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!
Pavlova
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 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… 😉
With the recipe video and my secret tips, this Pavlova recipe is easy to follow and you’ll nail it every single time!
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
More Aussie favourites
- Scones – and Lemonade Scones 3 ingredient shortcut scones!
- Pikelets
- Caramel Slice
- Lamingtons
- Sausage Rolls
- Party Pies
Pavlova recipe
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. 😇
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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:
Nutrition Information:
LIFE OF DOZER
Waiting for the Pav to fall on the ground….
Pavlovas are my husband’s favourite cake so I’ve tried for 11 years to make one on his birthday. I’ve tried Donna Hay, taste.com.au, family secret recipes, recipes out of magazines, my friend’s failsafe recipe – and every single time something was wrong. It either collapsed/burnt/weepy/ lopsided.
Nagi – your recipe was absolutely PERFECT!! Thanks for all the tips. I started baking my cake yesterday and after turning the oven off, left the cake inside overnight. It is beautifully even, crunchy on the outside and soft and chewy in the inside. My hubby said it’s a 10/10 !! It only took 11 years 😀 . LOL!
My only other tip is to blend the cup of caster sugar in a small ninja blender – this makes the sugar super fine (almost powdery). So when you add it into the mix, it mixes really well. No bits and the cake won’t ever weep.
Nagi – you are definitely my go to recipe website! Thankyou!
This was my first, after years of trying successful pav but I was trying to figure out why it tasted off. Then I realised there’s no vanilla in the batter!
Oh no! I’m totally bummed! Followed to the letter, but it’s weepy at the bottom and doesn’t appear to be crispy. On the upside, it hasn’t cracked! Measured the whites, rubbed the fluff between my fingers and its even only 25% humidity in Sydney (a rare occurrence). I’m sure it will taste fine, but was sooo looking forward to a crunchy pav for hubby’s 50th
Hi Angela, oh no!! Weepy generally means that the sugar granules haven’t completely dissolved in the mix! N x
I ended up putting it back in the oven and the edges got a bit crispy. I have to say though, the inside was AMAZING! And like you said, who cares, with enough cream, any pav is fabulous 😍
Worked perfectly! Literally no cracks or weeping sugar…and white as white 🙂
All your recipes are delicious & always work.
Wahoo, that’s great to hear Marla! N x
When you say extra fine sugar. Do you mean icing sugar or regular sugar?????
First time trying this and I think I did not whip my egg whites properly. While the pav was crunchy on the inside, I had weeping sugar! Lol. It still tasted great …kind of sweet cause the sugar obviously didn’t blend but it was still eaten quickly. I am determined to try it again!
Hi Taz, weeping sugar can be caused by the sugar not being properly dissolved. Try adding it a little at a time and making sure it’s fully dissolved before adding more – you can test by rubbing a little meringue between your fingers, if you feel it’s gritty then the sugar hasn’t quite dissolved enough. N x
Thanks Nagi, that’s what I figured. I put it in a tablespoon at a time but think I went to fast. The end result was heavy rather than light and fluffy.i will try it again!
Made this last night. Looks amazing but found it difficult to get it off the paper. It was stuck/wet on the bottom. Is this under cooked? The shell looks great and the middle appears fluffy (havent eaten it yet?) but the appearance is now a bit cracked because of manhandling it off the paper ☹️
Hi Kate, yes the middle should be marshmallowy – like the pictures, I’m not sure why yours stuck to the paper – you definitely used baking paper? Don’t worry about the cracks, slather in cream 😉 N x
So easy and delicious. First time making a pav and everyone loved it!
The pav did fall going over spotted bumps in the drive to work but still delicious!
I made this last night to bring to a dinner tonight. Followed every step but when I took out of the oven today to put on the plate (with the butter knife scrape underneath), it was a flop!!!!! I now have a hard shell on the outside and inside is still all wet 😭😭. Don’t know where it went wrong =(
Made this last night but halved the recipe and weighed the egg whites as per your suggestion. Made 4 individual pavs, they stayed white, crispy on the outside and melting in the middle.
Have meant to comment before as you have become my go to site.
Making slow cooked shoulder of lamb tonight again. Thanks for the great tips and the diligence of your research.
PS egg yolks go to Joe (the dog) in his dinner. He’s also a big fan of any leftovers from your recipes!!
I was told this should be my go-to when having to bring a plate for family get togethers – after my first attempt at making pavlova! So easy to make and the texture was so light and fluffy. Thanks for all the tips!
Nailed it Joy!
I’m very happy with how this turned out. Beautiful meringue shell and marshmallow centre
This was my first time making pavlova and I’m seriously grateful for all the tips
I’m so glad you gave it a go Nicola – that’s great to hear! N x
Any suggestions on what to do with egg yolks??
Custard Izabella! It’s my go to 😉 N x
OOH- the obvious eluded me!!! Thanks!!!
Do you have a recipe for Custard Izabella?
This was so fun to make (and eat)! Your extra tips were super helpful and it came out perfectly. Wish I could post a photo … I was pretty proud of the result!
That’s awesome to hear Joanne!!! N x
THANK YOU! I have average kitchen skills and have always wanted to make a Pavlova but I live in humid East Texas and was afraid it was impossible. This recipe worked even on a warm spring day with 61% humidity. Measuring egg whites by volume is key as I had eggs labeled “large” but still needed 5 to achieve proper volume. I can’t wait to make it again.
Hi Nagi
It’s my first time making pavlova followed the recipe and it came out perfect. My family absolutely love it and said it’s the best pavlova they’ve tasted so this recipe is definitely a keeper and I have made it 3 times since I came across the recipe last week for different occasions and I have one in the oven as I am typing this review and that’s just for my family for dessert tonight. I can also say that I whipped up the pavlova in the morning and left it in the oven for 8 hours and we served it and it was perfect and marshmalloey inside. I will never buy another store bought pavlova again.
Hi Nagi,
Planing to make the pavlova, but I want to make it with cocoa. How much should I add to the meringue once it’s all fluffy?
Hi Naomi, I would start wth 2 tbls when you’re adding the cornflour – N x
hi Nagi
why did the top of my pav come out soft not crunchy
Toni
Great recipe Nagi, I am a pavlova lover, been making them for 60 years. The pavlova originated in New Zealand, Aussie adopted it.
Thanks for spreading a great Pav recipe.