Pavlova Recipe

This Easy Pavlova Recipe is the ticket to pav perfection! Create a dessert that looks good and tastes sensational, with a smooth and fluffy marshmallow centre encased in a delicate and crisp meringue shell.

Top it with whipped cream and fruit, add a little ice cream if you like, and get your dessert spoon at the ready because this dessert always disappears fast.

Jump to:

• Why this recipe is BEST
• A little history
• Ingredient Notes
• How to make Pavlova
• Storage
• Variation Ideas
• Top Tips
• Recipe FAQs
• More Iconic Aussie Recipes
• Pavlova Recipe

Why this recipe is BEST

It's a big call but I really think I can back up this claim.

If you follow the easy step-by-step instructions below, you'll create a pavlova that not only tastes exceptional but also looks absolutely perfect.

The secret to this recipe's success? Decades of pav making experience combined with Nana Ling's original recipe from 1941.

I know all the hits and misses involved – and have added everything you'll need to avoid the pitfalls that lead to weeping, cracking and other spoilers.

When it comes to taste, Nana Ling's recipe notably leaves out the cornflour that many modern recipes insist should be added. I've found the cornflour is not necessary and can add a floury taste that detracts from the overall heavenly experience of enjoying a slice of pavlova.

If you need more convincing, just ask the readers. The recipe is rated 4.9/5 and gets rave reviews, like this one:

I was terrified of making a Pavlova but followed your recipe and instructions to the letter and it was a real success, crisp but not too crisp on the outside and soft and fluffy marshmallow on the inside so a big thank you from Belfast, Northern Ireland.

Jayne

A little history

Pavlova was initially named "Pavlova Cake" and was a more elaborate cake with layers of  jelly and meringue made separately.

It gradually evolved into the pavlova we now see on modern tables throughout Australia, New Zealand and the rest of the world – especially at Christmas time.

I'm going to completely bypass the Australia vs New Zealand origin argument – there's already enough fighting over pavlova at Christmas time when a few family members start eyeing the last slice!

It's generally agreed that pavlova is named after the Russian ballerina Anna Pavlova who visited Australia and New Zealand in the 1920s, but modern versions of the recipe didn't start appearing in Aussie cookbooks until the 1930s and 40s.

Which means Nana Ling's recipe, written out by hand in October 1941, is likely one of the first handwritten records of this iconic recipe.

While I've largely followed this original pavlova recipe, I recommend you keep reading this post until you reach the tested and tweaked version in the recipe card at the bottom of this post. There are plenty of hints and tips to discover as you scroll and note, in particular, that I've tweaked the cooking time slightly to suit modern ovens. 

I love how you can tell this recipe is something new and different for Nana Ling by the descriptive way she writes out the method:

• "...turn off the gas when it is a deep creamy colour"
• "...hard on the outside and like marshmallow inside".

She also talks about filling the hollow with cream and leaving it in the oven to cool. These are all things we continue to do today to create an awesome pav!

Ingredient Notes

I've used the exact ingredients Nana Ling lists in her original recipe:

• egg whites
• salt
• caster sugar / superfine sugar
• vanilla extract
• white vinegar.

TIP: Avoid increasing the ingredient quantities as this can impact the stability of the pavlova. If you want a bigger pavlova, make two instead.

You'll also need these ingredients for decorating your pavlova:

• thickened cream / heavy cream
• icing sugar / powdered sugar
• fruit (I've used strawberries, peach, passionfruit and kiwifruit).

How to make Pavlova

Pavlovas can be a little tricky – prone to burning, cracking, collapsing and weeping.

To avoid these nasties and create something that looks wonderful and tastes even better, follow these steps and take note of all the tips along the way.

Prepping

Preheat your oven to 130 degrees celsius / 265 degrees fahrenheit (fan-forced)

Line a baking tray, round bottom from a round springform pan or round pizza tray with baking paper.

Get your mixer ready – a stand mixer or handheld electric beaters will do the job.

Also, make sure the mixing bowl is clean and dry.

It's all about the eggs

Make sure you use mid-sized eggs (60 grams) as noted in the recipe card below.

Next, don't let any of the yolk get into the white as you separate the eggs. Not a drop!

Finally, for best results, bring the whites to room temperature before beating. That means leaving them out of the fridge for about half an hour.

TIP: You'll probably find it easier to separate the eggs when they are cold, though, so do that bit when they're cold. I find the separating method using the shells only works best to separate the egg whites from the yolks.

Once you're ready to go, beat the egg whites and salt together until the mixture forms soft peaks.

TIP: Start beating on low speed and then increase to med-high speed. Don't over-beat.

Add the sugar

Make sure it's caster sugar that you're using as this will dissolve more easily into the egg mix and deliver a better overall result.

If the sugar doesn't dissolve properly, it might leak from the pavlova during the cooking process.

TIP: If you only have white/granulated sugar, use a food chopper or processor to pulse or blend until it reaches a finely ground consistency.

Add the sugar gradually while continuing to mix on low-med speed.

I add about ⅕ at a time and beat for about 20-30 seconds before adding the next portion of sugar.

Once all sugar has been added, continue to beat on med-high speed until the mixture becomes thick and glossy. It should hold its shape quite well and there should be no granules when you rub the mixture between two fingers. This should take about 2-5 minutes.

TIP: Use the whisk attachment if using a stand mixer but go easy! Take care not over-beat. More beating doesn't equal a better or fluffier pavlova. Instead, focus on achieving that thick and glossy mixture with a smooth texture – and then stop beating!

Mix in the extras

Add the vanilla extract and vinegar and mix on low speed until combined.

Shaping

Spoon the mixture onto the lined tray and use a spatula to shape the mixture into a circle about 17-20cm in diameter.

TIP: A smaller and higher pavlova looks great, but can be more fragile and difficult to bake. If you're a newbie pav maker, start with a larger pavlova (around 20cm diameter).

Flatten out the top of the pavlova using the spatula and then use the spatula to brush up the sides of the pavlova on a slight inwards lean (say 10-20 degrees). This will create a slightly domed effect and slightly concave top – helping with the stability of your pavlova.

Baking

Place the pavlova in the oven and cook for 15 minutes before reducing the oven temperature to 100 degrees celsius /210 degrees fahrenheit (fan-forced) and cooking for another 45-60 minutes.

A longer cooking time will deliver a pavlova with a good amount of crispy shell on the outside while still having that marshmallow-y centre. A shorter cooking time will create a more marshmallow-y pavlova overall.

Allow to cool

This bit is important.

Turn the oven off after cooking time elapses but DO NOT open the oven door.

Leave the pavlova to cool in the oven for at least 6 hours, preferably overnight.

Once completely cool, remove from the oven.

Decorating

It can be tricky to remove the pavlova from the baking paper. It's a super delicate dessert.

If you're new to this, perhaps just leave it on the baking paper and place on serving tray before trimming the paper.

If you're feeling confident, you can remove the pavlova from the baking paper using a metal spatula to release the pavlova from the paper and then pulling the paper out from underneath the pavlova (rather than trying to lift the delicate pavlova).

I recommend decorating with whipped cream and fruit just before serving – ideally, no more than 4 hours before serving.

Beat the cream until soft peaks form. Add the icing sugar and beat again to combine. Spoon the cream over the top of the pavlova.

TIP: Again, avoid overbeating as cream that is too stiff is harder to spoon onto the pavlova without crushing it.

Scoop out passionfruit pulp and cut the rest of the fruit into slices/pieces. Arrange over top of cream.

You've done it!

Enjoy a slice – ice cream optional.

Storage

You should make your pavlova the day before and then store it in the oven to completely cool (and an airtight container once cooled.) Ideally, decorate it no more than a 4 hours before serving.

Store decorated pavlova in the fridge and enjoy leftovers (if there are any) the next day.

Pavlova doesn't freeze well.

Variation Ideas

• Use banana, berries, figs or any other fruit you fancy
• Add some flavouring to the whipped cream
• Sprinkle some shaved chocolate or dust with icing sugar.
• Try one of these recipe variations:

Top Tips

Let's summarise the most important things to keep in mind when making pavlova:

• EGGS: use 60 gram eggs, don't let any yolk get into the whites, make sure the whites are at room temperature before beating, aim for soft peaks when beating.
• SUGAR: make sure it's castor sugar and add gradually to the egg whites, about ⅕ at a time and beating for 20-30 seconds after adding.
• BEATING: Once all the sugar has been added, beat the mixture until thick and glossy and there are no sugar granules when you rub the mixture between your fingers – but don't overbeat. It should hold its shape when you form the round pavlova on the baking tray.
• REDUCING OVEN TEMP: There is a temperature drop during the cooking process, so make sure to set an alarm.
• COOL IN OVEN: once you switch off the oven, leave pavlova in there to gradually cool – it'll need at least 6 hours, preferably leave it overnight.
• MAKE TWO: I don't recommend increasing the quantities to make a larger pavlova. Make two instead!

Recipe FAQs

More Iconic Aussie Recipes