Pavlova Recipe: A Beginners Guide

This is my go-to pavlova recipe because it’s crisp on the outside, has plenty of soft marshmallow inside and it’s easy to master. Top it with freshly whipped cream and tart fruits and you’re on a stunning dessert that melts in your mouth.

Hey team, Nick here! This is the pavlova recipe I spent weeks perfecting! 30 batches later (yes 30!) and it’s finally ready to share. I wanted something that had a thick, crisp shell, loads of that marshmallowy centre, and most importantly, one that wouldn’t sink. Once you load it up with cream and tart fruit, nobody’s going to notice a crack or two. But you’ll know it holds together and tastes incredible.

What I love most about this recipe is that it uses everyday ingredients. Eggs (fresh are best), sugar, corn starch, cream of tartar (to stabilize the meringue) and vanilla. This recipe gets results better than anything you can buy. I walk you through every step with clear instructions and photos so it’s as easy as possible. And if you’re making it for Christmas lunch, just know it’s a proper showstopper.

And before you ask, most of those ‘tests’ went to family and friends. The ones that were edible at least…

Kalina ★★★★★
Following the recipe to the T, this turned out really truly delicious 🤤 Thank you Nick, have my new go to dessert that looks and tastes sophisticated and is the easiest thing to prepare!

I can already hear people asking if they can use less sugar. I tested it with less sugar. It was a disaster. The sugar in this recipe is what helps the crust form properly, and when baked low and slow, it stays pale and crisp without turning golden. Which is exactly what I want. A snow-white pav.

Theres no getting around it though, pavlovas are sweet. That’s why you top them with freshly whipped Chantilly Cream (which I don’t add sugar to) and plenty of tart fruits like berries, sliced kiwi fruit and passionfruit.

Related → I have a fresh strawberry pavlova recipe which uses loads of fresh strawberries and has a smooth easy to make strawberry sauce on top too!

Why My Pav Recipe Actually Works

These are the 4 things I learned in my 30 batches of tests. That’s about 150 egg whites (no yolk 😂).

• It needs sugar to develop the crust – without the amount of sugar in this recipe, the crust won’t bake up thick enough for it to hold its shape.
• It needs ridges when being shaped – you can create them the way I’m going to show you, or do them a little differently. Either way those ridges are really important to the structural integrity of a meringue that won’t collapse.
• Mix on a low speed for longer – that low speed will help create smaller air pockets instead of large ones which can lead to a weak pavlova that will collapse.
• Make sure you bake on the exact right temperature – It’ll ensure the meringue bakes with a thick enough crust, still has that marshmallow inside and will stay white instead of going golden.

Pavlova Deep Dive → I’ve put together a full guide on everything I learned after 30 batches of pavlova testing, including a troubleshooting section if you want to check it out.

Prep Work Before You Begin (This Is Super Important)

I wouldn’t even start before these things are done. It will mean everything goes smoothly at every step.

• Read the recipe start to finish – super important so that you know what you’re in for with each step.
• Measure using kitchen scales for complete accuracy – even the egg whites. There might be half a tsp of waste.
• Clean your mixing bowl before making the meringue – you do this with vinegar. It will ensure there are no fats in the bowl that can stop the whites whipping up properly.
• Separating your eggs – do them in a bowl one by one first, then add them to the mixing bowl to make sure no yolks get into the whites. Your whites won’t whip up if they get in there.
• Prep the baking tray – use a marker to draw a circle on your baking paper, then turn over so the marker side is facing down. That way you have a guide on how large to shape your meringue.

Making The Meringue

The meringue’s easy if you stick to the right speeds. I use a 7-speed mixer. Speed 3 to froth the egg whites, then speed 3 to add the sugar and whip. That slow speed gives you tight air bubbles and a stable pavlova that won’t collapse.

• Whisk the egg whites on speed 3 until they’re frothy and reach soft peaks
• Add the sugar 1 tsp at a time on speed 3

• Once all the sugar is in there, stop the mixer and scrape the bowl down to make sure no sugar is stuck to the side of the bowl. Then mix on speed 3 for 8 minutes.
• After 8 minutes, stop the mixer and check if the sugar is fully dissolved by rubbing it between your fingers. If you can feel sugar, mix for another 2 minutes.

• Add the corn starch, cream of tartar and vanilla. Whisk for 30 seconds on speed 3.
• The meringue will be nice thick, glossy and have a slightly bent birds beak at the end of the whisk. That’s when you know its done.

How To Shape The Pav

In all of my tests, this was one of the most important things I learned. Shaping your pav with ridges gives it the strength to hold its own weight and helps stop it from collapsing.

• Add dabs of meringue under the baking paper so that it stick to the tray.
• Add the meringue to the baking tray with a spatula. Roughly shape it into a cake shape.

• Use an offset spatula or the spatula to flatten off the top.
• Use the spatula to flatten the sides off on an angle with a wider base. Your meringue will bake out with flat sides as it bakes

• Use your spatula to create a center dip. This will stop your pavlova from baking up with a dome. That can lead to a weak structure that will likely collapse. At least it did in all of my tests, before I did this.
• Use your spatula to create a ridge up the side of the pavlova.

• As you reach the top edge, gently round it out before smoothing onto the flat top, stopping at the edge of the center dip.

Tip: Don’t overwork the meringue when shaping or you’ll risk rough edges and a surface that sinks as it bakes.

Bake your meringue in the middle rack of your oven. You’ll have preheated your oven to 130C with the fan off. I only tested this recipe with the fan switched off. As soon as the meringue goes into the oven, turn the temperature down to 95C and bake for 90 minutes.

Cracks Are Normal

DO NOT OPEN THE OVEN DOOR at any point during baking or when the meringue has finished baking. Let it cool completely in the oven. I like baking my pav the night before I serve it and let it cool in there overnight. That slow cooling will prevent it from collapsing and help the crust become strong enough that you can pick it up without it collapsing.

Don’t freak out about those massive cracks. They’re going to be covered up!

To stop the top of your meringue shell from collapsing when you add the toppings, gently score the top of the meringue shell with a small knife to create a break in the crust. Pavs often bake with an air pocket inside, so once you’ve scored the same line a few times it’ll naturally crack open. I like to go around in quarters until I’ve cut a neat circle, leaving a dip to fill with cream.

Decorating Your Pav

Decorate your pavlova about an hour before serving. Tart fruits can start to soften the meringue, so the later you decorate, the better. It only takes five minutes. Gently spoon on the cream and spread it out, then pile on the fruit. When you’re ready to serve, use a large sharp knife to slice through the crust slowly, and have a spatula ready to help lift each slice cleanly.