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An image of a classic pavlova on a cake stand.
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5 from 5 votes

Pavlova

An Australian & New Zealand classic, Pavlova is a heavenly dessert confection that is light as a cloud with a crunchy meringue outside and soft, marshmallow-like interior. Topped with sweetened whipped cream and piled with fresh fruit, this dessert is always a crowd-pleaser and the perfect finish for any meal!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Additional Time3 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: Australian
Servings: 6 Servings
Calories: 362kcal
Author: Amy Nash

Ingredients

Pavlova

  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice or vinegar
  • 1 teaspoon pure vanilla extract

To Finish

  • 1 ½ cups heavy cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • Fresh fruit, such as kiwis, strawberries, and blackberries

Instructions

  • Preheat oven to 350°F. Pulse sugar 12-15 times in a food processor so it is more fine like caster sugar. Line a baking sheet with a piece of parchment paper and set aside.
  • In a large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy and soft peaks begin to form.
  • With the mixer on medium-low speed (setting 3 on a 10-speed mixer), gradually add the sugar, 1 tablespoon at a time, waiting 20-30 seconds between each addition to allow the sugar to better dissolve in the egg whites. Be sure to stop the mixer and scrape the bowl once or twice during this process.
  • Once all of the sugar has been added, increase the mixer speed slightly (setting 4 on a 10-speed mixer) and let it whisk the egg whites and sugar until the sugar is completely dissolved and the meringue is glossy and thick, with stiff peaks. This may take about 15 minutes at this speed, but don't rush it using a higher speed which is more likely to break the egg whites. You won't get the same wonderfully fluffy texture if you beat the meringue too quickly. Stop the mixer and scrape the sides of the bowl once or twice to be sure it mixes evenly.
  • While the egg whites and sugar are mixing, combine the cornstarch, lemon juice or vinegar, and vanilla in a small bowl to create a slurry. When the meringue is glossy and thick and you feel very few grains of sugar when rubbing a bit of it between your fingers, increase the speed slightly and add in the cornstarch slurry. Mix for 30 seconds, scraping the side of the bowl to be sure it is evenly combined.
  • Pile the meringue into the middle of the parchment paper and use spatula or the back of a spoon to shape it into a mound roughly 8-inches in diameter. Use the spatula to gently push some of the meringue from the middle of the mound toward to edges to build them up so the pavlova is flat instead of rounded on top. You can make decorative swirls up the sides, if you wish, but smooth any pointy peaks with the spatula.
  • Place in the preheated oven and immediately decrease the heat to 225°F. 
  • Bake for 1 hour 15 minutes. Turn off the oven with the pavlova inside and allow it to cool slowly for 2-3 hours. It will be crisp on the outside and soft and fluffy on the inside.
  • Just before serving, top the pavlova with a generous amount of sweetened whipped cream and your favorite fresh fruit, chocolate, lemon curd, or fruit sauce!

Notes

Adapted from All Recipes.

Nutrition

Calories: 362kcal | Carbohydrates: 39g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 56mg | Potassium: 81mg | Fiber: 1g | Sugar: 36g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg