The great Aussie Pavlova! With my recipe video and easy to follow tips that make all the difference, you’ll nail this classic Pavlova recipe every single time. With a delicate meringue crust on the outside, soft marshmallow on the inside, topped with cream and seasonal fruit, the pav always steals the show at gatherings!
There is no greater summer dessert than the great Aussie Pav!
Pavlova is one of those desserts that is notoriously easy yet notoriously difficult. I think many people are scared to make it. Others have lamented that you should just accept that it will come out of the oven quite cracked.
Though I’m going to be sharing my tips for a perfect near-flawless pav (including a few you may have never heard of before!), first up, let me be clear about one thing – it does not matter if it cracks!! Even if it cracks severely . Just do your best to piece it back together, using cream as a glue and to hide the worst cracks. It only needs to hold together for a few seconds – for you to place it on the table, for everyone to ooh and ah over it, for you to have your moment of glory. The minute it gets cut to serve it up, it doesn’t matter! Even a perfect pav looks like a mess once it starts being served!
But as it so happens, if you follow my tips, I’m confident you’ll have a crack-less near-flawless Pav… 😉 Even making this in the height of Aussie summer!
MY TIPS FOR A PERFECT PAVLOVA
I’ve seen many “no-fail pavlova” tip lists, but I’ve never seen a list with all of these, mainly because some of them are my own, discovered after many trial and errors!
1. Measure the egg whites by volume. This is a big tip! “4 egg whites” can range from anywhere between 100ml / 3oz – 180ml/6oz depending on the size of the eggs + how much egg white you manage to get out of each egg. The amount of egg whites used is key to a successful Pav!
2. Don’t use freshly laid eggs. Really, older eggs fluff up better! Make sure the eggs are circa 5 days+ old. Store bought eggs are a safe bet. 🙂
3. Separate the eggs while fridge cold. Trust me, it’s so much easier than when they’re at room temperature. PS If you’re new to separating yolks from whites, just crack the eggs into your hand and let the whites slide through between your fingers. Jiggle your hand slightly to get all the whites off the yolk, and you’ll be left with just the yolk sitting in your fingers.
4. Not even a drop of yolk is allowed! Even a bit of yolk can ruin the whole batch i.e. it won’t fluff up. So if you accidentally get yolk in your whites, you can try scooping it out using a shell (also good tip for picking out shell bits) but if you think there’s any chance it has tainted the rest of the whites, start again. It isn’t worth the risk!
5. Bring egg whites to room temperature. They fluff up much better. So separate while cold, then bring to room temperature.
6. Make sure your bowls and whisk are clean and dry. Grease and water can stop whites from fluffing.
7. Use an inverted cake pan. For shaping (saves you drawing a circle on paper) and also ease of transferring the Pav to a platter. There is nothing sadder than pulling a perfect Pav out of the oven, only to have it crack when transferring it to the serving platter!
Tips continued below photo….you didn’t think I was done, did you? 😉
8. WEATHER WARNING!!! Heat and humidity. As it happens, Pav is a summer dessert but it is not conducive to being made in hot humid weather. ? It can cause the Pav to collapse during or after baking. I don’t know the exact temperatures and humidity % cut off points and had a number of epic failures before I figure out tips #9 – #13. Using the tips below, the Pav in the photos were made last week during a heat wave when it was 33C/91F and humidity was 65 – 75%. So if it is hot and humid where you are, do not skip #8 onwards, they were created especially for the Aussie summer!!!
9. Bigger is better….except in summer ?I know, I know. You want to do a giant pav. But honestly, for the sake of a Pav that doesn’t collapse on you, stick with 4 eggs. I can’t stress that enough. I’m speaking from experience here, having tried a few 6 egg pavs a few weeks ago. A 4 egg Pav will serve 8 -10 easily. 4 eggs doesn’t sound like much, but this expands. Any larger, and the risk of severe cracking is really high. At least, in hot humid weather. You can do giant Pavs in cooler months!
10. Don’t make it too tall. The taller the Pav, the greater the risk of collapse / severe cracking. In summer, I wouldn’t go higher than 5cm/2″. It will expand to about 7cm / 2.7″. You can do your taller Pavs in cooler months. 🙂
11. Make the edges sloped / dome like shape. Yes, a perfect cake-like shaped Pav with vertical smooth edges is pretty. But it’s also the most fragile shape. The shape of my Pav, almost like a dome but with a flat top, is the safest. Having the rugged surface also helps provide stability I find. (Really hoping an engineer reading this can explain why this is so in simple English, this is beyond my capabilities. I just know they are much more stable shaped like this!)
12. Preheat oven to a high temp, then turn down. The initial high temp really helps to get that crust kick started to stabilise the meringue.
13. Bake on a very low temp for longer – This keeps your Pav nice and white (so pretteee!). I bake mine at 100C /210f (fan/convection) or 115C / 240F (standard). Also baking for longer at a lower temp again helps with stability (higher temp can cause Pav to puff too fast which then collapses later).
14. No peeking and no thundering through the kitchen!! Seriously, I am NOT joking. Peeking = loss of heat / door slamming = collapsed Pav. Thundering through kitchen with timber floors (I’m glaring at a certain giant fur ball as I write that) = collapsed Pav.
15. Leave in oven overnight. Or all day. Letting it cool down gradually = less cracking risk. Also in summer, especially on hot humid days, where better to leave the Pav than in a sealed almost-airtight oven?
16. BE GENTLE when topping the Pav! Hanging my head in shame. I once tipped a bowl of strawberries on a Pav and watched in dismay as it sank. Place the topping on gently by hand.
17. Make extra cream. No, not for serving. To use as glue / disguise cracks / in case it sinks. Remember the beauty of the Pav – even in a severely destroyed state, it can still be made to look pretty with cream and fruit!
Follow those tips for my Pavlova recipe, and this is what will come out of the oven even on a 33C/91F day – a near perfect Pav. ?
Top with cream and berries, or whatever fruit you want! I totally forgot to put passionfruit on this. I do feel like passionfruit and Pav is just quintessentially Aussie!
And that moment when you place if on the table, when everyone oohs and aaahs over the beautiful Pav…lap it up. You totally deserve it. 😉
Marshmallow on the inside. The softest most delicate meringue on the outside. Smothered in softly whipped cream and piled high with fruit… I truly cannot think of a great Aussie summer dessert. – Nagi x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pavlova!!
Ingredients
- 150 ml / 5 oz egg whites (4-5 eggs fridge cold eggs) (Note 1)
- 1 cup / 220g caster sugar (superfine sugar)
- 1 tbsp cornflour / cornstarch, sifted
- 1 tsp white vinegar
Cream
- 1 1/2 cups / 375 ml thickened cream / heavy cream (any whipping cream)
- 1/4 cup / 55g cup caster sugar (superfine sugar)
- 1 tsp vanilla extract or essence
Topping
- Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.
Instructions
- Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (140 - 160ml is ok).
- Set whites aside to come to room temperature.
- Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
- 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 100C/210F (fan / convection) / 115C/240F (standard).
- 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.
Recipe Notes:
WATCH HOW TO MAKE IT
Pavlova recipe video! Excuse the lighting and colour balance, it’s all over the place because it was filmed over a couple of days!
LIFE OF DOZER
Waiting for the Pav to fall on the ground.
Sandy Pilon says
I was taught to make “Meringues” by my wonderful, late aunt. We made them individual and semi-hollowed out in the center so we could then fill the center with Lemon Pudding. They were wonderful I haven’t made them for years but they look very much like your Pavlova. do you know if they might be one and the same – just known in the states by a different name?
Matt says
“Meringues” often refers to cookies. They are usually drier than pavlova, so they are crisp all the way through. Pavlova has a marshmallow chew on the inside, not the sort of chalky crisp of a meringue cookie. Perhaps your aunt called her pavlova a meringue, because that is a more familiar dessert?
Zoe says
Can the recipe be doubled to make 2 at the same time, successfully? Or perhaps be too unstable?
Pavlina Blakely says
Hello, I made your recipe ones and it was delicious. No leftovers. Now I am in Europe and have only potato strach and 8% vinegar that is brownish color. Can I use these? Thank you.
Pavlina
Nagi says
I’m not sure about potato starch Pavlina, sorry about that! Vinegar will be fine 🙂
Pavlina Blakely says
I will try it and let you know 😉
Judi Connery says
Hi Nagi
I’ve made this twice now. PERFECTION!!
I’d like to make individual shells next time as there are just three of us at home and it would be easier to serve the leftovers next day if I could just assemble before eating.
How long would I bake individual size shells!?
Btw the family knows dinner will be great when I tell them I’m trying one of your recipes!!
Thanks
Judi
Emily says
Hi Nagi! After so many failed attempts at making pavlova I had given up hope until I came across this recipe! It was the best pavlova I have ever tried and it was a hit with the family too!
Thank you for creating this amazing website! I really trust your recipes as I can tell you put a lot of thought and effort into what you create and I greatly appreciate it! Happy Cooking!
Nagi says
Wonderful to hear Emily! Thank you for letting me know you enjoyed this – N x
Alison says
Thank you so much for this recipe. I had given up on mastering the Pavlova years ago after numerous disasters. If you follow this to the letter you can’t go wrong. I made this for my Mum’s 82nd birthday. We even had a scrounging Golden Retriever looking on too! Thank you. All your recipes work so well.
Janice says
Hi Nagi, what do you use to measure the 5oz. of egg whites?
Maria BE says
A graduated measuring cup should do the trick.
Stacy G says
I made my first Pavlova for Easter, doing a test run on the family before I make one for my girl friends birthday. They absolutely loved it. It turned out beautiful. The bottom layer of cream I used a cream cheese. powder sugar and sour cream mixture before putting on the whipped cream and fruit. Absolutely wonderful. Thank you for your great receipt.
Nagi says
That’s wonderful to hear Stacy! Thanks for taking the time to let me know you enjoyed this! N xx
Yuna says
Hi Nagi, which mode should i use for below functions?
1. Mode Control – Upper Heating / Upper&Lower Heating / Lower Heating
2. Rotisserrie Funtion – Rotisserie Function / Convection Function / Convection&Rotisserie Function
Melissa says
So I have been making pavlovas for about 10 years, since they were introduced to me by a Hungarian chef that cooked for a special needs camp I worked for briefly in college. In the USA, nobody really has ever heard of pavlovas, so even though my results were inconsistent and usually overbaked, I was the only one who knew what it was supposed to be like, and the pavs were always a hit. I, however, was unsatisfied. Fast forward to last year when I stumbled upon this post on Pinterest. I have literally had perfect pavlovas every time using your recipe and tips, and I have made a Pav at least once a month since then because they are turning out so well! Thank you!!!!
Nagi says
LOVE HEARING THAT Melissa! N x ❤️
Liz says
Can regular cane sugar be used instead of the castor sugar?
Nagi says
Not sure for this one Liz, sorry!
Teresa M. says
Put regular sugar in blender on high and this will make the sugar superfine.
Carl says
I would like to make tiny individual pavlovas. Do you have tips on how to make this come out nicely?
Nagi says
Hi Carl! Use a piping bag to make nice rounds then a knife to smooth the top 🙂
Carl says
Oh good thinking! Do you have a guess as to how long these might take in the oven if I make them about 1.5 inches across and maybe an inch high?
Nagi says
Maybe 40 minutes?? Same temp – very low. Go by touch – when they feel dry and lift off the tray you know they are ready 🙂
Elise says
The tips and recipe instructions are so great on this. After my failed attempt many years ago at making one (and swearing off trying to make them forever), I have made two perfect pavlovas this week!
Nagi says
That’s so great to hear Elise! Thanks for sharing your feedback – N x
Einzel says
This pavlova is absolutely wonderful! I was intimidated at first by the long list of tips, but they are so worth following, and once I got to the assembly stage (i.e. put the whites in my mixer), it was a breeze and I found myself humming the music from your video! I had to leave it in my oven for 18 hours, and it came out lovely, and held itself up beautifully! This is the first successful pavlova I’ve made in years – thank you so much, Nagi!
Nagi says
That’s terrific to hear Einzel! Thanks for taking the time to let me know – N x
Elizabeth says
Do you have to let it cool that long? Can you eat it semi warm?
Miriam says
Nagi, thanks for the tips! I’ve made it yesterday and after 1 1/2 hours, turned off the oven it was tall and pretty , I did not open oven and leave it all night , today when I came to see it was thin as a piece of paper! Could you help me and tell what went wrong please! Thanks
Gaynor says
Please note: pavlovas originated in New Zealand, not Australia!
Alexis says
Thank you, thank you, thank you! Your video and tips were so helpful, and my pavlova turned out perfectly because of it! It is definitely one of our very favorite desserts. My whole family loves it. We topped ours with strawberries and kiwi.
Nagi says
I love hearing that Alexis!! Thanks for letting me know you enjoyed it! N x
Cláudia says
Hi! Thanks for the tips, but I have a question: I live in Portugal and I make pavs for Christmas and New year’s eve. Here is winter and the temperatures are down. As I live by the sea the humidity is high.
So, can you give me some tips for my pavs won’t collapse or melt in the oven?
I have made one that had a kind of a syrup in the base… So frustrating…
Nagi says
Hi Claudie – I live right by the ocean and it is extremely humid here, and this recipe was developed especially for those conditions!
Anne Flowers says
This is by far the best pavlova recipe I have tried, and I’ve tried a lot. Measuring the egg whites is genius. My granddaughters get so excited when I tell them we’re having a pav for dessert.
Nagi says
I love hearing that Anne, thank you so much for letting me know you enjoyed it! N x
Ruzna says
Hey .. I haven’t made pavlova before .. after watching this video of yours i want to make it so badly.. so soft An looks yummy.. thanks for sharing your recipe.. 🙂
Nagi says
Hope you do! it’s SO GOOD!