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Pavlova is an elegant yet light dessert made with whipped egg whites and sugar, then topped with cream and fresh fruit. It’s almost too pretty to eat, but it’s easier to make than you think!
A pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova, but invented in Australia. Like these peppermint meringues and sprinkle dipped meringues, pavlova has a crisp exterior and a soft, light interior; the difference is that pavlova is larger and the meringue is topped with whipped cream and fresh fruit. I love the contrasting textures and the overall lightness of this dessert—it’s perfect when you want something sweet to end a meal but don’t have the appetite for a decadent dessert!
Why You’ll Love This Recipe
- Simple elegance. If you make pavlova for a dinner party, your guests will be impressed, but pavlova is also easy enough to make just as a treat for yourself. (Most of the time involved is cooling time!)
- Room for customization. While this pavlova recipe calls for strawberries and kiwis, you can top your pavlova with any combination of fresh fruit that you like. This makes it a perfect dessert for any season!
- Light and airy. Pavlova is a light, delicate dessert since so much of its volume is actually air!
What You’ll Need
Pavlova is one of those recipes that relies on precise ingredients measured accurately. You can switch up the toppings, but don’t make changes to the meringue! Scroll down to the recipe card below for exact measurements.
- Egg whites – Let these come to room temperature.
- Cornstarch – This helps the pavlova hold its shape and gives it a melt-in-your-mouth texture.
- Salt – Table salt is fine.
- Granulated sugar – AKA your everyday white sugar.
- Vanilla extract – Choose clear vanilla extract if you want pure white pavlova. If you don’t care about the color, regular vanilla extract will do.
- Fruit – I used fresh strawberries and kiwis, but you can use whatever you have on hand or is in season. I share some ideas below.
- Fat-free whipped cream – Or frozen and thawed whipped topping.
How to Make Pavlova
Here’s a quick overview of the steps involved in making this pavlova recipe. See the recipe card below for more detailed instructions.
- Prepare. Preheat your oven to 350°F. Place a piece of parchment paper on a baking sheet and draw six 4-inch circles on it. Flip the paper over and tape it to the baking sheet.
- Make the meringue. Use a mixer on high speed to beat the egg whites, cornstarch, and salt until they’re foamy. Add the sugar a tablespoon at a time, then the vanilla.
- Form the meringue nests. Divide the meringue mixture into the circles on the parchment paper; use the back of a spoon to shape them into nests.
- Bake. Place the baking sheet in the oven and reduce the temperature to 300ºF. Bake for 1 hour.
- Cool. Turn off the oven, but leave the baking sheet inside. Let the meringues cool inside the oven for 4 hours.
- Assemble. Transfer the meringues to plates or a serving platter. Top each with whipped cream and fruit.
Tips for Success
- Use clean, dry bowls and utensils. When beating egg whites, any trace of grease or moisture can prevent them from whipping up properly.
- Add the sugar gradually. Adding the sugar too quickly can cause the meringue to become grainy. It should completely dissolve before you add another tablespoon, which is how you get a smooth, glossy meringue.
- Avoid humidity. Humidity can prevent the pavlova from drying out properly, leading to a chewy texture instead of a crisp shell. Don’t make pavlova on a rainy or humid day!
- Be gentle with the meringue. When shaping the meringue into nests, handle it gently. Overworking the meringue can cause it to deflate.
More Topping Ideas
- Stone fruit. Peaches, plums, cherries, and nectarines are all delicious choices for topping pavlova. Mango would also be fantastic if you want to add some tropical flair.
- Chocolate drizzle. Drizzle melted dark over the top of the meringue nest (before adding the whipped cream) to add an extra layer of decadence.
- Lemon curd. The tart flavor of lemon curd pairs well with the sweetness of a pavlova and fresh fruit. Simply spread it on top before adding the whipped cream and fruit.
- Fresh berries. Berries are a natural choice for topping pavlova. Use a single variety or a few different kinds!
Proper Storage
Assembled pavlova has a very short shelf life—no more than 4 hours, depending on the amount of moisture in your fruit. It’s best to assemble just before serving, and only the amount you plan on eating right away.
- Room temperature. Unfilled meringue shells can be stored at room temperature in an airtight container for up to 2 weeks. Make sure the container is sealed well to keep moisture out, as humidity will cause the meringues to become soft and sticky.
- Freezing. For longer storage, meringue shells can be frozen for up to 2 months. Place the meringues in a single layer in an airtight container, separating layers with parchment paper. When ready to use, let them thaw at room temperature before adding the toppings.
More Fruit Dessert Recipes
- Apple Cobbler Recipe
- Peaches and Cream Popsicles
- Strawberry Swiss Roll
- Cherry Custard
- Blueberry Galette
Pavlova
Pavlova is an elegant, light dessert that pairs airy meringue nests with whipped cream and fresh fruit. It's almost too pretty to eat!
Yield: 6 servings
Serving Size: 1 pavlova
Ingredients
- 4 large egg whites, room temperature
- 2 tsp cornstarch
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 pint fresh strawberries, sliced
- 3 kiwis, sliced
- 1-1/2 cups fat free whipped cream
Instructions
- Preheat oven to 350°F.
- Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper, I used a plastic lid as my guide. Turn paper over; secure with masking tape.
- Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy.
- Slowly add sugar, 1 tablespoon at a time, beating until thick and glossy.
- Add vanilla, beating well.
- Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven.
- Immediately reduce oven temperature to 300°; bake 1 hour.
- Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
- Assemble the pavlovas by topping with 1/4 cup whipped cream in each nest, then arrange fresh fruit on top.
- The meringue shells can be kept frozen for up to two months. Remove them from freezer before you assemble the pavlovas, no reheating required.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 pavlova, Calories: 221.5 kcal, Carbohydrates: 51 g, Protein: 3.5 g, Fat: 0.5 g, Sodium: 50 mg, Fiber: 3 g, Sugar: 38 g
