There’s something magical about a pavlova.
Crisp on the outside and marshmallow-soft inside, this iconic dessert is as beautiful as it is delicious.
Topped with cream and fresh fruit, it’s the showstopper of any table.
Why You’ll Love This Recipe
The meringue shell is crisp outside and soft inside, making every bite dreamy.
It’s simple to prepare but looks elegant enough for celebrations.
You can customize toppings with seasonal fruit or even chocolate.
It keeps well when prepared ahead, saving time for entertaining.
What You’ll Need (Ingredient Highlights)
Egg whites create the base of the pavlova, whipped until glossy and firm.
Caster sugar sweetens and stabilizes the meringue.
Cream of tartar helps the egg whites whip up with structure.
Chantilly cream adds a light, creamy topping.
Fresh fruit or chocolate makes the pavlova colorful and festive.
Pro Tips Before You Start
Use room-temperature egg whites for best volume.
Add sugar gradually to ensure a smooth, glossy meringue.
Avoid opening the oven during baking to prevent cracks.
Cool pavlova in the oven to stop sudden temperature changes.
How to Make Pavlova Cake
Step 1 – Prepare the oven and tray
Preheat oven to 120°C/245°F. Line a tray with parchment and mark a 23 cm circle.
Step 2 – Beat the egg whites
Whip egg whites with cream of tartar until soft peaks form.
Step 3 – Add the sugar
Gradually add caster sugar, a spoon at a time, beating until glossy and thick.
Step 4 – Shape the meringue
Spread mixture inside the circle, shaping it into a tall round with furrows on the edges.
Step 5 – Bake slowly
Bake for 80–90 minutes until the shell is crisp.
Step 6 – Cool completely
Turn off the oven and leave pavlova to cool fully inside.
Step 7 – Whip the cream
Whisk cream, sugar, and vanilla into soft peaks for Chantilly cream.
Step 8 – Assemble and serve
Top cooled pavlova with cream and your choice of fruit, chocolate, or peppermint crisp.
What to Serve Them With
Serve with coffee or tea for a classic pairing.
Pair with sparkling wine for celebrations.
Enjoy as a light dessert after savory mains.
Variations / Substitutions
Top with berries for freshness.
Use shaved chocolate for a richer version.
Try passionfruit pulp for a tangy twist.
Storage & Leftovers
Store pavlova shell in an airtight container for up to 2 days.
Add toppings only before serving.
Assembled pavlova is best enjoyed within a few hours.
FAQs
Can I make the pavlova shell ahead of time?
Yes, bake it the day before and store in an airtight container.
Why did my pavlova crack?
Rapid temperature changes can cause cracks; let it cool slowly in the oven.
Can I use granulated sugar instead of caster sugar?
Caster sugar dissolves better, but granulated works if processed finer.
What if my meringue isn’t glossy?
Keep beating—it may take up to 10 minutes for full gloss.
Can I make pavlova without cream of tartar?
Yes, substitute with lemon juice or vinegar.
How do I stop pavlova from sticking to the paper?
Use parchment, not wax paper, and dab meringue under corners to secure.
Can I freeze pavlova?
Freezing isn’t recommended; it ruins the texture.
What fruit works best for topping?
Berries, kiwifruit, passionfruit, or mango are all excellent choices.
Can I make mini pavlovas instead?
Yes, bake smaller rounds for 40–50 minutes.
How do I know it’s baked enough?
The shell should feel firm when tapped, with a marshmallowy inside.
Final Thoughts
Pavlova cake is light, crisp, and irresistibly creamy inside.
With endless topping options, it’s a dessert you’ll return to again and again.