This Pavlova recipe is perfectly crispy on the outside and soft, marshmallow-like on the inside. It’s topped with whipped mascarpone cream and finished with fresh berries for a burst of flavor. Easy to make, light, and melt-in-your-mouth, this elegant dessert is a great choice for celebrations, special gatherings, or any time you want to impress your guests with a show-stopping, delicious treat.
If you are looking for some other desserts recipes, check out this Easy Strawberry Cake, the most addictive Rhubarb Strawberry Sauce, (delicious with vanilla ice cream), or this all-time party favorite Rhubarb Walnut Coffee Cake.
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I’m so excited to share this recipe with you today! Pavlova is my absolute favorite dessert—it’s a stunning, easy-to-make treat with a perfect balance of refreshing sweetness and delightful textures. There’s nothing quite like a homemade Pavlova—it’s truly one of a kind!
This foolproof classic Pavlova dessert uses just a few simple ingredients: egg whites, sugar, lemon juice, and cornstarch. You can top it with your favorite toppings, like fluffy mascarpone cream or whipped cream, and sour fruits such as berries, kiwi, mango, or passionfruit to contrast the sweetness. The result is a sweet, light dessert with a delightful mix of textures, definitely one you’ll want to try!
SO, WHAT IS PAVLOVA? Pavlova, is a popular dessert named after the Russian ballerina Anna Pavlova (probably) in New Zealand in 1927. It’s a meringue-based dessert with a crisp crust, sweet meringue and the inside is a wonderful soft marshmallow texture. The meringue is typically topped with whipped cream and fresh fruit.
INGREDIENTS FOR THE PAVLOVA RECIPE
- Egg whites: The egg whites need to come up to room temperature so that they whip better. If you forgot to bring the eggs to room temperature early enough, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.
- Granulated sugar: The sugar is stabilizes the egg whites so they don’t collapse and keeps the pavlova exterior nice and crisp.
- Lemon juice: If you don’t have any fresh lemon juice you can substitute for white vinegar or cream of tart.
- Cornstarch: Helps to absorb any extra moisture, and keeps the meringue dry, which is especially helpful in humid environment.
- Mascarpone Cheese: Mascarpone cheese adds a creamy richness and subtle tanginess when combined with whipping cream.
- Whipped Cream: Whipped cream is adding a light and airy texture that complements the crisp meringue base and fresh fruit toppings perfectly.
HOW TO MAKE THIS PAVLOVA DESSERT
For detailed recipe instructions see the recipe card bottom of the post.
- Preheat the oven.
- Create your template with parchment paper then set aside.
- Whip together the egg whites and salt. Once the egg whites become white, peaks form, add the sugar in, 1 tablespoon at a time.
- Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy, stiff peaks form and the sugar is fully dissolved, about 5 minutes.
- Sift the cornstarch onto the beaten egg whites, add the lemon juice, and fold them in lightly with a rubber spatula.
- Now, using a clean spatula, spoon all the pavlova mixture onto the prepared parchment paper. Then, using an offset spatula or the back of a spoon, spread the meringue mix to fill the drawn circle on the parchment paper. Ensure that the edges of the meringue are slightly higher than the center to create a shallow well in the middle.
- Once you have shaped the pavlova, use an offset spatula to create furrows along the sides of the pavlova, going from bottom to top. Smooth the edges to remove any meringue points (which can easily brown and burn).
- Transfer the cake into the preheated oven, and immediately reduce the temperature and bake for 2 hours. Allow the pavlova to cool completely down in the oven overnight (a minimum of 4 hours, until completely cooled down).
CAN I MAKE THE PAVLOVA AHEAD OF TIME? The Pavlova base can be made 1 day ahead and kept in an airtight container, or the oven with the light on. Do not store in the fridge or freezer. The meringue will not keep very well in high humidity. Do not fill the cake with mascarpone cream until ready to serve, for best results.
HOW TO MAKE MASCARPONE WHIPPED CREAM
This pavlova is filled with a mascarpone whipped cream, made from a simple combination of mascarpone cheese, whipped cream, and sugar.
- To create the mascarpone cream, start by whipping the heavy cream and sugar in the bowl of an electric mixer. When it starts to thicken, add the mascarpone cheese and continue beating until firm.
- When everything is ready, assemble your meringue cake just before serving: spread the mascarpone cream over the top of the cooled meringue cake with a spatula. Top with your berries and a few mint leaves sprinkle with chopped pistachios. Serve immediately and enjoy!
TIPS AND TRICKS FOR MAKING THE BEST PAVLOVA!
- Don’t get any egg yolks in your whites – Be sure there are no egg yolks in your egg whites, as even a small amount can affect the texture and prevent the meringue from whipping properly.
- Use the Right Sugar – Opt for caster sugar or superfine sugar, for your meringue. It dissolves more easily and helps create a smooth, crisp meringue.
- Add the Sugar Gradually: Add sugar in small portions while whisking to ensure it has enough time to dissolve. Adding it too quickly can prevent the meringue from whipping properly, which can lead to cracks in the finished Pavlova.
- Don’t overwork the Pavlova shape – When shaping your Pavlova, handle it gently. Overworking the meringue can cause it to collapse or lose its light, airy texture.
- Do Not Open the Oven Door: Do not open the oven door while the Pavlova is baking, or even once the baking time is up. The hot Pavlova will seize, collapse, or crack. Let it rest in the oven until completely cooled, for several hours. I like to let it cool overnight.
- When Adding Toppings: Add cream and fresh fruit right before serving to keep the Pavlova’s texture light and crisp. Putting them on too early can make the meringue soggy or cause it to sink slightly, but only very slightly.
HOW TO STORE PAVLOVA?
Store the baked meringue, without toppings, in an airtight container in a cool place for up to two days. If it’s hot and humid, store it in the fridge.
MORE RECIPES TO TRY
- Lemon Poppy Seed Muffins
- Lemon Crinkle Cookies
- Rhubarb Strawberry Sauce
- Orange Upside Down Cake
- Zucchini Carrot Fritters
KEEP IN TOUCH
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Happy Baking! -A
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*Nutritional information is automatically generated and should be considered as an estimate.
This post was originally published in April 2022, republished in January 2025.
PAVLOVA
Equipment
- Stand mixer or electric handheld mixer
- Parchment paper
- Half sheet pan
Ingredients
- 6 large egg whites at room temperature
- 300 g caster sugar (1½ cup)
- 1 1/2 tablespoons corn starch sifted
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon salt
Mascarpone Cream
- 400 ml heavy whipping cream cold
- 250 g mascarpone, cold
- 2 tablespoons granulated sugar
For The Topping
- Raspberries washed and dried
- Blackberries washed and dried
- 2 tablespoons pistachios chopped
Instructions
- Preheat the oven to 266°F. Make sure the baking rack is in the middle of the oven.
- Prepare the baking sheet with parchment paper. Using a pencil, draw an outline of a 9-inch cake pan on the parchment paper. Flip the paper over and place it on a baking tray (this way, the pencil mark won’t be on the meringue). Set aside.
- Add the egg whites to the bowl of a stand mixer fitted with a balloon whisk attachment. With the mixer running, add the salt and beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
- Add the caster sugar gradually, 1 tablespoon at a time, beating for 30 seconds between each addition. Once all the sugar has been added, turn the mixer to high speed and continue beating until glossy, stiff peaks form and the sugar is fully dissolved, about 5 minutes.The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move; if not, keep mixing on high speed.Once the sugar is fully dissolved, stop the mixer and scrape down the sides of the bowl with a clean spatula. Make sure the sugar on the sides of the bowl is incorporated into the meringue.
- Remove the bowl from the mixer, sift in the cornstarch, and add the lemon juice. Use a spatula to gently fold them through the meringue.
- When the meringue mixture is ready, take a small amount and dab a little on each corner of the baking sheet. Stick the parchment paper on top of the baking sheet so it stays secure.
- Now, using a clean spatula, spoon all the Pavlova mixture onto the prepared parchment paper within the drawn circle. Then, using an offset spatula or the back of a spoon, gently spread the meringue mixture to fill the circle. Ensure the edges of the meringue are slightly higher than the center to create a shallow well in the middle, and make sure the sides slope slightly.
- Once you've shaped the Pavlova, use an offset spatula to create furrows along the sides, going from bottom to top. Smooth the edges to remove any meringue points, which can easily brown and burn. Try to smooth it as neatly as possible without overworking it, as that could risk deflating the meringue. This will also help give the Pavlova more even sides.
- Transfer the Pavlova to the preheated oven and immediately reduce the temperature to 120°F. Bake on the middle rack for 2 hours. Do not open the door at any point during the baking or cooling time. Once baked, allow the Pavlova to cool completely in the oven overnight (a minimum of 4 hours, until completely cooled). As the meringue cools, it may crack slightly.Just before serving, remove the Pavlova from the oven and gently transfer it from the parchment paper to a serving plate.
Mascarpone Cream Topping
- Whip the cold heavy cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or with an electric hand mixer and beaters. When it starts to thicken, add the mascarpone cheese and continue beating until firm.This usually takes about 3-4 minutes, and the cream should be stiff enough to hold its shape while still appearing smooth.
- Assemble the Pavlova just before serving. Gently spread the mascarpone cream evenly over the top of the cooled Pavlova with a spatula. If your meringue cracked, use the cream to patch up the cracks. Then top with fresh fruit and nuts if desired. Enjoy!
Notes
- Store: Transfer the pavlova into an airtight container and store in a cool dry place until ready to serve. Do not store in the fridge or freezer.
- You can top pavlova with a variety of toppings. A nice option instead of mascarpone cheese is to use whipped cream and fresh fruit. Additionally, making any type of curd for the pavlova is an easy way to use leftover egg yolks. Some of my favorites are passion fruit curd, lemon curd, or rhubarb curd, all of which are delicious and easy to make.