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!
Liz says
would this work using egg whites out of a carton?
Georgie says
Hi Liz, I've never tried so I'm not sure. I always prefer to use fresh eggs. If you do use them make sure they come to room temperature before you use them and follow the recipe the same way. Let me know how it works out for you
Lauren says
I made this pavlova for a New Years Day Party after my Aunty didn’t make her annual Christmas Pav. My first ever pavlova attempt and this recipe was perfect. Rave reviews from the attendees. Thanks heaps!
Georgie says
Hey Lauren! I'm so glad you loved it!!! Thanks for the wonderful feedback 🙂
Wendy says
The first time I have made a Pavlova, and it surely was the best Pavlova recipe ever,so many compliments,crunchy on the outside and marshmallow on the inside,thank you for making me look so good this Christmas in front of my son's girlfriend. 🤗
Georgie says
I'm so glad you loved it! Thank you for the feedback Wendy have a happy new year 🙂
Frans says
I have never made something with egg white before so we didn't know what to expect. It all went surprisingly well actually and 30 minutes after starting we had something in the oven. How would it be after 1 hour of baking? Would it collapse during cooling? How would it taste? After the cool-down-time period we took it out of the oven to put some cream and berries on. The big moment: how would it taste? Well I can tell you, we surely will make this Pavlova again because it tasted great! Thanks for sharing the recipe.
Georgie says
hi Frans! Thank you so much for your feedback, I'm so glad you loved it and it turned out well!
Susan says
Could you use arrowroot in place of the cornstarch?
Georgie says
Hi Susan I’ve never tried it but just by doing some research it should be fine. Let me know how you go!
Grace Taylor says
I had trouble mixing corn flour and vinegar together went lumpy. Can I just add them to mix master whilst it’s going but separately.help
Georgie says
The mix of cornflour, vinegar and vanilla will be a bit thick but shouldn’t be lumpy. Give it a good stir but yes alternatively you can add the cornflour vinegar and vanilla separately
Sarah says
I just found the answer to my question right above, sorry to bother, I can’t wait to try this recipe!
Sarah says
Hi Georgie,
Your recipe looks amazing!! Can this cake be stored in the fridge a few days before serving? With plastic warp or a container or would it just deflate over time? Im tying to make a surprise birthday cake and need to do it ahead of time.
Thanks for your help 🙂
Sarah
Cristina says
Hi. I want to try this recipe. Can the merengue part be made the night before? Will it hold up if covered maybe with Saran Wrap ?
Georgie says
Hi Cristina, yes you can make it the night before. An air tight container would be best if you have one large enough. It needs to be stored in a cool place however as it can become sticky when it gets too hot. Hope that helps!
Angelica says
Can I make these into mini pavlovas? do i need to change the cooking temperature and time?
Georgie says
I haven’t tried but I wouldn’t recommend it they need a lot of structure. I can recommend my individual vanilla meringue nests though - search ‘vanilla meringues’ or copy this link https://www.thehomecookskitchen.com/vanilla-meringues/ you can sub out the blackberries for fresh fruit, lemon curd or passion fruit
Dianne says
My stiff egg whites turn to liquid when I add the sugar . . . what am I doing wrong?
Georgie says
hi Dianne, thank you for your comment. It could be a number of things. Make sure you mixing bowl and beaters are really, really clean, and that your eggs are at room temperature. Sometimes when I whisk my egg whites my mixer doesn't always get right down to the bottom of the bowl. You could also be over mixing them, or cross containimating then with another ingredients. But sometimes, some eggs just won't whip very well, don't know why but it's a problems I've had once or twice before where my eggs just won't whip. Hope that helps 🙂
Kelli says
Can you store the meringue in a cake carrier overnight before adding the topping the next day?
Georgie says
Hi Kelli I haven’t tried it but it shouldn’t be a problem so long as no moisture gets to it. It will need to be stored in a very air tight container and just be careful as they’re really fragile when they’re cooked 🙂 add the cream and the berries the next day before serving
Glenda Endaya says
Thank you for this nice recipeof yours, I make one and it taste good and it has a nice texture,, just perfect ❤️
Georgie says
Hi Glenda, so glad you loved it! it's great to hear that it turned out perfectly 🙂
Geoff says
I normally do a soft rolled pavlova but I'll give this one a go .
Are all the ingredients metric
Georgie says
Imperial but as they’re cups they’re pretty similar
Lara says
Can this recipe be increased and how? Like if I’m to use 8 or 10 eggs? Is here a formula that I can use to increase ?
Georgie says
Hi Lara, I wouldn't increase it. the recipe is fairly set. if you increase it you risk a major collapse. as it stands this recipe will be enough for about 6-8 people. If you were looking for more, I'd suggest making my mini vanilla meringues as well as a larger pavlova. they're both beautiful! if you search 'vanilla meringues' on the blog you'll find it. hope that helps.