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!
Marilyn says
Can the batter be divided to make 2 smaller pavlovas?
I have made this recipe before and it is excellent but I have a smaller gathering and don’t want to eat all the left overs myself:)
Georgie says
Hi Marilyn, thank you for your reply. I wouldn't recommend making it into smaller pavlovas, as a suggestion, try my vanilla meringues! if you search 'vanilla meringues' you can find individual portions and can decorate them as you please!
Sandra Ross says
What size of tea cups for caster sugar,or maybe you could give me the weight?? Thank you.
Georgie says
301grams or 10.6 ounces 🙂
Julia says
Hi Georgie, thank you so much for this recipe. We have not eaten it yet, but my family can hardly wait. Can you help me understand what I might have done wrong as the pavlova has cracks and a piece of the top is kind of falling inside of the pavlova? I am sure it is going to taste awesome. However, we are thinking this is going to be a new family favorite and I want to get better at making it each time. I thought I followed the recipe exactly, but is there something that typically causes it to crack?
Georgie says
Hey Julia!! You may get cracks, that’s totally normal. Some suggestions might be to make sure it’s 100% cool before taking it out of the oven. I turn the oven off to cook it fully before taking it out to cook at room temp. Also not opening the oven door during cooking time can help with cracks although as tempting as it is! And making sure the egg whites are really stiff. I’m so glad you loved the recipe 🙂
Amanda says
Does this need to be refrigerated after or can it be left out?
Georgie says
its best eaten straight away, but leftovers need to be refrigerated because of the cream, it may make the pavlova crust soggy though which is why Id try to eat it at once! 🙂
Sonia says
Love this recipe...turned out perfectly ❤️❤️
Georgie says
that's so great to hear Sonia!!
victoria says
I made this for the first time before Easter and it was amazing . I let it cool down completely in the oven all day and dressed it that nigh it was amazing the next day crunchy and even after three days still crunchy . I’m making this again for my aunties 90 th birthday this weekend. Thank you for you’re delicious easy recipe.
Georgie says
Hi Victoria! That is fantastic, so glad you enjoyed the recipe 🙂
Jean says
Tried your pavlova today with unsuccessful results. Cooked it for one hour fifteen mins turned oven off left it to cool for two hours. When I tried to lift it it’s still runny in the middle help
Georgie says
hmmmm I'm sorry that it didn't work out Jean. The only thing I can think of is that maybe the egg whites weren't stiff enough before you added the sugar? did you add in the vinegar and corn starch? that usually helps shape and cook the pavlova.
CJ says
I just had the same result. Outside crisp but the interior fell in and is raw.
Georgie says
Hey CJ, can you provide me with a little more information on how you baked it? I can't imagine why it would be raw if you followed the recipe exactly but I'd love to hear if you changed anything in the recipe. Thanks for the feedback 🙂
Dawn says
My pavlova has been in for the allotted time but I can still see it’s nor cooked in between the cracks, can I leave it to cook for a bit longer?
Georgie says
Yes leave it a little longer it may take a touch more time if you’re oven isn’t fan forced. It will also continue to cook in the oven when it cools down.
Danielle says
I made your pav today. Best one I have ever made. The instructions were easy to follow. Thank you for the recipe
Georgie says
SO glad you loved it thank you for the great feedback 🙂
Sheree says
Hey the salt? Add at the beginning w egg whites aye? Couldn't see it in the method.thanks.
Georgie says
hi Sheree! yikes I'll update that, you're absolutely right though, add with the egg whites! recipe has been updated now 🙂
K says
Can this recipe be made ahead? Or should I make it at the time?
Georgie says
Make it at the time, but it does take almost all day. Best to make it the morning of because it needs to cool for 3-5 hours before you can serve it!
Stephanie says
Does this recipe need the white vinegar
As I do not have any available?
Georgie says
Hey Stephanie. Yes it does as it is the agent that bonds the pavlova together and makes it nice and tall. You can easily pick up some from the supermarket for cheap! Let me know if you have any other questions!
Despina says
This is a great recipe and so easy and just delish. I make it for Christmas gifts and of course one for myself. I do not use vinegar I use cream of tartar instead and it comes out perfect.
Georgie says
Glad you loved it!! That’s interesting to know that cream of tartar works too. Thanks for the tips!
Renee @ The Good Hearted Woman says
I LOVE pavlovas, and when I saw the first image in this post, I literally sighed out loud! These look soooo good!
Georgie says
ha ha love it Renee! thank you! pavlovas really are the best desserts going around hey!
Rae says
I love pavlovas, they're one of my favorite spring/summer desserts. I'll have to try your trick of leaving it in the oven after it's done cooking to reduce some of the cracking.
Georgie says
yeah it's a game changer, you just need to be patient that's all! and the only other downside is if you're entertaining, you can't oven cook anything else for a while!
Danielle says
You can't beat a pavlova for a classic summer dessert. The more berries the better I say!
Georgie says
I totally agree about the berries! I love just throwing a whole bunch of strawberries on the top!
Hayley says
Can you use white wine vinegar for recipe?
Georgie says
I would stick to plain white vinegar, I haven't tried with white wine so can't confirm if it would work or not
Brenna says
Works the same! That’s what I use!
Gee Tee says
Ive been trying Pavlova recipes for years, and this is the BEST Ive ever made ! Wont ever need to use a different Pav recipe again. My friend said he didnt likr Pavlova, until he tried this one, and loved it ! Thank you for the perfect recipe.
Georgie says
this makes me SO happy!! Im so glad you loved it! it's one of my favourite recipes 🙂
Tisha says
This looks wonderful! I've never had Pavlova now I'm eager to try it!
Georgie says
it's SO SO good! you have to try it, you'll love it!
Danielle says
I made your pav today. Best one I have ever made. The instructions were easy to follow. Thank you for the recipe
Danielle says
I love pavlova and your recipe for it looks amazing!
Georgie says
thanks Danielle! pavlova is definitely my all time favorite dessert!