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Cooking & Baking
The Best Pavlova Recipe – Light, Crispy & Topped with Fresh Fruit
There’s nothing quite like a classic pavlova—crispy on the outside, marshmallowy-soft on the inside, and topped with fluffy whipped cream and juicy fresh fruit. This elegant dessert originated in Australia and New Zealand and has become a beloved showstopper for special occasions. Whether you’re celebrating the holidays, hosting a dinner party, or simply craving a light yet indulgent sweet treat, this pavlova recipe will impress every guest at the table.
Why You’ll Love This Recipe
- Show-stopping dessert – light, elegant, and beautiful.
- Simple ingredients – just egg whites, sugar, and a few basics.
- Customizable toppings – use strawberries, berries, kiwi, or passion fruit.
- Perfect texture – crisp outside with a fluffy marshmallow-like inside.
Pavlova Recipe
Guiseppe
12
25 minutes
60 minutes
186
Australian, New Zealand
Dessert
This easy homemade pavlova features a crisp meringue shell with a soft, chewy center, finished with sweetened whipped cream and fresh strawberries. With its beautiful presentation and delicate flavors, pavlova is the perfect dessert for birthdays, summer gatherings, and festive celebrations.
Ingredients
- 1 cup white sugar, divided
- 1 tablespoon cornstarch
- 3 large egg whites
- 1 teaspoon lemon juice
- 1 ¼ cups heavy whipping cream
- ½ cup confectioners’ sugar
- 1 pint fresh strawberries (or fruit of choice)
Directions
- Preheat oven – Set oven to 300°F (150°C). Line a baking sheet with parchment and trace a 9-inch circle in the center.
- Mix dry ingredients – In a small bowl, whisk together ¼ cup sugar and cornstarch.
- Beat egg whites – In a clean glass, metal, or ceramic bowl, beat egg whites until soft peaks form. Gradually add remaining ¾ cup sugar, beating until stiff, glossy peaks form and sugar is dissolved.
- Fold & shape – Gently fold in the cornstarch mixture and lemon juice. Spread meringue inside the circle, then build up the edges to form a shallow bowl. Swirl decoratively if desired.
- Bake – Bake for 1 hour. Turn off the oven, leaving the pavlova inside for 30 minutes (do not open the door). The pavlova should be crisp outside and slightly soft inside.
- Make topping – Beat cream and confectioners’ sugar until thick and fluffy.
- Assemble – Spread whipped cream over cooled meringue base. Top with sliced strawberries or your favorite fruit. Serve immediately.