An Aussie classic, this is really the best pavlova recipe ever! Make sure to follow along with my tips and tricks so that you can make the best pavlova at home with ease! Perfect for summer and holiday celebrations, wow your guests with this gorgeous dessert!
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Why This Recipe Rocks!
This is a tried and true recipe that I have made over and over again without fail! Pavlova's can be tricky to master, but with a few extra instructions, I have made this recipe so easy to follow.
This pavlova recipe is:
- delicate and show stopping - who doesn't love a dessert with a wow factor!
- requires pantry staple ingredients - nothing fussy just easy ingredients.
- can be customisable according to your tastes and toppings you choose
- is a state for holiday cooking - think special occasions, easter, Christmas and more.
- is sweet, but not too sweet - balanced with toppings of choice.
Recipe Ingredients
Eggs - this recipe requires six eggs at room temperature. Take them out a few hours before you start making the pavlova. Generally I use 50-55 gram eggs which are large eggs.
Sugar - if you have is, super fine sugar, known as castor sugar is best for this recipe. Otherwise plain white sugar is fine.
Vanilla - I use extract for this as it has a bit more of a vanilla flavour to it, otherwise vanilla bean paste or vanilla essence work as well.
White Vinegar - this helps bond the pavlova at the end. You cannot taste the vinegar at all in the recipe once it's cooked.
Cornflour/Corn Starch - helps to also bond the pavlova.
Recipe Instructions
*please follow the recipe card for full instructions located below.*
- I use some a splash of white vinegar on some paper towel to wipe out the mixing bowl and whisk blades.
- Seperate your eggs - there must be no contamination off egg yolks into egg whites or shell, otherwise they won't whisk properly.
- Whisk the egg whites until firm peaks appear - you should be able to flip the bowl upside down and the egg whites won't fall out.
- Gradually add the sugar beating for 1 minute after each addition, then 3 minutes after the final ¼ cup of sugar is added.
- Mix the cornflour, vanilla and vinegar in a small bowl - the corn flour will become tacky, this is normal. Whisk is in until just combined.
- Shape the pavlova, then bake for one hour to one hour and 15, then cool int the oven.
- Top with your favourite toppings of choice.
My Top Tips for a Successful Pavlova
- The egg whites need to come up to room temperature so that they whip better. The best solution is to separate the cold eggs first into a bowl, then bring the whites to room temperature.
- Initially, the egg whites need to be whisked until firm peaks appear. The best method to turn the bowl of eggs whites (very, very carefully) upside down. If they start to slip and slide, they need longer. If you can hold the bowl upside down and they don't move, they are whipped enough!
- Use a clean whisk and clean bowl, and there must be absolutely no egg yolk in the egg white mixture.
- The sugar needs to be incorporated well to avoid sugar syrup seeping out of the pavlova. A good indication is to get a little bit of the meringue and sugar mix and rub it gently between your thumb and finger. If it feels grainy, keep whisking.
- Once the sugar is incorporated keep whisking for around three minutes. This will really stiffen up the mixture and make it easy for shaping.
- Once the vinegar, vanilla and cornflour are added, you only need to whisk the mixture about 30 seconds more to ensure it is only just whisked in.
- Preparing the pavlova for the oven is important. I cut a piece of baking paper/parchment paper into a round sheet, and place it on a round pizza oven. To keep it in place, take a ¼ of a teaspoon of the meringue, and dab it onto four spots on the outside of the paper round to keep it in place.
- Shaping the pavlova is also important. I start by spooning all the pavlova mixture out onto my prepared oven tray. Then, using a spatula, I very carefully shape into a round shape. Start from the bottom, and make upward movements. The top will naturally form together. I don't tend to make a small mound in the middle because I find one naturally forms when the pavlova cools (see images for shaping!).
- Preheat the oven to 300F/150C first, then reduce the oven temperature to 250F/120C when you put the pavlova into the oven.
- Very important!!! DO NOT OPEN THE OVEN throughout the cooking time! If you need to check on it, use the oven light, but do not open the oven!
- Also VERY IMPORTANT!!! Once the pavlova has had 1 hour and 15 minutes in the oven, turn the oven off and leave the pavlova to fully cool for around 2-3 hours. By allowing it to fully cool in the oven, you are reducing the chances of the pavlova cracking!
- Traditional toppings for pavlovas are cream and fruit. I love using a mixture of seasonal berries such as strawberries and blueberries. Passionfruit is also a good option, but personally, I don't think you can go wrong with cream and strawberries!
FAQs and Troubleshooting
My egg whites have turned to liquid.
Tip #1 - This could be one of two things - you have over whisked your egg whites and the sugar turns them to liquid. Only go as far as you need, do not over whisk in the first step.
Tip #2 - you have added the sugar too quickly - this is a gradual process. Add the sugar ¼ of a cup at a time and whisk after each addition.
Why Egg Whites Won't Whip
Tip #1 - make sure there is absolutely no cross contimination of egg yolks into the egg whites - they will not whip is there is yolk in the mix.
Tip #2 - use a really clean bowl.
The Sugar is leaking
Some sugar leakage is normal however it should be at minimal. There shouldn't be puddles of sugar leaking out the bottom of your pavlova.
This best pavlova recipe is a must try if you are looking for a dessert that totally WOW's your guests! This serves up between 10-12 people, depending on serving size, and I guarantee everyone is going to absolutely love your show-stopping dessert!
Georgie x x
📖 Recipe
Best Pavlova Recipe
Ingredients
- 6 egg whites at room temperature
- 1 ½ cups granulated/caster sugar
- pinch salt
- 3 teaspoon cornflour/cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla essence
- 1 cup cream for whipping
- strawberries or other fresh berries for serving
Instructions
- Preheat oven to 300F/150C
- Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and the whisk attachment with the vinegar so that it is clean. Discard the vinegar soaked paper towel.
- Whisk together the egg whites and salt until stiff peaks form.
- Gradually add sugar, ¼ of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.
- After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.
- Combine the cornflour/cornstarch, vinegar and vanilla essence in a very small bowl.
- Add to the meringue mixture and whisk until just combined.
- Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.
- Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
- Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image).
- Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
- Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
- Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.
- To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries.
Nutrition
If you love this best pavlova recipe, then you'll love my vanilla meringues with blackberry pinot sauce, or my chocolate mini meringues!
Debra K Opperman says
First time trying to make this and NAILED it! YESSS! It was light and crisp outside and fluffy with a little marshmallow texture inside. I topped mine with passion fruit and macerated raspberries and it was so delicious. I am making another one now so I don't forget how to do it! Thank you for all the tips and detailed instructions for making this recipe, I owe my success to you!
Leigh says
I followed the recipe to a t but there is no crunch on the outside - it’s soft inside and out. What did I do wrong?
Georgie Clegg says
Hi Leigh, I'm really sorry it didn't work out - I pride myself on extensively testing this pavlova recipe.
Can I ask a few questions?
1. Was is a hot day when you made the pavlova?
2. Did you leave it in the oven to dry overnight or for a few hours after baking it?
In my experience, there are two reasons your pavlova was soft on the outside. Humidity and heat can really impact the pavlova shell and make it soft, unfortunately. I also discovered that if I leave mine in the oven overnight with the door closed, it came out a little soft in some places too. To counter this, once it's fully cool, store in a cool place (not the fridge) until it's ready to use.
Hope this helps, thanks for your feedback!
OC says
I followed the recipe to the letter - and it worked beautifully! Thank you!
Georgie says
Love to hear it thanks for the feedback!
Steph says
Haven't tried this yet but I want to double the recipe so how is the cooking time adjusted? Thanks.
Georgie says
Hey Steph, I wouldn't recommend doubling the recipe because I think the weight will be too much and it will collapse. I think if you did the cooking time would double, but you'd also need to be really careful that you dont burn it so you'd probaby have to cover it halfway. Let me knoow if you try it but yeah i'd do two pavlovas over doubling the recipe.
Heather says
I double the recipe every Christmas and it always turns out. I bake it an extra 15-20mins and spread it out a little thinner so it’s a little wider. I bake it in the evening, turn off the oven and take it out of the oven in the morning once it’s completely cooled. Delish!
Brad DeLibero says
Hello,
Can I make this ahead of time and serve later?
Georgie says
Yes I make mine first thing in the morning or late the day before and store in a cool dry plate. Do not put th cream or toppings on until you’re ready to serve
Mylene Butler says
What to make something for christmas this looks good thank you for your recipe i hope i can make it love pavlova I have never done this before i hope it works out for me i will try and make one before Christmas please have a great night
Brad DeLibero says
Hi, question about cooking ahead of time. I’m planning on making this for thanksgiving but will need the oven for other things right before serving. Is this something I can make the day before or earlier in the day and serve later?
Georgie says
Hello! Yes you can make the day before but don’t put the cream or toppings on it. Leave it to fully dry before putting it in dry cool
Place
Linda says
This is my go to recipe for pav. It ALWAYS works out prrfectly. One thing though, how does everyone manage to serve remove the baking paper to serve it? X
Georgie says
I love this thanks so much linda! A reader suggested the folowing - "Lightly grease the baking paper with melted butter and then sprinkle on flour, which you then shake off." I. havent tried this method but I plan to next time I make it. I usually just cut the paper as close to the pavlova as possible then put in onto the serving plate! It minimises the risk of breakage!