Pavlova Recipe
This beautiful meringue-dessert has a thin, delicate outer shell and marshmallow-like center. Top it with whipped cream, Lemon Curd and fresh fruit for a show-stopping sweet treat!
I have always admired the beautiful pictures of these elegant, cloud-like desserts, but never tried a Pavlova myself. As I was thinking of new Spring recipes to try, the Pavlova crept creeping into my mind…topping it with whipped cream, Lemon Curd and fresh berries seemed like a no brainer! Ultimately I decided to dive in and give it a try!
It took a few attempts, but I was surprised at just how easy it was to create this delicate dessert. I have quickly fallen in love with creating something so imperfect but so beautiful! Pavlovas are very finicky – you can quickly mess it all up by whipping your meringue too long, not long enough, adding your sugar too quickly, overbaking it, and the list goes on. Have I scared you away from it yet? Hahaha.
While it may seem intimidating, making a pavlova is a fun journey and the results are delicious! I’ve compiled lots of information to help you, including the science behind how it all works.
Set aside your apprehensions – you’ll feel so much accomplishment when your rustic pavlova turns out just right!
What is a Pavlova?
It’s both a meringue and a cake. A Pavlova is a meringue-dessert, that comes from Australia or New Zealand (it’s quite controversial about where it originated). It was originally named after a famous early 20th century Russian ballerina, Anna Pavlova. It’s a light, airy, sweetened meringue/cake.
The outside is a very thin, crispy shell. The inside is a spongy, sweet, marshmallow-like cake. It’s so airy and fluffy that it nearly melts in your mouth the second you eat it. Dollop on your favorite toppings! Make the flavor profile exactly what you want it to be! I love the combination of the lemon and berries! Add some fresh basil or mint and you’ve got the most light, airy and flavorful treat!
And if you’re looking for a gluten free dessert, you’ve found a gem here!
How is a pavlova different from a meringue?
It’s very similar to making a meringue, but with a couple of differences. We’re adding in a couple of other ingredients (cornstarch and vinegar) which make it more cake-like, AND baking it on a lower heat for an extended period of time. A meringue is dry all the way through. A pavlova is dry on the outside and soft like a marshmallow in the center. It’s delicious!
Ingredients
The ingredients to make a Pavlova are very simple but each plays an important role in the science behind this delicate dessert!
Egg Whites – The egg whites are the base of this dessert – which is why most of your attention will be to treat them right at every stage of the recipe. We’re manipulating the proteins in the egg whites to be able to absorb the sugar and hold firm when baked. Think about the proteins in the egg whites like arms that are folded. When they go through the whipping phase, we’re loosening up the arms and they unfold, which allows the egg whites to expand. They’ll get fluffy, the sugar will dissolve and get incorporated. If the egg whites are whipped correctly, you’ll get a nice fluffy marshmallow center. If they’re over whipped, the egg proteins will break down and separate, causing the structure to break apart. As a result, the air and/or sugar will be pushed out, causing the structure to deflate. This can cause the pavlova to crack, collapse and sometimes “weep”. (see the troubleshooting section at the end of the post about “weeping” pavlovas)
Cream of Tartar – This acid helps to stabilize egg whites. Cream of Tartar is an acid in the form of a fine powder. Adding cream of tartar to the egg whites during the initial mixing will help stabilize them and avoid separation. You can replace the cream of tartar with another acid like lemon juice or white vinegar, but I prefer the results when using cream of tartar. I do actually use vinegar, another stabilizer at the end of the recipe (as extra insurance).
Superfine Sugar – Also called “caster sugar” or “quick dissolve sugar”. This is an important ingredient! It’s fine texture allows the sugar to kind of melt into the egg whites without weighing them down. Using a granulated sugar won’t work well for this recipe. You can create your own superfine sugar by pulsing granulated sugar in a food processor or blender. I’ve tried both machines and using the blender seemed to be the fastest route. If using a food processor, pulse until you achieve the superfine texture – this could take about 5 minutes. If using a high powered blender like I did with my Vitamix, it took less than 1 minute. Make sure when you are pulsing your sugar, you stop your machine, fluff the sugar around and resume. This will ensure that all of the sugar will get blended.
We’ll add the sugar gradually, AFTER we’ve achieved a medium peak stage in the egg whites. Adding the sugar too quickly will collapse all of those little air pockets we created. Once you’ve added the sugar and achieved the “stiff peak” thickness (and I mean STIFF), it will be a beautiful, glossy white mixture.
Vanilla – This simply adds flavor. I love to use Casa Bella Vida vanilla. It’s an all natural, clear, Mexican vanilla with a great flavor. You can purchase it here and use my affiliate code for 10% off (affiliate code: THATBREADLADY). Since the baked pavlova is an almost white color, I love using this clear vanilla for this recipe!
Cornstarch – Folding the cornstarch in at the end of the mixing stage adds a tender texture to the pavlova – making it a bit cake-like. The addition of cornstarch also helps the pavlova from shrinking after baked.
Vinegar – I fold in distilled white vinegar at the end of the mixing process. Vinegar is another acid that strengthens the meringue, tightens it and is just extra insurance!
Making a pavlova
The steps are quite simple, but there are some key things you need to look for to get this meringue-dessert just right.
- Preheat your oven to 350°F. You’re going to turn it down to 225°F when you put the pavlova in the oven. The oven temperature plays a big factor in this (and just about all) baking recipes. Using an oven thermometer (click here) helps immensely to know exactly what temperature your oven is!
- Make sure your mixing bowl and all of your tools are CLEAN and DRY. When making a meringue, the egg whites cannot come in contact with any fats or water – otherwise, they won’t set correctly. Likewise, if you have ANY bits of yolk in your egg whites, they will not firm up.
- Weigh your egg whites. Each egg white is different – even if they are from the same carton, labeled “large”. Weighing your ingredients gives you much more precise results in baking. If you don’t have one yet, you can get a kitchen scale by clicking here.
- Using the wire whisk attachment whip the egg whites and cream of tartar on medium high speed for about 5 minutes, or until foamy, soft peaks form. (see the pictures below) If you’re using a KitchenAid mixer, medium speed will be 4.
- Slow the mixer down to low (speed 2) and slowly add the superfine sugar, 1-2 Tablespoons at a time. Let it fully combine after each addition, about 30 seconds in between additions. Don’t rush here. This process can take 5-7 minutes. Once it’s combined, stop and scrape the sides of the bowl with a rubber spatula. Turn the mixer on high speed (speed 6) and whip until stiff peaks form, about two minutes. The mixture should be glossy, white and STIFF. (see the picture below)
- Add the vanilla and beat for one more minute.
- Stop the mixer and fold in the vinegar.
- Sprinkle the cornstarch over the mixture and gently fold it in, making sure there are no lumps.
- Your pavlova is now ready to shape.
How to shape a pavlova
You can make your pavlova pretty much your own here, and they are meant to be rustic looking – perfectly imperfect! Traditionally, they are smoothed out to a round, cake-like shape. But as you can see in the pictures below, I got a little adventurous and created a couple of other shapes. Since the mixture is quite stiff, you can play around with making different designs. It should stay however you mold it.
When spreading the mixture onto your parchment, pile it in the center of the parchment and be sure to spread the base evenly. You don’t want any air pockets hidden in there. Keep in mind that it will spread slightly in the oven. I usually eyeball it, but if you need a guide, you can trace the outline of a bowl or plate onto your parchment.
Once you have a good base, you can create some design if you like.
Whatever type of design you make, leave a well (a slight indent) in the center of your pavlova. It’s almost like you’re creating a nest for your toppings to rest in later.
How to bake a pavlova
Pavlovas need to be baked on a low temperature for a long time. Since ovens can vary, using an oven thermometer to monitor your internal oven temperature will help you immensely!
We’ll preheat the oven to 350°F and then turn it down to 225°F after putting the pavlova in the oven. This initial blast of hot air will help set the outside of the pavlova and keep it from spreading too much as it bakes.
If you notice your pavlova is browning too quickly, you’ll need to turn your oven temperature down slightly (about 25 degrees). Once the pavlova is in the oven, do not open the door! It will be really tempting, but resist it at all costs! Opening the door will allow colder air in, possibly causing your pavlova to crack. Try to monitor it’s progress by turning on the light and looking through the window.
When your pavlova is done baking, turn off the oven, turn on the light and leave it in there to cool for at least 3 hours. The oven light will give off just enough heat to keep it dry before serving. This can be the perfect place to store it if you live in a humid climate. You can actually leave your pavlova in the oven with the light on for up to 24 hours.
My favorite time to bake a pavlova is at night so that it can cool down, undisturbed while everyone is sleeping. It’s best to top it right before serving.
Once you are ready to top it, carefully peel the parchment away from the bottom of the pavlova. Place the pavlova on a cake stand or any flat serving plate.
How to top a pavlova
Top the pavlova just before serving to keep it from getting too soft. The top of the pavlova will inevitably collapse, and that’s okay! I actually like to slightly push down on the top, slightly collapsing it when I add the whipped cream. It fills in the void space between the marshmallow center and the outer shell, and it makes it easier to slice.
Pavlovas are typically topped with sweetened whipped cream, a tart topping like Lemon Curd and some fresh berries. But you can really top it with whatever you like!
Spread the topping inside the well you created in the pavlova – remember, it’s kind of like a nest meant to hold all of those toppings in place.
Slice the pavlova with a sharp, serrated knife and serve. It may slightly crack as you cut into it, but should mostly stay together nicely. You’ll love how light and refreshing this dessert is! It’s the ultimate show-stopping dessert!
Troubleshooting
You will inevitably run into issues while you’re learning to make a pavlova. It’s a process that takes experience and learning from the visual cues. Also, knowing the science behind what the ingredients do will help you learn how to improve your next bake. Here are a few problems you might run into and possible fixes.
Why is my pavlova wet or weeping?
When a pavlova is wet or oozing out liquid, this is what is called, “weeping”. If you notice the marshmallow center is wet and has liquid running out of it, this means your egg whites were over whipped and the sugar is seeping out. Next time try not to whip your meringue for too long. Weeping can also happen if your sugar doesn’t get fully incorporated into your egg whites. Be sure to use superfine/caster sugar and add the sugar slowly on medium speed. Don’t rush it. It should take anywhere from 5-7 minutes to get your sugar fully dissolved into your egg whites.
High humidity can also cause weeping. Sugar loves to absorb water and if the atmosphere in your kitchen is humid, it can try to absorb that moisture. The egg whites will not be able to hold all of that weight from the sugar and will cause your pavlova to weep. Do whatever you can to reduce the amount of humidity in your kitchen by not doing any dishes or boiling water during the entire pavlova process, including cool time. Again, keep your pavlova in the oven with the light on, helping to maintain a safe, dry atmosphere.
Why is my pavlova brown?
Your oven temperature is too hot. My oven might run hotter or colder than yours. This is why an oven thermometer is so important. If you don’t have an oven thermometer, reduce your heat by 25° and keep the same baking time for your next bake.
Why is my pavlova cracked or collapsed?
Pavlovas crack or collapse because the center shrunk and pulled away from the meringue. This can happen if the egg whites are over whisked.
It can also happen if the oven is too hot and/or the pavlova cools too quickly. Remember to keep that door shut, at all costs, including during cool time!
Another reason for cracking may be that the sugar was added to quickly. Remember not to rush this process. Meringues are often mixed on a high speed during the sugar addition. Introducing a lot of air quickly can deflate the egg whites. By slowing the speed down to a medium-high (6 on a KitchenAid), you’re allowing the sugar to get fully incorporated and making the egg whites more stable.
Share!
Be sure to let me know in the comments below if you tried this recipe! It helps me so much! If you make a pavlova, be sure to snap a picture and post to your social media, tagging me @thatbreadlady. I LOVE to see how you’re making my recipes your own!
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Other recipes to try
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Carrot Cake Cookies with Cream Cheese Frosting
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Pavlova Recipe
Ingredients
- 150 g egg whites about 5 large eggs, room temperature
- ¼ teaspoon cream of tartar
- 1 ¼ cups superfine sugar*
- 1 teaspoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with parchment.
- In the bowl of a stand mixer, using the whisk attachment, whisk the egg whites and cream of tartar on medium speed (speed 4 for KitchenAids) until a soft peak forms, about 5 minutes
- Turn the speed to low (speed 2) and slowly add the sugar, 1-2 Tablespoons at a time. Allow it to fully incorporate in between each addition, about 30 seconds. This may take a total of 5-7 minutes. Once the sugar has been added, increase speed to medium-high (speed 6). Beat mixture until glossy stiff peaks form, about 2 minutes. You should be able to turn the whisk upside down and the meringue mixture won’t move.
- Add the vanilla extract and beat for one more minute.
- Fold in the vinegar with a rubber spatula.
- Sprinkle the cornstarch over the mixture and fold it in. You can dip your spatula in the mixture and slightly shake it to disperse the cornstarch, making it easier to incorporate. Mix on high speed for 15 seconds for one last whip to incorporate these ingredient additions.
- Spread mixture into an 8-inch circle in the center of the parchment. Make a slight well in the center where your toppings will go later.
- Place in the oven on the middle rack of the oven. Turn oven down to 225°F. Bake for 90 minutes, until the Pavlova is dry and firm. The Pavlova should have a very light off-white color when done. Do not open the door as the change in air temperature can cause the Pavlova to crack.
- Turn the oven off, leave the door closed. Turn on the oven light. Let the Pavlova cool in the oven for at least three hours before serving. You can also store it in the oven with the light on for up to 24 hours. However, it is best served same day.
- To serve, top it with whipped cream, Lemon Curd and your favorite berries. Slice and enjoy!
- See notes for serving and storage suggestions.
Notes
- Sugar – You can buy superfine/caster sugar or make your own. To make your own, pulse granulated sugar in a food processor until it becomes superfine, almost like powder. A high-powered blender also works great for this. I’ve noticed the process is much faster in a high-powered blender (takes up to 1 minute) than in a food processor (takes up to 5 minutes).
- Acid – Cream of tartar is an acid. An acid is necessary in this recipe to help the pavlova hold its shape. You can substitute the 1/2 teaspoon cream of tartar with 1 teaspoon lemon juice. However, I do prefer the cream of tartar as it helps the pavlova not to spread as much.
- Pavlova is best served on the day you bake it. You can store it in the oven (oven turned off) for several hours, or overnight if needed. Do not put it in an airtight container as this will soften the crispy crust. Top right before serving.
- See my post for troubleshooting solutions.
Nutrition
Hello! My pavlova is sticky on the outside… i live in a very humid country. In that case what could i do??
Hi Lucia, pavlovas in a humid climate can be very challenging…but not impossible. Pay close attention to getting your egg whites stiff, and SLOWLY adding that superfine sugar. You may need to bake your pavlova a little bit longer…Even if it’s a bit over baked, that’s going to taste better than a soft, sticky pavlova. Look for it to easily pull away from the pan when baked. Keep on practicing!
This was such a fun bake! I had no idea how delicious pavlovas are. My first time making one. It turned out so good and I can’t wait to make it again. Thank you for the great recipe and tips!
Hi Susie,
I’m so glad to hear it! Yes they are so yummy! So happy you get to enjoy pavlovas now!