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!
Daniel says
Thanks. For the oven temperature: with fan or without?
Georgie says
preferably with fan!
Kelly says
Any tips for getting the pavlova off of the parchment paper before putting the finishing touches on and serving?
Georgie says
Hi Kelly, it probably the hardest part of this recipe. Usually I get scissors and cut as close as I can to the pavlova and serve it with the parchment paper still on the underneath.
Rashmi says
Can I make it a day ahead
Georgie says
Hi Rashmi,
At the latest I would make it in the afternoon or evening and let it cool in the oven overnight. Don't add the cream or berries or anything because it will go soggy 🙂 hope that helps.
Maheen Syed says
I made this into a pavlova wreath and it was lovely! How can this be adapted to make mini pavlovas (size to pipe/ baking time)?
Georgie says
Sounds delicious Maheen! I haven't made them into mini pavlovas yet, but I have had other people who have done so successfully. I imagine the baking time would still be about an hour. Alternatively, I have a recipe for individual mini meringues you can use 🙂 https://www.thehomecookskitchen.com/vanilla-meringues/
Helen says
I have a different question maybe you can help with please ☺️ I’m struggling to get ‘crisp’ meringue peaks in my Lemon Meringue Pie. With the meringue on top of the pie, I couldn’t get my knife to make swirls, it was kind of fluffy not shiny. Ingreds were whites sugar tsp white vinegar . Any help would be much appreciated
Georgie says
Hi Helen - hmmm I haven't made a lemon meringue pie before, but some tips I have would be to whip your egg whites until they're still before adding the sugar, then whining on high for about 3 minutes before adding your vinegar. I also find using a piping bag works best to get those high peaks. if you don't have piping bag, a small palette knife would work well as well. This recipe is for my individual meringue, this would work perfectly for a lemon meringue pie! https://www.thehomecookskitchen.com/vanilla-meringues/
Sarah says
Have you ever used coconut sugar instead of granulated sugar?
Georgie says
Hi Sarah - I haven't so I'm not sure if it would work. Coconut isn't as sweet as granulated sugar, and not as fine so the texture might be a bit weird.
Michaela says
Just had a bit of trouble adding the cornflour mixture. It was quite solid so I think for next time I would add some of egg white mixture in the hope of loosening it up a bit. It’s currently in the oven so I’m hoping perhaps when it comes to eating all will be okay.
Georgie says
Hi Michaela, you can also add them separately instead of mixing it together. When you mix it together it creates a kind of solid/liquid mixture. it will definitely work when mixed into the pavlova.
Jane says
Is the oven temperatures mentioned for fan forces ovens? If not, which temperatures should I use?
Georgie says
hi Jane, fan forced yes!
Chantelle says
I’m hoping to make this tomorrow, I don’t have a fan forced oven what temp should I be cooking at. Thanks
Georgie says
Hi Chantelle - fan forced 150C/300F then drop temperature to 120C/250F, the pavlova should take about 1 hour in a fan forced oven 🙂 Good Luck!
susan Buetenbach says
Would this be easy to travel with? wanted to bring to a friends house but didn't know if it would do well in a hot car during transport. Please advise thank you
Georgie says
Hi Susan, I would transport ok, I usually take it on my lap and cover it with aluminium foil. I would not leave it in the car though for too long as It has cream. Alternatively, you can transport the undressed pavlova and take the cream in a container in a cooler/eski.
Fabíola says
Hi Giorgie,
I’ve been trying to make Pavlovas but have been failing completely. It doesn’t get crispy outside and it cooks on the inside because I leave it in the oven for a long time, to get the crispness. I use cream of tartar instead of vinegar, can that be the reason? While in the oven liquid starts coming out below. I love Pavlova, I tried one once with fennel seeds and it was amazing!
Thanks, From Mozambique
Georgie says
Hi Fabiola, yes you need the vinegar it's a stabilising agent and will hold the pavlova together!
Season says
I Am normally the poster child for Pinterest fail on how things look. But I made this yesterday and it turned out stunning. I was nervous waiting for dessert time to know if the middle turned out or not, but it was absolutely perfect! Great recipe and details on how to accomplish it successfully!
Georgie says
Thank you for the wonderful feedback! So glad it worked out for you!
Amanda says
I tried this recipe for the first time and followed it exactly, but when I added the sugar (very gradually) to the egg whites the mixture when runny and the sugar wouldn't dissolve (I used castar sugar) no matter how long I mixed it for. I ended up with a runny mix that wouldn't hold any shape and it felt grainy because the sugar just wouldn't dissolve. Any idea what went wrong?
Georgie says
Hi Amanda, hmm the only thing I can think of is that it may be the eggs. Sometimes eggs just won't whip whisk up it may be because they're older or even won't whip if the tiniest bit of egg yolk gets into the egg whites. Cross contamination with dust or residue on bowls also sometimes impacts the eggs. I always put a bit of vinegar on a paper towel and wipe the inside of the bowl and the whisk really well. I'll add that to the recipe notes 🙂
Jackie says
Hi, Georgie,
Well, this was a major hit at a dinner party we were taking the dessert to. I used kiwi, blueberries and raspberries on top. I did have one issue with the cornstarch/vanilla/vinegar and next time I think I will add those 3 individually as the cornstarch made the mixture in a small bowl "seize" as it does when making a stirfry sauce.
Georgie says
Hey Jackie! Thanks for your review and rating, so glad you loved it! The cornflour mixture does seize, but should mix through evenly when you do your final whisk. Alternatively you can add it separately as well. Thanks again for the feedback, glad it was a hit!
Larissa says
How can cornstarch and cornflour be interchangeable if they are not the same thing? Which should I use?
Georgie says
Cornstarch and cornflour are similar, and can be used interchangeably! it doesn't matter what you use! let me know how it goes 🙂
Adriana Villanueva says
Can I use vanilla extract or should I find esscense?
Georgie says
Hi Adriana, essence is fine 🙂