11-05-2025
This perfectly baked, few-ingredient Pavlova cake will be the star of the season
A classic Pavlova is one of the most basic yet elegant and delicious desserts you can make. It has it all: it is visually stunning, with incredible taste and texture, and it's naturally gluten-free! But there are so many recipes out there, and it can be hard to know which one to follow.
This is the best pavlova recipe because it avoids the common problems others encounter, such as cracks and browning. Many recipes lead to cracked pavlovas or ones that break apart, it´s a big no! With this recipe, you get a perfectly white, crack-free pavlova every time, topped with luscious whipped cream and summer berries. Garnish with fresh mint, and you have the most delicious dessert ever.
Making Pavlova cake is not difficult and doesn't take much time; however, like most meringue-based recipes, it requires attention, accuracy, and a bit of practice.
Meringue only uses a few ingredients you probably already have at home: mainly egg whites and sugar. Egg whites have a unique way of holding structure when air is whipped into them, but if there is any fat (e.g., egg yolk), it will fail.
So, first things first, you need to be careful when separating your egg whites from the egg yolks. I personally get better results from using fresh, whole eggs and separating them than from using store-bought egg whites in cartons. The egg whites must also be at room temperature and not cold from the fridge.
We need a little acid (no need for cream of tartar; a few drops of lemon juice or vinegar work fine), and we need to whip the egg whites and sugar together slowly. I'll tell you more below. We bake meringue low and slow, and let it dry out and cool while still in the oven with the door slightly open. Those are my key tips for the best meringue cake ever!
Not sure what to do with leftover egg yolks? You must try my ultimate Crème brûlée recipe.
You will need only a handful of ingredients to make pavlova: egg white, sugar, and some acid, e.g., cream of tartar or lemon juice. For a printable recipe card, visit the original Pavlova Cake recipe.
Now, how to make it?
Preheat your oven to 195°F (90°C), no fan. Yes, it is low! A low oven temperature is crucial for making the best meringue.
Prepare a baking tray by lining it with parchment paper or a silicone baking mat, and attach the whisk to your stand mixer.
If you are using cream of tartar as your acid, add it to the bowl of your stand mixer along with the room-temperature egg whites. If you are using lemon or vinegar as your acid, you will be adding it later.
Begin whisking the egg whites on low speed at first to build a good structure. If using vinegar or lemon juice, wait until the egg whites are foamy before adding one of them.
Once the egg whites are foamy, increase the speed to medium/high and start adding the superfine sugar. Add one tablespoon at a time and wait for it to be incorporated before adding the next one. This will take some time; be patient.
Once you have added all the sugar, turn the speed up to high and whip the meringue until it becomes thick, glossy, and holds stiff peaks. Turn the mixer off and rub a small amount between your fingers. It should be smooth, with no gritty feeling from undissolved sugar.
Finally, add the vanilla extract and salt and whip for a few more seconds.
Gently fold in the cornstarch using a rubber spatula, being careful not to deflate the meringue.
Now you can decide what shape you want your Pavlova. The classic shape is a circle with a dip in the center for your fillings. But you can also make small nests to make individual mini Pavlovas.
For this stage, you can transfer the meringue to a piping bag or use a spoon or spatula. If you want to make a large Pavlova cake to share, spread or pipe the meringue onto the prepared tray in an 8-inch (20 cm) circle.
Use your spoon to make a shallow dip in the center. If you like, you can smooth the sides and edges with the back of a spoon or use a fork to create decorative swoops or peaks.
Bake the Pavlova for 2½ hours at 195°F (90°C). After 2 hours, check if it feels dry to the touch, but avoid opening the oven before this time.
Turn the oven off, but leave the Pavlova inside. Crack the door slightly open and let the oven cool down completely with the Pavlova inside it for several hours. This allows the Pavlova to dry out and prevents cracking.
Wait until just before serving to fill your Pavlova cake so the meringue is as crisp as possible.
Whip cold heavy cream and sifted powdered sugar together until soft peaks form. Then, add the vanilla extract and continue whipping until fluffy and pipeable. Don't let it go stiff!
Spoon the whipped cream onto the Pavlova cake and decorate it with fresh berries, such as strawberries and raspberries. Garnish with a few sprigs of mint and dust over some powdered sugar.
Baked meringue can last up to 2 days in an airtight container on the counter or another cool, dry place. Once filled, the Pavlova cake is best enjoyed immediately, as the cream can make the meringue go soggy over time. If you do have any leftovers, store them covered in the fridge and enjoy them within a day.
You can freeze baked meringue to defrost and fill/enjoy later, although it won't be quite as crisp as it is when baked fresh. To protect its shape, freeze the meringue wrapped in foil and stored in an airtight container.
You can try other fresh fruits like kiwi, mango, peach, or pineapple to make a tropical version of this Pavlova cake. Or, in winter, try some orange segments and pomegranate seeds for a festive taste, perhaps with some toasted hazelnuts, too. I also love to fill pavlova with my tangy lemon curd along with the whipped cream, to give it a citrus kick.
I generally avoid adding very sweet fillings (like chocolate or caramel) as Pavlova already has a lot of sugar. If you do want to add chocolate, I recommend a light drizzle of melted dark chocolate as a garnish only.
To take things up a notch, add a few drops of powder or gel food coloring at the end of the meringue mixing process to get a pretty color in your meringue.
Egg size will differ in weight/size by country (e.g., a large egg in the US is smaller than a large egg in the UK), and even then, they can vary within a carton. The only way to guarantee accuracy in the ratio of egg whites to sugar is to weigh your egg whites.
Wipe all your equipment with a paper towel soaked in vinegar before you start to remove any residual fat traces. So wipe out the bowl, wipe the whisk attachment, and so on.
Even if there is one tiny speck of egg yolk in your egg whites, the meringue will fail. Be very careful not to pierce the egg yolk when separating the eggs.
Cornstarch is not completely essential, but it is the secret to the best pavlova marshmallow center, so you should definitely include it.
Don't bake anything else in the oven while you are baking the meringue, as it will add steam to the environment and affect the outcome of your pavlova cake.
Allow the pavlova cake to cool and dry completely in the oven before using it.
Weigh your egg whites and sugar using a digital scale for accuracy.
A stand mixer will make your life easier when whipping meringue, but you can use an electric hand whisk, too.
Always check that you are baking at the right temperature with a digital oven thermometer! If your oven is too hot, you will not get a perfectly white meringue with no cracks.
Looking for more summer showstopper desserts to make? Try some of these next:
Limoncello Tiramisu
Blueberry Heaven On Earth Cake
Strawberry Crunch Cake
Fraisier Cake
And be sure to check out my strawberry desserts roundup, too.
