bake · Bake

How to Make Pavlova

Pavlova is a meringue-based dessert with a crisp shell and marshmallow-soft center, topped with whipped cream and fresh fruit. The key is slow baking at low temperature — whisk egg whites to stiff peaks, gradually add sugar until glossy, fold in cornstarch and vinegar, then bake at 300°F for an hour before cooling completely in the oven.

Ingredients

Step by step

  1. Preheat oven to 300°F and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as your guide, then flip it over so the pencil mark is on the bottom. This gives you a template without marking your pavlova.
  2. Separate 4 large eggs, ensuring no yolk gets into the whites. Room temperature eggs separate more easily. Any trace of yolk will prevent the whites from whipping properly. Wipe your bowl and whisk with lemon juice or vinegar to remove any grease.
  3. Whisk egg whites until soft peaks form. Start slow, then increase speed. The whites should hold their shape when you lift the whisk but the peaks should curl over slightly. This takes about 3-4 minutes with a stand mixer.
  4. Gradually add 1 cup superfine sugar, one tablespoon at a time. Add the sugar slowly while whisking continuously. The meringue is ready when it's thick, glossy, and holds stiff peaks. Rub a bit between your fingers — it should feel smooth, not gritty.
  5. Fold in 1 teaspoon cornstarch and 1 teaspoon white vinegar. Use a large metal spoon and fold gently from bottom to top. The cornstarch and vinegar help create that soft, marshmallow center that makes pavlova different from regular meringue.
  6. Spoon the meringue onto your parchment circle. Create a shallow well by building up the edges slightly higher than the center. This will hold your cream and fruit later. The shape doesn't need to be perfect — rustic looks better.
  7. Bake for 1 hour, then turn off the oven and let cool completely inside. Don't open the oven door during baking. The pavlova is done when it sounds hollow when tapped. Cooling in the oven prevents cracking from sudden temperature changes.
  8. Top with whipped cream and fresh fruit just before serving. Whip 1 cup heavy cream until soft peaks form. Pile it onto the pavlova, then add your fruit. Berries, kiwi, and passion fruit are classic choices.

Tips & troubleshooting

Variations

Questions

Why did my pavlova collapse?
Usually from opening the oven door during baking, too high temperature, or not cooling gradually. The sudden temperature change causes the meringue to contract and collapse.
Can I make pavlova ahead of time?
Make the meringue base up to 2 days ahead and store covered. Add cream and fruit only when ready to serve, or it will go soggy.
What's the difference between pavlova and meringue?
Pavlova has cornstarch and acid added, which creates a soft, marshmallow center. Regular meringue is crisp throughout.
My meringue won't get stiff — what went wrong?
Likely grease in the bowl, yolk in the whites, or you added sugar too quickly. Start over with a clean bowl and room temperature egg whites.

Further reading