Pavlova Recipe (VIDEO)
Pavlova is a graceful, beautiful, and romantic dessert. It is perfect for Valentine’s Day or any dinner party (you can make pavlovas ahead!). The texture is crisp on the outside with a marshmallow-soft inside, and they are piled high with whipped cream and fruit. Watch the video tutorial below.
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What is Pavlova?
I had my facts all wrong about Pavlova; it’s not Russian, but named after a Russian ballerina, Anna Pavlova. There is a great debate about who made it first; Australia or New Zealand, but everyone can agree they are melt-in-your-mouth delicious.
Pavlova is a show-stopping meringue dessert and it’s easier than you think. It is made of egg whites, sugar, corn starch, lemon juice, and vanilla extract. Once baked, a crisp exterior forms around the soft centers. To serve, pavlovas are topped with lightly sweetened whipped cream and studded with plenty of fresh berries. You can make pavlovas as a Big Pavlova Cake or as these easy to serve mini pavlovas.
How to Bring Eggs to Room Temperature:
If your egg whites are not at room temperature, place them in a bowl and set over a second bowl of warm (not hot) water for 15 minutes. Tip: The yolks separate easier from the whites if you use chilled eggs.
Can I Substitute Corn Starch?
Corn starch is vital to the overall result of this recipe. It helps form the crisp exterior and marshmallow-soft interior. Do not omit the cornstarch. I haven’t tested substituting, but one of our readers reported great results using potato starch.
Can I Make Pavlovas Ahead?
You can make the pavlova meringues up to 3 days ahead of time and store loosely wrapped in a plastic bag (in a low-humidity area) then assemble just before your event. Once they are assembled the frosting starts to soften the meringues and they should be eaten within 4 hours of assembling.
Tips for Making Mini Pavlovas:
- Fully preheat your oven and bake right away or pavlovas can start melting or form a layer of brown sugar after baking at the bottom.
- If using this large 3/4 baking sheet, you can fit them all on one sheet, otherwise, bake on 2 separate baking sheets in the top and bottom thirds of your oven.
- Make sure to use parchment paper for easy removal from the baking sheet (do not use wax paper – it sticks like crazy).
- Use your stand mixer for the most effective mixing. If using an electric hand mixer, you may need to add 2 minutes to the mixing time for stiff, smooth and glossy peaks to form. Do not attempt to hand whisk – yikes!
- Pipe meringue 3 to 3 1/2 inches wide onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream.
- Let pavlovas rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately.
What are the Best Toppings for Pavlova?
The fruit toppings for pavlova are endless. You will want about 4 to 5 cups of fresh fruit or berries. Our favorite options are:
- Blueberries, blackberries, raspberries, strawberries
- Kiwi
- Mango
- Stone Fruit: peaches, plums, apricots, nectarines
- Mint leaves, to garnish
More Easy and Impressive Valentines Desserts:
If you’re working on a Valentine’s Day menu, make sure you check out all our Valentine’s Recipes. Some of our favorite romantic desserts are:
- Tiramisu Cake – the authentic version
- Affogato – Italian coffee ice cream treat
- Strawberry Shortcake – so simple and tasty
- Chocolate Mousse – as classic as it gets
- Eclairs – with custard filling
- Strawberry Sauce – to pour over everything
Watch Pavlova Recipe Video Tutorial:
These mini pavlovas have a cloud-like meringue that literally melts in your mouth. The tart berries cut the sweetness just right so I always add a generous amount. Serve these at your next party and they will be flying off the plate. They are well-loved by adults and children.
Pavlova Recipe
Ingredients
For Pavlova:
- 6 large egg whites, room temperature
- 1.5 cups granulated sugar
- 2 tsp corn starch
- 1/2 Tbsp lemon juice
- 1/2 Tbsp vanilla extract
For Cream:
- 1 1/2 cups heavy whipping cream, (very cold)
- 2 tbsp granulated sugar
For Topping/Decor:
- 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
- 15 Mint leaves , for garnish, optional
Instructions
How to Make Pavlova:
- Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
- Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
- Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
How to Make Frosting and Assemble Pavlovas:
- Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
- Pipe frosting onto the pavlova and top with fresh fruit.*
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Recipe updated January 2020 to include more tips and tricks for mastering the perfect pavlova.
Have you tried the Pavlova? What are YOUR favorite toppings?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, thank you for the recipe! I’ve made this many times now (delicious!) but it seems like my pavlovas always become sticky at the base. What am I doing wrong? I omit the lemon juice, could that be the problem?
Hi Angelina! It could be climate (humidity) or that they need to be baked for a little while longer to dry out. The lemon juice helps develop a strong and stable meringue which could also be the cause if your meringue is not reaching stiff peaks. I hope that helps.
Thank you for your Pavlova recipe/video and blog. Very easy to follow. I just discovered this delicious dessert, and I’m not sure I was successful. Question: Your video appears as if the inside is filled with the soft marshmallow top to bottom on the inside. The one I made was scrumptious, but the marshmallow sat only on the bottom, just under 1/4″. Did I do something wrong?
I have just followed you on Pinterest, so am looking forward to trying more of your recipes. Thank you!
Hi Suzanne, it’s hard to say with out being there, but make sure your oven is the correct temperature! If you bake this too hot the outside will go a wee bit golden, or the inside will slump down. Baking for too long causes the inside filling to separate from the crust and you will have a gap.
I had a bit of a tough time fitting them all onto one sheet. After suggested baking and resting time one of the sheets had them beautifully set, but the other two sheets were soft on the outside so I had to put them back in the oven. Any recommendations for baking multiple baking sheets in the future? What do you recommend for baking a full pavlova?
Hi Julia! It’s best to bake these on one level. It’s important not to open the oven door during the process, so moving the baking sheets around in the oven will not work well in this case. I have a recipe for a full pavlova on the blog, it is my berry pavlova cake recipe.
Thanks for the link! Haha I’ll need a bigger oven 🙂 despite my logistical struggle they turned out delicious and were gone in no time during the party. Great recipe!
Thanks so much for this recipe. I wish I could show you my pavlovas. I topped them with pineapple, orange and pomelo. So excited that they turned out splendidly, even though it was my first try. I didn’t have any lemon, so I used lime juice instead and it worked too. Great recipe!!
They sound amazing! I’d love to see a picture. You can tag me on Instagram or Facebook. #natashaskitchen
I love all of your recipes! This pavlova has become a family favorite! I forgot to buy lemons. Can I substitute something else for the lemon? If so, what can I use and how much? Thanks for your help!
Hi Susan, you can omit the lemon juice! It’s only been added for that little hint of flavor! It also helps to keep the batch at the end a bit more sturdy so you don’t end up with a dollop of runny cream! The lemon does not add any heavy flavor to your Pavlova.
So easy to follow and absolutely delicious! My husband is Australian so he grew up with pavlovas and this recipe is favorite! Thank you!
I’m so glad to hear the recipe was easy to follow, Sarah! Thank you for you lovely comment and review.
I haven’t made your recipe but want to and I have a question. Have you made them with a sugar substitute or must I use regular sugar? My daughter and I had Pavlova at Babington’s Tea Shop in Rome and I would love to reproduce for her.
Hi Deborah, I haven’t tried making this using sugar substitutes, it might not turn out well.
Dear Natasha,
I live in the Netherlands and in the past I’ve tried several different pavlova recipes. Today I tried yours and… my pavlovas are perfect. Great taste, they hold their shape, no leakage! I have a question: if I want to make very small pavlovas (diameter approx 2 inches and 1.5-2 inches high) do I have to adjust the time I leave them in the oven? Thank you in advance for your reply/help.
Valerie (a Dutch fan)
That’s wonderful, Valerie! Thank you for trying my recipe. I’m glad they turned out so great.
If you are making them smaller, you’ll have to watch them in the oven because they will bake faster. Sorry, I do not the exact time since I have not tested it myself.
Dear Natasha,
Thank you for your reply. I made my mini (diameter 2 inches) today and baked them in the oven for 45 minutes and then left them in the oven for 30 minutes with the oven turned off (as per the original recipe). And they were perfect! From now on this is my go to recipe for pavlovas!
I’m so glad to hear that, Valerie. Thanks for the update!
Thank you for commenting! I am also baking them smaller and was wondering the times! Thanks for the tip!
Made this today with my kids. Absolutely delicious! Definitely give it a try
That’s great, Dena! Thank you for the feedback.
Never have I ever used cornstarch in my pavlova! But I’m going to try tomorrow!! I’m guessing it helps keep the pavlova from falling!! Love that you make your own whip too, so much better that way imo!! Traditionally in Australia they like it topped with honey and apples, found this out when I made it for a lady from Australia!! Hands down this is one of my favorite recipes/desserts!! So light and airy, crisp and decadent all at the same time!! Will update when I try the cornstarch!! Super excited about that key note!! Thank you!!
You’re welcome! I’m excited to hear how it turns out for you.
Made this today for 4th of July. Came out amazing! Thank you so much.
That’s wonderful to hear! I’m glad it was enjoyed.
I really loved this recipe but the next time I make it I would put much less lemon juice.
Would the recipe work without lemon juice?
Hi Inessa! The lemon juice helps to stabilize the egg whites so you get a firm meringue that holds up well. You can also use Cream of tartar (1/2:1 ratio) to help the egg whites reach stiff peaks.
Im a fairly experienced baker but had never made pavlova! It was a bit of a learning curve…my first attempt I had a teeny bit of yolk in my egg whites and thought it wouldn’t affect it. They would not whip to stiff peeks even after 15 minutes! The second attempt turned out perfect, great recipe!
That’s wonderful, Shelby! Thank you for sharing. So glad you enjoyed this recipe.
Hi Shelby – just wanted to offer a suggestion for separating the eggs. I too, am experienced at baking, but I always separated my eggs straight into the mixing bowl. It wasn’t until I got my stand mixer and could finally master a Swiss meringue buttercream, that I learned the very helpful tip to separate the eggs into a small dish, then pour the white into the mixing bowl – that way if one gets some yolk (which I uneven seem to master at least once 🙄) the entire batch isn’t ruined. Years of baking behind me, yet this one little tip made a big difference. Hope it was helpful 😊
Thank you so much for sharing that with us, Nancy!
Hi Natasha! Would it be possible to double the recipe in order to make a larger batch? I’m hoping to make these for a dinner party with friends 🙂
Hi Nicole! If you have a mixer large enough to hold all of the ingredients and mix them well, and an oven that can bake them all at once, then yes, you can double the batch. You don’t want the meringue sitting out, it needs to be baked right away.
This recipe is fool proof! It was my first time making Pavlovas as well as tasting them. I’m a chocolate lover, so I didn’t think that these would thrill me but I was absolutely wrong. They are so delicious, they have a thin crisp layer on the outside and melt in your mouth on the inside. I had so many compliments when I tried these out, I’m making them again for Mothers day 🙂 Thank you for sharing such a lovely recipe.
I’m so glad you tried and loved them, Christen!! There are perfect for Mother’s Day!
I love your recipes and follow all you do. I also love your crazy eyebrow tricks. Everyone should appreciate how hard you work to help all cooks be better cooks. I had the pavlova my sister in law makes for our family; she’s now here from New Zealand and is a fabulous cook and baker. I will try doing this myself soon, Thank you for all you do to teach us how to make these wonderful recipes from your kitchen to ours.
Hi Kate! You’re very welcome. Thank you so much for the love and support, I really appreciate the kind words. I’m so glad you are enjoying the recipes.
At 5 minutes my egg whites returned to liquid form. Not sure what would have happened at ten! What is the correct amount of time to whip?
Hi Tania! I’m sorry to hear that. Watch my video tutorial so you can see my process and the structure of the egg whites when they are done whipping. It’s best to go off visual cues to know when it’s ready. The timing can differ depending on the temperature, speed, and mixer used. If they are over-beaten, the structure will break and liquid will weep out so that could have been the reason here.
I’ve made these 4-5 times now! Great recipe! I made about 60 of them once for a bridal shower for my future daughter in law, tinting the meringue base pink with about 4 drops of red food color gel. They piped beautifully and were so pretty! I suggest leaving them in the oven after baking (and after the resting time) for additional 10 min with the oven door slightly ajar. I fill them with a mixture of pastry creme and whipped cream. Then top with fresh berries before serving. Then brush on some apricot preserves that’s been melted with a little water, to give the berries a beautiful glaze. This recipe is perfect!
Love it! Thank you so much for this great review, Paulette. So glad that you always enjoy this recipe!
Tried the recipe for Easter. I’ve made Pavlova before and thought the mini cakes would be perfect for the holiday. The bottom of the meringue was tough to easily break with a fork and sticky. I’ve not had this happen before. Followed the recipe to a tee. Not sure why, the only thing I can think of was maybe the eggs were too cold? Once they baked I turned off the oven and left them inside until the next morning so I don’t think they were underbaked. Flavor was great, they just didn’t eat easily. Suggestions? Thank you.
Hi Debra, if that’s the only change that you made that’s most likely the cause of it. I’d love to know how it goes if you try the recipe again.
My all time fav. I tried making these 3 times in one day because they never turn out white, they just always seem to turn out off white/beige color!! I follow the oven instructions too. What do you think is my issue here? Do I need to set my baking to regular or conventional bake?? Thanks In advance!!! 🙂
Hi Lana, we make pavlova on regular bake mode. Ensure your pavlova is not too close to the heating element, but I would also recommend making sure your oven is calibrated and not running too hot.
Ok so I made these 100 times and so perfect, thank you! BUT TODAY AFTER PUTTING THEM IN THE IVER I REALIZED I FORGOT CORN STARCH 🤦🏼♀️ I guess my question now is do you think they are goners now??
Hi Alla! How did they turn out after they were baked?
Yes and no. I didn’t serve them to guests))) but they r edible)) with corn starch way better .. ☺️☺️
Sorry didn’t really answer the question 😅 .. they didn’t “puff up” , they were too yellow and softish but later hardened and not glossy looking .
I made these today and they were delicious Thank you for the tested perfect recipe
Hi Stacy! That’s wonderful. Thank you for sharing.
I am going to try it. I have never before tried pavlova, but my friends keep telling me how much they love it.
I have seen the comments and they seem very positive.
An I saw your recipe. It looked so good, I just have to try it.
Hi Ava! I hope you love the recipe! 🙂
Thank you Natasha ☺️. I am making it today. Thanks again for the recipe. You are a great chef 👩🍳.
You’re welcome! I hope you love it!
Actually I’m working on making a new YouTube channel of mine. It is called “Meat Me Today” and i am going to bake and cook a lot of cool recipes. And I was wondering when I start my channel. I can use some of your recipes, I will tell them that you made the recipes. But I am asking just in case.😅 xoxo Ava
Good luck with your cooking channel. Yes, please credit the source of the recipe if you are using any from my website.
I am making the recipe today, I am going to be a chef one day and I hope I can make the right the first time, wish me luck. 😅 😄
Hi Ava! That’s wonderful. I hope you enjoy this recipe! 🙂
Perfect…topped with whipped cream macerated strawberries and a balsamic reduction.
So yum! Happy that you enjoyed this recipe too.
I tried the recipe, and it turned out great.. I’ve always had problem with doing pavlovas, and this one turned out to be successful. Though, I set the temp to 80c oven baked for 3 hours 😊 since my oven runs hot.
Hi Faye! I’m glad you loved it. Thank you for sharing.
I make this in a pie pan, serve in wedges and dribble a strawberry or raspberry sauce over it and then put some fresh fruit on top. So good.
That sounds delicious!
OMG I made Pavlova years ago. My sister-in-law and 2 of her friends were teachers. Her 2 friends went to Australia to teach. They brought back the recipe for Pavlova and I was lucky enough to get it. It’s been years but have wanted to make it again for the longest time. Thanks for the reminder.
You’re welcome! Let us know how you like this recipe. 🙂
Amazing. So easy and delicious treat to combine with whatever fruit you like, chocolate, caramel… so many options!
Yes! You can decorate it and make it pretty with little effort & the flavor combination possibilities are endless! I’m so glad you loved it, Carla!
Tried this recipe yesterday, they tasted great, but mine turned out a bit yellow/brown instead of white. Did I over bake them?
Hi Julie! Yes, that could be the reason, it also could be that your oven runs a bit hot. If you do not already I highly encourage the use of an internal oven thermometer. I will link it HERE.
Thanks! I am using the Anova Precison oven and I think I need to keep it at a lower temperature than a regular oven. Will try again:)
Great recipe, that I used countless times!
My tip for others is to beat on speed 4 on KitchenAid for 10 minutes, not high speed. When I beat on high speed, my meringue reached stiff peaks in 2 minutes, and I didn’t want to overbeat for other 8 min.
At speed 4 for 10 min, the sugar and egg whites combine completely and the end result is a smooth stiff meringue, that when baked, holds its shape and doesn’t fall flat, nor is grainy/uneven.
Thank you for your comments and suggestion, Angelina. Good to know that you enjoyed this!
I need to make these 1/2 the size. Do I still use the same temp/time?
Hi Kasia, I haven’t tried making these any smaller but I suspect it would take less time in the oven.
Omg Natasha these were not as thick to Putin a pastry bag. So I do I’d t think they would come out? Oh my gosh, sooo good! I did it, it took me 2 times but I made them! I will share a pic. So worth the time. Yummy yummy
I just tried to make these, mine never tricked up?? I WG
WHipped for way longer then 10 minutes?? I did add gel food coloring to it. Could that have caused this?? How can I save my recipe? I finished with lemon juice, vanilla and cornstarch . I put it in the fridge hoping someone could help me??
Hi Debbie! I’m sorry to hear that. Unfortunately, without being there to see the process you took, I cannot say what went wrong. Not sure what you can do to save the recipe at this point. The texture of the meringue is very important in this recipe. If your egg whites do not reach stiff peaks you will have a flat and messy dessert. I would look over my process again to see if you missed anything or did anything differently. Tips that could help: Use room-temperature eggs. Use a glass or stainless steel bowl. Make sure the bowl you whisk the egg whites in is free from any greasy residue. If you have to, you can wipe your bowl down with lemon juice or vinegar to help remove any grease residue. Make sure that there is no egg yolk in the egg whites. Egg yolks are very high in fat and will hinder the whisking process. I hope that helps!
Thank you Natasha! I tried again today , and in the recipe it says beat 7 min but you say 10?? My husband was helping me with my hand mixer because of my arthritis. But he says he feels it was nice and thick , and then as he beat it he felt in got thinner? I still baked them, I’m whipping my cream now. I’ll get back to you how they came out. I tried to use the pastry bag but it was so loose it was a mess. So I just used a spoon. I ended up getting 21. I think because it was loose? So I couldn’t get more on each one. Boy for an easy dessert, it’s turned into the hardest thing I’ve ever made!
Hi Debbie, in step #1 it says “With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed”. I hope that helps, but I also hope it all works out nicely!
They tasted delicious! I think it was because I didn’t use a stainless steal bowl.. I will definitely be making these again. Sorry for being a pain. I need to read my comments before I hit send. I had a hard time reading my messages! Lol thank you again Natasha!
I’m glad they worked out well, Debbie!
Hi,
This was a great recipe, good for party’s and event’s. But Pavlovas are actually from Australia not Russia and Ukraine.
I’m glad you liked the recipe. Many countries and cultures have this same dish.
I had a friend make these, she made them pink. First time and I absolutely loved them!! So she sent me your recipe. I love watching you make your recipes!! I was cracking up when you said how your body was reacting inside and out!!!! Lmao!! Thank you, I can’t wait to make them!!
Hi Debbie! Thank you. Welcome to my channel! I hope you find many more recipes to enjoy.
I love these. Made them for Christmas but painted the inside of the meringue cup with a layer of melted chocolate, once hardened I add some pastry cream (using up my egg yolks), sprinkled raspberries over this, added a dollop of whip cream & shredded some chocolate over this. Topped it with a fresh raspberry. Yummy!
That sounds beautiful and delicious! Thank you for sharing.
Luv it!!!!
I gave it to my class and they loved it. My teacher said she has had pavlova many times before but this was her fav.
I gave them all the recipe!!!
#thanksformakingmepopular
That’s amazing, Emma! I’m so glad it was such a hit!
Hi! What is the oven setting? Conventional or fan? Thank you!
Hi Carla, we use a standard conventional bake oven that does not use a fan.
What if my oven does not go that low? Lowest is 300 degrees F.
Hi Kelly! It’s important that pavlova is baked in a low-heat oven to make sure it dries out slowly.
Just made this for Christmas lunch and they turned out perfect! The flavour, taste, colour, everything was on point! Thanks Natasha, love your recipes
So glad to hear that, Vanessa! Thank you for sharing.
I made this recipe for my Cooking Club Christmas dinner. It was a big hit! I did think that the meringue was overly sweet–can it be made with less sugar and still turn out? Thank you for this recipe and video–very helpful!
Hi Dana! I’m so glad you loved this recipe. It may work with less but I haven’t tried cutting back since sugar is important for the meringue to form properly.
I have been making Pavlova for probably 40 years, my recipe came from a gentleman that I worked with (his wife was Australian). Everyone loves it.
is it the same as this one?
I want to try and make this for my brothers birthday soon
Could i use cream of tartar and not corn starch? Or is better corn starch…
Also is bte icying sugar or granulated sugar…
Hi! Do you know if I can reduce the amount of sugar in the recipe, and if so, how much I can reduce it by? Thank you!
Hi Emma, we believe we found the perfect balance for the outcome and taste with the sugar we used. One of my readers commented: “I use 1 1/4 cup of sugar instead of 1 1/2 cup.” I hope that information is helpful to you!
Hi There! Can these be frozen for future use? Also, if eggs whites only are used, where is the cholesterol coming from that is noted in the nutrition facts?
Hi Cynthia, these will not freeze well. We kept ours in an airtight container at room temperature. Putting it in the fridge or freezer will cause it to catch moisture and can make it sticky. The heavy whipping cream for the topping is a source of cholesterol. I hope this helps.
Should the oven be fully closed while meringue in oven or should it be left ajar? Than you
Hi Lila! See step 3. You’ll want to leave the door closed and not open it to let humidity in for best results.
Natasha – how many mini pavlovas does this recipe make? And if making one large one what would be likely size? Thank you
Yes, I have the number of servings listed in the recipe card, it roughly makes about 15 (depending on how you pipe them). Here is my recipe for the large pavlova HERE. It’s 10”.
Wow! These pavlovas amazing! I’m 12, and previously had never baked anything by myself before, but I tried this recipe anyway. It was delicious and looked great. Thanks, Natasha, for this easy and incredible recipe! (:
Great job! I’m glad it was a success, I hope you’ll enjoy all the recipes that you will try.
Easy to follow recipe, great result, white crispy shell with soft fluffy inside 🎂❤️
Thank you, Anne-maree!
Looks really good! I have been wanting to make this recipe for a long time! For the cornstarch part, is it required?
Hi Lida, I wouldn’t recommend skipping the cornstarch. The corn starch helps the meringue to stay soft in the center, to give the contrast of crisp crust and marshmallowy interior. I hope that helps!
Hi Natasha. Great recipe and a stunner for guests. I have made this several days before my event and froze the mini-pavs in an air-tight bag when they were completely cool. It works great. Just take them out of the freezer when you’re ready to fill, because they thaw quickly. Thanks much!!!
I’m pleasantly surprised that freezing and then thawing did not make them sticky or gummy. Interesing!
Hi! I’m going to try this recipe and I have a stand mixer but I would like to know which attachment to use – the regular triangular shaped one or the whisk? Thank you!
Hi MaryLou! We used a whisk for this recipe!
I should have just watched the video first! These were delicious, and the recipe and explanations were great. I just used a spoon to make the nests as I have no talent for piping, and they still looked great with the toppings. Thank you!
I’m so glad it all worked out!
Hi There! Can I used the cartons of egg whites available At the grocery store ? Can these be frozen for future use? Also, if eggs whites only are used, where is the cholesterol coming from that is noted in the nutrition facts?
Hi Cynthia, I don’t recommend carton egg whites, but they may work. Make sure that if you are using egg whites from a carton, they don’t have any additives. I have had readers report difficulty using carton whites.
Do you need to add lemon juice and if yes why? I currently don’t have any so would it still work?
Hi Dominique! The lemon juice helps stabilize the whipped meringue and creates those stiff peaks. You can replace it with cream of tartar or white vinegar. If you make this without either of these stabilizers, it will still work out but may not be flatter.
Can you substitute cornstarch for potato starch for this recipe?
I haven’t tested substituting, but one of our readers reported great results using potato starch.
Just made it – so good.
I did half of the measurements and got 12 cakes (if I spread it little better, probably it would take 10-11).
A bit simplification I made:
Added sugar immediately, as from my perspective, if you beat eggs 10 min it doesn’t really matter;
Did a little bit higher temperature, as I have no idea which exactly temperature was, but I think 150-160C, and only 45 minutes. I left them to dry in the oven, like in the recipe, but probably wouldn’t to that next time, as it dried completely.
I didn’t do a “bed” as if you just make second layer as a wide ring, there is enough space for the filling.
Thank you so much for sharing that with me, Anna!
OMG! I made these last night for the first time and they turned out perfect. Even my picky husband LOVED it. These are going to be my go to for family get togethers from now on!
So glad to hear that Sharon. Thank you for the wonderful review.
They disappeared too quick, I had to make another batch this morning LOL
That’s when you know they’re good!
What a wonderful recipe. It was my fisrt time making pavlova and it turned out super. Thank you very much for the recipe.
For filling I made cream cheese mouse and on top fresh strawberrys with strawberry vanilla bourbon syrup. Super fresh!!
Greetings from Greece!!!
Wow, that sounds, delicious Maria! Thank you for sharing with us.
I made it today for very first time and it came out great! My sister always makes them by this recipe and they always look and taste wonderful
That’s wonderful! So glad you enjoyed this recipe.
Hi there, pavlova is an Australia/ New Zealand dessert! Love the recipe!
So glad you love it!
Hi Natasha, I loved this recipe and it tasted so good!! However, when I put them in the fridge with the whipped cream, the next day the meringues were soggy. Was it the whipped cream that made it soggy or something else?
Hi David, yes, they need to be eaten quickly after they are put together. If you’d like to make them ahead you can store the pavlova in an airtight container at room temperature until ready to put together.
Try making lemon curd and make a trifle alternating broken up meringue,.curd, whipped cream and strawberries…so delicious
Sounds delicious!
Excellent recipe BUT they are neither Russian or Ukraine in origin..they are either Australian or New Zealand in origin..there has been an ongoing debate for as long as the dessert has been around, just which of those two countries can claim it as theirs!
The best pavlova recipe EVER! I’ve tried a few different recipes and none of them beat this one. It’s been my family’s favorite dessert for the last 3 years. Easy, simple, and scrumptious!
That’s just awesome! Thank you for sharing your wonderful review, Val!
How is this Russian or Ukrainian cuisin? Look up the origin of the pavlova and you will find it was created by a chef in Wellington, New Zealand to honour ballerina Pavlova.
So she says in “ What is Pavlova?”! But I think people may think of it as Russian, so filing it under Russian Cuisine is appropriate I think….
This reminds me of my Grandma’s German foam cake. Are you sure it is Australian or New Zealand? Grandma’s recipe does differ slightly to the traditional recipe for German foam cake that says to use powdered gelatin but grandma always used cornstarch and lemon juice instead because her grandma used cornstarch and lemon juice. And they didn’t cover it in chocolate even though the family would get mad about that.
Hello, I have always used caster sugar when making meringue,,why do you advise granulated?
Hi Mary, I have always made it this way, I haven’t tried caster in a pavlova to advise on the outcome, I hope you try our recipe soon!
This did not come out AT ALL. I tried 3 times all three times after adding the sugar into the whipped egg white- it was runny and gooey. It was very upsetting and annoying.
Hi, I haven’t had that experience. Are you using granulated sugar and also real egg whites (not from the carton which might have additives?). Also, make sure all of the ingredients are at the right temperature. Usually with egg whites and granulated sugar, if you just keep beating, it will turn into a meringue consistency. You do need a high-powered mixer to make meringue though – maybe that is the issue? I hope that helps to troubleshoot.
I made this recipe last week and it came out beautifully. I shared it with friends who were very impressed att my amazing skill ;). Really, the recipe is simple and straightforward. The only change I made was mascerating the berries. Yes, okay, it did amp up the sweetness but hey, it’s already off the calorie counter’s list!
I will definitely make it again.
Thank you so much for sharing that with me, Laurie! I’m so glad you enjoyed it!
These came out great I have made this several times now using this as a base in various sizes and always get a nice Pavlova out of it. It’s a good reliable recipe. One quick note though you have this listed as Ukrainian or Russian, while they are named after a dancer from their this dish is very much from Australia or New Zealand.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
Wonderful recipe of a wonderful desert.
Make sure you have the right piping tip or it can be messy.
Yes, that’s important. Thank you for the reminder and good feedback!
Hi Natasha. My bize looked and felt nice until I added the cream. Then it became sticky and chewy?
Hi Lina, it should only become sticky and chewy if refrigerated or kept in a high moisture area. I recommend serving it immediately after pipping on the cream.
Great and easy to follow recipe. It’s as tasty as it is eye popping pretty. I substituted the sugar with monk fruit sweetener to make it Keto friendly. Although it came out a little browner, it was awesome! Highly recommended!
Thank you so much for sharing that with us, Darin! I’m so glad you enjoyed it!
I made these but forgot the cornstarch and they still turned out great.
Great to hear that it still turned out great!
HI. I have a small oven and was wondering how long can I store the whipped pavlova batter before I can bake it? Or should I make it in two batches?
Hi Nidhi, it will lose its volume as it sits. I would mix it in batches.
Hi!
I made this recipe and turned out amazing! I just forgot to spoon down the middle to make room for cream and berries. I already baked them, is there anything I can do?
Hi Tabi, once they’re baked, and hard it’ll like break if you try spoon it down or make it flat. When you pipe the cream, you can intentionally pipe it allowing a place for the berries to rest. You just may not have as much cream on them.
I haven’t made this yet, but thinking of a comment asking about omitting lemon jc and your vid comment about the contrast of the tangy berries to the sweeter components… maybe a bit of muddled berry in the meringue cup before the cream filling? I feel like that might be more balanced to help with the cloying sweetness? Full disclosure… not a super sweet fan. Really just asking a question, not offering a criticism since I haven’t made them! 😀
I looked but I didn’t see a question or an answer to this: Can you use carton egg whites for these? Thanks.
Hi Michelle, make sure that if you are using egg whites from a carton, they don’t have any additives. I have had readers report difficulty using carton whites.
This recipe is amazing! Just won 1st place at my work’s dessert contest! First time making it too.
Wow! Congratulations! I’m so happy to hear that!
Wow, congratulations and great job to you!
Hi Natasha!
Im making this for my husbands birthday today! I was wondering if it’s possible to omit the lemon juice in this recipe? Does adding it make the pavlova taste like lemon?
Hi Jenn, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.
The acid from the lemon helps stabilize the meringue so you can whip it longer and get a lighter and fluffier meringue. It isn’t there for flavor you shouldn’t really be able taste it.
Hey there, Jenn! Of course, you can omit the lemon juice! It’s only been added for that little hint of flavor! It also helps to keep the batch at the end a bit more sturdy so you don’t end up with a dollop of runny cream! The lemon does not add any heavy flavor to your Pavlova.
Hi Natasha,
How long do the pavlova’s last without the cream and toppings?
Hi Leonie, see the section in the recipe post above titled: “Can I Make Pavlovas Ahead?”
Hi Natasha, why is there liquid out from the meringue while baking? After done baking with 107˚C for 1:15 mins + did not open the oven lid for 30 mins, I checked the inside still soft and watery like uncooked. Is there a possibility I can bake it again after the meringue is cold? Because the outside is beautiful while the inside is still soft and watery. Overall the result is wonderful. Just I am having trouble with the inside of the meringue.
Hi Ira, I haven’t tried re-baking pavlova before. If you see any pooling at the bottom of the pavlovas, that could be due to not baking them right away after the meringues are formed. Also, they should be marshmallow soft in the center and not dry or firm.
Can I make this with an alternate sweetner for a diabetic friend? I’m wondering how the meringue would do with, say, Xylitol?
Hi there, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.
Love your energy in the video
Thank you for that wonderful compliment, Joanne!
Hi Natasha, in less than 5 minutes mine were already brown. The oven was on 225°C
What went wrong?
Hi Jenke, are you using a regular oven? It’s 225 Fahrenheit. Not celsius. That is likely the culprit. Per step #1: “Preheat the Oven to 225˚ F.”
Thanks for the delicious recipe, Natasha! I wanted to clarify about the oven. Are the settings for temperature and time for regular bake cycle, or for convection bake?
I made these with convection bake, and they turned out beautiful. But I wonder if could get away with a shorter bake time 😉.
Hi Yana, we used regular bake mode.
FYI this isn’t Russian…it was invented in Australia/NZ and named for the ballerina
Thank you Natasha for the pavlova recipe. It turned out perfectly! Very easy and what a show stopper!
This one sure is a show stopper & it always gets rave reviews! I’m so glad you enjoyed it!
I tried making this recipe to the fullest and the egg whites would not peek at all stayed kind of runny please till what I did wrong reluctant to try again lots of eggs to have to throw away. the right minutes used for each addition
Hi Jill, Pavlovas can go flat/ runny for a few reasons – not enough air was incorporated into the egg white mixture, or the eggs are not a room temperature. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal; keep beating until stiff peaks form. Make sure you’re using a powerful stand mixer; if you don’t have a stand mixer, it will take much longer with a handheld mixer.
I made you pavlovas for the first time ever and they came out perfect! My question is this: i used an electric hand mixer and planned to mix longer than I would have with a stand mixture, but the mixture formed glossy stiff peaks around minute 5! I kept going anothe minute and 30 seconds because that didn’t seem possible given what you said. And yet, the end result was perfection. The only things I did differently are that i warmed the eggs to room temperature in warm water and I initially beat the egg whites for an extra. Any thoughts? minute.
I think you were right on going with your gut, there are always variables when baking and that’s why most people say..”or until you get stiff peaks” I’m so glad you enjoyed the recipe.😊
Hi Jill! I use a hand mixer and it takes FOREVER on high to get the peaks to form. I also leave my egg whites out about an hour rather than the thirty minutes to make sure they are room temperature. Lots of practice and patience to get them right. Worth the effort though!
Also make sure that your mixer bowl and beater(s) do not have any fat/oil of any kind on them. A tiny speck of fat can keep the whites from peaking.
I really wish to join you prepare these scrupulous snacks
You can try to make this at home too, I’m sure you’ll be great at it!
Hi Natasha! I’ve heard that pavlovas can have a hard time setting when you are cooking them at a higher elevation. Do you have any tips to prevent a runny center?
Hi Lily, I don’t have experience with high elevation to advise on the outcome. I recommend some research or a Google search to see if others have had that experience.
Made them this past weekend. These were absolutely amazing! I fell in love with pavlova many many years ago when I studied in Australia. Since then I have had a hard time finding great pavlova even at high-end restaurants that served it as a seasonal dessert. Your simple recipe got it just right without having a chewy inside. These are light, crisp and airy. I think the keys are using a stand mixer and the piping bag (I just used a ziplock bag with mini piping nozzle). Also, the individual sizes helps with the even consistency throughout.
Hello David, great to hear from you, and thank you for your fantastic review! I’m glad that you found this recipe, I hope you’ll love all the recipes that you will try.
Do you have any recipes for using up the left over egg yolks from this recipe. I just feel bad throwing them away.
Hi Nat, I don’t really have many egg yolk-only recipes. My custard cake uses a lot of egg yolks, Our Creme Brulee also calls for several yolks.
Try making lemon curd and make a trifle alternating broken up meringue,.curd, whipped cream and strawberries…so delicious
That sounds scrumptious!
I am using egg yolks for lemon curd as option instead of whipping cream.
How did it go?
Hey Nat, for your left over egg yolks try Passionfruit & Lemons Custard…Its sooooooo Devine I make it for my Pavlovas instead of cream a nice sweet tart flavour …Hope you enjoy….
PASSIONFRUIT CUSTARD
Ingredients
450ml milk
145g sugar
Zest of 2 lemons (use a Microplane)
60g cornflour, sifted
4 egg yolks
60g unsalted butter, cut into small dice
4 passionfruit
juice of 2 lemons
Method
Simmer the milk, sugar, lemon zest over medium heat.
Mix the cornflour with a little water and pour this in to thicken the mix. Whisk in the yolks and simmer. Do not let it boil.
Take the custard, which should be nice and thick, off the stove. Add the butter and whisk. This helps cool the custard.
Add the passionfruit pulp and lemon juice. When cool, spoon over the pavlova or serve alongside.
Nice one, thank you for sharing that with us!
Tiramisu cake recipe on this websit that’s with lady fingers has the same amount of egg yolks.
Homemade Mayo or aïoli, carbonara pasta, crème brûlée, lemon curd, hollandaise, or pound cake!
Hi natasha
Can I make pavlova with blueberries extract or flavor but still doing the exact recipe.
Or what do you recommend?
I want for my daughter birtdhay i want purple pavlova with good taste?
Hi Fanny, I haven’t tried that but it sounds pretty and delicious – I can imagine it with a nice purple color. If you happen to try out that extract you can put it in place of the vanilla extract we used.
This is a great recipe! I personally love the marshmallow center, but is there a way to make it without it? Should cream of tartar be used and no lemon juice? Or maybe should i cook them longer?
I made a home made whipped topping and topped it with a passion fruit and mango mix. So-so good!
Hi Tara, pavlovas are meant to have a soft center, otherwise it can get chewy inside. I love the topping idea. Sounds delicious! The Boccone Dolce cake is something that is crisp all the way through or our meringue acorns.
Hello, I love your recipes, but am now following a low carb diet. Is it possible to substitute Swerve (erithritol) or another natural sweetener for the sugar?
Thank you!
Hi Elita, for this recipe, make sure to use the same kind of sugar. It won’t turn out with a substitute.
Swerve claims to be 1:1 as a sugar replacement for baking. Give it a shot and report back! I use it in recipes regularly, but I’m not a big baker. I have used it in baking without issues.
Hi Natasha, I’ve done this pavlovas and they are the best, perfect, thank you so much for sharing your recipe!!
Tomorrow my grandkids comes to visit, I want to make these for them, but I don’t have Whipping Cream, I was wondering if can I use those whipping cream that come in cans, I have two that I bought at Costco, they are big. Please, can you tell me if I can use them instead the regular whipping cream that you have to make. I don’t want to go to the store again, now with the pandemic I like to go only once a week!
Thank you!!! Blessings!!!!
Hi Cristina! I haven’t tested this with heavy whipping cream to advise.
These are really delicious, but I made the mistake of trying to make them using store-bought egg whites They would not stiffen up despite 15 minutes of beating. So don’t try store-bought egg whites!
Nice to know that you still enjoyed the result despite some issues with the egg. Thanks for sharing that with us, Carol!
I thought these were a little too sweet, even though I cut the sugar to 1 1/4 cups. I will try cutting to 1 cup next time.
Also, the bottoms were VERY chewy – difficult to cut through without a knife. What would cause that?
Hi Kris, cutting the sugar can affect the overall texture – also be sure to bake right away or they can start to pool at the bottoms if they are left out too long before baking which can result in a chewy bottom.
Hi Natasha!
I’m excited to try this pavlova recipe, however, some of my family members don’t like lemon. Do the pavlovas have a lemon taste because of the juice? If so, is their a substitute I could use? Thanks!
Hi Mary, the lemon adds just a hint of flavor, but these do not have a strong lemon taste.
Hi Natasha, I love your recipes, and I had a question. Could we still make these mini pavlovas turn out well without the star tip? I don’t have any frosting tips at home, so could I just use the end of a Ziploc bag instead?
Hi Vanessa, I bet that could work. I hope you love this recipe.
Hi Natasha. Yesterday while making i followed exactly the timing you gave and when I opened the oven to take the pavlovas out I was not able to hold them with my finger. My fingers were going inside. Does it mean pavlova is undercooked? And then again I turned on the oven and kept for another 10 mins and then left inside oven for 20 mins. This time it was cooked. But inside it was dried. A kind of biscuit and chewy. Inside how it should be? Please can you guide me? Sorry for long comment
Hi Ameena, they should feel dry when you tap on them but they will be soft inside when you bite into them. Make sure you are baking on conventional bake mode and not convection which would cook them faster.
I made them yesterday. Thank you thank you thank you for this amzing recipe. It was sooo delicious… ❤️
That’s just awesome! Thank you for sharing your wonderful review!
Hi, these pavlova are delicious! I would like to make them half the size. How would you recommend to adjust with baking and drying?
Thank you for an amazing recipe.
Hi Jess, I haven’t tried making these any smaller but I suspect it would take less time in the oven.
Hey! I love your recipes and I wanted to try and make these but I won’t have time to test them before we have some friends over for dinner and the problem is that we are at high altitude. All your other recipes have been fine but this one worries me, do I need to do anything differently for high altitude?
Hi Ardyn, I don’t have any way of testing this at a high altitude, but I would suggest googling a standard baking adjustment for your altitude to be safe.
Hi, Ardyn, having never made this particular item, I hope I can help. We lived below sea level when I got this recipe for “Forgotten Cookies”. Then we moved to 6000′ in Colorado and I made no adjustments and they turned out just like before. These are Meringue Cookies with chocolate chips and nuts and left in the turned-off oven overnight. Really popular with my family & friends. If you’d like the recipe, email me at maryedgar@comcast.net & I’ll send it to you. I find that cakes are the really bigger issue at altitude….
Regards, Mary
Natasha, I LOVE your recipes & videos! I have loved every one I’ve tried, and recommend you often!
I made these mini pavlovas for Valentine’s Day, topped with raspberries and blueberries (couldn’t get mint). My husband and I LOVED them as a light dessert after a steak dinner. My kiddos got to try them & liked them so much. I must’ve made them a little small…it made so many! Haha. So we shared with a neighbor, and my sister in laws family. My nieces loved them, I showed them your video to explain how I’d made them. I’m making more today to gift to 2 friends who have birthdays tomorrow! Love these!!!!!!!!!!!!!!
Sounds awesome! Thanks for your wonderful review, Rebekah. I’m glad you liked it and you were able to share it with others too.
Hi! I was wondering how to get it thicker? Mine didn’t form stiff peaks:(
Hi Emma, make sure to use the same kind of sugar, also room temp whites helps and be sure to beat long enough. A stand mixer is more effective so if using a hand mixer, you would have to beat much longer.
Hi, it’s the 2 time i made them. The first time they came out perfect. I don’t know what went wrong this time. The middle was hard and sticking to teeth. While the outside was dry and crumbling.
Hi Natalia, it could be due to under baking or possibly being in a high humidity area. These are best when made and kept in a dry place at room temperature. If they are sticky, you should continue baking. Also, be sure you are baking on the regular bake setting (not convection). One of our readers wrote “the reason they come out sticky is because you change the temperature really fast like from hot oven to room temp. So what I do is bake them 1 hour and 15 min and then turn off the oven and let them sit there for 30 min like you say in your recipe and then just crack open the oven a little and let them sit there until the oven cools off completely or even longer sometimes 2 hours. ” I Hope this helps.
Hi Natasha!
I am looking to make this recipe for a project. If I substituted potato starch, would I use the same amount of potato starch as corn starch? Thank you so much, and I can’t wait to make this!
Hi Mariana, I haven’t tested substituting to advise of the measurements, but one of our readers reported great results using potato starch.
Any idea if it will turn out the same if I substituted the sugar with monk fruit?
Hi Olga, I haven’t tested that so I don’t know if it would form properly.
I am gonna give it a go, finally found monk fruit sweetener, will let you know how it turns out 😁
I’m going to make these for my daughter’s birthday. Recently, I had them at a restaurant and they used lemon curd instead of the cream. It was delicious so I am going to go with that.
How many does your recipe make?
Hi Carol, the serving size is at the top of the recipe card. I hope you love the pavlovas.
I don’t think it will work on a silicone mat but you can be the first one to try it!
I don’t think it will work on a silicone mat but you can be the first one to try it!
Hi Natasha! Thanks for sharing it with me! These turned out great and I really love this recipe!
I’m so glad you enjoeyd this recipe, Nelly!
I really loved this recipe and am thankful that I found it!
I’m so glad you discovered our blog! Thank you for sharing that wonderful feedback, Nelly!
Thanks so much for sharing this recipe with me! The pavlovas turned out GREAT!
You are very welcome, Nelly. I’m so glad you loved it!
Hi, Natasha, thanks for the recipe. it was a big hit with my friends. I was just wondering if it is possible to reduce the amount of sugar {it was a bit too sweet for me}? will it affect the texture or the density? could i use more lemon juice? any suggestions?
Hi Natalia, it may impact density, but one of our readers did write in saying they used 1 1/4 cup of sugar instead of 1 1/2 cup. If you experiment, let me know how you liked the recipe.
Can I pipe them onto a silicone mat instead of parchment paper?
Hi Nadia, I have only tried this on parchment paper to advise on a silicone mat.
So they did turn out but definitely needed a little longer baking time. They tasted a little raw in the center by the time in the recipe. Gonna stick to parchment for now 🙂