Introduction

Pavlova is a delicate and stunning dessert with a crisp meringue shell and a soft, marshmallow-like center. Topped with fresh whipped cream and vibrant berries, it’s perfect for celebrations or a special treat. This recipe guides you through making a flawless pavlova that’s both beautiful and delicious.

A round pavlova dessert sits on a white cake stand with a smooth, glossy surface. The base layer is a thick, white meringue dome with slight cracks and soft texture. On top of the meringue is a layer of fluffy white whipped cream spread unevenly, with pink syrup dripping down the sides in thin streams. The cream layer is topped with a mix of fresh berries including red strawberries, black blackberries, deep purple blueberries, and red raspberries. Bright purple and white flowers are carefully placed among the berries, adding a fresh floral touch to the vibrant topping. The whole dessert is set against a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup superfine sugar (also called caster sugar)
2 cups strawberries (hulled and halved)
4 egg whites (from fresh large eggs)
1 cup superfine sugar (also called caster sugar)
1/2 teaspoon cornstarch
1 teaspoon white distilled vinegar
2 cups heavy whipping cream (cold)
2 tablespoons superfine sugar (also called caster sugar)
1/2 cup berries (blueberries, raspberries, and blackberries)
Edible flowers (optional)

Instructions

Step 1: Combine 1/4 cup superfine sugar and the 2 cups hulled and halved strawberries in a bowl. Cover and refrigerate overnight to macerate. Strain the liquid from the berries and set the berries aside.
Step 2: Pour the strained strawberry liquid into a saucepan and bring to a low boil. Reduce the liquid by half to create a strawberry syrup. Remove from heat and let cool to room temperature.
Step 3: Preheat oven to 225°F (about 110°C).
Step 4: In a clean, dry bowl, whisk the 4 egg whites on medium speed until soft peaks form.
Step 5: Gradually add 1 cup superfine sugar while continuing to whisk on medium speed. Once all sugar is incorporated, increase speed to high and whisk until stiff peaks form.
Step 6: In a small bowl, mix cornstarch and white distilled vinegar to create a slurry. With the mixer on low, drizzle the slurry into the egg whites and then whisk on high for 30 seconds to incorporate.
Step 7: Prepare a baking sheet lined with parchment paper. Trace a 6-inch circle on the parchment as a guide, then flip the paper over so the pencil mark is underneath.
Step 8: Gently spoon the meringue onto the parchment within the circle, shaping it into a cylinder about 6 inches wide. Use an offset spatula to make angled sides and create a slight depression in the center.
Step 9: Bake the pavlova for 90 minutes. After baking, turn off the oven and leave the pavlova inside until completely cool, about 3 hours.
Step 10: Carefully remove the pavlova from the oven and peel it from the parchment paper. Transfer to a serving tray. It can be stored covered for up to one day before decorating.
Step 11: Using a mixer, whisk cold heavy whipping cream on high speed until bubbles form and the cream thickens.
Step 12: Add 2 tablespoons superfine sugar and whisk briefly until stiff peaks form and the cream holds shape.
Step 13: Spoon or pipe the whipped cream onto the center of the pavlova.
Step 14: Arrange the reserved macerated strawberries and mixed berries on top of the cream.
Step 15: Drizzle the reduced strawberry syrup over the berries and down the sides for extra flavor and presentation.
Step 16: Garnish with edible flowers, if using, for a beautiful finishing touch.

Tips & Variations

Use fresh, room-temperature eggs for more volume in your meringue.
To ensure crisp edges and a soft interior, avoid opening the oven door while the pavlova cools.
Substitute mixed berries with passion fruit pulp for a tropical twist.
If superfine sugar is unavailable, pulse regular granulated sugar briefly in a blender to create a finer texture.

Storage

Store an undecorated pavlova in an airtight container at room temperature for up to one day to maintain its crispness. Once decorated with whipped cream and fruit, it’s best enjoyed immediately but can be refrigerated loosely covered for a few hours. Avoid storing for long after adding cream as it may soften the meringue. Reheat is not recommended.

How to Serve

A heart-shaped dessert with two main layers is shown on a white plate with soft pink and gray tones; the bottom layer is a smooth, white meringue base with a cracked texture, topped on one side with a thick layer of textured chocolate cream frosting decorated with small, colorful sprinkles including pink stars, round pearls, and tiny white dots, while fresh, shiny red strawberry pieces are placed over the chocolate cream and part of the meringue on the right side, creating a colorful and textured contrast. The dessert sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pavlova ahead of time?

Yes, you can prepare and bake the meringue base up to one day in advance. Store it in an airtight container at room temperature. Add whipped cream and fruit just before serving to keep the pavlova crisp.

Why did my pavlova become sticky?

This often happens if the pavlova is exposed to moisture or humidity. Make sure your meringue is baked fully and cooled in the oven with the door closed. Store it in a dry place away from the refrigerator until ready to decorate.