This Classic Pavlova Recipe has a crisp, crackly meringue shell with a soft marshmallow center, topped with lightly sweetened vanilla whipped cream and fresh strawberries. It bakes low and slow, then cools gently in the oven for that signature contrast between crisp edges and a chewy center.
Big, Snowy, Crackly, and Much Easier Than It Looks.Pavlova is one of those desserts that arrives at the table looking like someone spent the entire afternoon doing pastry-school things.
Most of the time, the mixer and oven did the hard part.
The meringue starts with egg whites and sugar whipped until thick and glossy. Then it gets shaped into one big round, baked slowly, and left to cool gently before the fun part: a generous cloud of vanilla whipped cream and plenty of fresh strawberries.
I love that it doesn’t need to look perfectly polished. Cracks around the edges are part of the charm, and once the cream and berries go on top, the whole thing looks intentionally dramatic.
For another strawberry dessert, try my Strawberry Panna Cotta. My Lemon Cheesecake Bars give you something creamy with a brighter citrus flavor, while Fresh Fruit Salad is perfect for using any extra berries. And if this is part of a summer dessert table, a pitcher of Homemade Lemonade fits right in.
Table of contents
Ingredients
How to Make Pavlova
- Prep the oven and pan. Heat oven to 250°F (120°C). Line a cookie sheet with parchment paper and draw an 8–9 inch circle (20–23 cm) as a guide, then flip the paper over.
- Whip the egg whites. In a clean, dry bowl, beat egg whites with a pinch of salt until foamy, then keep whipping to soft peaks.
- Add the sugar a little at a time while the mixer runs. Gradual mixing helps the sugar dissolve into the meringue so the pavlova bakes up glossy instead of grainy or weepy.
- Finish the meringue. Beat in cornstarch, vinegar, and vanilla just until combined.
- Shape the pavlova. Spoon meringue onto the circle and spread into a thick round. Create a shallow “nest” in the center for the cream.
- Bake low and slow. Bake 75–90 minutes, until the outside is dry and set. Turn the oven off, crack the door, and let it cool inside for at least 1 hour to reduce cracking.
- Whip the cream. Right before serving, whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
- Assemble and serve. Top pavlova with whipped cream and strawberries. Slice with a sharp knife and serve right away.
What Is Pavlova?
Pavlova is a large meringue-based dessert with a crisp exterior and a softer, marshmallow-like center, usually finished with whipped cream and fresh fruit.
Common Mistakes To Avoid
- Using a greasy bowl or whisk, which can stop the egg whites from whipping properly.
- Adding the sugar too quickly instead of gradually.
- Not beating long enough for the sugar to dissolve.
- Baking at a temperature that is too high, causing cracks or browning.
- Opening the oven door too early while it cools.
- Adding whipped cream or fruit too far ahead, which can make the pavlova soft.
- Serving before the meringue has cooled completely.
What To Serve With Pavlova
Pavlova is delicious served with whipped cream, fresh strawberries, raspberries, blueberries, kiwi, passion fruit, or mango. It also pairs well with lemon curd, berry sauce, chocolate shavings, mint tea, coffee, or a simple summer dessert tray for parties and holidays.
FAQs
Use a sharp knife and wipe it between cuts. Expect a crisp shell with a soft center—messy in the best way.
Yes. White vinegar or apple cider vinegar works. The flavor won’t come through once baked.
Humidity, underbaking, or sugar not fully dissolved can cause stickiness. Bake until the shell is dry and cool slowly.
Yes—make the meringue base ahead. Add cream and strawberries right before serving.
It should be thick, glossy, and hold stiff peaks. Sugar should feel mostly dissolved when rubbed between your fingers.
Small cracks are normal. Fast temperature changes can cause bigger cracks, so let it cool slowly in the oven.
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Pavlova
Ingredients
Equipment
Method
- Heat oven to 250°F (120°C). Line a cookie sheet with parchment and draw an 8–9 inch (20–23 cm) circle; flip parchment over.
- Beat egg whites with a pinch of salt until foamy, then to soft peaks.
- With mixer running, add sugar gradually and beat until thick, glossy, and stiff peaks form.
- Mix in cornstarch, white wine vinegar, and vanilla extract just until combined.
- Spoon onto the circle, shape into a round, and make a shallow nest in the center.
- Bake 75–90 minutes until the outside is dry and set. Turn oven off, crack the door, and cool in the oven at least 1 hour.
- Whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
- Top pavlova with whipped cream and strawberries. Slice and serve.
Nutrition
Video
Notes
- Keep everything grease-free: clean bowl and beaters help egg whites whip properly.
- Add sugar slowly so it dissolves; glossy meringue holds its shape better.
- Swap white wine vinegar with white vinegar or lemon juice if needed.
- Make the meringue base ahead and assemble right before serving for the crispest shell.
- Store the plain baked base loosely covered at room temperature; avoid humid areas.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
