Pavlova
Pavlova Say it: pav-LOH-vuh
Pavlova is a beloved Australian meringue-based cake with a crisp, light crust and a soft, marshmallow-like center. Named after the ballerina Anna Pavlova, it is traditionally topped with whipped cream and fresh fruit such as passionfruit, strawberries, and kiwi. It is a centerpiece dessert at Christmas and summer gatherings across Australia and New Zealand, celebrated for its delicate sweetness and beautiful contrast of textures.
Pavlova
Pavlova
Pronounced pav-LOH-vuh
- Serves
- 8
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free.
Allergens: contains egg, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 300°F (150°C). Draw an 8-inch (20 cm) circle on a sheet of parchment paper and place it on a large baking sheet.
In a spotlessly clean large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the superfine sugar 1 tablespoon at a time, beating on high speed until the meringue is thick, glossy, and holds stiff peaks, about 8-10 minutes.
Sprinkle in the vinegar, cornstarch, and vanilla extract. Fold gently with a spatula until just combined; do not overmix.
Scoop the meringue onto the traced circle. Using a spatula, shape it into a round with slightly raised edges and a shallow well in the center.
Place in the oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour 15 minutes until the pavlova is crisp and dry to the touch on the outside.
Turn off the oven, leave the door slightly ajar, and let the pavlova cool completely inside for at least 2 hours or overnight.
Just before serving, whip the cream with the powdered sugar until soft peaks form. Spread generously over the cooled pavlova.
Top with sliced fresh fruit, passionfruit pulp, and mint leaves if desired. Serve immediately.
Regional variants
New Zealand pavlovas are often slightly larger with more fruit; some Australian versions include passionfruit curd layered under the cream or use tropical fruits like mango and banana.
Cook's notes
- Use room-temperature egg whites and a clean, grease-free bowl for the best volume.
- Superfine sugar dissolves more easily; you can make your own by pulsing granulated sugar in a food processor.
- Pavlova is best eaten the day it is assembled, but the unfilled shell can be stored in an airtight container for up to 2 days.
Serve with
Fresh fruit, passionfruit pulp, and a cup of tea or coffee.
Make ahead and storage
Bake the meringue shell up to 2 days ahead and store in an airtight container. Top with cream and fruit just before serving.
