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!
Lisa says
Is the temperature for a fan oven?
Lisa says
Further to my earlier question, I went ahead and reduced the cooking temperature by 20c for a fan oven. If this is wrong do I need to extend the cooking time?
Georgie says
fan oven is correct if you didn't use the fan then I imagine the cooking time would still be similar but it might brown quicker
Georgie says
yes fan oven!
Luis says
Can I freeze the pavlova after baked and if the answer is 'yes' for how long?
Georgie says
No I wouldn’t freeze it it would hold its shape and probably go soggy
Anita says
Can mini Pavlova be made with this recipe? What needs to be adjusted?
Georgie says
I havent done mini pavlovas with this so I’m not sure if you’re looking for a mini recipe try my vanilla meringues https://www.thehomecookskitchen.com/vanilla-meringues/ you can decorate however tin like with berries or fruits.
anita says
I would like to make mini Pavloca. How should I adjust the cooking time? and or temp>
Georgie says
I havent done mini pavlovas with this so I’m not sure if you’re looking for a mini recipe try my vanilla meringues https://www.thehomecookskitchen.com/vanilla-meringues/ you can decorate however tin like with berries or fruits.
Taylor says
Hello- I will be making this for a Friendsgiving this weekend.
For the filling I understand it's say cream but what kind of cream? I'm unsure if their is a separate recipe for the cream filling.
Thank You!
Georgie says
Regular cream that’s been whipped (like heavy whipping cream, not sure if your US based?) you can add a little powdered sugar to it and a splash of vanilla extract to fancy it up a bit!
Satah says
Hi Georgie, can I make the merengue the day before and decorate it right before serving?
Georgie says
Hey! Yes absolutely just keep it in an air tight container in the cupboard. It doesn’t keep well once it has cream on it so best to eat the day you decorate it 🙂
Christina says
Hi! I made this today with my kids after they insisted on making a pavlova like the one they saw on Bluey 😂 We had a great time and your instructions were so incredibly helpful as I have never made nor eaten a pavlova! Since it is autumn I lightly cooked down some apple chunks with boiled cider and spices and added a bit of cream cheese to the whipped cream. I even drizzled caramel over the top of half of it and it was so incredibly delicious and so fun! Our family enjoyed it, I shared with my parents, and my neighbors! Everyone loved it. Thank you again for such a great, informative, and easy to follow recipe!
Georgie says
This sounds incredible!! Thanks for the positive feedback
Debbie says
Great recipe except I couldn’t move the pavlova to a serving dish without it crumbling. I disguised the cracks with whipped cream but it broke up pretty badly
Georgie says
Yes this can happen - as you said disguising the cracks with cream and fruit works a treat!
Catherine says
The first time pavlova has ever turned out properly for
me without having a runny bottom. Lol.
Your instructions are excellent and so easy to follow. So delighted
Georgie says
Yay that makes me so happy glad to loved it!
Blitzo says
Hello there, I have made this recipe five times and it has come out perfectly each time. I followed the directions clearly.
Georgie says
yay! so glad to hear this 🙂
Melissa says
This recipe made me look like a James Beard award winning chef! I made the recipe for my daughter's birthday celebration. It was so, so good! Look no further, this recipe is a keeper. I must admit I was a bit intimidated at first. Follow the directions step by step and you you will be successful too! Bon appetite
Kate says
That was AWESOME!!! Thank you so much for the recipe and the tips were great. I made it for mothers day and it was a big hit. I wowed my gourmet cook mother and my chef sister , it was EXCELLENT and it was sooo tasty!!! Thanks again!
Julia Stringer says
I am planning to make this for a party of 46 next weekend! I have made pavlova many times before, but my friend used your recipe recently, and it was EXCELLENT. The only bit I don't understand, is where you say soak some paper towel in white wine vinegar and wipe out the bowl and whisk with the vinegar? That is confusing! Do you mean wipe the bowl with the vinegar soaked paper towel, and just leave the vinegar in the bowl i.e. don't wash it out! I'm just not sure what the recipe is saying with that!
Georgie says
soak the paper towel in the vinegar then wipe the bowl out! I'll update the recipe so it makes sense 🙂 it should just be a small amount, not so that its wet but so you can clean the bowl.
Terri says
Question: you whisk the vinegar- do the eggs get added to it?
Georgie says
Hi Terri - the vinegar gets added after the egg whites are all whisked up with the cornflour and vanilla.
Jaime says
I know you need to account for 20 degrees difference between bake and fan bake. Should it be 150 fan bake or 130 fan bake? Thanks
Georgie says
150C fan forced, then reduce to 120C prior to putting your pavlova in the oven