Name: Easy Pavlova Recipe
Prep time: 15 min
Cook time: 90 min
Ingredients: 6 large egg whites (room temperature works best and will whip faster than cold egg whites.); 1 1/2 cups granulated sugar or superfine sugar; 2 teaspoons cornstarch; 1/2 tablespoon lemon juice; Optional: 1/2 tablespoon vanilla extract; 1 1/2 cups heavy whipping cream (make sure it's very cold); 2-3 tablespoons powdered sugar or granulated sugar; 4-5 cups fresh fruit of choice (strawberries, cherries, blueberries, raspberries, kiwi, blackberries, passionfruit); Lemon curd; Sauces like strawberry (raspberry or chocolate); Chocolate shavings (lemon wedges, mint leaves, florals)

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This Easy Pavlova recipe is so fun, magical and elegant all at the same time! If you’re a lover of soft marshmallow and crispy meringue, then this is the perfect homemade dessert for you! And since Easter and Mother’s Day is around the corner, Pavlova seems like the perfect heavenly dessert for all!

More heavenly desserts? 75 Heavenly Chocolate Dessert Recipes, 25 Slices of Summer Heavenly Desserts and these 25 Heavenly Desserts are just a sample here on the blog!

History of Pavlova

If you have a sweet tooth and a love for delicate desserts, then you’ll want to get acquainted with the pavlova. Originating in either Australia or New Zealand in the early 20th century, this elegant confection, named after the renowned Russian ballerina Anna Pavlova, is a heavenly combination of whipped egg whites and sugar, resulting in a delectable meringue cake.

Its outer layer is perfectly airy and crisp, while the interior boasts a heavenly marshmallow-like texture. With just the right amount of chewiness, pavlova is a delightful treat that will satisfy your cravings in the most delightful way. So go ahead and indulge in this graceful and scrumptious creation – your taste buds will thank you.

What’s the Difference Between Pavlova and Meringue?

This delectable treat shares many similarities with meringues, such as being made from whipped egg whites and sugar. But what sets a pavlova apart is its delicate, crispy exterior that gives way to a soft, marshmallowy center. On the other hand, meringues offer a dry and crisp texture all the way through.

To achieve the perfect pavlova, it’s important to bake it at a low temperature for 45-90 minutes (depending on the recipe) and then leave it in the oven to cool and dry out. The key is to have the outside be dry to the touch while the inside maintains its fluffy consistency. To achieve this, some recipes call for cornstarch to help absorb excess moisture and keep the meringue perfectly dry.

Why We Love This Pavlova Recipe

Easier to make than you would think! Basically made of egg whites and sugar, but you will need a mixer! If you have a stand mixer, this recipe is better suited because you have to whip the egg white/sugar mixture for about 10 minutes.
It’s easy to master making the perfect pavlova! It’s pretty much a foolproof recipe if you follow the instructions as written!
Elegant, yet fun and intriguing! Not to mention, delicious!
Fill the centers with lemon curd, puddings, mousses, fresh fruits, whipped cream and so on!
Plus, don’t throw away your egg yolks! Use your egg yolks to make this Easy Homemade Lemon Curd and top your pavlova desserts with it!
Perfect for holidays and special events when you want to impress your friends or even the King & Queen of England!

Ingredients You Need for Pavlova

Pavlova recipe

6 large egg whites, room temperature works best and will whip faster than cold egg whites.
1 1/2 cups granulated sugar or superfine sugar (Tip: Superfine sugar dissolves better into the egg whites than granulated, so you can pulse granulated sugar a few times in a food processor to reduce the size of the crystals if you wish, either way, they will be amazing regardless if you use granulated or superfine!)
2 teaspoons cornstarch
1/2 tablespoon lemon juice
Optional: 1/2 tablespoon vanilla extract

Fresh Whipped Cream

1 1/2 cups heavy whipping cream, make sure it’s very cold
2 tablespoons powdered sugar or granulated sugar

Additional Toppings

4-5 cups fresh fruit of choice, strawberries, cherries, blueberries, raspberries, kiwi, blackberries, passionfruit
Lemon curd, mousses, puddings, homemade or premade canned pie fillings (I used Lucky Leaf Lemon Fruit Filling for my lemon topped pavlovas)
Sauces like strawberry, raspberry or chocolate
Chocolate shavings, lemon wedges, mint leaves, florals

How to Make Pavlova

Begin by preheating your oven to 225˚F and lining a large baking sheet with parchment paper. Then, use your trusty stand mixer to beat egg whites on high speed for 1-2 minutes, until soft peaks form. As the mixer continues to work its magic, gradually add in 1 & 1/2 cups of sugar and beat for an additional 7-10 minutes on high speed. You should get beautiful, stiff peaks and a smooth, glossy texture with fully dissolved sugar. For the ultimate assurance, take a pinch of the meringue mixture and rub it between your fingers. If you don’t feel any grains, you’re good to go. If you do, just keep mixing until they disappear.
Quickly mix in lemon juice/vanilla extract, then fold in the cornstarch and mix until well blended.
Create perfect pavlova nests by piping 3-3 1/2 inch circles of meringue onto parchment paper using a large star tip. Gently indent the centers with a spoon to make room for the delicious cream filling. Bake at 225˚ for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside for an additional 30 minutes. The outer layer will be delightfully crisp to the touch, while the inside remains plush and marshmallow-like in texture.
Transfer the pavlovas on the parchment paper to the counter or a cookie rack to cool to room temperature. Once cooled, the real fun begins – top it with whipped cream and your favorite fruits. Otherwise, store them in an airtight container for 3-5 days at room temperature in a low humidity place.

Make Whipped Cream

Using a mixer, beat whipping cream with sugar until whipped for 3-5 minutes and becomes pipeable.

How to Assemble With Toppings

Pipe whipped cream onto each of the pavlovas.
You can customize your pavlovas with your favorite fruits, sauces, and toppings. Serve within 4 hours after assembling, or store without whipped cream and toppings in an airtight container for up to 3 days and then fill them before serving.

Helpful Pavlova Tips

A major key tip is to fully preheat your oven before baking. This ensures that your pavlova will come out light, airy, and delicious. If you wait too long to bake it, the delicate meringue can start to melt or form an unappetizing layer of brown sugar at the bottom. So don’t delay – preheat and bake right away for a heavenly pavlova experience!
Make sure your egg whites are room temperature for the best whipping technique. AND…Don’t throw away your egg yolks! Use your egg yolks to make this Homemade Lemon Curd (Microwave)!
Always line your baking sheet with parchment paper for effortless removal and prevent sticky disasters by avoiding wax paper!
For the perfect pavlova, your trusty stand mixer is your secret weapon. However, if you’re using an electric hand mixer, be prepared to mix for an extra 2 minutes to achieve those coveted stiff, smooth, and glossy peaks. And whatever you do, resist the temptation to hand whisk – it’s a recipe for disaster!
When whipping the egg whites and sugar together to get the perfect texture, make sure the sugar has been dissolved into the egg whites. For the ultimate assurance, take a pinch of the meringue mixture and rub it between your fingers. If you don’t feel any grains, you’re good to go. If you do, just keep mixing until they disappear.
You can absolutely use regular granulated sugar (I did with these and had no issues), but if you want to use superfine sugar for easier dissolving, just place the granulated sugar into a food processor and pulse it several times to get smaller sugar crystals! Easy-peasy!
Once you’ve baked the pavlovas, you need to let them set in the oven for 30 additional minutes without opening the oven. This will further help them to dry out and keep them from cracking. Kind of how you do a baked cheesecake! No opening the oven until your timer goes off!

In conclusion, making a delicious Pavlova doesn’t have to be daunting or time-consuming. By following these simple steps and tips, anyone can create a show-stopping dessert that will impress family and friends. Just remember to pay attention to time and temperature, and don’t be afraid to experiment with different toppings and flavors.

So what are you waiting for? Grab your egg whites and get ready to master this easy pavlova recipe! Gluten-free too!

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