Introduction

Pavlova is a light and airy dessert featuring a crisp meringue shell with a marshmallow-soft center. Topped with whipped cream and fresh fruit, it’s a delightful treat perfect for any celebration or a special weekend dessert.

The image shows small white meringue nests with a crisp outer layer and soft whipped cream inside, arranged on a white plate. Each nest is topped with a mix of fresh red raspberries, a bright red strawberry with a green stem, dark blue blueberries, and a fresh green mint leaf. Extra berries are scattered around the plate, which is set on a smooth white marbled surface. The colors are bright and fresh, with the white cream and meringue contrasting nicely against the vivid fruits. The focus is on the front nest, with others softly blurred behind it photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large egg whites (room temperature)
1.5 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
1 1/2 cups heavy whipping cream (very cold)
2 tbsp granulated sugar
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc.)
15 mint leaves (for garnish, optional)

Instructions

Step 1: Preheat the oven to 225˚F. Line a large 3/4 baking sheet with parchment paper. In a stand mixer, beat the 6 egg whites on high speed for 1 minute until soft peaks form. Gradually add 1.5 cups sugar while continuing to beat on high speed for 10 minutes until stiff, glossy peaks develop.
Step 2: Using a spatula, quickly fold in the lemon juice and vanilla extract. Then gently fold in the corn starch until fully incorporated.
Step 3: Pipe the meringue onto the parchment paper in 3 to 3 1/2 inch wide nests using a star tip or spoon. Make a slight indentation in the center of each nest to hold the cream later.
Step 4: Bake the meringues at 225˚F for 1 hour and 15 minutes. After this, turn the oven off and leave the meringues inside without opening the door for an additional 30 minutes. This will give a dry, crisp outside and a soft inside.
Step 5: Remove from the oven and allow the pavlova to cool completely on the parchment paper on a wire rack or countertop.
Step 6: For the topping, beat the cold heavy whipping cream with 2 tablespoons sugar on high speed for 2 to 2 1/2 minutes until it forms soft, spreadable peaks.
Step 7: Pipe or spoon the whipped cream into the center of each pavlova nest. Top generously with fresh fruit and garnish with mint leaves if desired. Serve immediately.

Tips & Variations

Make sure egg whites are at room temperature to achieve maximum volume when whipping.
Use fresh, ripe fruit for the best flavor and colorful presentation.
For a tropical twist, try topping with mango and passion fruit instead of berries.
If you don’t have a piping bag, simply spoon the meringue into nests and smooth the edges with a spatula.
Be patient leaving the meringue in the cooling oven—it ensures the perfect texture.

Storage

Pavlova is best enjoyed the same day it is assembled, as the meringue can soften with time. Store any components separately: keep baked meringue in an airtight container at room temperature for up to 2 days. Whipped cream should be refrigerated and used within 24 hours. Assemble just before serving for the best texture.

How to Serve

The image shows a small pavlova dessert with three main layers: the bottom layer is a round white meringue base with a smooth but slightly cracked texture, the middle layer is a fluffy white whipped cream piled softly on top, and the top layer includes fresh red strawberries with visible seeds and green stems, dark blue blueberries with a smooth surface, bright red raspberries with a bumpy texture, and a fresh green mint leaf adding color contrast. The dessert sits on a white plate with a glossy finish, placed on a white marbled surface with other raspberries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pavlova ahead of time?

You can bake the meringue base a day ahead and store it in an airtight container. Keep whipped cream and fruit separate until just before serving to maintain freshness and texture.

What causes meringue to weep or become sticky?

Meringue can weep if the sugar hasn’t dissolved fully or if it is exposed to humidity. Be sure to beat the sugar until the mixture is thick and glossy, and store in a cool, dry place.