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 naturally delicious 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
Tammy Creamer on 2025-05-07 (5 stars): I made this a couple years ago and it was a crowd pleaser. I plan on making it again for Mother's Day!
Eve B. on 2025-05-20 (5 stars): I've been making this nonstop since we first made it last year. I'm in charge of making mini pavlovas for a baby shower, and I'm curious if the cooking time will be shorter for the smaller pavlovas. I would love any incite to what you think I should do!
AA on 2025-05-30 (5 stars): I left out the vanilla. Made these into minis. Baked it on 90C for 55 mins and left it to cool in the oven for 2-3 hours. Topped it with whipped cream, fresh strawberries, blueberries and a chocolate drizzles.
Came out great. Thank you.
Gemma on 2025-07-01 (2 stars): The temperature is too low so the pavlova breaks. Increase it to 240F and it will turn out much better and hold its shape.
Eloisa Montes on 2025-07-10 (1 stars): not giving your one star because it’s bad but it didn’t work for me. i was whisking the egg whites only and soft peaks never formed. it turned thick and foamy even after more than 5 minutes of whisking. it was super fluffy thick and really foamy like soap but thicker idk what happened but it never turned into glossy soft peaks
Tonya on 2025-07-15 (5 stars): Made this tonight, it turned out fantastic and delicious. Just curious how to store leftovers with the whipped cream and fruit on it. Is it ok to put in the fridge or put in an airtight container then in fridge? Thank you! I will definitely be making this again!
NM on 2025-07-20 (5 stars): 5 stars for easy to follow instructions, useful tips and a website that doesn't jump around if your screen goes to sleep :)
Shannon Bowden on 2025-10-05 (5 stars): This recipe is incredible! Such excellent instructions that everything went smoothly. Made this for an 80th bday and all guests loved it. Highly recommend making the lemon curd as it made the dessert next level. Thanks Sally for helping me make this dessert so successful!
Artemesia on 2025-11-09 (5 stars): FWIW if you fold the lemon curd into the whipped cream and use that mix to fill the Pavlova it is a next level of fabulousness. Made it this way last year and it was wonderful. About to make two for a dinner party for my husband's 79th birthday this week.
