Aside from ice cream, I can’t imagine a more perfect summertime dessert than a Pavlova. It’s cool, fresh, light, and sweet…the Down Under version of a traditional American strawberry shortcake. The primary difference is in the cake. If looking for a new refreshing treat, you can’t go wrong with this Australian and New Zealand Pavlova recipe. It has become my new favorite summertime sweet. But honestly, it would be great for any season depending on the whipped topping additions and fruit!
What does a Pavlova taste like?
Close your eyes (well, leave one eye open as you read 😉 ) and imagine… sweet, fresh summer fruit on top of a light, puffy, sweetened whipped cream over la pièce de résistance… an encrusted cloud of sweet, soft, marshmallow-y meringue. A beautiful, tasty, elegant dessert fit for royalty but cheap and easy enough for the rest of us.
Who Created this Fantastic Food Invention?
This dessert is loved by so many that it has become a food of contention between Australia and New Zealand. If the two countries were to ever go to war against each other, it would be over this cake. Each country has its own story describing the cake’s origin. BOTH claim to be its originator. However, there is evidence of recipes that a meringue cake like the Pavolva was baked and eaten from Europe to America long before the Down Under folks made it famous. But honestly, who cares… the dessert exists and we love our Down Under friends for it. “Down Under Pavlova”… THAT should be its name.
Pavlova was an Actual Person!
The name Pavlova isn’t as contentious. This dessert was named Pavlova in honor of famous Russian Ballerina Anna Pavlova who visited Down Under during the early 20th century. As the simplest of all the stories go, the meringue cake layer was so light and airy that it resembled Pavlova’s tutu along with her grace and ethereal movements on stage. We don’t really know if the tutu inspired the cake, or if after the cake was created, someone immediately thought of Pavlova’s tutu since she was world renowned at the time. Regardless, it’s clear they resembled each other.
Meringue that looks like a tutu? It’s got to be difficult to make, right?
NOPE! This meringue cake is actually very easy to make. However, beating the egg whites just right along with the baking temperature and having patience are the key elements in making or breaking this cake. After lots of trial-and-error recipe modifications, I’m sharing with you a recipe with tips that work best for me as a homebaker.
Ingredients
Pavlova Meringue Ingredients
The ingredients for this recipe are quite simple, a few more for the meringue layer than an authentic French macaron recipe, but still very few.
Pavlova Topping Ingredients
For the toppings you’ll need, heavy whipping cream, powdered sugar, vanilla, and any preferred fresh fruit like strawberries, kiwis, and blueberries. Given the season, I’m using fresh strawberries, blueberries, and kiwi. Kiwi, of course, is an homage to Australia and New Zealand, but you could use any fruit that is in season depending on the time of year you make this. See my notes at the end of the recipe of seasonal options. Passion fruit, though difficult to find in many places, is a favorite Down Under.
A Little Pavlova Prep
At least 30 minutes up to the night before you want to make your meringue, separate the egg whites from the yolks; they are much easier to separate while cold. You’ll need 4 large egg whites which should weigh around 130 grams. Leave the whites in a covered, clean glass bowl on the counter until you’re ready to use them. Refrigerate the yolks to use in another recipe.
Why room temperature egg whites?
TIP: Room temperature egg whites dissolve the sugar more quickly and whip up more easily due to looser/more relaxed proteins. Whereas cold egg whites have tighter proteins causing the eggs to take longer to whip, but the meringue will hold its shape longer. An acidic ingredient like vinegar, lemon juice, or cream of tartar aid in the whipping, if the eggs are too warm or aged. I find room temperature egg whites work great in this recipe.
Preheat and Prepare the Oven
Since this recipe comes together quickly, preheat your oven to 235˚F/ 113˚C before you begin whipping the eggs. Place a rack in the lower, third position of your oven. I have made many Pavlovas at a variety of different baking temperatures and have settled on 235˚F/ 113˚C. That temperature for me produces a very light, colored exterior while still crunchy along with a soft, yet completely baked marshmallow-y center. Some recipes encourage baking at a higher temperature that will often cause lots of cracking and caramelization on the crust. I find the lighter crust a prettier option.
Prepare the Pan
Pavlovas are known to have a circular shape. What works best for me is marked parchment paper on a round cookie sheet. You could also use foil, but I prefer the paper. If using paper, draw a 9-inch in diameter circle using a pencil for your Pavlova outline. I just used a 9-inch round bowl as my guide. Turn the paper upside down with the pencil mark against a baking sheet to prevent any lead from absorbing into your food.
Why 9-inch Pavlova Circle Works?
TIP: Some recipes online suggest drawing a 7- or 8-inch circle. I tried the 8-inch circle and found that my Pavlova didn’t bake all the way through. I didn’t want to raise the temperature, because I didn’t want extra cracks or a brown exterior. So, a 9-inch circle worked just right for me.
Pavlova Egg White Whipping Time!
Since whipping the eggs is a crucial step in this recipe, we need to get them right. I find that a stand mixer is the easiest, quickest way to whip up my eggs; however, a hand mixer will work, too. You’ll need a clean glass or metal bowl. Use the whisk attachment and whisk the egg whites until soft peaks form; I find medium speed #4 on my KitchenAid mixer does the job. Gradually, add 214 grams sugar which is ~ 1 cup. Add 1 tbsp at time in ~30 second intervals until all is added. Continue to whisk until the sugar has dissolved. You can check by rubbing the mixture between your fingers. If the mixture is grainy, the sugar hasn’t dissolved.
Add room temp egg whites to clean bowl 
Whip until soft peaks Add sugar 1 tbsp at a time Sugar dissolved? Check for graininess b/t fingers
Egg White to Sugar Ratio Matters in Making a Successful Pavlova!
TIP: There is an appropriate egg white to sugar ratio in making a successful Pavlova. For every egg white (~32.5 grams), you should use 1.65 times (~53.6 grams) of sugar. For this recipe, I actually weighed my eggs every time I made it. Each time the 4 eggs weighed in between 129-132 grams, thus I always added 214-215 grams of sugar. In a more simplified manner, add 1/4 cup sugar to every one egg you use. I’ve not had any issues with the sugar not dissolving completely. If you do, you might use less sugar.
Why SUPERFINE Granulated Sugar in a Pavlova?
TIP: Superfine sugar dissolves more easily than larger granules of regular granulated sugar. It might be difficult to get regular sugar to dissolve during the whipping process thus producing a grainy, heavier meringue.
Sugar, in general, stabilizes the eggs, gives them the pretty shine after they’ve whipped, and creates the crunchy (and caramelized, if you want) exterior needed to hold the toppings.
Whipping in the Pavlova Ingredients
Once the sugar has almost dissolved and the peaks begin to stiffen, it’s time to add the rest. You know this when you lift the whisk and the mixture on the whisk connects to the mixture in the bowl. At this point, with the machine still whipping the eggs, add 1 tsp of vinegar slowly. Then, add ¼ tsp of SIFTED salt slowly while whipping. Soon after, add 1 tsp of vanilla a few drops at a time until all is well combined.
vinegar salt vanilla
Why Add Vinegar to Whipping Egg Whites in a Pavlova?
TIP: The acid in vinegar (or any acid like cream of tartar or lemon juice) stabilizes the egg whites by denaturing them. The acid neutralize the alkaline found in old/aged eggs. Ultimately, the acid helps the egg whites reach desired fullness and stiffness while preventing overbeating.
What’s the Purpose of Salt & Vanilla in a Pavlova?
TIP: All for flavoring! They neither enhance the shape nor texture. Although, they should be added once the egg whites are whipped. Salt, if too much, can prevent the egg proteins from bonding that create the whipped foam. Both of these ingredients are technically optional and can be eliminated.
Final Ingredient Addition to Our Pavlova
Continue whisking until the mixture is shiny and has stiff peaks. Slowly add 1 tbsp of SIFTED cornstarch. You can whisk between medium and high speed (#6-#8) on a KitchenAid mixer only enough for the cornstarch to disperse throughout the mixture. The mixture is ready when it can hold its shape and the peaks stand up without floppy tips.
beginnings of stiff peaks cornstarch stiff peaks 3 ways to know mixture is ready: stiff peaks, mass in whisk (no oozing), & knife cut through
What’s the Purpose of Cornstarch in a Pavlova?
TIP: Cornstarch helps to decrease the moisture that causes weeping meringues. It also tenderizes the egg whites creating a soft and chewy marshmallow center.
3 Ways to Determine WHEN You’ve Whipped ENOUGH?
- Stiff peaks: when you lift the whisk, you should see peaks of meringue standing straight up in the bowl. If they curl at all at the top, continue to whip; this refers to soft peaks.
- Mass in whisk: when you lift the whisk, you should have a large whipped mass stuck in the whisk. If the mass oozes back down into the bowl, the mixture is not ready.
- Knife cut though: when you take a knife and it cuts clean through the mixture without the mixture closing up, the mixture is ready.
Transferring & Shaping the Pavlova Meringue
Scoop the meringue in the circle on parchment paper. Remember to place the parchment paper pencil-side down against the pan. Spread the meringue to fill the circle. The outer edge of the meringue should be 2 1/2- 3 inches tall with a shallow well in the center to hold the toppings. I don’t see the need for a well, but you could make one if you want.
Scoop out the meringue 
Shape it into a circle with edges
For a decorative meringue with definitive edges, use the back of a spoon and make upward motions to form decorative, straight streaks up the side of the meringue. You can also scoop half of the mixture in the circle, and pipe the other half into swirls on the outer edges.
Use a spoon to create a definitive edge 
Smooth out the peaks at the top to prevent air pockets
Pavlova Baking Time!
Place the baking sheet on the rack in the lower third position of the oven. Bake for 2 hours. Do NOT open the oven even once!! If you do, you run the chance of your Pavlova cracking due to sudden temperature changes.
Pavlova ready for the oven 
Bake on rack in lower 1/3 position for 2 hours
How NOT to get Pavlova Cracks and Weeping
Once the 2-hour timer has beeped, turn off the oven. DO NOT OPEN IT! Turn on the oven light (to help the temperature decrease even slower) and leave the Pavlova untouched in the oven overnight.
If you open the oven door, the temperature will change too rapidly for your fragile Pavlova. Thus, you chance the Pavlova cracking (a lot) and you’re likely to get some weeping, too.
Having said that, if you absolutely have to check, the internal marshmallow should reach 175˚F/80˚C for it to be completely baked. You could use a thermometer and stick it in the center to check the temp (the hole left from the thermometer will be covered with whipped cream).
Day 2: Pavlova is Ready to Exit the Oven!
Notice how much the Pavlova resembles its unbaked version, just prior to going into the oven. The low and slow bake created a crusty exterior and chewy, marshmallow-y interior. Use a spatula to carefully remove the Pavlova from the parchment paper.
Perfect Pavlova! It’s shiny, barely any cracks, and looks just like it did when it went into the oven 
Carefully remove Pavlova with a spatula 
A nicely baked, crusty bottom! Place on a pretty serving plate.
What if You Have too Many Cracks?
TIP: If you’re unhappy with your cracks, try baking at a lower temperature. Oven temperatures vary and yours may not bake at the same temp as mine, so you may need to adjust the temperature at which you bake. An $8 oven thermometer might be a good investment if you have difficulty with your Pavlova baking.
Peel & Cut Fruit Then Prepare the Pavlova Whipping Cream
Given the season, I’m using fresh strawberries, blueberries, and kiwi. Kiwi, of course, is an homage to Australia and New Zealand, but you could use any fruit that is in season depending on the time of year you make this. Passion fruit, though difficult to find in many places, is a favorite Down Under topping for this dessert.
Peel and slice the kiwi and quarter the strawberries. Set the fruit aside and whip the cream.
How to Make Whipping Cream
In a clean bowl of a stand mixer with the whisk attachment, add 1 cup of heavy whipping cream and whip on low-medium speed (#4) until frothy. You could also just use a hand mixer. Slowly add ¼ cup of sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak tip). Whisk in vanilla until well combined. Cream is ready!
Adding the Final Pavlova Touches!
Spoon the whipped cream on top of the meringue (in the well, if you made one). Arrange the fruit on top to your liking. You could, of course, add a squeeze of lemon for freshness and sprinkle on a little powdered or sanding sugar for some sparkle. Why not sift on some dried powdered fruit like powdered raspberries or strawberries for additional color or to hide your cracks.😉
Top w/ whipped cream 
Arrange your preferred fruit 
Final product. Notice my little crack.
How Should You Store the Pavlova?
Once you top the Pavlova, it is best eaten on the day it’s made. The cream and fruit will begin to soften the meringue layer immediately. You can really only store it in the fridge for up to one day. So, eat it quickly!
Can You Make it Ahead of Time?
Yes & No. If you want to make the Pavlova for a party or serve your dinner guests, make the Pavlova meringue up to a couple of days before your event. Cut your fruit and whip the cream on the morning of the event. Then, just before dessert time, top the Pavlova with the cream and fruit… serve & enjoy!!
Pavlova Reminder
Keep in mind that when you cut into the Pavlova, it will immediately crack all around and begin to sink from the weight of the cream and fruit. Let your guests see it before you cut into it!
Pavlova starting to sink 
Notice additional cracks & marshmallow interior
Final Thoughts on the Pavlova
Pavlovas can be made all year. In fact, they are commonly eaten during the holidays in Australia and New Zealand. Add cranberries to the top during the holidays. Mix some holiday spiced pumpkin into the whipped cream and top with apples. Why not add ice cream in place of the whipped cream layer? Use your imagination.
Baker’s Perspective
I LOVED making this dessert for multiple reasons.
- it can be made easily in 30 minutes,
- make it ahead of time, (at least each element and top just before eating it),
- you can put it in the oven and forget about it,
- once baked, turn off the oven, leave it alone, and forget about it,
- it’s beautiful to look at and worthy enough to be served to any guest,
- it only makes 4-6 servings, so you can eat it quickly,
- it uses so few ingredients, you can make it almost anytime,
- make this anytime of year for any event; simply adjust the flavor additions and toppings.
Taster’s Perspective
I (and Scott) LOVED eating this dessert for multiple reasons. I will definitely be making this again… particularly for guests! I can’t wait to try different variations and play with the flavor combinations.
- it’s gluten free,
- talk about a cool, refreshing, sweet dessert,
- it satisfies sugar cravings with a nice fruit addition,
- while it tastes incredibly indulgent, it’s light enough that you don’t feel bad (or too guilty) after eating it,
- it’s versatility is pretty amazing… add chocolate shavings to the top; whip a little nut butter or Nutella into the whipping cream; replace the cream with ice cream, etc.
If you’re looking for a light, sweet treat, give this one a try. It’s easy to make; it just takes a little patience before you can eat it. But once you do, you can eat it ALL!
If you would like to see step-by-step visuals of each step, check out my YouTube video entitled, “Australian & New Zealand Pavlova: The PERFECT Dessert for Any Season“.
Australian & New Zealand Pavlova
Ingredients
Meringue Cake Ingredients
- 4 egg whites (130 grams) at room temperature
- 1 cup superfine granulated sugar (214 grams) 1.65 times weight of egg whites = ~1 cup for 4 egg whites (but you can verify using a scale)
- 1 tbsp cornstarch sifted
- 1 tsp white vinegar
- 1 tsp vanilla
- ¼ tsp salt sifted
Toppings
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar sifted
- ½ tsp vanilla
- 1 cup sliced or diced fruit depending on season. See notes below. summertime = kiwi, strawberries, and blueberries; fall = apples with cinnamon sugar; winter = cranberries and pomegranate seeds; spring = apricots and strawberries
- 1 tbsp sanding sugar, powdered sugar, or dried powdered fruit like raspberry or strawberry optional
Instructions
- Separate the egg whites from the yolks (while cold, easier to separate) at least 30 minutes to the night before using them in the recipe. Leave the whites in a covered, clean glass bowl on the counter until ready to use. Save the yolks to use in another recipe.
- Preheat the oven to 235˚F/ 113˚C.
- On a sheet of parchment paper, draw an 9-inch diameter circle using a pencil for your pavlova outline. Turn the paper upside down with the pencil mark against a baking sheet large enough for the circle.
- In a clean glass or metal stand mixer bowl with whisk attachment, whisk the egg whites until soft peaks form (medium speed #4 on KitchenAid mixer). Gradually add sugar, 1 tbsp at time in ~30 second intervals until all is added. Continue to whisk until the sugar has dissolved (check by rubbing mixture between fingers, if grainy, keep whisking).
- Once the sugar has almost dissolved and the peaks begin to stiffen (when you lift the whisk, the mixture on the whisk should connect to the bowl mixture), add vinegar slowly while whisking. Slowly add the salt. Then, add in the vanilla a few drops at a time.
- Continue whisking until the mixture is shiny and has stiff peaks (the mixture should remain in the whisk and not ooze down). Slowly add sifted cornstarch. You can whisk between medium and high speed (#6-#8 on a KitchenAid mixer). The mixture should hold its shape if mounded and the peaks should stand up without any flopping over.
- Scoop the meringue in the circle on parchment paper. Spread the meringue to fill the circle. The outer edge of the meringue should be 2 1/2-3 inches tall with a very shallow well in the center to hold the toppings. For a decorative meringue, use the back of a spoon and make upward motions to form decorative sides on the edges. Smooth the top of the peaks into the meringue. You can also scoop half of the mixture on the circle and pipe the other half on the outer edges for that decorative look.
- Bake for 2 hours. Turn off the oven and turn on the oven light. Leave the Pavlova untouched in the oven without opening the oven door and let it stay there overnight.
- I don’t recommend opening the oven at all, but if you absolutely have to check, the internal marshmallow should reach 175˚F/80˚C for it to be completely baked. You could use a thermometer and stick it in the center to check the temp (the hole left from the thermometer will be covered with whipped cream and fruit).
- When ready to serve, whip the cream in a stand mixer on speed #4 until frothy. Slowly add the sifted powdered sugar and whisk until soft peaks form (they’ll have a soft curl at the peak). Whisk in vanilla until well combined. Spoon the whipped cream on top of the meringue. Top with sliced or diced fresh fruit.
- Serve immediately or store in the fridge for up to one day. It’s best eaten immediately on the day it’s made as the top begins to sink and crack from the weight of the cream and fruit.
Video
Notes
Interested in some other sweet recipes? Check these out.
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