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Classic Pavlova Recipe

This is a classic Pavlova recipe of baked meringue filled with sweetened whipped cream and topped with fresh berries. It’s simple, elegant, and delicious.

a finished classic pavlova recipe served on a white cake plate and topped with fresh berries and mint

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Pavlova dessert has gained popularity because it’s a naturally gluten free dessert, is easy to make, and has a gorgeous presentation.

It’s light and airy, contains less sugar than traditional cakes, and is lower in calories because it’s an egg white dessert.

pavlova recipe being served on a flat white cake plate topped with fresh whipped cream, berries, fresh mint, and lemon zest


What is Pavlova?

Pavlova is a meringue dessert that was first served in Australia or New Zealand – both countries claim ownership! The meringue is formed into a circle with a well in the center and then baked until it’s crisp and dried.

The texture is both crispy and chewy that goes well with smooth whipped cream. The pavlova tastes like a toasted marshmallow and when paired with the whipped cream and berries, is sensational in both flavor and texture.

overhead shot of a pavlova on a white plate


Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Pavlova Variations

With this basic Pavlova recipe, you can make different variations. This is a classic berry pavlova filled with whipped cream and topped with fresh berries. But you could fill it with lemon curd and whipped cream for a Lemon Pavlova.

I’ll also be sharing a mini pavlova recipe (pictured below), Meringue Nests, and Nutella Pavlovas based off of this recipe.

a mini pavlova on a stack of white plates


Pavlova Ingredients

overhead shot of pavlova recipe ingredients

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Equipment Needed to Make Pavlova

meringue on a wire whisk showing the stiff peak stage


How to Make Pavlova

Step 1. Make the meringue. Then transfer to the prepared baking sheet and form into a large circle with a well in the center.

Step 2. Bake and dry in the oven. Then cool to room temperature.

Step 3. Fill with whipped cream, top with berries, fresh mint, and lemon zest.

Step 4. Serve immediately.

side by side shot of a pavlova recipe before and after baking


Tips for Making Pavlova

  • Use room temperature egg whites – they’ll whip up to stiff peaks faster than cold egg whites.
  • It’s best to make meringue on days that aren’t rainy or humid.
  • You can add a 1/4 – 1/2 teaspoon cream of tartar to the egg white to help stabilize the egg whites.
  • Use the leftover egg yolks to make Pastry Cream, Lemon Curd, or Coconut Custard. The coconut custard calls for 5 egg yolks but works perfectly fine with just 4.

classic pavlova recipe being served


Other Egg White Recipes To Try

a classic pavlova that has been cut into to be served


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a finished classic pavlova recipe served on a white cake plate and topped with fresh berries and mint

Classic Pavlova Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

This is a classic Pavlova recipe of baked meringue filled with sweetened whipped cream and topped with fresh berries. It’s simple, elegant, and delicious.

Ingredients

For the Pavlova

  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ teaspoon pure vanilla extract

For the Toppings

Instructions

For the Pavlova

  1. Preheat the oven to 275F. Line a half sheet pan with parchment paper or a Silpat mat.
  2. In a large mixing bowl, whip the egg whites on medium-high speed using a handheld or stand mixer.
  3. Add in the granulated sugar slowly-- it should take 2-3 minutes to add all of the sugar. Once all of the sugar is added, add the vanilla extract and whip until stiff peaks form.
  4. Transfer the mixture to the baking sheet and use a spoon or offset spatula to create a well in the center.
  5. Bake for 90 minutes or until the pavlova is firm and dry in the center but not brown on top.
  6. Turn off the oven and leave the pavlova to cool inside-- about 1-2 hours.

For the Toppings

  1. Make the homemade whipped cream.
  2. Pipe or spoon the whipped cream onto the pavlova and top with fresh berries, mint leaves, and lemon zest.
  3. Enjoy immediately.

Notes

    1. The pavlova shell can be made up to one day in advance but make sure to add the toppings just before serving so it doesn’t get soggy.
    2. Read the TIPS section in the post for additional tips to make this recipe.



Nutrition Information:
Yield: 8
Amount Per Serving:Calories: 113

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories do not include the whipped cream.

 Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

overhead shot of a classic pavlova recipe being served

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