Classic Pavlova Recipe: A Beginners Guide
This foolproof Classic Pavlova recipe is perfectly crispy on the outside and marshmallow like on the inside. The result is an easy, show stopping melt in your mouth dessert that is light, sweet, vanilla infused and creamy with tangy fruits to help even things out!
Hey team! Today I’m sharing my easy to make a classic pavlova recipe and all my tips and tricks youโll ever need to be able to make it perfectly. Iโm talking no cracks or sinking and a perfectly marshmallow-like inside.
Kalina โ
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Following the recipe to the T, this turned out really truly delicious ๐คค Thank you Nick, have my new go to dessert that looks and tastes sophisticated and is the easiest thing to prepare!
No chalky insides that taste like flour, this pav melts in your mouth. Nothing compares to a home made pavlova.
My step-by-step guide (with photos!) will take you through exactly how to make a perfect pavlova, all the tips and tricks I use myself so that you never feel tempted to buy a store bought one again. Because frankly those taste like flour and a homemade is so much more irresistible and impressive.
The beauty about this gently baked meringue dessert is that it uses really simple ingredients. Egg whites, sugar, corn starch, vinegar and vanilla extract. You can top it with your favorite toppings like fluffy whipped cream and sour fruits like berries, passionfruit or mango to counteract the sweetness. The result is an impressively light dessert that melts in your mouth.
With itโs origins coming from Australia New Zealand, this home-made dessert is easier to make than you think. Itโs elegant and perfect for your next get together. Christmas isnโt Christmas without a pav on the table in Australia. Honestly, the amount of eggs we must go through as a countryโฆ
The best way to use up your egg yolks?
I have a great French Pastry Cream Recipe that can be used to make a glorious trifle. If youโre looking for more glorious Meringue desserts, check out my Lemon Meringue Pie Recipe, Passionfruit Meringue Tart and myLemon Tart!
If youโre into making homemade cakes, check out the flavor variations I have of this pavlova. My Passionfruit pavlova has a crown of meringue on top with a passionfruit curd. My Strawberry pavlova is strawberry infused from head to pussys bow!
Youโve found your Pavlova Recipe!
This is the BEST Pavlova recipe. Hereโs why!
- This is a detailed, step-by-step recipe that takes you through every trick in the book to getting a PERFECT Pavlova.
- You get a crispy exterior and marshmallow interior. No weeping, no cracking and no sinking. Follow my tips and tricks (below) to get the best pavlova!
- This pavlova tastes amazing! Thereโs nothing like a pav. Itโs a sweet, marshmallow, vanilla infused meringue and the toppings just make it that much better!
Tips and Tricks For making the best Pav!
It may seem like this is an overly complicated recipe where a lot of things can wrong, but if you use these tips and tricks, youโll have a PERFECT pavlova every time! Iโve listed these in order of making and decorating the meringue:
How to prep
- Measure out using kitchen scales – Itโs a must for a recipe like this. Even the slightest off measurement can cause issues. And yes, even the egg whites are measured by weight! I did it this way to make sure you end up with the same exact measurements as I did in my kitchen instead of trying to guess if your eggs are the same size as mine.
- Clean your mixing bowl before making the meringue – wipe with vinegar to remove any fat residue that could affect whipping. And use only a metal or glass bowl, not plastic.
- Use the right sugar – Opt for caster sugar (superfine sugar) for your meringue. It dissolves easily, reducing the risk of overwhipping, which can lead to sinking, cracking, and weeping.
- Which eggs to use – Use store bought eggs that are no more than 3 days old. Fresh eggs can be harder to whip up properly. Theyโre easier to separate when theyโre cold. Let them sit at room temp for 10 minutes before whipping. They whip up better when theyโre at room temp.
- Donโt get any egg yolks in your whites – otherwise the meringue wonโt whip up properly. I like to separate my egg white in a small bowl and then transfer to my mixing bowl so that thereโs no risk of my eggs having yolk in them. Even a tiny spec can mess with your meringue!
The PERFECT Meringue!
- Add the sugar gradually when making the meringue to ensure it has enough time to dissolve. Adding it too quickly or all at once can cause the meringue to not whip up properly and the sugar will not dissolve. That will cause cracks, a meringue that has barely any volume and weeps once baked.
- How to stabilize your meringue – This recipe has a small amount of corn starch in it, also known as corn flour AND white vinegar OR Cream Of Tartar which helps stabilize the meringue and gives you aperfectly soft marshmallow inside that isnโt grainy like cooked eggs. 1/4 tsp of cream of tartar or 1/2 tsp white vinegar. And no, you wonโt taste the vinegar!
- When shaping the pavlova – donโt over work it (it can deflate your meringue), aim for tall sides that are slightly sloped (no more than 5cm tall if itโs hot and humid). The top needs to be even and flat. The best way to do this us to use an offset spatula or tablespoon. Everything will round out and flatten in the oven as it bakes, and youโll get that nice pavlova shape.
Low and slow baking
- Low and slow baking – super low temperature, for 90 minutes is key to getting a crispy exterior and marshmallow inside. This gentle baking technique is key for a pavlova!
- DO NOT OPEN THE OVEN DOOR! – Do not open the oven door during the 90-minute baking time or when itโs up. The hot pavlova will immediately seize and want to shrink if itโs exposed to cold air. It will crack and sink immediately. Let it rest in the oven until completely cooled. Hours! I like to let it rest and cool overnight!
- When adding the toppings – go slow. The cream is heavy and may cause your pav to sink slightly, but only very slightly. The fruits can do this too. While weโre on fruits, donโt add them until up to an hour before serving. Some fruits like berries or wet fruits like mango can weep and eat into the sugar meringue causing it to melt.
- Humidity can be an issue! – it can prevent your meringue from whipping up properly or forming the right thicken crust that holds everything in place, it can collapse in the oven or even after baking. You want to make sure you pav isnโt too high and if it cracks or collapses, honestly itโs going to taste just as amazing.
By following these tips and tricks you increase your chances of getting a PERFECT pavlova with a crisp exterior and marshmallow inside without sinking or cracking.
Simple Ingredients To Make Classic Pavlova
- White vinegar – I use the white vinegar to wipe down the mixing bowl. It helps get rid of any fat residue that may be on your bowl which can prevent your meringue from whipping up properly. You can use apple cider or fresh lemon juice vinegar too.
- Eggs – couple important things. Measure out by weight using kitchen scales. When separating, using cold eggs makes this an easier process. Make sure you get no egg yolks in your white otherwise your meringue will not whip up properly.
- Cream of tartar – is a powdery acidic substance which can be found in the baking isle of your supermarket. It helps stabilize your egg whites and meringue, so it doesnโt deflate, and it whips up even better! You can use equal amounts of white vinegar or freshly squeezed lemon juice instead. Theyโll do the same thing, and no, you wonโt taste them!
- Caster sugar – also known as superfine sugar is the correct sugar to use for this recipe. It dissolves easier which means you lessen the risk of overwhipping your meringue.
- Corn flour – helps stabilize your meringue and gives you that delicious marshmallow texture. Make sure you sieve it in.
- Vanilla extract – do not use an alcohol based vanilla extract as the alcohol can cause your meringue to deflate. Use a syrup based one or a vanilla bean paste.
Chantilly Cream
It isnโt a pav without freshly whipped cream on top with lots of fruit! My go to is my Chantilly cream, for a couple reasons:
- Itโs easy to make
- Uses simple ingredients – cream, mascarpone, vanilla extract (no sugar, pav is sweet enough!)
- Can be made a day in advance – the mascarpone helps stabilize it!
How to make Classic Pavlova!
- Clean your mixing bowl with some vinegar to get rid of any fat residue that may prevent it from whipping up!
- Trace a circle on a piece of baking paper
- Turn over and place on a baking tray
- Separate your egg whites from your yolks.
- Add to the clean bowl with cream of tartar and froth up.
- Gradually add caster sugar.
- Once added, mix for 5 minutes before adding vanilla and corn flour. Fold through.
- It will be thick and glossy!
- Add dabs of meringue on the corners of your baking paper and stick to the baking tray.
- Next, add half the meringue to the baking paper and spread gently, staying in the circle.
- Add the remaining meringue. Shape to a dome shape. Bake for 90 minutes and allow to cool completely in the oven. DO NOT OPEN THE DOOR AT ANY STAGE!
- Add the cream and carefully spread it around.
- Then add the fruits right before serving.
How to transfer your cooled pav to your serving plate
If your meringue baked up with a proper crust, gently slide your hand under the baking paper to lift the pavlova. Peel back a small section of the paper and fold it underneath. Place the pavlova on your serving plate, then carefully peel away the rest of the paper while keeping the pav intact.
If your meringue shell cracked and baked up with a thin crust, itโs gonna crack when your transfer it. Theres no avoiding this. Youโve got two options, accept the reality of the situation and apologies to your guests who will tell you they literally donโt care about the cracks, or try to play jigsaw puzzle with the pieces that fall off.
Pavlova Topping Options Are Endless!
You can top your pavlova with pretty much anything you like! Some favorite toppings include:
- Blueberries
Blackberries - Strawberries
- Raspberries
- Cherries (pitted)
- Kiwi
- Mango
- Peaches
- Plums
- Apricots
- Passionfruit Pulp
Why your pav sunk or cracked
Cracks happen. I know theyโre ugly, but they happen to even the best of us, me included and sometimes they are completely unavoidable. Humid days can cause sinking and cracks. Take it up with the weather man. But hey! Your pav will still be perfectly marshmallow like inside! Hereโs why cracks happen and some ways to avoid them!
Overwhipped egg whites
When egg whites are beaten too stiff, they lose their elasticity and cant support the meringue as it cools. The key is to whip until the meringue is thick, glossy and just stiff enough to hold peaks. Any more and you risk overdoing it. Adding sugar slowly helps it dissolve properly and keeps the meringue stable. Thatโs why I always use caster sugar when making a meringue. It dissolves faster and reduces the risk of overwhipping. You can test if the sugar is fully dissolved by rubbing a little between your fingers. It should feel smooth and not grainy. Take your time with this step.
Moisture and humidity (sometimes unavoidable!)
When you whip your meringue, youโre aiming for the right texture. Smooth, no sugar grains and stiff and glossy. On a humid day, the humidity can cause the sugar on the outside of the meringue to melt which prevent it from forming the right crust. One thick enough to hold everything in place. Instead youโll end up with a paper thin crust which will crack easily. Especially when you try to transfer the meringue to your serving plate.
The inside of your meringue might bake up nice and marshmallow-like, but the outside wonโt develop that nice crust that holds everything in place. It will be so thin that it will crack. On a humid day, cracks are almost unavoidable. Itโs a pavs worst enemy. Try to work in a dry, cool room of the house if you can. If itโs a humid day and you need to make a pav, itโs a risk youโve got to take. It will look cracked on the outside, but the inside will still be marshmallow like.
My biggest tip!
Donโt open the oven door during baking or cooling! When the hot meringue meets cool air it shrinks which will lead to huge cracks and sometimes sinking. Let it cool completely in the oven with the door shut. For the best results, I bake my pav the day before serving it and let it cool in the oven overnight.
Frequently Asked Questions about Classic Pavlova
How to store your pavlova
Store the baked meringue (undecorated) in an airtight container in a cool place for up to 3 days. If itโs hot and humid, pop it in the fridge.
Can I make it ahead of time?
Yes! The baked meringue can be made up to 2 days in advance. Decorate with toppings no longer than an hour before serving. The fruits can weep and cause the meringue to melt.
How do I bring my egg whites to room temperature?
Simply leave them at room temperature for 10 minutes to bring to room temp before whipping.
What is this recipe in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistency results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!
Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Canโt wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!
Classic Pavlova Recipe: A Beginners Guide
Serves 12
Ingredients
Pavlova
- 5 g white vinegar, to clean bowl
- 180 g egg whites, cold straight from the fridge (see notes)
- 1/4 tsp cream of tartare, (or 1 tsp / 5ml white vinegar)
- 210 g caster sugar, superfine sugar
- 8 g corn flour/cornstarch, sifted
- 1 tsp vanilla extract, non alcoholic. I used vanilla bean paste.
Chantilly Cream
- 250 g heavy cream, cold (see notes)
- 40 g powdered sugar, sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
- 250 g mascarpone, cold (see notes)
Fruits
- Berries, washed and dried
- Mango, sliced into ribbons
- Stone fruits, thinly sliced
- Kiwi, thinly sliced
- Passionfruit pulp
- Mint leaves to garnish
Instructions
Pavlova
- Preparing your oven – Preheat a fan forced oven to 100C / 212F (110C / 230F for no fan). Make sure your baking rack is in the middle of the oven.
- To prepare your baking tray – Line a half sheet or large baking tray with baking paper. Get a plate or bowl that is 20cm / 8-inches in size and use a pen or marker to trace a circle. Turn the baking paper over. Set aside.
- To clean your mixing bowl – Add the 5g of white vinegar or lemon juice to a large, glass or metal mixing bowl and wipe down the inside using a paper towel. A clean bowl free of any fat residue will help your meringue to whip up properly.
- To separate your eggs – Separate the eggs one by one in a small bowl, adding them to the large mixing bowl as you crack each one. The key here is to not get any egg yolks in the whites, even a speck can prevent your egg whites from whipping up.
- Froth up your egg whites – Once you have the correct amount of eggs in your large mixing bowl (180g), add the cream of tartar or white vinegar. Use an electric hand mixer to beat on medium speed until the egg whites are frothy.
- To make the meringue – Turn the speed up to high and begin gradually adding your caster sugar, 1 tbsp at a time, waiting about 15 seconds between each addition. All up, it should take 5 minutes to add all your sugar. Once itโs all in there, continue beating on high speed for 5 minutes. The meringue will be thick and glossy and you wonโt be able to feel any sugar granules when rubbed between two fingers.
- To finish your meringue – sift in the corn starch and add the vanilla extract. Use a spatula to very gently fold them through the meringue. Your meringue is thick, glossy and finished!
- To finish prepping your baking tray – dip your finger in the meringue and dab the corner of your baking tray with it. Stick the baking paper to the baking tray (marker side facing down).
- To shape your pavlova – add half the meringue to the baking tray, using the circle you drew as a guide. Gently spread out using a spoon or offset spatula. Get it as evenly flat as you can.
- Finish shaping – Add the remaining meringue and use the spatula or spoon to shape into a tall disc. Flat sides and evenly flat top. Get your sides slightly sloping. Get it as neat as you can without overworking it as you could risk deflating the meringue.
- To Bake – your pav is ready to go in the oven! Bake in the middle rack for 90 minutes. Do not open the door at any point during the baking time or cooling time. Once baked, leave in the oven to cool completely. Overnight is best!
Chantilly Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. What youโre looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, youโre on your way to making butter and youโll need to start again.
To Finish
- You want to decorate and finish your pavlova no longer than an hour before serving. The cream needs to be kept cold right up until serving. Very gently spoon your cream on top of the pavlova and spread evenly on top. If your meringue cracked, use the cream to patch up the cracks.
- Add the fruit toppings on top, slice and serve!
Notes
Eggs – egg sizes vary depending on country or brand marketing so itโs important to weigh out your egg whites using kitchen scales for the very best, consistent results. For this recipe you want to buy freshly bought eggs, meaning eggs you just bought from the store. Not eggs that have been resting in your fridge for weeks. You also donโt want to use freshly laid eggs for this recipe as they take longer to whip up.
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but wonโt be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I donโt like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure itโs cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Chantilly Cream Storage – My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if youโre making it ahead of time!
Pavlova Storage – Pavlova can be made up to a day in advance. Store undecorated pavlova in an airtight container in the fridge and top up to an hour before serving.
Nutrition – is based on per slice. This recipe serves about 12 people. A note on measurements – this recipe is offered in weight measurements only in an effort to offer the most accurate way to get the best results. Cup measurements simply arenโt accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
8 comments
Hey Nick, just had a question about the age of the egg whites (in the “Which eggs to use” under “How To Prep”): “Use store bought eggs that are no more than 3 days old. Fresh eggs can be harder to whip up properly.” Just want to check if this has an error in it, and if so which way around it is meant to be (are fresher or older eggs better); you say they should be less than 3 days old, but also that fresh eggs can be harder to whip up properly. Or does the “fresh eggs” in the second sentence refer to non-store bought eggs being harder to whip up? Sorry if I’m overthinking it and/or have missed something, I just have had a nightmare trying to get a good pavlova in the past and want to make sure I can get it right this year. Thanks!
Great question Chris! The fresh eggs refers to fresh chicken eggs straight from the chicken. Store bought eggs are fresh but usualy take a couple days to get to your supermarket. So they’ve had a little time to age. Does that make sense?
My pavlova sunk. It didnโt crack but it looks like all the air went out of it.
Hi Ashley! Sorry to hear that! Hope you get to try it again!
Following the recipe to the T, this turned out really truly delicious ๐คค
Thank you Nick, have my new go to dessert that looks and tastes sophisticated and is the easiest thing to prepare!
Hi Kalina! Iโm so glad you loved it! N x
All my guests loved it!!
Love to hear that, Virginia! Pavlova is always a crowd-pleaser. Glad it was a hit with your guests! N x