Another fresh and exciting recipe for you!
What is pavlova? Pavlova is a dessert popular in New Zealand and Australia. It’s not as common here in the states, but I hope to help change that! A texture lover’s dream come true, pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.
Pavlova loves to be dressed up with assorted toppings, mainly fresh whipped cream and piles of fresh fruit. Naturally gluten free, pavlova is light, sweet, and screams warm weather favorite. Happy spring, my friends, we’re making PAVLOVA!!
Video Tutorial: How to Make Pavlova
To obtain the unique pavlova texture, you must adhere to an exact recipe. While it’s fun to play around with ingredients, pavlova is not the time to stray from what’s listed. It’s picky, but picky doesn’t mean difficult. In fact, you only need 5 ingredients to make pavlova and I bet you have each in your kitchen right now:
- Egg whites
- Sugar
- An acid such as cream of tartar or vinegar
- Cornstarch
- Vanilla extract
Let me explain why these ingredients are used.
Pavlova Ingredients
- Egg whites – beaten into stiff peaks, egg whites are the base and volume of pavlova.
- Sugar – in addition to sweetening the dessert, sugar stabilizes the egg whites by holding them together both in the oven and as the whole pavlova cools. Without sugar, the protein molecules (science!) in egg whites will collapse. Additionally, sugar helps achieve the delightfully crisp texture. (Sugar is so much more than a sweetener in our baked goods.) Speaking of sugar, make sure that you use superfine or castor sugar. Just pulse sugar a few times in a food processor to reduce the size of the crystals.
- Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise. The acid helps the egg whites hold onto air and, like the sugar, helps prevent the egg whites from collapsing. I tested with both and I actually prefer cream of tartar. I found that my pavlova spread a bit more when I used liquid acid.
- Cornstarch – I tested pav with and without cornstarch. I found that the center was fluffier and more marshmallow-y with cornstarch. Then I tested with 1 teaspoon cornstarch and 2 teaspoons cornstarch. I found it was a little chalky tasting with 2 teaspoons. I’m sticking to 1 teaspoon.
- Vanilla extract – purely for flavor!
(Not sponsored by any of these companies, but here’s exactly what I use.)
Ingredients are simple and method is effortless. There’s plenty of downtime when making pavlova. All you really have to do is watch it beat in your stand mixer then check on it in your oven. Kick your feet up!
Just like our chocolate swirled meringue cookies and the meringue on our lemon meringue pie, whip the egg whites into super stiff peaks. Stiff enough that you can hold the whisk over your head and feel confident that the whipped egg whites won’t drop. ๐ Then you’ll spread the pavlova mixture onto your lined baking pan. You can use parchment paper or a silicone baking mat. Do not grease the baking panโuse a nonstick surface instead. Spread it into a circle, about 8-9 inches in diameter. You can eyeball it or trace one with a pencil. I just eyeball it. Like I did in the lemon meringue pie video, use the back of a spoon to create decorative peaks. Make sure the edges are tall and you have a nice dip in the center. That’s were we’ll pile our whipped cream and fruit!
Alternatively, you can make mini pavlovas. Here I piped the mixture into 6 mini pavlovas using Ateco 849. A piping tip isn’t necessaryโyou can just spoon it on. Again, make sure you leave a dip in the center to hold the toppings.
A relatively cooler oven is imperative for properly cooking your pavlova, but let’s start the pavlova at 350ยฐF (177ยฐC) then reduce it down to 200ยฐF (93ยฐC). I do this to help “set” the outer crust quickly. This trick helps reduce spread.
A properly cooked pav is pale in color. Cracks and bumps are par for the course, but the pavlova shouldn’t completely deflate. Especially if you follow the precise measurements and instructions in the recipe. You can help avoid too many cracks by cooling the pavlova in the oven. The sudden change of temperature (inside the oven to outside the oven) shocks the pavlova, so it’s best to cool inside the cooling oven.
Make sense?
You can top your pavlova or mini pavlovas any which way, but here are some of my topping suggestions:
- Whipped cream is essential. You can get a little creative and flavor your whipped cream. Here are some fun flavored whipped creams.
- Homemade lemon curd. You’ll have exactly 4 egg yolks leftover anyway.
- A lot of fresh berries… enough to make a fruit pizza jealous!
- Edible florals and herbs
- Strawberry sauce, raspberry sauce, or blueberry sauce
- Chocolate shavings
- Seasonal fruits like mango, kiwi, passionfruit, blood oranges
No need to get artistic, just pile it all on top into a massive pavlova mountain.
Things are bound to get a little messy when slicing, but if you cooked the pavlova long enough so that the bottom is crisp and the edges are set, it will hold a pie slice shape. This big thing serves about 8-10 people!
If you’re still on the fence about trying pavlova, might I remind you that the center tastes like marshmallows.
Have fun!
For more gluten-free baking inspiration, here are 40 gluten-free dessert recipes that are always a hit, including cranberry frangipane tart and flourless chocolate cake.
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Pavlova
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 4 hours
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand
Description
Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!
Ingredients
- 4 large egg whites (use the yolks for lemon curd!)*
- 1 cup (200g) superfine sugar*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar*
- 1 teaspoon cornstarch
Toppings
- Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping (see post for suggestions)
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Line aย large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven toย 200ยฐF (93ยฐC) in step 4.)
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You canย make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat toย 200ยฐF (93ยฐC). The pavlova will stay in the oven as it cools down toย 200ยฐF (93ยฐC). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
- Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.
Notes
- Make Ahead Instructions:ย See step 5 for making the pavlova in advance. Pavlova is best enjoyed right after it’s garnished. It doesn’t freeze well.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Marble Cake Stand or Serving Platter
- Egg Whites:ย (1) Room temperature egg whites whip faster than cold egg whites. And (2) room temperature egg whites whip into a greater volume than cold egg whites. So make sure your egg whites are at room temperature before beginning.
- Sugar: Superfine sugar dissolves easier into egg whites. To avoid tasting sugar granules, pulse 1 cup granulated sugar a few times in a food processor. You now have superfine sugar to use in the recipe.
- Acid: You can use 1/2 teaspoon of cream of tartar or 1 teaspoon of white vinegar, apple cider vinegar, or lemon juice.
- Mini Pavlovas: Divide pavlova mixture up into individual portions instead of spreading into one large 8-9-inchย circle. In the photos,ย I piped the mixture into 6 mini pavlovas usingย Ateco 849. A piping tip isn’t necessaryโyou can just spoon it on. Make sure you leave a dip in the center to hold the toppings. Bake time depends on size, see step 4 for what to look for. If making 6 mini pavlovas like I did, bake for 35-40 minutes at 200ยฐF (93ยฐC). Start them in a 350ยฐF (177ยฐC) oven, like I do in this written recipe.
- Pavlova base from reader Laurel. Thanks, Laurel!
Reader Comments and Reviews
FWIW if you fold the lemon curd into the whipped cream and use that mix to fill the Pavlova it is a next level of fabulousness. Made it this way last year and it was wonderful. About to make two for a dinner party for my husband’s 79th birthday this week.
Can I replace the normal egg to the bottles egg whites? There is one called two chicks free range egg white, that bottle is pure egg white with no additives. If yes. How many ml?
Hi Dina, we havenโt tested this recipe with egg whites from a carton, but they can be more difficult to whip up. Let us know if you try!
This recipe is incredible! Such excellent instructions that everything went smoothly. Made this for an 80th bday and all guests loved it. Highly recommend making the lemon curd as it made the dessert next level. Thanks Sally for helping me make this dessert so successful!
As always, a perfect recipe. I made individual pavlovas for my guests. So easy! And looked great! Itโs not often you get pavlovas at a dinner party, but this will be a go-to.
Hello I am making the pavlova as per the recipe. How much whipped cream will be required? If I whip two cups which will yield four cups is that too much?
Hi Gwyn! We would whip up 1 cup of cream – following our whipped cream recipe.
Just wondering if it would turn out the same if I use a sugar substitute (like Swerve or Eyrithritol)?
Hi Cynthia, Weโd love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you donโt waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hi Cynthia… If I May reply to your question… I’ve substitute sugar with stevia.. half the amount of sugar in the recipe… It turned out and tasted great!! Give it a try…
I have made this recipe exactly as said several times and it turns out perfect every time. Just popped one in the oven for my American friends BBQ this afternoon. Can wait to enjoy
In regards to the superfine sugar and cornstarch , would powdered sugar work just as well considering it consists of the same ingredients?
Hi Joy, Powdered sugar is too fine and fluffy for the recipe. Superfine is best!
Cooked it exactly according to the instructions and it was fully raw inside. What a disappointment.
5 stars for easy to follow instructions, useful tips and a website that doesn’t jump around if your screen goes to sleep ๐
Can I use a modified food starch like Clear Jel cook type for the cornstarch
We’ve never tested that, Patty!
Made this tonight, it turned out fantastic and delicious. Just curious how to store leftovers with the whipped cream and fruit on it. Is it ok to put in the fridge or put in an airtight container then in fridge? Thank you! I will definitely be making this again!
Hi Tonya! Leftovers with whipped cream need to be stored in the fridge, but the pavlova will lose its crunch. Pavlova is best enjoyed right after itโs garnished!
Hi Sally,
My oven is a 2 in 1 convection + steamer.
Hence there isnt an option to take it down to 97 degrees celcius.
What is the timing required if I can only bake it at 100 degress?
Thanks
Hi Gen, we’re unsure of the exact timing, but the bake time will be shorter if baking at a slightly higher temperature.
Hi Gen,
Iโm needing to make 4 9×13 size pavlovas for a wedding. How much should I adjust the ingredients for that size? Should the bake time be adjusted or is 90 minutes fine? Can I bake two at a time? Thanks
not giving your one star because itโs bad but it didnโt work for me. i was whisking the egg whites only and soft peaks never formed. it turned thick and foamy even after more than 5 minutes of whisking. it was super fluffy thick and really foamy like soap but thicker idk what happened but it never turned into glossy soft peaks
Hi Eloisa, we’re sorry to hear this didn’t work for you, and are happy to help troubleshoot. Were you using a stand mixer or a hand mixer, or were you whisking by hand?
That sounds like there was some tiny bit of fat or oil in the mixer, to me. Try again, but before you do it, make sure it’s perfectly clean and wipe bowl and beater with vinegar. Also, be sure you follow the instructions for the order you add ingredients. You probably are doing it right, but it’s worth mentioning to beat to soft peaks, add sugar slowly, stiff peaks, cornstarch and cream of tartar. I bet that will help!
Mine never formed peeks either but ny kiychen aid hand mixer does not come with a wisk just thin beaters tht works great for beating just cant get peeks from these beaters so maybe its same for u the beeters u use
Hello, I made these last night & since I had never made anything similar I have questions and comments:
โขIs the outside suppose to be crisp and break, or no?
I made 2 medium sized and estimated the time in a new oven so I’m not sure if that’s how they’re supposed to be or if I need to make a slight adjustment next time.
โขCan these be made with slightly less sugar? I understand & am super grateful you explained the role of each ingredient but my peaks held so well that it seems it should be ok to use slightly less sugar.
โขMy peaks didnt form until after I added the vinegar & cornstarch and beat it some more; is that normal?
โขTo anyone that thought they were going to hand whisk these into perfection, good luck with that!
โขIt was said in the instructions but it bears repeating, KEEP BEATING, the peaks will form, I almost gave up too.
โขI used vinegar instead of the cream of tartar and had zero issues whatsoever.
Hi Holy, we’re happy to help! 1) Cracks are normal for pavlova. You can help avoid too many cracks by cooling the pavlova in the oven. The sudden change of temperature (inside the oven to outside the oven) shocks the pavlova, so itโs best to cool inside the cooling oven. You do want a crispier outside texture. 2) Without the full amount of sugar in this recipe, the egg whites would deflate and you wouldnโt get the crisp exterior. We donโt recommend reducing the amount. 3) Glossy stiff peaks should form after the addition of the sugar. The peaks should be stiff enough that you can hold the whisk upright and the peaks wonโt move. If that’s not happening, keep mixing to incorporate more air so that the stiff peaks can form. Thank you so much for giving it a tryโwe hope you enjoyed the pavlova!
The temperature is too low so the pavlova breaks. Increase it to 240F and it will turn out much better and hold its shape.
Hi Gemma, thank you for your feedback and I’m sorry if your pavlova broke. If you increase the oven temperature, the bake time will also need to be adjusted.
Do you know if I could use a cornstarch substitute (arrowroot) with success??
Hi Tegan, we haven’t tested it with arrowroot, so are unsure of the result. If you decide to try it, please let us know how it goes!
I have a ton of egg whites left over from a recipe, could I make a bunch of minis and freeze them?
Hi Sabrina, we don’t recommend freezing pavlova, as the texture just isn’t the same afterwards. Here are all our recipes that call for egg whites. Hopefully you can find something in there to make that you could freeze!
What happened? I used plain granulated sugar, because I did not have superfine sugar, but it turned out like a thick-ish liquid.
Hi Allison, you really need superfine sugar for this recipe. See recipe Notes for instructions on making your own superfine sugar from granulated sugar.
Thankyou! I used superfine sugar and it turned out awesome โค๏ธ
I made this for my momโs 70th birthday. First time making a pavlova and I donโt think I baked it long enough, itโs still sort of soft on the sides. The oven is already cool and the party is tomorrow evening. Any thoughts on trying to bake it more tomorrow before the party to see if I can firm it up?
Hi Caitlin, The pavlova should already be firm and dry when you turn off the oven to cool. Were any of the ingredient amounts changed by chance? You can certainly try putting it back in the oven for a bit to see if that helps. We hope it’s a hit!
I left out the vanilla. Made these into minis. Baked it on 90C for 55 mins and left it to cool in the oven for 2-3 hours. Topped it with whipped cream, fresh strawberries, blueberries and a chocolate drizzles.
Came out great. Thank you.
Hi there! I have a new gas oven that canโt be set lower than 250F (and the element is at the bottom)โฆ do you have any tips for baking these so they donโt burn?
Hi Sara! We wish we could help, but the lower temperature is key for making sure the pavlova doesn’t burn. You can certainly try it at 250, knowing that the time will be shorter, but the quicker bake time may impact the internal texture. Let us know if you give it a go!
Do you think you could add some cocoa powder and make a chocolate pavlova?
Hi Lauren, we havenโt experimented with a chocolate variation โ let us know if you give it a try!
Can I use confectionerโs sugar instead of superfine sugar and if so, do I have to adjust the measurements?
Hi Sarah, confectioners’ sugar is too fine and fluffy for the recipe. Superfine is best!
Hi
Thank you for posting this fabulous recipe.
Would it be alright to double or triple this recipe? Iโd like to make the mini oneโs for a party.
Hi Lori, yes, you can double the recipe as long as your mixer has the capacity for more volume and you have the oven space for more baking sheets. Enjoy!
I’ve been making this nonstop since we first made it last year. I’m in charge of making mini pavlovas for a baby shower, and I’m curious if the cooking time will be shorter for the smaller pavlovas. I would love any incite to what you think I should do!
Hi Eve, see recipe Notes for mini pavlova details. So glad this is a favorite for you!
I made this a couple years ago and it was a crowd pleaser. I plan on making it again for Mother’s Day!
Hi, silly question perhaps, but what to do with the parchment paper? Tried to remove from one of the sides and it crumbles.
Hi Silvia, it can be a little tricky! Just be very careful and gentle. Make sure to use non-stick parchment paper (as opposed to wax paper or other). If itโs crumbling too much, it may be over-baked. We hope you loved this pavlova recipe!
I made it with silicone baking mats, it does not stick to it! I do have to practice the meringue a little more though…have too big of a void inside
HI!!! i love this recipe, but i just came to say that i know pavlova is mistaken as new zealands dessert(yes they took it from us) but it is originally a russian dessert named after a russian ballerina, ith her last name, Pavlova. I just def would like more people to know about this, because a lot of our dishes are misinterpreted.BUT I LOVE THIS RECIPE lol it takes just like my grandmothers.
Hi! Itโs not a Russian dessert, the chef, most likely from New Zealand or Australia and named it after her after she toured over there.