Everything you need to know about how to make The Perfect Pavlova! This is admittedly a long post, so feel free to jump straight to the recipe if you like, but do take some time to read the post if you’re having issues perfecting your pavlova.
A step by step recipe on how to make the perfect pavlova, with troubleshooting tips.
Pavlovas are a creation of love. They take some time, some planning, and some patience. The results however are absolutely worth your while! As a kiwi, pavlovas (or pavs) were an integral part of summer (or any other time of the year for that matter) for me growing up, and it’s a dessert that I’m particularly fond of! So in this post, I will share with you all the tips and tricks to make the Perfect Pavlova!
Why you should be making this perfect pavlova recipe
- This is a detailed step by step recipe/guide showing you what to expect at each stage of the recipe, to ensure success!
- This recipe has been tested multiple times, under different conditions, so I have detailed all the ways to make sure you get perfect results.
- This post will explain the role of each ingredient that makes a perfect pavlova.
- This recipe will also explain the science of pavlova, so you’ll know why each step is important.
- If your recipe fails, this post will help you understand what might have gone wrong, so you can troubleshoot and ensure perfect results next time! Plus, I also provide a couple of ideas on what to do with failed pavlovas.
What is a Pavlova?
Yes, pavlovas are a New Zealand creation (no matter what the Aussies say). It’s a popular dessert in that part of the world, and one of several national desserts for both New Zealand and Australia, and both countries claim the dessert as their own.
It is said that the recipe was created in honor of Anna Pavlova, a Russian ballerina, in the 1920s, when she toured New Zealand and Australia. The pavlova is so light and airy – just like a ballerina’s dance performance, hence the name.
And for more proof of the origins of the modern day pavlova – Anna Pavlova’s autobiographer has stated that the dessert was created by a chef in Wellington, NZ when she toured the country in 1926. So there.
That being said, there have been a number of recipes called pavlova that existed before that in Europe. However, these “pavlovas” were more like torte-like cakes, not the airy, marshmallowy, meringue-based dessert that we all know and love, and have come to recognize as pavlova today.
But whatever the origin, we can all agree on one thing. Pavlovas are a show-stopping, kick-ass dessert.
What’s the difference between meringue vs pavlova?
Some confuse meringue and pavlova, so let me explain the difference between these two.
Both meringue and pavlova are egg white desserts, and are made in a similar way. They both require egg whites to be whipped into a foam, with sugar mixed in, and are then baked at a low temperature until dry. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside. So a pavlova is a meringue based dessert, but not a classic meringue.
This perfect pavlova is a supremely light and fluffy dessert, with an amazingly crisp texture on the outside, and a marshmallow-like, melt-in-your-mouth texture on the inside. A pavlova is topped with sweetened whipped cream (or chantilly cream) and lots of seasonal fruits. It’s a summer classic in New Zealand and Australia, and no BBQ (or Christmas) would be complete without a pav.
Common pavlova recipe pitfalls (pavlova troubleshooting)
First let’s take a look at some really common pavlova recipe fails, and why they happen.
Why is my pavlova weeping?
This is when there’s liquid seeping out of the pavlova (i.e. weeping). This can happen while the pavlova is cooling, or even while it’s baking. The liquid “weeps” (seeps out) and puddles at the bottom of the pavlova. The culprit here is the sugar in the meringue, which “melts” out of the pavlova. This can make the pavlova collapse and become soggy.
High humidity – If you make your pavlova on a particularly humid day, this would most likely be the reason for a weeping pavlova. Sugar in the pavlova is hydrophilic (water-loving), and will absorb water from the environment. Then the egg whites in the structure will not be able to hold the sugar molecules that absorb water, resulting in a collapsed and weeping pavlova.
Undissolved sugar – When making pavlova, it’s absolutely crucial to add the sugar in 1 tbsp increments, SLOWLY, so that it dissolves well. Plus, you will be whisking it after the addition of sugar as well, to make sure the sugar crystals are fully dissolved. Any undissolved sugar crystals won’t be integrated into the egg white structure and will readily absorb water and cause weeping.
Over-whisked egg whites – When you over-whisk or over-beat the egg whites to a grainy texture (before or after adding the sugar), the proteins in the egg whites may lose their structure. This will make it harder for the egg whites to hold onto the air and sugar that are being whisked into the foam. The result is sugar seeping out of the pavlova as a syrup.

How to prevent a weeping pavlova?
So as you can tell, pavlovas can be a little temperamental and fussy. So don’t bake your pavlova on high humidity days. Avoid very rainy days as well, since this also increases humidity. A dry climate will make baking a pavlova that much easier. If you do live in a high humid environment though, these following precautions will help you achieve that perfect pavlova.
Avoid doing any dishes or boiling water in the kitchen before, during and after making a pavlova (until the pavlova has cooled down completely), to help reduce the ambient humidity in the kitchen. So this requires a little bit of planning ahead. I prefer to make my pavlova at night, after I’ve done all the dishes, and don’t need to use the stove until the next day.
Use caster sugar, or you can pulse regular granulated sugar in a blender or food processor to make it fine. This helps dissolve the sugar more easily. And add the sugar slowly. Making a perfect pavlova is not something you can rush.
Keep an eye on the egg whites and make sure they are not over-beaten before you add the sugar. If they become grainy, start again with fresh egg whites. Also whisk the eggs on low or medium speed. NEVER exceed medium high. Only beat the egg whites until the sugar has completely dissolved and it looks thick and glossy.

Why did my pavlova collapse? (Why did my pavlova crack?)
If your pavlova has cracks on it, or it collapsed, it’s usually because the mallow center shrunk away from the meringue, causing the outer shell to collapse.
Over-whisked egg whites – A meringue base is made by whisking egg whites to a soft, foamy consistency and then slowly adding sugar to be incorporated into the foam. The egg proteins unravel in the whisking process, and this allows air to be trapped in the foam, as well as for the sugar to be dissolved and incorporated. But if the eggs are over-whisked, these egg proteins will break up and cause the cross-links in the foam structure to break apart as well.
As a result the air (and sometimes the sugar) in the structure will be “pushed out” causing the structure to deflate. This causes the pavlova to crack, collapse and sometimes even weep.
Baking in too hot of an oven and cooling too quickly – Pavlova is baked very slow, at a low temperature. What you’re trying to achieve here is to expand the meringue slowly and make it crisp and dry on the outside, while keeping the middle at a mallow-like, stable consistency. If you bake the pavlova in a hot oven, it will expand too fast, and will deflate when cooling down. So make sure to bake it in a low temperature oven.
Even if the pavlova is cooked in a low temperature oven, it needs to be cooled down gradually, to prevent any rapid temperature changes. If the pavlova cools down too quickly, this can cause the mallow center to shrink rapidly, causing the pavlova to crack and collapse.
Pavlova is weeping – See the reasons for pavlova weeping above. If a pavlova weeps too much, it’s because the sugar wasn’t mixed in properly with the egg whites, or it was too humid in the kitchen. A pavlova weeping will cause the mallow to shrink in size, leading to not only a cracked and collapsed pavlova, but a soft, soggy pavlova too.

How to prevent a cracked or collapsed pavlova
Make sure to use fresh eggs, and whisk the egg whites on a lower speed. Most people make the mistake of whisking egg whites on high, in order to dissolve the sugar faster, and thicken the meringue faster. This can introduce a lot of air quickly, but can also deflate the egg whites just as quickly, because the egg white foam structure is unable to hold on to all the air that’s been introduced.
Whisking slowly means air is introduced slowly, with no risk of over-beating egg whites, and the sugar still dissolves well, and you get a more stable foam structure. Using fresh egg whites will also help create a stable foam.
Bake the pavlova in a low heat oven, and do not open the oven during the baking process. Once baked, let the pavlova cool down in the oven. This will allow a gradual cool down, preventing it from collapsing. This is another reason why I like baking pavlova at night, because I can leave the pavlova in the oven overnight to cool down.
Also make sure to follow the tips for preventing a weeping pavlova (explained above), which can also contribute to a collapsed pavlova.
Why is my pavlova brown (or not white)?
Oven too hot – If the oven temperature is too hot, the pavlova can caramelize and have an off-white color.
Addition of flavoring – Usually vanilla isn’t added to a classic pavlova. However, some people like to add vanilla to offset an “eggy” smell. Adding vanilla can cause the meringue to have an off-white color as well. If the vanilla extract has water, then this can also cause the pavlova to weep as well.
How to prevent pavlova from browning
Reduce the oven temperature. If you followed my recipe, and still had a burnt pavlova, then just check and make sure there are no hot spots in your oven. If you’re not sure about hot spots, then just reduce the oven temperature another 25°F for next time.
I prefer not to use vanilla. I like my pavlova to be snowy white, and I’ve never had an eggy smell in my pavlova. But if you do find your pavlova to have an eggy smell, you can add some lemon zest instead of vanilla. This will add a subtle lemon flavor, and a wonderful fragrance to the pavlova. Just make sure the lemon is completely dry before zesting.
My Pavlova is soft and sticky/soggy. There is no crisp shell.
This happens because the pavlova is weeping. The liquid that’s seeping out of the pavlova is causing the pavlova crust to get soggy. Baking the pavlova on a high humid day can make it become soft and sticky to the touch too.
How to prevent a soft and sticky pavlova
Follow the same instructions as preventing a weeping pavlova (explained above). Since weeping is usually followed by a soggy pavlova.
- Avoid baking your pavlova on high humid days (and rainy days).
- Make sure the sugar is incorporated properly, and completely dissolved, at each step.
- Make sure not to over-whisk the egg whites.
My meringue base is too runny and won’t thicken
Egg whites require clean and dry utensils to be whisked into a stable foam. It’s very important to not introduce water, or any fat (yolks or otherwise), in the process of making a meringue, because this will interfere with the egg whites’ ability to create a foam-like structure. If the utensils/bowls you used have any fat/liquid in them, even a drop of egg yolk, this will prevent the egg whites from foaming up properly.
And you’ll end up with a runny egg white mix that never gets stiff.
How to prevent a meringue base that is too runny
Make sure ALL your utensils are bone dry. This includes the mixer bowl, whisk, spatulas and any other bowls you use to transfer ingredients.
Another tip is to avoid plastic mixer bowls for your egg whites. Plastic bowls can cling on to fat molecules that can contaminate the egg white mix. I always use my metal bowl. You can also use a copper bowl (best option!), or even a glass bowl if you are sure it’s absolutely clean and dry.
Why is my pavlova flat?
Pavlovas can go flat for a few reasons – not enough air was incorporated into the egg white mixture, or the pavlova shrunk during the cooling period and collapsed.
Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal. However, as you whisk the mixture to dissolve the sugar, the mixture will become more stiff and stable. If not, the runny meringue mixture will result in a flat pavlova.
It goes without saying that a Pavlova absolutely depends on the air that has been incorporated into the meringue. This air is responsible for creating a lofty, airy pavlova. AVOID KNOCKING THE AIR OUT OF THIS MIXTURE AT ALL COSTS.
This means you shouldn’t knock the bowl on any counters, or knock anything on the bowl either. Avoid tapping the baking tray once you shape the pavlova as well. This can deflate the meringue, which will lead to a flatter pavlova.
Also the pavlova meringue mixture should be shaped on a parchment paper the proper way as well.
How to prevent a flat pavlova?
Make sure you whisk the egg whites until they are thick and glossy. If runny, then the mixture will spread more as it bakes, resulting in a flat pavlova.
I also prefer to create furrows on the side of the pavlova with a small spatula, in an upward motion, to help the rising of the meringue. Just make sure that you use a spatula to shape the pavlova in an upward motion, before baking it in the oven.
These common pitfalls can be very frustrating and may sound intimidating, but I promise if you understand WHY these pitfalls occur, it’s that much easier to prevent them, AND help you make the most perfect pavlova! 🙂
Other questions about making a perfect pavlova
How far in advance can I make this pavlova?
While meringues can be made a few days ahead and stored in an air-tight container, pavlovas cannot be made more than 24 hours in advance.
I do recommend making the pavlova the day before you will be serving it and then letting it cool down in the oven completely (about 6 hours at least), to prevent it from collapsing or cracking. You might get lucky and may be able to keep it for two days, especially if you live in a particularly dry climate, but I wouldn’t risk it.
I frost the pavlova with whipped cream only minutes before serving it. As soon as you introduce whipped cream, it’ll start to get soft and soggy, and you want that crust on the sides to be crisp.
How to store the pavlova?
Once baked and cooled down in the oven, store the pavlova UNFROSTED, in an air-tight container. I like to keep the container in the driest room in the house, away from bathrooms and the kitchen where the humidity can be higher.
Avoid storing the pavlova in the fridge at all costs! The fridge will make the pavlova soggy.
Can I freeze the pavlova?
No, unfortunately.
If you freeze and then thaw before serving, the shell will lose its crispness.
Why do you add cornstarch and vinegar to the pavlova?
An acid is an important component when making meringue. The acid helps stabilize egg whites as they foam up. If you don’t have white vinegar, you can replace it with half that amount in cream of tartar instead. You can also use an equal amount of lemon juice, but I prefer white vinegar or cream of tartar.
The combination of vinegar and cornstarch helps create that marshmallowy center that sets a pavlova apart from other meringues.
Now that I’ve gone over some common pitfall when making pavlova, let’s look at how to make pavlova.
How to make a perfect pavlova (step by step instructions)
Equipment needed, and how to prep them
- Stand mixer with a whisk attachment – I prefer this over a hand mixer.
- Mixer bowl – Copper, metal or glass. Avoid plastic bowls.
- Two spatulas – Avoid wooden spatulas. I like to use one spatula while the meringue is whisking, and the second spatula to transfer the meringue mixture to the parchment paper.
- Baking tray.
- Parchment paper.
- Offset spatula.
- Clean glass bowls – To help separate egg whites from egg yolks.
- Clean measuring jug (preferably not plastic).
- Blender/food processor – for sugar (only if you’re not using caster sugar).
- Kitchen scale.
- Clean hand towels and paper napkins.
Make sure all equipment is clean and dry. Use the hand towels and paper napkins to keep your hands clean and dry, as well as the equipment.
You will be checking if the meringue is ready by rubbing the meringue between your fingers, so you will need to wash your hands and thoroughly dry them off while getting the pavlova mix ready.
How to choose the right eggs for pavlovas
Using old eggs vs fresh eggs
Usually older egg whites are able to hold more air as they are whipped into a foam. The proteins in the thin egg whites expand faster to hold more air, and therefore will create more volume. Older egg whites also have a weaker protein structure. This also means the air will escape more easily, and deflate easily as well.
However, egg whites from fresh eggs may not whip as much as older egg whites, but the air that is whisked into it is far more stable. This is because the protein structures in fresh egg whites is stronger than that of older egg whites.
Room temperature eggs
It’s important to use eggs that are at room temperature. Colder eggs don’t whip as readily as eggs at room temperature. This is also why room temperature eggs are vital for all baking recipes.
Which sugar to use to make a classic pavlova
Sugar is one of the two main ingredients in a classic pavlova. So it’s crucial to get this right.
The sugar needs to be dissolved easily in the meringue mix, so try to use caster sugar, which is ultra-fine sugar that has small sugar granules that dissolve easily.
If you don’t have access to caster sugar, you can use regular granulated sugar, but make sure to pulse it in a food processor first to make it finer.
DO NOT use confectioner’s sugar. Confectioner’s sugar (icing sugar) is not pure sugar (it has cornstarch mixed in) and will not create desirable results.

Measuring the ingredients
I have emphasized this before with a lot of baking recipes on my blog, and it’s even more important when you’re trying to make a perfect pavlova.
Weigh your ingredients.
Pavlovas are delicate desserts that are sensitive to just about any variation. Using precise measurements will help you in creating the perfect pavlova!
Each egg will have slight variations in terms of how much egg whites are in it. The amount of egg whites will also obviously vary between different sizes of egg, and even between eggs in different countries. Having lived in a number of different places in the world, this is something I have noticed a lot.
But as a rule of thumb, 1 large egg will weigh 2 oz or 57 g (56.7 g).
Each 2 oz egg usually has about 1.1 oz (30 – 32 g) of egg whites.
This recipe uses 7 egg whites, which weigh 7.8 oz (221 – 225 g).
7.8 oz of egg whites in weight is about 225 mL (approximately).
Each egg white needs about 50 – 55 g of sugar to make a stable meringue.
The ratio I use is, each 30 – 32 g of egg whites, use 50 – 55 g of sugar.
How to separate the egg whites and yolks
Clean, dry hands and bowls are crucial.
I like to separate the egg whites from the yolk into a smaller bowl first, before adding them into the mixing bowl to be measured. This way, if you accidentally break a yolk and get it into the whites, you can just replace that one egg rather than having to discard ALL the egg whites that were contaminated with the egg yolk.
To make sure your egg whites whip properly, it’s important that you do NOT let even the tiniest drop of yolk, or any other water or fat, be mixed in with the egg whites.
Whisking egg whites
The whisking speed is crucial for a stable meringue base. Most people tend to increase the speed to get the egg whites to the right consistency faster, but this could cause the pavlova to collapse as it bakes (adding air too fast will also deflate the meringue quicker).
Going slow is the key. In a mixer with 10 speeds, I never go beyond speed 4 for the whole duration of whisking my pavlova base. I only increase the speed to about 6 in the last 30 – 45 seconds (to mix the cornstarch and vinegar).
This means it takes a while to get that pavlova ready… but you prevent the meringue from being over-whisked.
So at first, you will only be whisking the egg whites at speed 3 or 4 until it reaches soft peaks stage. This can take up to about 10 minutes.

Adding sugar to the egg white mixture
When the egg whites are at the soft peaks stage, you can add the sugar.
Don’t be in a rush to add the sugar. I prefer adding them a little at a time (about 1 – 2 tbsp at a time), with 30 seconds between each addition. You want the sugar to be almost completely dissolved before adding sugar again.
- Adding too much sugar can deflate the mixture, which means you will have a less airy pavlova.
- Adding sugar too fast without letting it dissolve first, can cause the pavlova to weep after baking due to undissolved sugar crystals.
This can take between 10 – 20 minutes, so keep the speed of the mixer low (3 – 4 speed).
Whisking to make the meringue
Once all the sugar is added, keep whisking it. The mixture would have deflated slightly, and look a little runny. So whisk it on speed 3 or 4 (I vary between them just by looking at the meringue), just until ALL THE SUGAR IS DISSOLVED, and the mixture is glossy and thick.
This can take as little time as 10 – 15 minutes (with caster sugar), or 20 – 30 minutes (with blended granulated sugar), or over 45 minutes (with granulated sugar – which is why you should avoid using it).
Take care not to mix the meringue longer than needed.
To check if the sugar is dissolved – take a little meringue to your finger tip and rub it between your thumb and index finger. If you feel any sugar granules, then it needs more time to whisk.
Adding cornstarch slurry
This is added right at the end. Make sure there are NO LUMPS in the slurry, and add it after all the sugar has dissolved, and then mix it into the pavlova within 30 – 45 seconds. This is the only time I increase the speed to about 5 – 6.
Prepping the oven and baking tray
Pavlova is baked in a low heat oven to make sure it dries out slowly. So the oven is preheated to 300°F/150°C, but immediately lowered to 225°F/110°C when you place the pavlova in the oven.
I use a regular baking tray that’s lined with parchment paper to prep my pavlova base. A parchment paper will ensure that your pavlova doesn’t stick to the tray once baked. Draw an 8 inch (20 cm) circle on the parchment paper, so that you have a guide for the shape of your pavlova.
How to shape a pavlova
Use a second, clean spatula to scoop out the meringue mix from the bowl. This is to avoid the meringue right at the top, just in case it might have any undissolved sugar crystals in them.
Next, draw an 8 inch/20 cm circle on parchment paper as a guide to shape the pavlova. However, I draw the circle on the underside of the parchment paper, so that the pencil marks don’t get transferred onto the snowy white pavlova as it bakes.
First use a spatula/offset spatula/spoon to spread the meringue out on the circle, with an even thickness and straight-ish sides.
Once you have the basic shape of the pavlova ready, use the offset spatula to create vertical furrows on the side of the pavlova,while moving the offset spatula from bottom to top. Create soft edges and flatten any pointed meringue. Swirl the middle of the pavlova as well to create a spiral furrow. See pictures in the post to get a better idea.
How to bake a pavlova and let it cool down
Once the pavlova is shaped, immediately place it in the center of the oven, and reduce the oven heat to 225°F/110°C.
DO NOT OPEN THE OVEN while the pavlova is baking. You will be tempted to, trust me, but don’t! Your pavlova is now in the hands of the meringue gods, and there’s nothing more you can do.
Once baked, you have to let it completely cool down in the oven as well.
And once completely cooled down, carefully place the pavlova in an air-tight container, in a draft free room, until you’re ready to serve it. For no more than 24 hours.
How to serve classic pavlova
Now that you know how to make a perfect pavlova base, you also need to know how to top it to make the classic pavlova that we all know and love!
A classic pavlova is topped with sweetened vanilla whipped cream (i.e. creme chantilly), and beautiful summer fruits. A classic version usually always has kiwi fruit (especially in NZ and Australia), but you can use whatever is available.
Here are some other alternatives
- To keep the pavlova dairy free – you can top it with sweetened whipped coconut cream. It won’t be as thick as regular whipped cream, but still a great alternative.
- Whipped cream + Greek yogurt is another great option. The yogurt adds a lovely tang that pairs really well with the sweetness of the pavlova.
Fruit topping options
- Classic fruit toppings – Kiwi fruit, passion fruit, mangoes (tangy but sweet fruits).
- Berry toppings – strawberries, raspberries, blueberries, blackberries (and other berries).
- Drizzle lemon curd, along with other fruits on top.
- Other sweet but tangy fruits – currants (red, white or black), starfruit, peaches, plums or other stone fruits, pomegranate etc.
- Some like banana, but I don’t. I prefer having fruits that contrast well with the soft, sweet marshmallow center with a fresh, tangy taste.
So there you have it! That’s about everything you’ll need to know about how to make pavlova! 🙂
But even if you followed everything precisely, and your pavlova still collapsed (there’s only so much you can do to control humidity after all), don’t worry! You can still salvage your pavlova…
How to fix a collapsed or cracked pavlova
If the pavlova has collapsed a little in the center and on top, you can still serve the pavlova as long as it’s not weeping. You’ll be topping it with whipped cream, so no one is going to really know it collapsed, and your guests and family most likely won’t care either.
Your pavlova will still taste fantastic!
If it has cracked to the point that you feel like it cannot be presented to guests, don’t throw it out.
You can chop up the pavlova just before serving, and fold in some whipped cream + yogurt and the fruits that you were going to use. You now have an ambrosia salad with crunchy bits of meringue. (Not an eton mess exactly, because there will be marshmallowy bits in there.)
What to do with the leftover egg yolks?
- Make ice cream! Egg yolks are crucial for great-tasting ice cream, so choose from all of these amazing flavors!
- Make lemon curd – this is also perfect to top the pavlova.
- Make passion fruit curd – passion fruit curd is also a fantastic topping for pavlova!
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Perfect Pavlova
What You Need:
- Stand Mixer (I use a KitchenAid)
- Food Processor (to blend sugar if using granulated sugar)
- Small offset spatula
- 2 x Silicone spatulas
Ingredients:
Classic Pavlova base
- 221 g egg whites, at room temp about 7 large eggs - 225 mL
- 350 g caster sugar or granulated sugar, pulsed to make it finer
- 1 tbsp cornstarch tightly packed tbsp, 8 -10 g
- 2 tsp white vinegar 10 mL or ¾ tsp cream of tartar
- 1 tsp grated lemon zest optional (from a dry lemon)
To serve the pavlova
- 1 cup whipping cream 35% fat
- 3 tbsp confectioner’s sugar
- 2 tsp vanilla extract
- 2 kiwi fruits peeled and sliced
- 1 cup halved strawberries or more
- 1 cup other types of fruit blueberries, raspberries, cubed mango, redcurrants etc.
- 2 - 4 tbsp of passion fruit pulp/syrup or lemon curd optional
Instructions:
Pavlova Base
- Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
- Preheat oven to 300°F / 150°C. Cut a piece of parchment paper that's big enough to line a baking tray. Draw a circle that's 8 in / 20 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.
- Carefully break an egg, and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you've successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale. Repeat with more eggs, until you have 221 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.
- Do not throw away the egg yolks, since you can make other recipes with them (see end of the post for some ideas). Store egg yolks in an air-tight container, with a layer of water to coat them on top.
- Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 4 (on a 10 speed mixer) until it reaches soft peak stage (i.e. when you lift the whisk, soft peaks should be formed in the egg whites). This may take about 10 minutes.
- When the egg whites are at soft peak stage, lower the speed to 3, and add the sugar, 1 - 2 tbsp at a time. Make sure each addition of sugar is dissolved before adding the next. I wait about 30 seconds between each addition. Also scrape down the sides of the bowl at least once, while adding the sugar. Do not rush this process. This can take about 10 -15 minutes.
- Once all the sugar is added, increase the speed to 4, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.
- Here's how to check if the sugar has dissolved - take a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there's undissolved sugar. If you don't feel any granules or grittiness, then the sugar is completely dissolved. I also like to make sure that I don’t see any undissolved sugar in a few other places in the meringue (under the whisk, in the bowl etc).
- Whisking egg whites until the sugar completely dissolves can take between 15 - 30 minutes, depending on the sugar you use. Do not rush this, and check on the meringue periodically to make sure you won’t over-whisk it. Use the spatula to scrape down the sides of the bowl a few times as well.
- While the egg whites are being whisked, place the cornstarch and vinegar in a small bowl and mix to combine. The cornstarch mix will be a thick, paste like slurry. (please note cornstarch forms an ooblek that is a solid when sitting, but a paste when moving around).
- Once the sugar is dissolved, and the meringue is glossy and thick, immediately add the cornstarch and vinegar slurry. Increase the speed to about 5 - 6 and let the cornstarch slurry mix into the egg whites for about 30 - 45 seconds. Then stop whisking and remove the bowl from the mixer.
- Using a clean spatula, scoop the meringue in the bowl out on to the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle. Be careful not to scoop out the top edge of meringue in the mixer bowl to prevent any undissolved sugar getting into the mixture (see picture in the post).
- Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper. Make sure the meringue mix is evenly tall.
- Once you have shaped the pavlova (see pictures in the post), use an offset spatula or palette knife to create furrows along the sides of the pavlova, going from bottom to top. Smoothen the edges to get rid of meringue points (that can burn easily). The pavlova should have soft, rounded edges. Create some swirls on the middle of the meringue on top as well.
- Transfer the cake into the preheated oven, and immediately reduce the temperature to 225°F / 110°C.
- Bake the pavlova for 90 minutes. Do not open the oven door during this time.
- When the 90 minutes are up, turn off the oven and allow the pavlova to cool down in the oven overnight (or up to 6 hours, until completely cooled down).
- Transfer the pavlova into an air-tight container and store in a cool dry place (free of draft), until ready to serve. Do not store in the fridge or freezer.
To serve the pavlova
- Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium speed. (Do not over-whisk the cream as it can become grainy. If you whisk the cream on high, you risk over-beating it, and the cream will deflate faster, making the pavlova runny.)
- While whisking the cream, add the confectioner’s sugar and vanilla into it. Mix until you have stiff peaks, but the cream is still smooth.
- Spread the cream on top of the pavlova, and top it with the prepared fruits. Drizzle/spread the passion fruit of lemon curd over the top as well (if using).
- Serve immediately.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mars says
Hello!!! This is the best recipe I’ve found so far.
Im trying to make a Chocolate pavlova! how can I add the cocoa? at the end with a spatula is it ok? I’m in finland so its a bit humid up here so that extra powder might help?
Please help!!!
Dini says
Hi Mars
Yes you can fold in the cocoa powder towards the end!
I would add it once the meringue has reached the right consistency. I’d take about 1 – 1.5 cups of the meringue in the separate bowl, sift the cocoa powder over it and fold it in so it mixes well.
Then add this meringue back into the main bowl and fold it in gently. This will prevent the cocoa powder from clumping, and will mix in better with the meringue.
Since cocoa powder does contain some fat in it, there is a chance the meringue might deflate a little.
Good luck and let me know how it turns out!
Rob says
Preheating to 150c and the turning down to 110c, what is the expectation as to how fast that temperature reduction will occur? I made the pav last night including this task, but it took ca. 10-12 mins to drop to the 110c. I note that the Women’s Weekly version just says 100c (fan). I did observe a lot of rise and this morning I have a collapsed (but edible) pav. Somewhat disappointed as all other aspects were spot on.
Dini says
Hi Rob
You can absolutely keep the oven at the same temperature if you wish to.
I prefer my pavlovas to have a little more lift, so I like the initial rise they get in the oven.
For a more steady, lower rise – you can preheat oven to 110 C and keep it at that level throughout the whole baking time.
I hope that helps
Donna says
I have a vintage wedge wood oven that holds a descent amount of heat at all times. It’s is always warm to the touch. How would you approach the cooling process in this situation? Will it over cook if I leave it to cool? How long after baking crème brûlée in a water bath would you recommend waiting before making pavlova?? Thank you for all this information. It’s very helpful!
Dini says
Hi Donna
Unfortunately I have no experience with working with a wood oven, so I don’t think I can provide good advice.
With regard to baking a Pavlova after a creme brulee, it is hard to say. I usually clear the whole day if I am making a pavlova, or if it is exceptionally humid I would run a dehumidifer as well. I also expect my pavlova to not be 100% perfect when I bake it because it is hard to control all the variables.
Cristina says
Hi! Love the fact that I found a recipe so detailed ! especially for pavlova which may seem easy to make but so temperamental .I do have a question, if I bake half of ingredients how long it has to stay in the oven? Thank you!
Dini says
Hi Cristina
The baking time will have to change with half the inredients, but unfortunately I’m not sure how long it should bake because it will depend on the thickness of the pavlova and the width as well.
I’m sorry I couldnt be more helpful. Hopefully, I will be able to provide this information once I test out mini pavlova recipes.
Dianne Koutsourais says
Great instructions & receipe!! 1 question if you substitute the cream of tartar for vinegar when do you add to pavlova, or do you still mix it with cornflour together & add it. Thankyou
Dini says
Hi Dianne
You can add the cream of tartar at the start or at the end. But you have to make sure that the cornstarch is sifted into the pavlova mix to prevent any lumps from forming, and to ensure it mixes in well.
I hope that helps
Cathline says
Wonderful! My pavlova is getting closer to what I had in Australia!!!
Ivonne capecchi says
Gracias por tu excelente explicación mañana Miami la haré
Lauren says
Hi,
Thank you for this recipe! Do you know if the sugar can be substituted with Splenda (or another sugar alternative)?
Thank you!
Dini says
Hi Lauren
This recipe works the way it has been written as I have tested it many times.
Sugar is an important ingredient and substituting it may not guarantee good results. Especially since Pavlova’s are very temperamental. I recommend finding a pavlova recipe that is marked “sugar free” so that you will have a better chance of it working out for you.
I hope that helps
Catarina says
Hello, thanks for the information. I Will try now. But i have a curiosity… You put the oven with ventilation? Or static without ventilation? Heat down and above?
Thanks so much. Kiss from Portugal
Dini says
Hi Catarina
I do not use the convection oven with the fan setting as I prefer not to have air blowing around in the oven when making a pavlova. But I also have not tried baking it with the fan setting either.
As for the elements, I use the standard baking setting in a conventional oven. This uses both, and automatically controls both elements to maintain even heat and cooking.
I hope that helps
Laura T says
I made this last night and assembled it to enjoy tonight as a dessert for a Passover Seder. Excellent recipe with so many good tips and good info. I actually read the full post and recipe several times so I could be certain I did it correctly. This was my second time making a Pavlova. It came out great! Very, very pretty. Very delicious. Held its shape beautifully and had the lovely creamy center and crunchy exterior. Everyone loved it! Definitely a keeper.
Miriam Grace Crandall says
Pavlova is the most delicious and unique! Thanks for sharing your recipe! Even if it slightly cracks, collapses or weeps, it will still be delicious and magical. Don’t be intimidated to try it.
Maritza says
Thank.Goodness. I found this recipe AND tips!! Im a novice and decided to make Pavlova rather than buy one. The tips saved me 1. Process sugar not to use confectioners. Add q tsp at a time, I counted 30 seconds. 2. Make vinegar & cornstarch slurry just before needing to add it. Thank you!!
Jasmine says
Thanks for a lot of details. Could the recipe work with less sugar? Say 30 to 50% less than of the original recipe?
Dini says
Hi Jasmine
As I have mentioned in the post, the ratio of egg white to sugar should be as close to 1:2 as possible for best results. By lowering the sugar, you won’t get a stable meringue.
I hope that helps!
louise hammond says
Made using potato starch instead of cornstarch (for Passover). Excellent result.
louise says
Excellent detailed instructions. Have used for both pavlova and meringue with great success. Thankyou…
Klaire says
How far ahead can I prepare the whipped cream?
Dini says
Hi Klaire
The whipping cream should always be prepared just before topping the pavlova. This is because the whipping cream will split as it waits and won’t be fluffy and spreadable.
If you make “stabilised” whipped cream, it can last 24 hours in the fridge, but I still prefer freshly whipped cream.
I hope that helps
Manjula Amarasinghe says
I like your recipes and love to try out pavlova, unfortunately my oven’s minimum temperature is 150c , do you have any suggestions if I do a pavlova with 150c?
Dini says
Hi Manjula
Unfortunately I can’t provide you with definitive advice. A pavlova does require to be baked longer at a lower temperature to prevent it from drying out too quickly.
You can absolutely try making it at 150c, but it will bake much faster and might not be as “pillowy” on the inside. You could play around with the thickness of the pavlova to counteract the increased heat in the oven as well, but I’m not sure how it will turn out.
I’m sorry I couldn’t help more.
Gustavo says
Bake with the oven door slitly open using a tea towel to keep the oven dor open. This will do the job.
Sarah Anderson says
Tried earlier this week to make a pavlova. Turned out horribly wrong. Read your recipe. Wow!!!! Great details and ideas! Lower speed? Always heard high. Going to make one today. My question is though I don’t like lemon, how much vanilla extract?
Dini says
Hi Sarah
Whisking at a lower speed introduces air more slowly into the meringue. This is more stable than whisking air into the meringue at a faster rate. A more stable meringue is less likely to collapse as it bakes 🙂
If you do not want to add lemon, you can add about 1 – 2 tsp vanilla extract along with the cornstarch and vinegar.
I hope that helps!
Suzanne says
Hello, i was reading the instructions and can’t wait to try your recipe. I usually use crème de tartar instead of corn starch, do they have to replace it?
Dini says
Hi Suzanne
Cream de tartar and cornstarch aren’t the same thing. You can replace the vinegar with cream de tartar, but the cornstarch is still required.
I hope that helps!
Sandy says
This is now my go to Pavlova recipe. The specificity of the directions were just what I needed. Comes out beautifully.
Thanks!
Sarah says
Dini – WOW, what a useful and helpful pavlova tutorial. We are attempting our first pav ever this evening and had a question about the egg white to sugar ratio. Your tutorial recommends 50g sugar for every 30g of egg white. However, this differs from the ratios listed in the recipe card at the end. For example, using the ratio from your tutorial, the amount of sugar needed for the 12 person serving (221g egg whites) would be 368g…but the recipe card calls for only 350g sugar. Sorry to nit pick, we are just determined to get it right! THANK YOU!
Sarah says
I have been using this recipe since you first posted it in 2020. It’s amazing.
I reread it every time I go to make a pavlova and honestly, my pavs are the best of anyone I know. Every year I get a little better at them and they’re close to perfect now.
I actually refer to this article and recipe as my “Pavolva Bible”.
Molly Kundinger says
Is it possible to add 1/4 sifted cocoa powder to make a chocolate pavlova?
Tracy says
Unfortunately I followed this recipe to the letter twice and it turned out horrible, was supposed to be for our Xmas lunch. The outside was crumbly and separated from the actual pav and the texture and taste were weird
Dini says
Hi Tracy
Unfortunately if the outside crust separates from the pavlova, then the egg whites were overbeaten, or mixed on too high of a speed. If there is weeping, along with it, then the sugar crystals didn’t dissolve properly or you baked the pavlova in a humid kitchen. The separation can also happen because the pavlova cools down too quickly. This can also account for the weird texture too, if the texture wasn’t soft like a marshmallow. As mentioned in the post, you can follow the recipe, but the weather has an impact on the outcome as well when it comes to making pavlova.
As for the texture and taste, the main ingredients in this recipe are egg whites and sugar, so I recommend making sure your egg whites were not expired.
I hope that helps!
Jenny says
Hi,
Just wanted to share that my pavlova turned out perfectly, the sides were are smooth, the centre did collapse a bit but that’s ok as I filled it with cream and fruits. Thanks so much for your recipe!! Everyone commented how nice the pavlova was
Lisa Esposito says
PS: I also don’t have a sheet pan and cannot find one in my area. Alternative?
MetricJester says
you might need to look for a Cookie Sheet, a Jelly Roll Pan, or use the bottom bit of the slotted roasting pan that came with your oven.
Lisa Esposito says
I have an oven with the lowest temperature of 140 degrees celsius. I baked it last night and it came out great except for the bottom which was burnt. What can I do? Can I bake it for less time? What do you suggest?
Thank you for your help!
Dini says
Hi Lisa
The practical solution would be to bake it for less time, but I can’t guarantee that the pavlova will have the same texture of a classic pavlova.
In theory it should work, but since I haven’t tested it for a pavlova, I can’t be certain.
You can use any baking sheet instead of a half sheet pan as well! As long as it’s a flat, metal, baking sheet!
Rejane says
Perfection, I made this following a disastrous attempt at another recipe, followed instructions to the letter, just opened my oven to take it out after leaving it all night. It lifted straight off the baking paper, no weeping… great instructions thank you
Cindy M says
I am just getting ready to make this and I have a question about the oven can you or should you leave the oven light on after you turn the oven off and leave the Pavlova in the oven for six hours?
Dini says
Hi Cindy
I don’t personally leave the light on because it hasn’t made too much of a difference for me.
However, if your kitchen is really cold and you want the pavlova to cool down slower, you can leave it on too.
Jenny says
I made two pavlovas, a recipe by Donna Hay and another from a Coles magazine…both didn’t turn out as well as I had hoped even after following the recipes to the letter!! So I Googled pavlova recipes that turn out perfect and yours came up so decided to try again as I will be serving it this Christmas Eve. I followed your recipe strictly and used a slower speed to mix in the sugar into the egg whites. It is now cooling in the oven and won’t be opening that door until tomorrow morning. It looks great so far, just a small crack on one side. But looks better than the other two I did before
Jane Rose says
Hi! Just wanted to clarify on the oven temperature is this for a fan forced or a conventional one. Very detailed
Dini says
Hi Jane
This recipe is for a conventional oven. I hope that helps!
Ken says
Came out perfectly. The key is patience, not my best attribute.
Nicole Zakel says
Hi. I’ve yet to try this recipe but I wondered if bake time should be adjusted if I half the recipe and make a 6” circle. The area of the smaller circle is a little more than half of an 8” circle, making it a bit taller I assume.