The Best Pavlova Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My pavlova recipe brings an iconic Australian dessert to your kitchen with ease—and a bit of Bluey charm! Just like the one Bandit proudly whips up, it’s a showstopping treat that’s surprisingly simple to master.

• Crisp & Cloudy Texture: Crackly shell with a soft, marshmallowy center.
• Foolproof Method: My 5-step guide makes success easy, even for beginners.
• Perfect for Families: A fun, shareable dessert loved by kids and grown-ups alike.
• Beautifully Customizable: Top with whipped cream, berries, or tropical fruit.

I’m always consistent when people ask me what my favorite dessert is—the answer is Pavlova, every time. I’ve made it well over 100 times in my 20+ year career, and it never loses its magic. If you’re new to meringue making, be sure to read through this post and watch my step-by-step video. They’re packed with tips to set you up for ultimate success. We’ve recently updated everything to give you the most precise, reliable info you need to make truly amazing Pavlovas.

If you love classic pavlova, be sure to check out my delicious twists like Chocolate Pavlova with Strawberries and Chocolate Pavlova with Maple-Poached Fruit. Both bring rich flavors and elegant flair to the traditional dessert, making them perfect for impressing guests or treating yourself.

IMPORTANT NOTE: This recipe was improved and updated on 7/17/2025, to include a New step-by-step tutorial video, new photography, explanations of key ingredients, make-ahead and storage instructions, pavlova troubleshooting, and Pro Chef Tips. 

Bold Bakers Loved This!

“I tried this over the weekend, and it came out absolutely gorgeous and delicious. Thank you so much for an easy-to-follow recipe. No photos were taken as this was gobbled up too fast !” — Maya

“This was super easy and absolutely delicious! Thanks for this recipe.” — Stephanie

Table of Contents

• What is Pavlova?
• Tools You Need
• Key Ingredients
• How to Make the Best Pavlova
• Gemma’s Pro Chef Tips
• Make Ahed and Storage Instructions
• Pavlova Troubleshooting
• More Pavlova Recipes

What is Pavlova

Pavlova is a classic Australian dessert featuring a meringue cake base that’s crisp on the outside and soft, marshmallowy on the inside. Light and sweet, it’s often topped with whipped cream and fresh fruit for a beautiful finish.

• Texture Contrast: A crisp, crunchy shell that gives way to a soft, airy, marshmallow-like center.
• Key Ingredients: Whipped egg whites, fine sugar, a touch of vinegar or lemon juice to stabilize, and cornstarch to keep it from weeping.
• Toppings: Usually finished with freshly whipped cream and vibrant fruits like strawberries, kiwi, and passionfruit to add brightness and flavor.
• Origins: Thought to have been created in Australia or New Zealand during the 1920s and named after the Russian ballerina Anna Pavlova.

In the popular Bluey episode titled “Pavlova,” Bandit makes this dessert for his family, sharing the joy of baking and the warmth of family time. It’s a charming moment that highlights pavlova as an Aussie favorite and a symbol of togetherness.

Tools You Need

• Measuring cups
• Measuring spoons
• Electric hand mixer or stand mixer
• Mixing bowl
• Spatula
• Baking sheet
• Parhcment paper

Key Ingredients

Egg Whites

• Provide structure and volume when whipped, creating the meringue base.
• Must be room temperature for maximum volume.
• Substitute: Use aquafaba (chickpea brine) for a vegan version—3 tablespoons per egg white.
• Use egg yolks to make: 15 Minute Banana Cream Pie (No Bake), Easy Lemon Bars Recipe, Chocolate Pudding Pie Recipe, and more!

Granulated Sugar

• Stabilizes the egg whites and adds sweetness.
• Dissolves into the meringue to create that glossy finish.
• Tip: Use superfine sugar or caster sugar if available for easier dissolving.

Cornstarch (Cornflour)

• Helps create the marshmallowy interior by absorbing moisture.
• Reduces weeping and cracking.
• Substitute: Potato starch or arrowroot powder in equal amounts.

White Vinegar

• Strengthens the egg white foam and improves structure.
• Helps prevent collapse or separation.
• Substitute: Lemon juice or cream of tartar in equal amounts; avoid malt vinegar.

Heavy Whipping Cream

• Adds a rich, creamy topping to contrast the light meringue.
• Whip to soft peaks for best texture.
• Substitute: Coconut cream for a dairy-free option.

Strawberries

• Add sweetness, color, and freshness to the topping.
• Substitute: Raspberries, blueberries, blackberries, cherries, or sliced grapes.

Kiwis

• Bring a tart balance to the sweetness of the meringue and cream.
• Tip: Peel and slice just before serving to avoid softening the meringue. You can also make and use lQuick & Easy Microwave Lemon Curd instead.

Passion Fruit

• Adds tangy, tropical flavor and visual appeal.
• Substitute: Mango puree or a drizzle of citrus curd.

How to Make the Best Pavlova

1. Preheat and prep: Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.
2. Start whipping egg whites: In the bowl of a stand mixer, whip egg whites for 2 minutes on low speed until bubbles start to form. You can also use a hand mixer and a clean bowl.
3. Whip to soft peaks: Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2–3 minutes.

4. Prepare the sugar mix: In a small bowl, combine the sugar with the corn starch and vinegar. (See video for step-by-step.)
5. Add sugar gradually: Slowly add the sugar mixture, 1 tablespoon at a time, whisk until fully incorporated. The egg whites will double in volume and turn glossy. Mix for 2 more minutes until stiff peaks, then stop.

6. Shape the pavlova: Scrape the side of the bowl to get all the pavlova on the baking tray into an 8-inch round. Create a shallow dip in the center to hold the cream later.
7. Bake low and slow: Reduce the oven to 250°F (125°C) and bake for 1 hour 30 minutes. After baking, turn off the oven and leave the pavlova inside to dry out for 3 hours (or overnight, as I do).
8. Assemble and serve: On a serving platter, dollop whipped cream in the center of the meringue cake and top with sliced strawberries, kiwi, and passion fruit.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Start with the right eggs: Use fresh, room-temperature egg whites—they whip up stronger and hold air better than cold or older eggs. And make sure there’s absolutely no yolk in the bowl; even a little fat can ruin your meringue.
• Choose your bowl wisely: Always use a clean, dry glass or metal bowl. Avoid plastic, which can hold onto grease even after washing.
• Use fine sugar for the best texture: Fine or caster sugar dissolves more easily into the meringue, giving it that glossy, smooth finish. If you’re using regular granulated sugar, just take your time when adding it.
• Whip slowly, then build up speed: Start mixing the egg whites on low to help form small, stable bubbles. After a couple of minutes, increase the speed and whip to soft peaks—this gives the meringue strength and structure.
• Add sugar slowly and patiently: Only start adding sugar once you reach soft peaks, and do it a spoonful at a time. Let each spoonful dissolve fully before adding the next. You’ll know you’re done when the meringue is thick, shiny, and smooth.
• Stabilize your meringue for long-lasting structure: Cornstarch helps keep the inside marshmallowy and prevents weeping, while a bit of white vinegar or lemon juice strengthens the foam. Add both once the sugar is fully incorporated.
• Shape it with intention: Trace a circle on your parchment paper and flip it over as a guide. Spoon the meringue into the circle and create a gentle dip in the center to hold the cream later.
• Bake low and slow—and don’t peek: Bake at 250°F (125°C) for 1 hour 30 minutes, then turn off the oven and let the pavlova cool inside for at least 3 hours (or overnight). This gentle drying process gives you that perfect crisp shell without cracking.
• Decorate just before serving: Wait until the last minute to add whipped cream and fruit. The meringue will start to soften once topped, so assemble it right before serving for the best texture.
• Slice carefully: Use a serrated knife and a gentle sawing motion to cut clean slices without crushing the shell.
• Storing ahead? Keep it crisp:
  If you’re preparing in advance, store the undecorated pavlova shell in an airtight container at room temperature for up to 2 days. Never refrigerate—it’s too humid and can make it soggy.

Make Ahead and Storage Instructions

Make Ahead:

You can make the pavlova shell up to 2 days in advance. Once baked and fully cooled, store it undecorated in an airtight container at room temperature. Keep it in a dry, cool place—not the fridge, which can introduce moisture and soften the meringue.

Storage After Decorating:

Once topped with whipped cream and fruit, pavlova is best enjoyed the same day, ideally within a few hours. The toppings will start to soften the crisp shell.

• Leftovers? Store them in the refrigerator and enjoy within 1 day—just know the texture may become softer.

Freezing:

I don’t recommend freezing fully assembled pavlova, but the plain shell can be frozen! Wrap it gently but tightly in plastic wrap and place in an airtight container. Freeze for up to 1 month. Thaw at room temperature—unwrapped—to avoid condensation.

Troubleshooting & FAQs

Why did my pavlova crack?

Cracks are common and not a failure! They’re usually caused by sudden temperature changes. Always cool your pavlova slowly in the oven with the door closed. Leaving it overnight helps minimize cracks.

Why is my pavlova weeping or sticky?

This happens when sugar isn’t fully dissolved or if the weather is humid. Be sure to add sugar gradually and let each spoonful dissolve completely. Also, cornstarch helps absorb excess moisture—don’t skip it!

Why is my meringue grainy?

Graininess means the sugar didn’t dissolve properly. Use fine sugar, add it slowly at soft peaks, and rub the meringue between your fingers to check for smoothness before baking.

Can I make pavlova on a rainy or humid day?

You can, but be extra careful! Humidity can soften the shell and cause weeping. Try to make pavlova on a dry day—or run a dehumidifier in your kitchen, if possible.

How to know it’s baked?

The shell should feel dry and crisp to the touch. If it lifts cleanly off the parchment paper, it’s ready. If it sticks, it needs more drying time.

Can I still serve a cracked pavlova?

Absolutely! Just top it with whipped cream and fruit—cracks will be hidden, and the flavor will be just as incredible.

Can I make pavlova without eggs?

Yes! Try my Vegan Meringue Recipe using aquafaba (chickpea brine) for a plant-based version. It whips up beautifully and holds just like egg whites.

More Pavlova Recipes

• Christmas Wreath Pavlova
• Chocolate Pavlovawith Strawberries and Cream
• Chocolate Pavlovawith Maple Poached  

IMPORTANT NOTE: This recipe was improved and updated on 7/17/2025, to include a New step-by-step tutorial video, new photography, explanations of key ingredients, make-ahead and storage instructions, pavlova troubleshooting, and Pro Chef Tips. 

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