Light, airy, and irresistibly sweet, this classic pavlova is a stunning dessert that delights both the eyes and the palate.
Made with crisp meringue, fluffy whipped cream, and fresh strawberries, it’s naturally low in saturated fat and carbs while providing a good dose of protein from the egg whites and cream.
Perfect for everyday indulgence or special occasions, this recipe is easy to assemble, satisfying, and customizable with your favorite fruits.
Its elegant presentation makes it ideal for entertaining, yet it’s simple enough for weekday treats.
Fluffy Pavlova
Equipment
- 1 Rimmed Baking Sheet
- Parchment Paper
- Small Bowl
- Mixing bowl (glass, metal, or ceramic)
- Electric Mixer
- Spatula or piping bag
- Pencil (for tracing)
Ingredients
- gredients List
- 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
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Begin by preheating your oven to 300°F (150°C). While it warms, line a rimmed baking sheet with parchment paper to prevent the meringue from sticking. Using a pencil, carefully draw a 9-inch circle in the center of the parchment—this will serve as your guide for shaping the pavlova base. Set the prepared baking sheet aside; having everything ready ensures smooth assembly when your meringue is whipped.
- Combine Sugar and Cornstarch: In a small bowl, mix ¼ cup of the white sugar with 1 tablespoon of cornstarch. This mixture will stabilize the meringue, giving the pavlova its characteristic crisp exterior while keeping the inside soft and marshmallow-like. Set aside; you will fold it into the meringue later.
- Whip Egg Whites to Soft Peaks: Place the 3 large egg whites in a clean, dry mixing bowl. Using an electric mixer, beat them on medium speed until soft peaks begin to form. The egg whites should be frothy and slightly glossy. Soft peaks are achieved when the egg whites hold a gentle peak that slightly droops when the beaters are lifted.
- Gradually Incorporate Sugar: Slowly add the remaining ¾ cup of sugar, a spoonful at a time, while continuing to beat the egg whites. This slow incorporation ensures a smooth, glossy meringue and prevents grittiness. Continue to beat until the sugar is fully dissolved and the mixture forms stiff peaks. Stiff peaks are achieved when the egg whites stand straight up without collapsing when the beaters are lifted.
- Fold in Cornstarch and Lemon Juice: Gently fold the cornstarch-sugar mixture and 1 teaspoon of lemon juice into the meringue using a spatula. Folding, rather than stirring vigorously, prevents deflating the airy texture of the meringue. The lemon juice adds a subtle tang and helps stabilize the meringue further.
- Shape the Meringue Base: Spoon about a quarter-inch-thick layer of the meringue onto the center of the prepared parchment circle, spreading it evenly. Then, using a spoon or a piping bag, build a slightly taller edge around the circle to create a shallow bowl shape. This edge will hold the whipped cream and strawberries without spilling. For a decorative touch, create gentle swirls or peaks around the edge using the back of a spoon.
- Bake the Meringue: Place the baking sheet in the preheated oven and bake for 1 hour. The meringue should turn crisp on the outside while remaining slightly soft inside. After 1 hour, turn off the oven but do not open the door. Allow the pavlova to rest inside the warm oven for an additional 30 minutes. This gradual cooling prevents cracks and maintains a perfect texture.
- Prepare the Whipped Cream Topping: While the meringue cools, pour 1 ¼ cups of heavy whipping cream into a mixing bowl. Add ½ cup confectioners’ sugar. Using an electric mixer, whip the cream until it forms thick, billowy peaks. The cream should be smooth, rich, and able to hold its shape without running. Taste and adjust sweetness if desired.
- Assemble the Pavlova: Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream evenly into the shallow bowl of the pavlova. Then, top generously with 1 pint of fresh strawberries, either halved or sliced, arranging them artfully for visual appeal. The cream and strawberries will contrast beautifully with the crisp, pale meringue base.
- Serve and Enjoy: Serve immediately, or refrigerate for a short period before serving. The pavlova is best enjoyed the same day for optimal crispness. Each slice delivers a delicate balance of sweet, airy meringue, rich creamy topping, and juicy, fresh fruit—a dessert that’s both elegant and satisfying.
Notes
- Use room-temperature egg whites for better volume when whipping.
- Ensure all mixing bowls and beaters are completely clean and dry—any grease prevents meringue from forming stiff peaks.
- Gently fold in the cornstarch mixture to maintain the airy texture.
- Avoid opening the oven during baking and cooling to prevent cracks in the meringue.
- Whipped cream is best added just before serving to maintain freshness and texture.
- Strawberries can be replaced with any fresh seasonal fruit, such as kiwi, blueberries, or passionfruit.
- Pavlova can be made a few hours in advance but assemble fruit and cream just before serving for best results.
Chef’s Secrets For Perfect Pavlova
The key to a flawless pavlova lies in precision and gentle handling.
Always use room-temperature egg whites—they whip faster and achieve greater volume.
Gradually incorporate sugar to ensure the meringue is smooth and glossy, and fold in the cornstarch mixture carefully to maintain its airy structure.
Using parchment paper and lightly drawing a guide circle helps achieve a perfect round base.
Lastly, cooling the meringue in the oven after baking prevents cracks and keeps the center soft and marshmallow-like.
Serving Suggestions For Elegant Presentation
Pavlova shines when plated with care.
After spreading the whipped cream and arranging strawberries, consider adding a dusting of powdered sugar for a delicate, snowy effect.
Fresh mint leaves or edible flowers can elevate the presentation for special occasions.
Serve each slice with a drizzle of fruit coulis, a spoonful of passionfruit pulp, or a few berries on the side.
This dessert pairs beautifully with lightly sweet white wines, sparkling rosé, or a refreshing cup of herbal tea.
Storage Tips For Maximum Freshness
Pavlova is best enjoyed on the day it is assembled.
If you need to store it, keep the baked meringue in an airtight container at room temperature for up to two days.
Do not refrigerate the meringue alone, as it may absorb moisture and lose crispness.
Store whipped cream separately in the fridge for up to 24 hours.
Assemble the dessert just before serving to maintain its crisp exterior and soft, marshmallow-like interior.
Common Questions About Pavlova
1. Can I make pavlova ahead of time?
Yes, the meringue base can be baked a day in advance. Store it in an airtight container at room temperature. Whipped cream and fruit should be added only before serving to prevent sogginess.
2. Can I use other fruits besides strawberries?
Absolutely! Pavlova is versatile. Try kiwi, blueberries, raspberries, passionfruit, or a combination of seasonal fruits for color and flavor variety.
3. How do I prevent the meringue from cracking?
Avoid opening the oven during baking and cooling. Let the pavlova sit in the oven with the door closed after baking to cool gradually, which reduces cracking.
4. Can I make pavlova gluten-free or low-sugar?
Yes, pavlova is naturally gluten-free since it contains no flour. For a lower-sugar version, reduce sugar slightly or use a sugar substitute suitable for meringue, but note it may affect texture.
5. How do I achieve a crispy outside and soft inside?
Whip egg whites until stiff peaks form and fold gently. Bake at a low temperature (300°F / 150°C) for one hour and allow the meringue to cool in the oven. The result is a crisp shell with a marshmallow-like center.
