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4.87 from 44 votes
Crunchy on the outside, marshmallowy on the inside, my Perfect Pavlova in 5 Simple Steps, completed..
The Perfect Pavlova Recipe
Prep Time
20 mins
Cook Time
1 hr 30 mins
Drying out time
3 hrs

A marshmallow-like center with a crunchy exterior, there's nothing quite like the Perfect Pavlova — and I'll show you how to make one with 5 simple steps.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
  • 4 large (5½oz/160g) egg whites*, at room temperature
  • 1 cup (8oz/225g) sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar* (see notes below)
  • 1 ½ cups (12floz/340ml) heavy whipping cream, whipped
  • 20 strawberries, sliced
  • 3 kiwis, sliced
  • 1 passion fruit, scooped
  1. Preheat the oven to 300°F (150°C). Line a cookie sheet with parchment paper.

  2. Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.

  3. 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. In a small bowl add the sugar. To this add cornflour and the vinegar. (see video for step by step)

  5. Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny. Continue mixing for 2 more minutes and then turn off the machine.

  6. On the cookie sheet, spread out the pavlova into a 10-inch round. Make the dip in the middle where you will spread the cream.

  7. Turn down the oven to 250°F (125°C) and bake the Pavlova for 1hr 30 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)

  8. When you are ready to serve, dollop whipped cream on top of the Pavlova and top with Sliced strawberries, sliced kiwi, and some passion fruit. Keep refrigerated and enjoy within 2 days.

Watch the Recipe Video!

Recipe Notes

*Vinegar: use white, distilled or apple cider vinegar but avoid using malted vinegar. Also you can use lemon juice instead of vinegar. 

*Eggs: Often people will use aquafaba for meringue in place of eggs. Personally I have never had good luck baking it but feel free to try it out. I know people do have success.... just not me.