Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a delicious, naturally gluten-free dessert!
Recipe by Sally on March 21, 2018
Prep time: PT20M
Cook time: PT1H30M
Total time: PT4H
Rating
4.8 stars ( reviews)
Keywords
pavlova
Ingredients
4 large egg whites (use the yolks for lemon curd!)*
1 cup (200g) superfine sugar*
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar*
1 teaspoon cornstarch
Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping (see post for suggestions)
Categories
Dessert
Cuisine
New Zealand
Steps
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered at room temperature for up to 2 days. Or serve right away.
Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.
Reviews
Holly Slappey on 2026-01-01 (5 stars): This recipe is exactly as described. No extra measures or adjustments are needed. My first time making Pavlova but it won't be my last. My family loved this recipe! Just wow!
Andreea on 2026-02-08 (4 stars): Made this for the first time. and it turned out yummy! I had some issues with baking. I made 6 smaller circles, and after 40 minutes, they were far too gooey. I didn't realize until I tried taking them off the parchment paper, and they refused to come off. I stuck them back in the oven. Next time, I'd keep them in for 45-50 minutes, or make them even smaller. I also thought they were a bit too sweet.
Diane on 2026-02-19 (5 stars): This recipe is a perfect Valentine dessert! The recipe has very accurate instructions with regards to the timing of beating the egg whites. We made 6 smaller "nests" and we had three nights worth of desserts! (The extra egg white bases from the first night were put in a zip lock bag after they were completely cooled ). We put chocolate shavings in the homemade whipped cream and topped with raspberries and more chocolate shavings each night. Beautiful presentation and fun to make. Sally's Baking Addiction recipes never disappoint!
Jane W on 2026-05-15 (5 stars): One of my absolute favorite desserts! We’ve been enjoying this recipe of yours in our home for many years! Question for you as I’m learning more about baking - is this considered a Swiss, French or Italian meringue? Just curious! Thanks!
Carol on 2026-06-08 (5 stars): Delicious! I am making it again tonight. I learned that when you say preheat to 350 degrees, I should do that. In my head, I read a cooler oven, so I thought I was to add it to a cold oven. I quickly preheated, put in the pavlova, and it was yummy, it had a crunch on the outside, but I believe tonight, it will be better. It will be a little more brown on the edges and bottom! Also, I learned that when making lemon curd, I must not use my pan. I believe you said it in your information (blog) but I was in a rush, got the double boiler out) my husband says, "Uhm, why does this taste, tin-ie?" Ugh! I had to throw it out! Tonight, double boiler consists of a tempered glass bowl. I did read the part where you said to use the silicone whisk! I am excited to see how it turns out tonight. I have your cookbook. This recipe is a single layer and for my husband and I the four eggs is perfect. I will use the larger 6 egg recipe when we have company! I love your cookbook and have made so many of the recipes. Chicken and tomatoes are marinating in the refrigerator for chicken bruschetta - I am not sure if that is in the cookbook, but it came on your email newsletter - which I love also! Thank you for all the great recipes!
