Pavlova!!

Recipe video above. A classic Aussie Pav recipe with my tips that make all the difference, especially during hot humid summers which make Pavs prone to collapsing during or after baking. Top your Pav with whatever fruit you want! 

Recipe by Nagi | RecipeTin Eats on December 16, 2016

Prep time: PT10M

Cook time: PT90M

Total time: PT100M

Rating

4.96 stars (183 reviews)

Keywords

Pavlova, Pavlova recipe

Ingredients

150 ml / 5 oz egg whites ((4-5 eggs fridge cold eggs) (Note 1))
1 cup caster sugar ((superfine sugar))
1 tbsp cornflour / cornstarch, sifted
1 tsp white vinegar
1 1/2 cups thickened cream / heavy cream (any whipping cream)
1/4 cup caster sugar (superfine sugar)
1 tsp vanilla extract or essence
Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.

Cuisine

Australian

Steps

Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 - 160ml is ok).
Set whites aside to come to room temperature.
Preheat oven to 170°C/340°F (180°C fan-forced).
Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
Add sugar 1 tbsp at a time, beating as you go. (Note 3)
After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.
Making the Pav (Note 4)
- Get the base of a springform cake pan (24cm/9.5" or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.
- Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8" in diameter (Note 5).
- Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 " high - not much higher. (Note 5). See video / photos in post. It will rise/expand.
- Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/240°F (100°C fan).
- Bake for 1 1/2 hours - no peeking, no thundering through kitchen! (Note 6)
- Turn oven off, leave the door closed and leave Pav in the oven overnight to cool (I've done 18 hours).
- Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
- Just before serving, top with cream and fruit of choice.
- Serve and be a rock star!
Topping
- Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape - don't overbeat, it should be silky smooth, not speckled with bubbles and stiff.

Nutitrion

Serving Size: 1 serving
Calories: 86 kcal
Carbohydrates: 20 g
Protein: 1 g
Sodium: 20 mg
Sugar: 20 g

Reviews

Esther on 2025-11-02 (5 stars):
Followed recipe word for word, right down to cooling overnight in the oven and it turned out perfectly!
Lex on 2025-09-06 (5 stars):
Hi I am only a young baker (10) and this is my first time making it (pavlova) and it turned perfect. I love this recipe I will definitely be using it again. I will definitely be rating this a five star.
Lex on 2025-09-06 (5 stars):
Hi I am only a young baker (10) and this is my first time making it (pavlova) and it turned perfect. I love this recipe I will definitely be using it again. I will definitely be rating this a five star.
Nuria O’Sullivan on 2025-09-06 (5 stars):
I made this yesterday because I had left over egg whites from another recipe. It turned out so well. Such a cute little pavlova.
Lily on 2025-08-29 (5 stars):
Already did this recipe thrice! Turned out amazing each time.
Valerie Croft on 2025-06-09 (5 stars):
I made this last week as a dry run for Fathers Day and it was outstanding!!! I'd love to attach a photo.
Char on 2025-05-31 (5 stars):
I love this recipe! My only comment is how do you remove the Pav from the baking paper easily? I end up cracking it. Any tips would be welcome.
Mary T on 2025-05-02 (5 stars):
Great fool proof meringue. My granddaughters and son-in law couldn't get enough of it! My 10 yo granddaughter proclaimed that this is now her favorite dessert - usurping the crème brûlée just!
Ashleigh on 2025-04-04 (5 stars):
This was the best meringue I’ve ever made. So stable and no weeping! Do you have any advice on how to up the quantity and still have the same end resul?. It went down so well it only served 6 of us! Thank you :)
Ron/Brisbane on 2025-01-27 (5 stars):
Meant to make this last night for lunch today as per instructions in the recipe - but was really tired! - so was up early had it in the oven by 6.30am. Had cooled down by lunchtime - and was perfect! Hadn’t had pav in ages - because the ready-made shells you buy in supermarkets or get fed in RSLs, leagues clubs, etc - are awful. Way too sweet and strange texture - like sweet plastic foam. Horrible. This however - was fantastic! The right amount of sweet - and a delicate marshmallow-ey interior. I had ripe peaches and cherries to hand - delicious!! Thanks again Nagi - all your tips were spot on! (I had a ziploc bag of egg whites in the freezer I’d thought to thaw yesterday - and it had a whisker over the recommended 150mls. Not a problem - worked perfectly!)
Maryanne on 2024-12-27 (5 stars):
Worked like a dream. Thanks Nagi
Anne on 2024-12-25 (5 stars):
Hi Nagi, Another excellent recipe and the comments from the guests were all positive. I wonder if you could clarify the oven temperature please? I see it says 180 then reduce to 115. The video says to preheat to 150. I didn’t have the correct tin size so just used nonstick paper and it turned out beautifully without major cracking. Thank you 😊
Sangeeta Lall on 2024-12-24 (5 stars):
I preheated at 150°C fan forced and then baked at 100°C fan forced and it worked a treat. Good luck!