An Aussie classic, this is really the best pavlova recipe ever! Make sure to follow along with my tips and tricks so that you can make the best pavlova at home with ease! Perfect for summer and holiday celebrations, wow your guests with this gorgeous dessert!
IT'S FINALLY HERE!!!! The best pavlova recipe ever, and I am SO excited to share this recipe with you today!
I've been wanting to make this on the blog for basically forever, but just never got around to taking the photos of the finished pav! But here it is, and I am so proud to be sharing with you today, what is my favourite Aussie dessert!
Not to brag, but I am the pavlova master in my family. I've been trying and testing my pavlova skills for years now, and for some reason, I'm the only one that ever seemed to get it right after many attempts! I'll always remember my brother frustratingly call me, asking why his pavlovas never turned out like mine! Well today, you'll learn my secret tips and tricks for making pavlova.
Pavlova is a recipe that we usually make for Christmas back at home. It's the perfect summer dessert because it's cold, light and usually stacked high with berries! I always make it at Christmas time in the US to bring a little bit of home to our holiday season.
This dessert has also wowed a lot of our friends at home and at parties. My bestie Eve demanded I made her a pavlova for her birthday, and we've taken it to various parties as our signature dessert. I can't count how many times Americans have absolutely lost their mind tasting it begging me for the recipe!
So What is Pavlova?
Pavlova is the dreamiest dessert in the world. If you can imagine, a light, fluffy marshmallow centre, surrounded by a crispy shell, topped with whipped cream and berries - it's basically a cloud of dessert!
It's a heavily debated topic whether pavlova originated in Australia or New Zealand, but being bias, I'm saying it's Aussie!
Pavlova actually requires only a few simple ingredients - eggs, sugar, white vinegar, cornstarch and vanilla, plus the toppings for the end. It's definitely one of those desserts though, that can be easy to make, but really easy to mess up!
Which is why I am sharing my top tips for making the best pavlova ever! Be prepared, however, this will end up taking almost half your day (with most of it is resting time), so make sure you allow plenty of time before you need to actually serve the pavlova! I like to make mine the morning of my dinner or event so that I have plenty of time in the evening to dress it before serving.
How to Make this Best Pavlova Recipe
- The egg whites need to come up to room temperature so that they whip better. The best solution is to separate the cold eggs first into a bowl, then bring the whites to room temperature.
- Initially, the egg whites need to be whisked until firm peaks appear. The best method to turn the bowl of eggs whites (very, very carefully) upside down. If they start to slip and slide, they need longer. If you can hold the bowl upside down and they don't move, they are whipped enough!
- Use a clean whisk and clean bowl, and there must be absolutely no egg yolk in the egg white mixture.
- The sugar needs to be incorporated well to avoid sugar syrup seeping out of the pavlova. A good indication is to get a little bit of the meringue and sugar mix and rub it gently between your thumb and finger. If it feels grainy, keep whisking.
- Once the sugar is incorporated keep whisking for around three minutes. This will really stiffen up the mixture and make it easy for shaping.
- Once the vinegar, vanilla and cornflour are added, you only need to whisk the mixture about 30 seconds more to ensure it is only just whisked in.
- Preparing the pavlova for the oven is important. I cut a piece of baking paper/parchment paper into a round sheet, and place it on a round pizza oven. To keep it in place, take a ¼ of a teaspoon of the meringue, and dab it onto four spots on the outside of the paper round to keep it in place.
- Shaping the pavlova is also important. I start by spooning all the pavlova mixture out onto my prepared oven tray. Then, using a spatula, I very carefully shape into a round shape. Start from the bottom, and make upward movements. The top will naturally form together. I don't tend to make a small mound in the middle because I find one naturally forms when the pavlova cools (see images for shaping!).
You can see the lines from the way you shape the pavlova. Start from the bottom and gently draw the spatula to the top of the pavlova
- Preheat the oven to 300F/150C first, then reduce the oven temperature to 250F/120C when you put the pavlova into the oven.
- Very important!!! DO NOT OPEN THE OVEN throughout the cooking time! If you need to check on it, use the oven light, but do not open the oven!
- Also VERY IMPORTANT!!! Once the pavlova has had 1 hour and 15 minutes in the oven, turn the oven off and leave the pavlova to fully cool for around 2-3 hours. By allowing it to fully cool in the oven, you are reducing the chances of the pavlova cracking!
You can see the baked pavlova has settled leaving a slight indent in the top.
- Traditional toppings for pavlovas are cream and fruit. I love using a mixture of seasonal berries such as strawberries and blueberries. Passionfruit is also a good option, but personally, I don't think you can go wrong with cream and strawberries!
This best pavlova recipe is a must try if you are looking for a dessert that totally WOW's your guests! This serves up between 10-12 people, depending on serving size, and I guarantee everyone is going to absolutely love your show-stopping dessert!
Georgie x x
Best Pavlova Recipe
Ingredients
- 6 egg whites at room temperature
- 1 ½ cups granulated/caster sugar
- pinch salt
- 3 teaspoon cornflour/cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla essence
- 1 cup cream for whipping
- strawberries or other fresh berries for serving
Instructions
- Preheat oven to 300F/150C
- Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.
- Whisk together the egg whites and salt until stiff peaks form.
- Gradually add sugar, ¼ of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.
- After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.
- Combine the cornflour/cornstarch, vinegar and vanilla essence in a very small bowl.
- Add to the meringue mixture and whisk until just combined.
- Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.
- Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
- Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image).
- Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
- Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
- Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.
- To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries.
If you love this best pavlova recipe, then you'll love my vanilla meringues with blackberry pinot sauce, or my chocolate mini meringues!
If you loved this recipe, I'd love for you to leave a comment and review! Also, don't forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I'd love to see your creations!
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Dianne says
My stiff egg whites turn to liquid when I add the sugar . . . what am I doing wrong?
Georgie says
hi Dianne, thank you for your comment. It could be a number of things. Make sure you mixing bowl and beaters are really, really clean, and that your eggs are at room temperature. Sometimes when I whisk my egg whites my mixer doesn't always get right down to the bottom of the bowl. You could also be over mixing them, or cross containimating then with another ingredients. But sometimes, some eggs just won't whip very well, don't know why but it's a problems I've had once or twice before where my eggs just won't whip. Hope that helps 🙂
Kelli says
Can you store the meringue in a cake carrier overnight before adding the topping the next day?
Georgie says
Hi Kelli I haven’t tried it but it shouldn’t be a problem so long as no moisture gets to it. It will need to be stored in a very air tight container and just be careful as they’re really fragile when they’re cooked 🙂 add the cream and the berries the next day before serving
Glenda Endaya says
Thank you for this nice recipeof yours, I make one and it taste good and it has a nice texture,, just perfect ❤️
Georgie says
Hi Glenda, so glad you loved it! it's great to hear that it turned out perfectly 🙂
Geoff says
I normally do a soft rolled pavlova but I'll give this one a go .
Are all the ingredients metric
Georgie says
Imperial but as they’re cups they’re pretty similar
Lara says
Can this recipe be increased and how? Like if I’m to use 8 or 10 eggs? Is here a formula that I can use to increase ?
Georgie says
Hi Lara, I wouldn't increase it. the recipe is fairly set. if you increase it you risk a major collapse. as it stands this recipe will be enough for about 6-8 people. If you were looking for more, I'd suggest making my mini vanilla meringues as well as a larger pavlova. they're both beautiful! if you search 'vanilla meringues' on the blog you'll find it. hope that helps.
Marilyn says
Can the batter be divided to make 2 smaller pavlovas?
I have made this recipe before and it is excellent but I have a smaller gathering and don’t want to eat all the left overs myself:)
Georgie says
Hi Marilyn, thank you for your reply. I wouldn't recommend making it into smaller pavlovas, as a suggestion, try my vanilla meringues! if you search 'vanilla meringues' you can find individual portions and can decorate them as you please!
Sandra Ross says
What size of tea cups for caster sugar,or maybe you could give me the weight?? Thank you.
Georgie says
301grams or 10.6 ounces 🙂
Julia says
Hi Georgie, thank you so much for this recipe. We have not eaten it yet, but my family can hardly wait. Can you help me understand what I might have done wrong as the pavlova has cracks and a piece of the top is kind of falling inside of the pavlova? I am sure it is going to taste awesome. However, we are thinking this is going to be a new family favorite and I want to get better at making it each time. I thought I followed the recipe exactly, but is there something that typically causes it to crack?
Georgie says
Hey Julia!! You may get cracks, that’s totally normal. Some suggestions might be to make sure it’s 100% cool before taking it out of the oven. I turn the oven off to cook it fully before taking it out to cook at room temp. Also not opening the oven door during cooking time can help with cracks although as tempting as it is! And making sure the egg whites are really stiff. I’m so glad you loved the recipe 🙂
Amanda says
Does this need to be refrigerated after or can it be left out?
Georgie says
its best eaten straight away, but leftovers need to be refrigerated because of the cream, it may make the pavlova crust soggy though which is why Id try to eat it at once! 🙂
Sonia says
Love this recipe...turned out perfectly ❤️❤️
Georgie says
that's so great to hear Sonia!!