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Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration!
A Pavlova is surprisingly easy to make with just 7 ingredients. It’s made by whipping up a meringue from egg whites, sugar, vanilla, vinegar and cornstarch and that’s how you get a delicate, crisp outside layer and marshmallow soft inside. Then add the whipped cream and fruit to really take this cake to the next level. It’s an irresistible dessert that will have everyone begging for more!
Reasons you’ll love this recipe
- So stunning: Bring these out at a party and they will definitely impress! Don’t be intimidated by how pretty they are, this recipe is simple to make.
- Delicious flavors and textures: The combination of the slightly crisp outside with a light, fluffy center is out of this world!
- Crowd-pleasing: Pavlova is so fun to serve because it’s super unique looking and so delicious! Everyone will be asking for the recipe!
Ingredients needed
This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.
- Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
- Sugar: Granulated sugar will add the perfect amount of sweetness.
- Vanilla extract: Adds a bit of warmth and vanilla flavor.
- White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
- Cornstarch: For a crispy outside texture with a soft and chewy center.
- Whipped cream: Pile on the sweet, luscious whipped cream!
- Fresh fruit: The options are endless! I love adding blueberries, raspberries and strawberries. Add whatever you love!
Variations and substitutions
- Lemon juice: You can sub the white vinegar for an equal amount of lemon juice, if that’s what you have.
- Whipped cream: I highly recommend making my favorite whipped cream recipe. It takes even less time to prepare than the pavlova!
- Toppings: Want to jazz this up even more? You can drizzle on some caramel sauce or chocolate sauce. You can also add fruits like kiwi, mango, peaches or pomegranate!
How to make this recipe
There are a few essential steps to this dessert, but it is so worth getting it right. This might just be your new favorite sweet treat! Here’s how it all comes together:
Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.
Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.
The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.
On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.
Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.
Once completely cool and just before serving, top with whipped cream and fresh berries or another favorite fruit and enjoy!
Helpful tips
- Separating egg yolks and whites: It’s easiest to separate the egg yolks and whites while they’re cold from the fridge (the yolk will be less likely to break), then let the whites come to room temperature on the counter. They will beat up faster and hold air better when they are room temp.
- Avoid cracking: Once baked, turn the oven off and let the pavlova cool in the oven with the door cracked a bit, for another hour.
- Make mini pavlovas: While you can make this into one large pavlova cake, we love the mini desserts. They’re especially great for potlucks, parties and the holidays. Everyone will have their own individually sized treat, then you can let guests choose what fruit to they want.
- Make ahead: These are great for an event because you can make them the night before you’re expecting guests. When completely cool, place them in an airtight container and store at room temperature. Just before serving add the whipped cream and fruit.
Frequently asked questions
Pavlova is a meringue-based dessert that can either be made into one large cake or mini cakes, like in this recipe. It originated in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova.
A pavlova has a texture that is light and crisp on the outside with a slightly chewy middle. It tastes like a light, airy marshmallow. The added whipped cream and fruit add more depth and texture.
When a pavlova is done cooking, the outside will be dry to the touch and the inside should be marshmallowy.
Storage recommendations
Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.
More delicious desserts to try
One last bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
Pavlova
Ingredients
- 3 egg whites, room temperature
- ¾ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 teaspoon cornstarch
- Whipped Cream, amount depends on your preferences but I’d say about 1.5 cups
- Fruit of your choice, again, amount depends on your preferences
Instructions
- Pre-heat the oven to 250 degrees F.
- Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
- Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
- Add in the vanilla, cornstarch, and vinegar and beat until just combined.
- On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
- Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
- Finish by topping with whipped cream and fruit and ENJOY!
they are beautiful! you make it look easy!
hmmmm I’m seeing this with peaches in my near future!
Amazing!!! I wish I could make my pavlova look that good!! :/
I’m happy to know there’s another Britnell cook in the family who can make beautiful
Pavlova like Angela. I never got around to taking her class/
OMG Looks so beyond delicious!! I really want some now, if i knew mine would come out as nice as yours than I would definitely make them right away. But your food just looks so pretty and yummy, never know if mine will come out quite the same. But thank you for yet another delicious recipe and treat I want to break my diet for. LOL I just have to wait til cheat day to try these out.
–Me And My Mini Me
http://www.meandmyminime.com
I thoroughly enjoyed our baking session and am amazed to see everything looking so glamorous! The best loved recipe cards and books are always stained and marked – something an iPad can’t quite manage :)
My mouth is watering! Your beautiful photography and Angela’s delicious Pavlova are perfect complements.
Thanks to you both for sharing your talents with us. And, thanks to you, Glenys, for the recipe and your long friendship with this great cook.
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Omgsh I LOVE this idea of seeing people signature recipes–such a cool way to pass on traditions :)
Tori
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