The Best Pavlova Recipe Ever! - The Home Cook's Kitchen (2024)

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An Aussie classic, this is really the best pavlova recipe ever! Make sure to follow along with my tips and tricks so that you can make the best pavlova at home with ease! Perfect for summer and holiday celebrations, wow your guests with this gorgeous dessert!

IT'S FINALLY HERE!!!! The best pavlova recipe ever, and I am SO excited to share this recipe with you today!

I've been wanting to make this on the blog for basically forever, but just never got around to taking the photos of the finished pav! But here it is, and I am so proud to be sharing with you today, what is my favourite Aussie dessert!

Not to brag, but I am the pavlova master in my family. I've been trying and testing my pavlova skills for years now, and for some reason, I'm the only one that ever seemed to get it right after many attempts! I'll always remember my brother frustratingly call me, asking why his pavlovas never turned out like mine! Well today, you'll learn my secret tips and tricks for making pavlova.

Pavlova is a recipe that we usually make for Christmas back at home. It's the perfect summer dessert because it's cold, light and usually stacked high with berries! I always make it at Christmas time in the US to bring a little bit of home to our holiday season.

This dessert has also wowed a lot of our friends at home and at parties. My bestie Eve demanded I made her a pavlova for her birthday, and we've taken it to various parties as our signature dessert. I can't count how many times Americans have absolutely lost their mind tasting it begging me for the recipe!

So What is Pavlova?

Pavlova is the dreamiest dessert in the world. If you can imagine, a light, fluffy marshmallow centre, surrounded by a crispy shell, topped with whipped cream and berries - it's basically a cloud of dessert!

It's a heavily debated topic whether pavlova originated in Australia or New Zealand, but being bias, I'm saying it's Aussie!

Pavlova actually requires only a few simple ingredients - eggs, sugar, white vinegar, cornstarch and vanilla, plus the toppings for the end. It's definitely one of those desserts though, that can be easy to make, but really easy to mess up!

Which is why I am sharing my top tips for making the best pavlova ever! Be prepared, however, this will end up taking almost half your day (with most of it is resting time), so make sure you allow plenty of time before you need to actually serve the pavlova! I like to make mine the morning of my dinner or event so that I have plenty of time in the evening to dress it before serving.

How to Make this Best Pavlova Recipe

The egg whites need to come up to room temperature so that they whip better. The best solution is to separate the cold eggs first into a bowl, then bring the whites to room temperature.
Initially, the egg whites need to be whisked until firm peaks appear. The best method to turn the bowl of eggs whites (very, very carefully) upside down. If they start to slip and slide, they need longer. If you can hold the bowl upside down and they don't move, they are whipped enough!

Use a clean whisk and clean bowl, and there must be absolutely no egg yolk in the egg white mixture.
The sugar needs to be incorporated well to avoid sugar syrup seeping out of the pavlova. A good indication is to get a little bit of the meringue and sugar mix and rub it gently between your thumb and finger. If it feels grainy, keep whisking.
Once the sugar is incorporated keep whisking for around three minutes. This will really stiffen up the mixture and make it easy for shaping.
Once the vinegar, vanilla and cornflour are added, you only need to whisk the mixture about 30 seconds more to ensure it is only just whisked in.
Preparing the pavlova for the oven is important. I cut a piece of baking paper/parchment paper into a round sheet, and place it on a round pizza oven. To keep it in place, take a ¼ of a teaspoon of the meringue, and dab it onto four spots on the outside of the paper round to keep it in place.
Shaping the pavlova is also important.I start by spooning all the pavlova mixture out onto my prepared oven tray. Then, using a spatula, I very carefully shape into a round shape. Start from the bottom, and make upward movements. The top will naturally form together. I don't tend to make a small mound in the middle because I find one naturally forms when the pavlova cools (see images for shaping!).

Best Pavlova Recipe

The Home Cook's Kitchen

Light and fluffy marshmallowsurrounded by a crunchy outer shell! This recipe is truly, the best pavlova recipe you'll ever find and by following my tips and tricks, you'll be making your own beautiful pavlova in no time!

4.82 from 38 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 3 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

6 egg whites at room temperature
1 ½ cups granulated/caster sugar
pinch salt
3 teaspoon cornflour/cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 cup cream for whipping
strawberries or other fresh berries for serving

Instructions

Preheat oven to 300F/150C
Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.
Whisk together the egg whites and salt until stiff peaks form.
Gradually add sugar, ¼ of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.
After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.
Combine the cornflour/cornstarch, vinegar and vanilla essence in a very small bowl.
Add to the meringue mixture and whisk until just combined.
Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.
Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image).
Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.
To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries.

Keyword Easy Pavlova, Pavlova

If you love this best pavlova recipe, then you'll love my vanilla meringues with blackberry pinot sauce, or my chocolate mini meringues!

If you loved this recipe, I'd love for you to leave a comment and review! Also, don't forget to snap a pic of your finished recipe and share it on our on our Instagramaccount using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I'd love to see your creations!

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The Best Pavlova Recipe Ever! - The Home Cook's Kitchen (2024)

FAQs

How to make pavlova Gordon Ramsay? ›

Cooking instructions. Make the Pavlova: Preheat the oven to 350˚F (175˚C) . Mix the cornstarch, vinegar, and vanilla in a small bowl until smooth and set aside. In a clean bowl, add the egg white and sugar and mix with a hand mixer fitted with the whisk attachment on medium-low until combined, less than 1 minute.

What does vinegar do in pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Find Out More ›

Should eggs be room temperature for pavlova? ›

Are cold or room temperature eggs better for pavlova? Room temperature egg whites will create a more stable and airier meringue. Remove eggs from fridge 30-60 minutes before using. Eggs are easier to separate when cold, so you can separate the eggs first then let them come to room temperature.

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Do you grease parchment paper for pavlova? ›

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them.

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Is it OK to make pavlova the day before? ›

Just make sure the lemon is completely dry before zesting. Can I make pavlova ahead of time? While meringues can be made a few days ahead and stored in an air-tight container, pavlovas cannot be made more than 24 hours in advance.

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Why won t my sugar dissolve in pavlova? ›

Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve. To check that the sugar is properly dissolved rub a small quantity of the egg-white mixture between your fingertips to see if it's smooth.

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Why won t my pavlova go crispy? ›

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

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What happens if you put too much vinegar in pavlova? ›

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

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How do you fix a weepy pavlova? ›

Add in a teaspoon of maize starch to help stabilize the foam. Cracks & any bits of the pav that are weeping can be covered up with cream, fruit or fruit puree. If you think it really is a disaster break the pav into large chunks & turn it into Eton Mess.

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Why did my pavlova crack in the oven? ›

Basically, cracks are either a result of the air trapped inside the meringue inflating OR deflating. It goes both ways! The cracking can happen during baking as a result of a few things - air pockets expanding too quickly during the bake, forcing its way through the crust.

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How do you know when a pavlova is done? ›

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

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Do you leave oven door open when cooking pavlova? ›

I prefer to turn the fan off when making pavlova or macarons. Avoid opening the oven while the pavlova is baking – cook for nearly 2 hours and then leave in the (turned off) oven to cool down. If you can't resist checking, wait until the oven door doesn't feel hot any more.

Why do you put cornstarch in pavlova? ›

Our answer. Nigella's pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour (cornstarch) in the meringue. The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior.

How do you get the paper off the bottom of a pavlova? ›

Now, some pavlova recipes have you greasing the baking paper with vegetable oil or oil spray. I find that if you cook the pav for the prescribed time in the oven, then turn the oven off and leave it there for a further hour to dry out, the baking paper should easily peel away from the meringue.

Why is my pavlova not white? ›

The outside of a pavlova meringue may not be quite as brilliantly white as a crisp meringue because of the higher oven temperature but it should not be buff coloured or dark brown. If the meringue is taking on too much colour then the oven temperature is too high.

What's the difference between meringue and pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

What is Gordon Ramsay's famous dessert? ›

Try this vegan version of the classic Gordon Ramsay recipe - sticky toffee pudding. Using dates, spices, pecans, and drizzled in a pear and toffee sauce.

Keep Reading ›

What makes a chewy pavlova? ›

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.