Classic Pavlova Recipe (2024)

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This is a classic Pavlova recipe of baked meringue filled with sweetened whipped cream and topped with fresh berries. It’s simple, elegant, and delicious.

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Pavlova dessert has gained popularity because it’s a naturally gluten free dessert, is easy to make, and has a gorgeous presentation.

It’s light and airy, contains less sugar than traditional cakes, and is lower in calories because it’s an egg white dessert.

What is Pavlova?

Pavlova is a meringue dessert that was first served in Australia or New Zealand – both countries claim ownership! The meringue is formed into a circle with a well in the center and then baked until it’s crisp and dried.

The texture is both crispy and chewy that goes well with smooth whipped cream. The pavlova tastes like a toasted marshmallow and when paired with the whipped cream and berries, is sensational in both flavor and texture.

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Pavlova Variations

With this basic Pavlova recipe, you can make different variations. This is a classic berry pavlova filled with whipped cream and topped with fresh berries. But you could fill it with lemon curd and whipped cream for a Lemon Pavlova.

I’ll also be sharing a mini pavlova recipe (pictured below), Meringue Nests, and Nutella Pavlovas based off of this recipe.

Pavlova Ingredients

Egg Whites
Granulated Sugar
Pure Vanilla Extract
Homemade Whipped Cream
Fresh Berries
Lemon Zest, optional
Fresh Mint, optional

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Equipment Needed to Make Pavlova

Stand Mixer or Hand Mixer with the whisk attachment
Half Sheet Pan
Silpat or Parchment Paper

How to Make Pavlova

Step 1. Make the meringue. Then transfer to the prepared baking sheet and form into a large circle with a well in the center.

Step 2. Bake and dry in the oven. Then cool to room temperature.

Step 3. Fill with whipped cream, top with berries, fresh mint, and lemon zest.

Step 4. Serve immediately.

Tips for Making Pavlova

Use room temperature egg whites – they’ll whip up to stiff peaks faster than cold egg whites.
It’s best to make meringue on days that aren’t rainy or humid.
You can add a 1/4 – 1/2 teaspoon cream of tartar to the egg white to help stabilize the egg whites.
Use the leftover egg yolks to make Pastry Cream, Lemon Curd, or Coconut Custard. The coconut custard calls for 5 egg yolks but works perfectly fine with just 4.

Other Egg White Recipes To Try

Flourless Chocolate Cookies
Dark Chocolate Meringue Cookies
French Macarons
Peppermint Macarons with Chocolate Ganache

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Ingredients

For the Pavlova

4 large egg whites
1 cup granulated sugar
½ teaspoon pure vanilla extract

For the Toppings

Homemade Whipped Cream
1/2 cup fresh berries chopped
Fresh Mint Leaves for garnish
Lemon Zest for garnish

Instructions

For the Pavlova
Preheat the oven to 275F. Line a half sheet pan with parchment paper or a Silpat mat.
See Also
Rhubarb Berry No Churn Ice Cream
In a large mixing bowl, whip the egg whites on medium-high speed using a handheld or stand mixer.
Add in the granulated sugar slowly-- it should take 2-3 minutes to add all of the sugar. Once all of the sugar is added, add the vanilla extract and whip until stiff peaks form.
Transfer the mixture to the baking sheet and use a spoon or offset spatula to create a well in the center.
Bake for 90 minutes or until the pavlova is firm and dry in the center but not brown on top.
Turn off the oven and leave the pavlova to cool inside-- about 1-2 hours.
For the Toppings
Make the homemade whipped cream.
Pipe or spoon the whipped cream onto the pavlova and top with fresh berries, mint leaves, and lemon zest.
Enjoy immediately.

Notes

The pavlova shell can be made up to one day in advance but make sure to add the toppings just before serving so it doesn’t get soggy.
Read the TIPS section in the post for additional tips to make this recipe.