This traditional pavlova recipe is the ultimate dessert with its perfect balance of a crispy exterior and a soft, marshmallowy center. This timeless classic is not only visually stunning but also incredibly versatile, it is the star of any occasion, from elegant celebrations to casual get-togethers.
YOU WILL LOVE THIS TRADITIONAL PAVLOVA RECIPE
I dare say once you make your first pavlova, you'll be hooked on trying all the many variations of pavlova. Pavlova is enchanting because of its magical texture—a crisp, delicate meringue shell that gives way to a soft, marshmallowy center. Topped with luscious whipped cream and vibrant fresh fruit, it’s a beautiful dance of flavors and textures: light, airy, sweet, and tangy all at once. Its ethereal appearance and elegant simplicity make it feel like a dessert from a dream, perfect for special occasions or just a moment of indulgence.
INGREDIENTS FOR A TRADITIONAL PAVLOVA RECIPE
- Egg whites: These form the base structure, creating the light and airy meringue when whipped to stiff peaks.
- Caster sugar: Also known as fine bakers sugar, dissolves easily into the egg whites, sweetening and stabilizing the meringue, giving it a crisp outer shell and chewy center.
- Cornstarch: Helps thicken and stabilize the meringue, keeping the center soft and marshmallow-like.
- Lemon Juice: Adds acidity, which strengthens the egg whites, ensuring the meringue holds its shape during baking. You can also use vinegar.
- Vanilla extract: Pure vanilla extract provides a subtle sweetness and enhances the overall flavor of the Pavlova.
- Whipped cream: Adds a rich, creamy contrast to the crispy meringue, balancing out the sweetness.
- Fresh fruit: Brings a burst of natural sweetness and tartness, complementing the delicate flavors of the Pavlova.
HOW TO MAKE A TRADITIONAL PAVLOVA RECIPE
Preparation:
- Preheat oven to 265°F/130°c, pavlova will bake for 65 minutes (1:05hr) and then cool 4 hours or overnight in the oven. Simply turn off the oven and walk away.
- Draw a circle onto parchment, for use at the end. Turn drawn side over, so ink is on the underside of the parchment.
- Pre-wipe bowl with lemon, the acidity will clean any fats off the surface of the bowl. Egg whites will not create their fluffy magic in the presence of fat, so make sure your beaters are clean as well.
Method:
- Place egg whites into bowl cleaned with lemon on medium speed for 1 minute, adding sugar a spoonful at a time. Using a wire whisk, whip until soft peaks form.
- Add, lemon juice, cornstarch, vanilla, whip until stiff peaks.
- Spoon mix onto parchment, pile high into the middle of the drawn circle on parchment. Form your merengue into the circle shape. Make a well in the middle, sweep outer edges upward for aesthetics.
- Bake in oven for 1:05 minutes, at the end, turn off the oven and allow to cool in the oven where the temperature is controlled. Do not remove from the oven. I always place a big note on the door so a family member will not accidentally use the oven while the pavlova is cooling.
- Top with whipped cream and fresh fruit. You can also add a fruit curd for additional dimension, or drizzle with honey.
Pavlova Pro Baking Tips:
- If you do not have fine caster sugar. Do not worry, measure your regular sugar and give it a quick grind in your food processor.
- For mini 3”pavlova’s (yields 7-8) bake on 250° for 45 minutes. Turn off oven, walk away for 4hrs or overnight.
What's the Difference Between Pavlova and Meringue?
Pavlovas and meringues are both made of whipped egg white, making them similar. Pavlova has a pillowy soft marshmallow center with a delicate crispy exterior, while meringue is dry and crisp all the way through.
Equipment
- Bun Pan a.k.a. Bake Sheet
- Parchment - silicone coated is always my favorite!
- Stand or hand mixer
- Spatula
Perfect Accents for Pavlova
The Perfect Whipped Cream (coming soon!)
Pavlova Recipe
Ingredients
- 6 egg whites = 9” pavlova, (202g)
- 1.5 c caster sugar (350g)
- 2 teaspoon lemon juice (9.6ml)
- 2 teaspoon cornstarch (5g)
- 1 teaspoon vanilla extract (4.3g)
Whipped Cream
- 1 c whipping cream (240ml)
- 3 tbs sugar (38g)
- ½ teaspoon vanilla extract (2g)
Instructions
Preparation
- Preheat oven to 265°F/130°c, pavlova will bake for 65 minutes (1:05hr) and then cool 4 hours or overnight in the oven. Simply turn off the oven and walk away.
- Draw a circle onto parchment, for use at the end. Turn drawn side over, so ink is on the underside of the parchment.
- Pre-wipe bowl with lemon, the acidity will clean any fats off the surface of the bowl. Egg whites will not create their fluffy magic in the presence of fat, so make sure your beaters are clean as well.
Method
- Place egg whites into bowl cleaned with lemon on medium speed for 1 minute, adding sugar a spoonful at a time. Using a wire whip, whip until soft peaks form.
- Add, lemon juice, cornstarch, vanilla, whip until stiff peaks.
- Spoon mix onto parchment, pile high into the middle of the drawn circle on parchment. Form your merengue into the circle shape. Make a well in the middle, sweep outer edges upward for aesthetics.
- Bake in oven for 1:05 minutes, at the end, turn off the oven and allow to cool in the oven where the temperature is controlled. Do not remove from the oven. I always place a big note on the door so a family member will not accidentally use the oven while the pavlova is cooling.
- Top with whipped cream and fresh fruit. You can also add a fruit curd for additional dimension, or drizzle with honey.
For the Whipped Cream
- Whip ingredients to desired firmness. This is less sweet, as the pavlova has plenty of sweetness.
Notes
- If you do not have fine caster sugar. Do not worry, measure your regular sugar and give it a quick grind in your food processor.
- For mini 3” pavlova’s (yields 7-8) bake on 250° for 45 minutes. Turn off the oven, and walk away for 4hrs or overnight.
Nutrition
Pavlova History
It's a dual between Australia and New Zealand, both countries claim rights to the famous recipe. The pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of the Wellington hotel took inspiration from Anna Pavlova's tutu when creating the billowy dessert in her honor.
Either way, this dessert captures the elegance and grace of its namesake with its delicate structure. It features a cake-like circular meringue with a crisp crust and a soft, light interior, typically adorned with whipped cream and fresh fruit.
Despite the ongoing debate over its true birthplace, pavlova holds a cherished place in the culinary traditions of both nations. Its simplicity and versatility make it a staple at celebratory and holiday meals, particularly during the summer and Christmas time. This light and airy dessert continues to be a symbol of national pride and a delightful treat enjoyed by many.
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