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This Easy Pavlova is a light, meringue dessert with a delicate, crisp outer texture and a soft, marshmallow-like center! Topped with fresh whipped cream and mixed berries.
This Easy Pavlova hosts notes of fresh fruits, whipped cream, and aromatic vanilla – all transformed into a sweet baked meringue-like dessert! It’s crispy and crunchy on the outside, but soft, airy and marshmallow-like on the inside – incredible!
This is an easy dessert that is perfect if you are looking for a lighter fare! Made with just a handful of ingredients, this crisp, yet fluffy dream is a must try! Topped with fresh mixed berries and homemade whipped cream it is sure to be a new favourite in your repertoire.
What is Pavlova?
Originating in New Zealand, Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. Made from egg whites, slowly baked in a relatively cool oven – they take on a crisp texture on top, a soft, marshmallow-like texture inside, and a crunchy texture around the edges. Pavlova is usually topped with fruit and whipped cream, making for a light and fresh dessert.
Pavlova VS Meringue
These two can get mixed up because they are very similar! A meringue is a mixture of whisked egg whites and sugar, whereas a pavlova is a type of meringue!
Pavlovas have a marshmallow-like centre I was talking about earlier and also have cornstarch included in the mixture (which helps to give the centre its soft texture) They are also usually cooked at a higher temperature for a shorter amount of time – the more you know!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
Pavlova
- Eggs – We need just the egg whites for this one!!
- Sugar – Plain ol’ granulated.
- Vanilla – Vanilla extract adds that extra flavor!
- Lemon Juice – I used freshly squeezed but store bought works fine as well!
- Cornstarch – This will help hold everything together.
Toppings
- Whipped Cream – You can use my recipe for homemade whipped cream or use store bought!
- Mixed Berries – I’m using sliced strawberries, blueberries and raspberries but feel free to use your preference!
How to make pavlova
- Preheat Oven & Separate Eggs – Preheat the oven to 300F. Separate the egg whites from yolks. Discard the yolks and let the whites come to room temperature.
- Beat the Egg Whites – Add the whites to the bowl of a stand mixer or a large bowl with a hand mixer. Beat until they form soft peaks. You’ll know you’ve reached this stage when the whites are foamy and hold a peak when you lift the beaters out of the bowl with the tip of the peak folding over.
- Add Ingredients – Continuing to beat the egg whites, add the sugar 1 tbsp at a time. Once all the sugar has been added, beat for another 3 minutes until the whites are thick and glossy. Add the vanilla, lemon juice, and cornstarch. Beat for 5-10 more seconds or fold the ingredients in with a spatula.
- Form – Trace a circle with an 8″ diameter on a sheet of parchment paper, then place the parchment paper on a baking sheet. Spoon the whipped egg whites from the middle of the circle and spread the mixture gently to the edges of the drawn circle, leaving a slight depression in the middle of the pavlova.
- Bake – Transfer the baking sheet to the oven and bake for 1 hour. Let it cool for 5 minutes on the sheet pan, then transfer to a wire rack to finish cooling.
- Finish & Serve – Top the pavlova with whipped cream, then arrange berries over top. Use a sharp knife to slice and serve.
Making pavlova in advance
This dish can be made ahead! However, meringue does not keep well in humid weather so make sure to assemble your pavlova right before eating.
That being said – Without toppings, you can safely leave your pavlova overnight in the oven (after it has been baked and the oven is turned off, of course) to be decorated in the morning – this will also help with your pavlova to set without cracking or collapsing. You can store it in the fridge overnight, but this will cause it to absorb moisture from the air and lose its crispness.
Why is my pavlova cracking?
Meringue’s can be very finicky! However, if it cracks, it’s still delicious. There could be a few reasons as to why pavlova is cracking or sinking:
- Meringues can crack when they cool too quickly. Solution: Leave your pavlova in the oven after baking (with the oven turned off) to slow the cooling process and help avoid the cracks.
- Your egg whites may have been beaten too quickly (on too high of a speed.) This will cause the whites to form big, unstable air bubbles, which will later cause your dessert to collapse. Solution: When you whip egg whites for a meringue, start them on low or medium low speed, and increase it only when they become foamy!
- Your eggs might be old! Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. Solution: Use fresh eggs!
How to serve
Pavlova is the perfect dessert to serve if you’re looking for something light and fresh! Make sure to add a good dollop of whipped cream 😉
Toppings
Feel free to top your airy dessert with whatever you feel fit! Try these options:
- Passion Fruit
- Kiwi
- Chocolate
- Caramel
- Pomegranate
- Oranges
- Pineapple
How to store leftover pavlova
Store leftover Pavlova in a cool, dry place. Store in an airtight container on your counter, in a pantry, or in a cupboard where temperature and humidity are consistent, for up to 2 days! Make sure to keep your pavlova away from your stove and other sources of heat and moisture.
Did you like this easy dessert recipe? Try these!
- Rice Pudding
- Avocado Chocolate Mousse
- Easy Summer Fruit Salad
- Chocolate Chip Cookies
- No Bake Banana Pudding Dessert
- The Best Apple Crisp
- No Bake Peanut Butter Chocolate Bars
- Easy Chocolate Fudge
- The Best Lemon Bars
- Easy Strawberry Cake
- Chocolate Lasagna
Easy Pavlova
Ingredients
Pavlova
- 5 egg whites
- 1 1/4 cup sugar granulated
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon lemon juice
- 1 tablespoon cornstarch
Toppings
- 1 cup whipped cream
- 1/2 cup strawberries sliced
- 1/4 cup blueberries
- 1/4 cup raspberries
Instructions
- Preheat the oven to 300F. Separate the egg whites from yolks. Discard the yolks and let the whites come to room temperature.
- Add the whites to the bowl of a stand mixer or a large bowl with a hand mixer. Beat until they form soft peaks. You'll know you've reached this stage when the whites are foamy and hold a peak when you lift the beaters out of the bowl with the tip of the peak folding over.
- Continuing to beat the egg whites, add the sugar 1 tbsp at a time. Once all the sugar has been added, beat for another 3 minutes until the whites are thick and glossy.
- Add the vanilla, lemon juice, and cornstarch. Beat for 5-10 more seconds or fold the ingredients in with a spatula.
- Trace a circle with an 8" diameter on a sheet of parchment paper, then place the parchment paper on a baking sheet. Spoon the whipped egg whites from the middle of the circle and spread the mixture gently to the edges of the drawn circle, leaving a slight depression in the middle of the pavlova.
- Transfer the baking sheet to the oven and bake for 1 hour. Let it cool for 5 minutes on the sheet pan, then transfer to a wire rack to finish cooling.
- Top the pavlova with whipped cream, then arrange berries over top. Use a sharp knife to slice and serve.
Tips & Notes:
- Store leftover Pavlova in a cool, dry place. Store in an airtight container on your counter, in a pantry, or in a cupboard where temperature and humidity are consistent, for up to 2 days! Make sure to keep your pavlova away from your stove and other sources of heat and moisture.
