A pavlova is the kind of dessert that feels both elegant and effortless.
With a crisp meringue shell, soft marshmallow-like center, and a topping of whipped cream and fresh berries, this 4 egg pavlova is a showstopper for any occasion.
Why You’ll Love This Recipe
The meringue is crisp on the outside and soft inside.
It uses only 4 egg whites—perfect for small gatherings.
Topped with whipped cream and berries, it’s refreshing and light.
It looks impressive but is simple to make with a few steps.
What You’ll Need (Ingredient Highlights)
Egg whites are the base—room temperature ensures maximum volume.
Superfine sugar creates a glossy meringue that holds its shape.
Cornstarch and vinegar help stabilize and create that marshmallow center.
Heavy cream makes a rich, fluffy topping.
Fresh berries add color, sweetness, and tart contrast.
Mint, berry sauce, or lemon zest give a professional finishing touch.
Pro Tips Before You Start
Make sure the bowl and beaters are completely clean and dry before whipping egg whites.
Add sugar gradually to prevent grainy meringue.
Cool the pavlova in the oven with the door slightly open to prevent cracks.
Whip cream just until soft peaks form for the best texture.
Assemble just before serving so the base stays crisp.
How to Make 4 Egg Pavlova Recipe
Step 1 – Prepare the meringue
Whip egg whites at medium speed until soft peaks form.
Slowly add sugar, beating until stiff, glossy peaks form.
Beat in vinegar, cornstarch, and vanilla.
Step 2 – Shape the base
Spoon meringue onto parchment-lined baking sheet, forming a circle with a dip in the center to hold the cream.
Step 3 – Bake the pavlova
Bake at 300°F (150°C) for 10 minutes, then reduce to 225°F (110°C) and bake 60–70 minutes.
Turn oven off and let it cool inside with the door slightly open.
Step 4 – Prepare toppings
Whip cream with powdered sugar and vanilla until soft peaks form. Slice and prepare berries.
Step 5 – Assemble
Fill cooled meringue base with whipped cream.
Pile berries on top. Add mint, lemon zest, or berry sauce if desired.
What to Serve It With
Serve with extra berry sauce on the side.
Pair with sparkling wine or champagne for celebrations.
Enjoy with tea or coffee for a lighter pairing.
Add a drizzle of melted chocolate for indulgence.
Variations / Substitutions
Use tropical fruits like kiwi, passionfruit, or mango instead of berries.
Swap whipped cream for Greek yogurt for a tangy twist.
Add cocoa powder to the meringue for a chocolate pavlova.
Top with caramel drizzle and nuts for a richer version.
Storage & Leftovers
Store the baked pavlova shell in an airtight container at room temperature for 2 days.
Once assembled with cream and fruit, enjoy within 4–6 hours.
Keep leftovers in the fridge, though the base will soften.
You can make the meringue a day ahead and assemble just before serving.
FAQs
Can I use regular sugar instead of superfine sugar?
Yes, but pulse it in a food processor first so it dissolves more easily.
Why did my pavlova crack?
This can happen if it cools too quickly. Always let it cool in the oven.
Can I make mini pavlovas with this recipe?
Yes, divide the mixture into smaller rounds and bake for about 40–45 minutes.
What’s the difference between pavlova and meringue?
Pavlova has a crisp shell with a soft marshmallow center, while meringue cookies are dry throughout.
Do I need to use vinegar?
Yes, it stabilizes the egg whites and helps create the right texture.
Can I make pavlova without cornstarch?
It’s possible, but cornstarch helps ensure the center stays soft and fluffy.
How far in advance can I prepare pavlova?
You can bake the shell 1–2 days ahead, but only add cream and fruit before serving.
Can I use frozen berries?
Fresh berries are best, but thawed frozen berries work if drained well.
Why is my pavlova chewy?
Humidity can affect the texture. Bake on a dry day and store in an airtight container.
Can I double the recipe?
Yes, but make two smaller pavlovas instead of one large to prevent undercooking.
Final Thoughts
This 4 egg pavlova recipe is light, elegant, and perfect for celebrations.
With its crisp meringue, creamy topping, and fresh fruit, it’s a dessert that feels special yet approachable.
Once you try it, it’s sure to become a favorite centerpiece.
