Possibly the most iconic of all Australian desserts, the perfect pavlova is one I grew up with. It’s also probably my very favourite dessert of all time.

Pavlova! This ethereal dessert of a crisp meringue shell filled with soft, almost marshmallow-like meringue and topped with whipped cream and fresh fruit is an absolute delight. It’s sweet but light, has a melt-in-the-mouth texture and is a showstopper.

There’s no need to be intimidated by pavlova – it’s actually very easy. The one you see in these photos was made while I was also making a cup of coffee and loading the dishwasher. Seriously! In this thorough, step by step guide, you’ll not only find the perfect pavlova recipe, one everyone loves and I’ve used for years, but also all the pavlova troubleshooting tips you need.

You’ll also love this Chocolate Pavlova and this mini pavlova grazing board.

This recipe was first published here on December 5th, 2019 and has been updated with full troubleshooting and new images.

Profile view of the pavlova.

FEATURED COMMENT

I made this today and it really is the best pavlova I’ve ever made. I make them often and use a Mary Berry recipe which is lovely, but your recipe definitely wins. I topped it with fresh raspberries and passionfruit. Delicious.

Joanne Sykes

Heads up, this is a long post but don’t be overwhelmed. Some people find pavlova intimidating so I’ve added loads of tips and troubleshooting to this post so you can create a beautiful, show-stopping pavlova every single time.  Below is a table of contents to get to where you need to go.

Or, skip all the tips, and go straight to the recipe card.

Table of contents

What is pavlova?

Pavlova is a combination of egg whites and sugar that are whipped to stiff peaks and then baked at a very low temperature, to create a meringue crust filled with a marshmallowy centre. The perfect pavlova is white, not golden, and so ethereally light.

While the mixture is called meringue, pavlova differs from meringue (as in meringue cookies) in that it has a soft, marshmallow-like centre (without the elasticity) rather than being crisp and dry all the way through.

A slice of pavlova on a dessert plate.

Where Does Pavlova Come From?

Both Australia and New Zealand claim this gorgeous dessert as their own. It was created in honour of the Russian ballerina Anna Pavlova, when she toured both countries in the 1920s. While I don’t expect the debate to stop here, the first reference to a pavlova in this form (large meringue topped with cream and fruit) is in an Australian article dating back to 1926.

My vote is clearly Aussie, however Kiwi’s and Aussie’s alike grew up with this beauty. Let’s just eat, not fight.

Ingredients

Ingredients for pavlova.

Jump to the recipe card for full ingredients and instructions.

This easy pavlova recipe is a very simple combination of 4 ingredients;

  • Large egg whites (meaning egg whites from large eggs) make up the base of a pavlova recipe.
  • Sugar: I prefer to use caster sugar (aka superfine sugar, not powdered sugar) for meringue and pavlova as it dissolves quickly. Regular granulated sugar will work too but you need to be careful when mixing so that you don’t overbeat the meringue which can cause issue later down the line.
  • Corn flour (cornstarch) is used to create the thick, melt-in-the-mouth marshmallow centre.
  • Cream of tartar is used to stablise the egg whites. This can be swapped 1:1 for vinegar or lemon juice too.

You can also add a teaspoon vanilla extract and a pinch of salt (both at the end) if you like. I don’t think it needs either, so I stick with just 4 simple ingredients. Plus, vanilla extract can tend to tinge the pavlova so that it turns golden and is no longer white.

Make sure to use semi-fresh eggs, (so a little older than fresh but not old, if that makes sense) – cold or room temperature are both fine. Separate them using just your hands so you don’t accidentally break the yolk with the shell. Crack the egg open then tip it into one hand. Let the egg white run through your fingers into a small bowl. As long as no yolk got through, tip it into your measuring cup and repeat with the rest.

Use caster / superfine sugar. Not icing / powdered / confectioners sugar as they are not pure sugar. Also, don’t use white granulated sugar as it will take too long to dissolve into the egg whites, causing overbeaten eggs. Nor should you use brown sugars as they contain too much moisture which will lead to a weeping meringue. You can see more about the different types of sugar here.

A whole pavlova on a plate, topped with plenty of fresh fruit.

How to make pavlova (step by step)

Ok, are you ready to make the best pavlova recipe. I’ve made this recipe time and time again over years and have nailed the best method of making it so that it results in a showstopping pav!

Jump to the recipe card for full ingredients and instructions.

A collage of photos showing various stagesof making pavlova.
  1. Clean your equipment: The smallest bit of fat or grease can stop egg whites from whipping so begin by giving your equipment a fresh wash in hot soapy water, rinse, then dry well. I like to rub a slice of lemon over everything too as a final clean as it will remove any traces of fat.
  2. Measure your ingredients and, if scaling the recipe, stick to the right ratios of ¼ cup egg whites to ½ cup sugar to 1 teaspoon cornstarch (aka cornflour) to ½ teaspoon cream of tartar.
  3. Egg sizes vary so much, so it’s best to use cup measurements to get the right amount. I use ¾ cup of egg whites in my recipe, which is equal to approximately 6 egg whites. This makes an 9 inch round pavlova about 3.5 inches high.
  4. Whip the egg whites to soft peaks before adding anything else. Use a whisk or whisk attachments with your stand mixer or electric hand mixer.
  5. Add the sugar 1 spoon at a time. Count to 20 after each addition to give the last one a chance to dissolve into the egg whites. Counting just ensures you don’t rush this step.
  6. The meringue is ready when it is thick and voluminous. It should hold stiff peaks when you pull the beater out and when your rub a little between your fingertips it should be smooth and not gritty. If you still feel sugar granules, mix longer.
  7. Add the corn flour and cream of tartar (plus any extract) as the final mixing step.
  8. Prep your baking tray: Use a flat baking tray with no sides or a large baking sheet (this will make it easier to remove the pavlova once cool). Draw an 8 inch circle onto a piece of baking paper, then use dabs of meringue mixture on each corner to stick it to your tray.
  9. When you transfer the meringue mixture to your tray, make sure not to bash the air out of the meringue. Treat it gently.
  10. Use a silicone spatula or offset spatula to carefully shape the meringue using the drawn circle as a guide. Make sure it’s even thickness all over using sweeping motions. When you have a rough circle, use the same sweeping motions from the bottom up to the top around the sides. This will give you nice strong walls. Lastly, make a shallow well or dent in the top centre leaving about 2 inches of the side at the original height.
  11. Bake the pavlova in a preheated oven – 120C (110C fan forced) / 245F – for 90 minutes.
  12. After 90 minutes turn the oven off and leave the pavlova inside for at least 2 hours (you can even cook it in the evening and leave it in the oven overnight). This step will allow it to dry out further and cools it slowly to prevent cracking.
  13. Topping your pavlova – as tempting as it may be don’t overload your pavlova with toppings. The crust is very delicate and can crack under the weight of the toppings. Also, leave the decorating until the last minute if you can. This will also prevent cracking and stop the meringue from melting under the wet ingredients.
A chocolate pavlova topped with cream and berries that has been cut open.
Chocolate pavlova

Leaving your pavlova in the oven for a few hours after you’ve turned it off, allows it to cool slowly and continue to dry out a little, at the same time. I love baking my pavlova the evening before an event and then leaving it in the oven overnight to cool. 

Troubleshooting pavlova

My egg whites won’t whip

Solved: Egg whites won’t whip properly if they’ve come into contact with any fats.

For this reason, it’s very important to make sure your equipment is clean before you start and make sure you don’t get any yolk in the egg whites as you’re separating them.

Why is my pavlova flat?

Solved: Egg whites not whipped to stiff peaks or meringue deflated.

Whipping air into the egg whites is what will give it the ability to shape. Make sure you have stiff peaks before transferring the meringue mixture to the baking tray. If the air is knocked out of your meringue mixture before or while you’re shaping it, this can also cause the pavlova to flatten out.

Be gentle with it and if you add flavourings only mix for  a few seconds as the moisture can begin to deflate the whipped egg whites.

Why did my Pavlova crack?

Solved: Rough handling, forgetting the acid, baking or cooling too quickly or overbeating the eggs can all cause cracking at the end. 

Rough handling – Please keep in mind that one of the beautiful things about a pavlova is that they are delicate and light. They aren’t made to be feats of structural engineering like a decorated layer cake. Handle them with care and don’t overload the toppings.

I loaded the pavlova in these photos with fruit, more than I normally would and it did crack after the first few shots. That’s ok, it was still beautiful, it still had all the right textures and still tasted divine. Don’t let anyone tell you that a pavlova should not crack.

Forgetting the acid – cream of tartar, vinegar or lemon juice are used in pavlovas to add structure to the egg whites. They’ll help to stabilise the egg white which will in turn give it structure as it bakes.

Baked / cooled too quickly – don’t be tempted to turn the heat up to bake it quicker or remove it from the oven too quickly after it’s baked.

Overbeaten eggs – it is possible to overbeat the egg whites and this can happen before or after adding the sugar. Too prevent overbeating, keep an eye on the egg whites throughout. They should be beaten just until you have soft peaks before adding the sugar, then just until it hits stiff peak stage after adding the sugar. Use caster / superfine sugar which will dissolve more quickly. Also, you don’t need to use the highest setting to beat the egg whites. Go slower at the start, then turn it up to med-high after the sugar has been added.

A fork cutting away some pavlova from a slice.

My pavlova is stuck to the paper / tin

Solved: Not baked through

If your pavlova is not baked for the set time or dried out long enough, the base will still have some moisture causing it to stick to the paper or tin. Make sure to bake for the required time and let it sit in the oven afterwards otherwise it may not be cooked through and trying to remove the paper may cause it to crack.

Why is my pavlova weeping?

Solved: Moisture or undissolved sugar

Moisture, including humidity in the air, can affect your pavlova. The sugar in the pavlova will draw in the moisture from the air, which in turn weeps out as the egg whites can’t hold it. In mild climates, you shouldn’t have an issue but in particularly humid climates

  • try making it in the evening and letting it sit in the oven to dry out overnight.
  • if you have refrigerated air conditioning cool the house down as much as you can before starting.
  • don’t use the stove or anything that will create heat or steam in the kitchen prior to making your pavlova

Undissolved sugar can also cause weeping – use only caster or superfine sugar as it will dissolve more quickly. Always test your meringue mixture by rubbing a little between your thumb and forefinger. If it is no longer gritty, it’s ready to go.

My pavlova isn’t white

Solved: cooking at too high a temperature or added extracts are coloured.

All ovens vary, it’s a great idea to keep an oven thermometer in your oven at all times as thermostats can often be out of whack.

Don’t be tempted to bake it at a higher temperature to make it bake quicker. This can lead to browning or cracking. Browning of the pavlova is the sugar caramelising.

Coloured extracts – slight discolouring can also occur if you use an extract which is not clear but it should be very mild. I don’t think pavlova needs vanilla and in doing so, I keep it as white as possible. You can always add flavourings to your whipped cream instead. 

Can Pavlova Be Made In Advance

Making pavlova the day (or night) before is best. Bake it before bed, then let it cool in the oven overnight in the oven with the door closed. It may last up to two days but as it will absorb moisture it will become less crisp the long time goes on. Also the more humid it is where you are, the more quickly it will lose crispness.

Store your pavlova, undecorated, in an airtight container in a cool, dry place. Don’t store it in the fridge.

Add cream and topping right before serving.

Can you freeze pavlova?

While not recommended, a pavlova base can be frozen. It should not be frozen with any toppings and I’ve had success with pavlova that’s been frozen no more than 2 weeks.

Make sure it’s completely cool and then place it on the baking tray straight into the freezer. Give it a couple of hours to get quite solid, then very carefully transfer it to a rigid, airtight container.

Thaw it for a couple of hours at room temperature. A frozen and thawed pavlova won’t be as good as fresh and the crust can sometimes not be quite as crisp.

How to decorate a pavlova

This simple answer to this is freshly whipped cream, followed by fresh fruit of whatever is in season. In Australia, Pavlova is regularly served during the summer, so fresh berries, mango or kiwi fruit are perfect.

Add pomegranate arils or passionfruit pulp for a drizzling of colour and interest. Curls or shavings of dark chocolate go lovely with strawberries and raspberries while toasted flakes of coconut and lime zest go beautifully with mango. Try topping it with fruit curds (try this lemon curd, lime curd or passionfruit curd).

If you want to make a Christmas pavlova, why not add some cherries or cranberries, depending on where you are in the world.

Pavlova is an incredibly beautiful, light dessert and is perfect any time and now you have all the tips and tricks you need to make it perfectly every time.

Closeup of the side of the pavlova.

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A whole pavlova on a plate, topped with plenty of fresh fruit.

The Perfect Pavlova Recipe

Yield: 8 serves
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Cooling time: 6 hours
Total Time: 1 hour 45 minutes
5 from 17 ratings
This perfect easy Australian pavlova recipe is all you need to create a showstopping dessert to impress your friends and family. 4 ingredients and 20 minutes and you’ll have this beauty in the oven. Top it with whipped cream and seasonal fruits for a truly beautiful dessert.
NOTE the cooling time. It's best to make the pavlova base the night before.
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Video

Ingredients

  • ¾ cup egg whites (approximately 6 large eggs), room temp (175g/6.2oz)
  • 1 ½ cups caster sugar (superfine sugar) (300g / 10.5oz) (notes)
  • 3 teaspoons corn flour (US cornstarch)
  • 1 ½ teaspoons cream of tartar (notes 3)
  • ¾ cup whipping cream (or heavy cream)
  • 2 cups mixed fresh fruit (notes)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat oven to 120C / (110C fan forced) / 245F. Trace around tje base of an 8 inch cake pan with non-toxic pencil onto a sheet of baking paper.
  • In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on low-medium to soft peak stage. About 5 minutes.
  • Add the sugar one tablespoon at a time, counting to 20 between each. Once all the sugar is all added, increase the speed to medium-high (not highest setting) and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
  • Sift over the corn flour and cream of tartar and whisk for a few seconds, just long enough to incorporate it in.
  • Take the sheet of baking paper and, on the pencil side, dot little bits of meringue in each corner. Flip it over and press down onto a large baking sheet.
  • Use a spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
  • Place in the oven and bake for 1 ½ hours then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours (notes).
  • Once completely cool and as close to serving as possible, top the pavlova with whipped cream and fresh fruit. Simply whip the cream with an electric mixer to just barely stiff peaks. Transfer the pavlova gently to a serving plate, then spread the cream over the top. Carefully add your fruit and serve.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. All ovens vary – if you notice it turning golden, the oven may be too hot, turn it down. Also, using the fan forced setting normally results in a more bright white colour to your pav.
  2. Don’t use icing, powdered, granulated or brown sugar. Only caster / superfine so that it dissolves without overbeating the egg whites.
  3. Cream of tartar can be swapped 1:1 for white vinegar or lemon juice.
  4. For topping ideas, use whatever fruit is in season. Strawberries, kiwi fruit, passionfruit, mango, raspberries are all classic but you could also use blueberries, blackberries, lemon or lime zest, slices citrus fruits.
  5. You can bake your pavlova in the evening and leave it in the turned off oven overnight to cool.
  6. Check out all the tips, tricks and troubleshooting in the post.

IN THE POST

Links will take you to the post – just scroll down to the bottom to get back to the recipe card.
MORE PAVLOVA AND MERINGUE RECIPES
Calories: 256kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Australian
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
The Perfect Pavlova Recipe
Amount Per Serving (88 g)
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 45mg2%
Potassium 173mg5%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 42g47%
Protein 3g6%
Vitamin A 346IU7%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.