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!
Joanne says
I am wanting to make this for Christmas but split the mixture so its makes 2 smaller pavs (one with a dairy free topping). Would I have to change the oven temp and cook time?
Thank you
Georgina Boyce says
Could I ask how many grams are in a cup
Shannon CM says
Looking forward to making this!
I have questions:)
After the pavlova is completely done, when to put the topping on if not being eaten right away?
Do I store air tight on the counter or in the fridge?
Any guidance appreciated!
Georgie says
Hi Shannon - store the pavlova in an air tight container then right before you serve it, add the cream and toppings this will avoid the pavlova becoming soggy!
Jaime says
I’ve made this recipe many times now, and it turns out beautifully every time!!
Georgie says
Love this thanks Jaime!
Aurora says
My 1st attempt at Pavlova
Georgie says
how did it go?
Kim says
looks lovely and i will make it for Sunday lunch but can i make the base the day before ?
Georgie says
yes! I often make the base the day before cool in the oven then store in an airtight container before adding the toppings right before you serve it.
Rossanna says
Will the Povlova be good if I make it the day before I need to serve it?
Georgie says
yes! just don't add the cream and berries or toppings until right before you're ready to serve it!
Karen Brennan says
I made this for the second time and it was perfect nice crispy outside fluffy inside awesome recipe so thank you .
Julie Davis says
This is my 1st time trying. It was super easy. My top and thr inside were super far apart and I broke the top, so I just broke the whole thing. But it was delicious. My whole family loved it. A little sweet for us. But thas cause we're not hunger sweet people. But will make again. I cant find a way to put my pic. Darn it was pretty. Thank you.
Mayra Gomez says
This is the Best Pavlova recipe ever.
I love it 🥰
Years ago I tried others recipes and was unsuccessful every time.
When I saw this recipe it finally made sense for me to try again and I am glad I did. It is simple and perfect every time.
Thanks
Kat says
This is the best Pavlova recipe I've made! The outside is crisp like a macaron. The inside is like a super-duper lite, much less sticky marshmallow. Other Pavlovas I made were crunchy/ dry through and through. The taste and texture was amazing. I topped mine with warm lemon curd, fresh mint and raspberries. I'm making another one today for mother's day with my girlfriends..... One tip, buy an oven thermometer. Temperature is critical for this delicate dessert. I wish I could add a photo. It was gorgeous! You're going to love this recipe, thank you!
Georgie says
amazing thank you Kat! I'm so glad you loved its lemon curd sounds incredible!
Poppy says
Hello Georgie!
Can't wait to try this out! Hoping to try your recipe topped with lemon curd. Was wondering if you might do a video in future?? For us visual learners. ; ) TIA
Georgie says
Hi Poppy! yes great idea it's hard to explain in writing sometimes 🙂 thanks for the suggestion
Mary Heselton says
This was my first attempt at a pavlova. Read many recipes, but decided on this one. Couldn’t be happier! It came out perfect…wish I could send a photo. Can’t wait to add the whipped cream and berries. It is going to be a showstopper! Thank you for such wonderful instructions.
Diane B says
Hi, my altitude is about 5500 feet. What adjustments do I need to make so that it turns out perfectly?
Georgie says
Hi there, I'm actually not too sure regarding baking at high altitudes but just from doing a little research I think you would have to make the pavlova quite high to make sure it doesn't spread out too much, and making sure you whisk everything so that it's really stiff.
Zani says
Hi, I’m very excited to try your recipe!! I was wondering if I could add abit of cocoa powder to it to make it a chocolate pavlova?
Georgie says
ii haven't tried it with cocoa powder so I'm not too sure, I'm wondering whether adding more dry ingredients would change the texture of it at all? let me know how you go with it though!