Pavlova Recipe
Pavlova with fresh berries and lofty whipped cream. A light and airy dessert perfect for celebrations and gatherings.
How to Make the Best Pavlova
Pavlova is one of those show-stopping desserts that looks far more complicated than it actually is. This classic meringue-based treat features a crisp exterior that gives way to a soft, marshmallow-like center, topped with billowy whipped cream and fresh seasonal berries. Named after the Russian ballerina Anna Pavlova, this dessert is as elegant as it is delicious.
The secret to a perfect pavlova lies in patience. Whipping the egg whites to stiff, glossy peaks and then allowing the meringue to cool slowly in the oven ensures that iconic texture—crunchy on the outside and cloud-like within. While there’s some hands-off time involved, the actual preparation is straightforward and rewarding.
Whether you’re celebrating a special occasion or simply want an impressive dessert to share, pavlova is a wonderful choice. The neutral sweetness of the meringue and cream pairs beautifully with tart berries, making it a perfect canvas for whatever fresh fruit is in season.
Pavlova
Pavlova with fresh berries and lofty whipped cream. A light and airy dessert perfect for celebrations and gatherings.
Ingredients
Meringue
Whipped Cream Topping
Toppings
Instructions
Prepare the Meringue
- Draw an 8-9 inch circle on a piece of parchment. Flip the parchment so the writing is on the underside against the tray.
- Separate the eggs while cold (cold eggs separate better). Let the whites come to room temperature in a bowl. Speed this up by setting the bowl over another bowl of warm water.
- In a stand mixer with an ultra-clean and dry bowl, pour in egg whites and start whipping on medium until foamy. Add cream of tartar and beat on medium-high until soft peaks form.
- Start adding the sugar one tablespoon at a time, whisking between each addition. Switch the mixer higher and beat until glossy and stiff. Test by rubbing a little between your fingers to ensure sugar has dissolved.
- Once peaks are stiff, add the pinch of salt and vanilla and whip for another 30 seconds. Make sure it is stiff!
- Gently scoop the stiff egg white mixture onto the parchment. Spread in a circle from the center, building an outside edge and an indent in the center.
Bake and Cool
- Place in the center of a 350°F preheated oven. Immediately turn the oven down to 200°F and bake for 120 minutes or until it feels dry to the touch.
- Turn the oven off and allow the pavlova to cool in the oven for at least 2 hours or overnight. Cooling slowly keeps the pavlova sturdy and crisp.
Assemble
- Whip together the cream, sugar and zest to medium-soft peaks. Fold in a tablespoon of jam, if desired.
- Just before serving, top the pavlova with whipped cream and fresh berries. Serve immediately!
Notes
- Use fine sugar for best results—it dissolves more easily into the meringue.
- You can substitute 1 teaspoon of vinegar for the cream of tartar if needed.
- The vanilla is optional but adds nice flavor—it will darken the pavlova slightly.
- Allow 2 hours cooling time in the oven for the crispiest results.
- You can macerate the berries with a little sweetener to make them juicy.
