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A full pavlova dessert topped with whipped cream and fresh fruits, showing its crisp shell and marshmallow-like center. Ideal for highlighting the final result of the recipe.

Pavlova

Olivia Carter
If you’ve never tried pavlova before, you’re basically missing out on a huge fluffy cloud of happiness. It’s this gorgeous meringue dessert that’s crispy on the outside, soft and marshmallowy inside, and then piled high with whipped cream and fresh fruit. Basically… dessert perfection. No wonder people bring it out for parties and celebrations (or, you know, random Tuesdays — no judgment).
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20 minutes
Prep Time 20 minutes
Cook Time 1 hour
Cooling + topping 45 minutes
Total Time 2 hours 5 minutes
COST roughly $0.60 to $0.70 per serving
Course Dessert
Cuisine Australia, New Zealand
Keyword pavlova
Servings 8 peoples
Calories 280 kcal

Equipment

  • A large mixing bowl
  • An electric or hand mixer
  • Baking tray + parchment paper
  • Spatula
  • Measuring cups & spoons
  • Another bowl for whipping cream
  • a piping bag for fancy swirls, and a cooling rack

Ingredients
  

For the meringue

  • 4 egg whites
  • 1½ cups sugar
  • 2 tsp cornstarch
  • 1½ tsp white vinegar OR ¼–½ tsp cream of tartar
  • Pinch of salt
  • Totally optional vanilla, lemon zest, or a few drops of lemon juice for flavor

For the topping

  • 1 cup cold heavy cream
  • 2½ tbsp powdered sugar
  • A splash of vanilla
  • Fresh fruit berries, kiwi, passionfruit… whatever looks good

Instructions
 

  • Heat things up

    Preheat the oven to 150°C / 300°F. Grab a tray, line it with parchment, and if you want to be extra neat, draw a circle as a guide.

  • Whip the egg whites

    Mix the egg whites until soft peaks are formed. (Clean bowl = VERY important. Any grease and the whites will be like “nope.”)
    Egg whites being whipped to soft peaks in a mixing bowl using an electric mixer. Demonstrates the essential first stage of making pavlova.

  • Add the sugar slowly

    Keep whisking while adding the sugar a little at a time. You’ll know it's ready when it looks shiny and forms stiff peaks — like a glossy, fluffy cloud.
    A close view of sugar being added slowly to whipped egg whites to achieve a glossy, stiff meringue. Important for ensuring proper structure.

  • Add the extras

    Gently fold in the cornstarch, vinegar/cream of tartar, and vanilla or lemon. Be gentle… treat it like you’re folding a baby blanket.

  • Shape the pavlova

    Scoop the mixture onto your tray and shape it into a circle. Make the edges a bit higher so the cream and fruit have a “nest” to sit in later.
    A baker forming a tall, round pavlova nest on a parchment-lined tray with a spatula. Helps readers visualize how to shape the dessert.

  • Bake slow and steady

    Bake for around 1 hour. Then turn off the oven and let it cool inside with the door closed for at least 30–60 minutes. This keeps it from cracking like the Sahara.
    A pavlova baking slowly inside the oven, showing its puffing and setting structure. Demonstrates the low-and-slow baking method.

  • Make the whipped cream

    Whip the cold cream with powdered sugar (and vanilla, if you’re feeling fancy) until thick and dreamy.
    Heavy cream being whipped to thick, fluffy consistency in a mixing bowl. Shows how to prepare the topping for the pavlova.

  • Assemble!

    Once everything’s cool, top the pavlova with whipped cream and your favorite fruits. Serve it soon — it’s not one of those desserts that likes to wait around.
    Fresh fruit being arranged on top of whipped cream covering a pavlova base. Demonstrates the final decoration step.

Notes

  • Slow baking + slow cooling = the key to avoiding cracks.
  • Make sure everything is clean and dry — egg whites can be dramatic.
  • Fruit toppings are totally flexible. Go with whatever tastes good or looks pretty.
  • Best eaten fresh, because the cream and fruit will soften the meringue over time.
  • Yes, you can make a lighter version… but why would you?

Nutrition (per ~100g)

Just a heads-up: pavlova is sweet. Like, really sweet.
Approximate values:
  • 280 calories
  • 8–11.6 g fat
  • ~7 g saturated fat
  • 2.7–3.8 g protein
  • 30–40 g carbs (almost all sugar)
Fruit adds a few vitamins, but let’s be real — you’re here for the meringue.