Pavlova is a stunning dessert of crisp, marshmallow-soft meringue topped with whipped cream and fresh fruit. Named after the Russian ballerina Anna Pavlova, its exact origin is disputed between Australia and New Zealand, but the version served at the Pavlova Salon in Wading River, New York, has become a local favorite for its perfectly chewy center and crackly shell. This recipe recreates that classic balance of textures with a foolproof method and a few salon-style tricks.
Ingredients
- 4 large egg whites, at room temperature (about 120 g / 1/2 cup)
- 1 cup (200 g) superfine sugar (or granulated sugar blitzed in a food processor)
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) white vinegar or lemon juice
- 1/2 teaspoon (2.5 ml) vanilla extract
- Pinch of salt
- 1 1/2 cups (360 ml) heavy cream, cold
- 2 tablespoons (30 g) powdered sugar
- 2 cups (300 g) mixed fresh fruit (strawberries, kiwi, passion fruit, or berries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23 cm) circle on it as a guide.
- In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the salt, then gradually add the superfine sugar, 1 tablespoon at a time, beating well after each addition. Continue beating on high speed until the meringue is glossy and holds stiff, firm peaks—rub a little between your fingers; it should feel smooth, not gritty.
- Sprinkle the cornstarch, vinegar, and vanilla over the meringue. Fold gently with a spatula until just combined—do not overmix or you’ll deflate the meringue.
- Spoon the meringue onto the prepared circle, shaping it into a nest with slightly higher edges and a shallow well in the center. Smooth the sides with a spatula or the back of a spoon.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the outside is dry and pale cream-colored. Turn off the oven and leave the meringue inside with the door slightly ajar for at least 1 hour to cool completely. This prevents cracking from sudden temperature change.
- When ready to serve, whip the cold cream with the powdered sugar in a chilled bowl until soft peaks form.
- Spread the whipped cream over the cooled meringue nest. Top with the fresh fruit and mint if using. Serve immediately.
Tips
- Egg whites at room temperature whip higher and more stable. Separate the eggs while cold, then let the whites sit out for 30 minutes before beating.
- No superfine sugar? Pulse regular granulated sugar in a blender or food processor for 30 seconds. This helps it dissolve faster, preventing a gritty meringue.
- Humidity is the enemy. Avoid making pavlova on a rainy or humid day—the meringue will absorb moisture and become sticky. Store the baked shell in an airtight container if not using immediately.
- If the meringue cracks, it’s usually from underbaking or cooling too fast. Always cool in the oven with the door ajar, and don’t skip the resting time.
Serving Suggestions
Serve pavlova as a showstopper at summer parties, brunches, or holiday desserts. Pair it with a dollop of lemon curd under the cream for extra tang, or drizzle with passion fruit pulp. It’s also lovely with a cup of espresso or a glass of sparkling wine.
Variations
- Chocolate pavlova: Replace 2 tablespoons (15 g) of the cornstarch with unsweetened cocoa powder and fold in 1/4 cup (30 g) of finely chopped dark chocolate.
- Citrus pavlova: Add 1 teaspoon of orange or lemon zest to the meringue and top with citrus segments and a drizzle of honey.
- Berry pavlova: Use a mix of raspberries, blueberries, and blackberries, and fold a few crushed berries into the whipped cream for a pink swirl.
- Vegan pavlova: Substitute the egg whites with aquafaba (chickpea brine) and use coconut cream instead of heavy cream. The texture will be slightly softer but still delicious.
Storage and Reheating
Assemble the pavlova no more than 2 hours before serving, as the cream will soften the meringue. The baked meringue shell (without toppings) can be stored in an airtight container at room temperature for up to 3 days. Do not refrigerate the shell—it will become soggy. Leftover assembled pavlova can be refrigerated for up to 1 day, but the meringue will lose its crispness. To re-crisp a leftover shell, place it in a 200°F (95°C) oven for 10 minutes, then cool completely before re-topping.
Frequently Asked Questions
Why did my pavlova weep or bead syrup? This happens when the sugar isn’t fully dissolved or the meringue is underbaked. Be sure to beat until the sugar is completely dissolved, and bake until the exterior is dry. Cooling slowly also helps.
Can I use liquid egg whites from a carton? Yes, but they often contain stabilizers that can affect whipping. For best results, use fresh egg whites. If using carton whites, check the label for added ingredients and whip them a bit longer.
How do I know when the meringue is done? The outside should be dry and firm to the touch, and it should lift easily from the parchment. The inside will still be soft and marshmallow-like—that’s the desired texture.
Can I make pavlova ahead of time? Yes, bake the meringue shell up to 3 days ahead and store it in an airtight container at room temperature. Assemble with cream and fruit just before serving.
What if I don’t have cream of tartar? This recipe doesn’t require it, but if you want extra stability, add 1/4 teaspoon of cream of tartar with the salt. The vinegar and cornstarch already help stabilize the meringue.
Is pavlova gluten-free? Yes, this recipe is naturally gluten-free—just check that your cornstarch is certified gluten-free if you have celiac disease.
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