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pavlova easy recipe
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4.93 from 14 votes


Could this be the perfect easy pavlova recipe? We think so! Smooth and fluffy marshmallow encased in a delicate, crisp meringue shell.
Prep Time15 mins
Cook Time1 hr
0 mins
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Australian
Keyword: pavlova, pavlova easy recipe, pavlova recipe
Servings: 12 people
Calories: 265kcal



  • 4 egg whites
  • 1 pinch salt
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Whipped cream

  • 300 ml thickened cream
  • 1 tablespoon icing sugar


  • 1 mango (or tinned peaches)
  • 1 passionfruit
  • 3-5 strawberries
  • 1 kiwifruit (or handful of blueberries)


  • Preheat oven to 130 degrees celsius (fan-forced)
  • Line a baking tray, round bottom from a round springform pan or round pizza tray with baking paper.
  • Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
    egg whites soft peaks
  • Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another two minutes. The mixture should look thick and glossy and there should be no granules when you rub the mixture between two fingers - if not, continue beating for another minute.
    pavlova mix in stand mixer
  • Return mixture to low speed and add vanilla extract and vinegar. Mix until combined.
  • Pour mixture onto the lined tray, creating a circle about 17cm in diameter. Using your spatula, brush up the sides of the circle towards an imaginary point about 50 cm above the centre of the pavlova. This will give the shape a slightly domed effect and help with the stability or your pavlova. Make sure the top of the pavlova is flat.
    shaping the pavlova
  • Place pavlova in oven and cook for 15 minutes before turning oven down to 100 degrees celsius (fan-forced) and cooking for another 45 minutes.
  • Turn 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.
  • To make the whipped cream, simply combine the cream and icing sugar and the beat until soft peaks form. Don't overbeat to form stiff peaks as you will risk crushing the pavlova as you decorate it.
  • Cut fruit to your liking (and substitute other fruits if you prefer banana, figs, raspberries or something else) and use a little creativity to make your pavlova truly special. Decorate with whipped cream and fruit just before serving.



  1. Make sure you read the recipe card and the post for ALL the tips and instructions.
  2. Use the ingredients listed and don't substitute the caster sugar for any other type of sugar.
  3. I used a KitchenAid mixer and the whisk attachment for making this recipe.
  4. I've adapted this recipe for Pavlova Nests and a Pavlova Grazing Board.


Calories: 265kcal | Carbohydrates: 23g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 41mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1012IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg