The great Aussie Pavlova! With a how-to video and easy tips that make all the difference, you’ll nail this classic Pavlova recipe every single time. With a delicate meringue crust and soft marshmallow insides, top with cream and fruit for a pav that will steal the show at any gathering!
Next time, try Mini Pavs. They’re adorable!
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 100 – 180ml (3 – 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. Use fresh store bought eggs. Not eggs that have been hiding in the back of your fridge for weeks!
Got your own chickens? I’m jealous! BUT, don’t use freshly laid eggs for pavlova as they take longer to fluff up. Use eggs that 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
PS. If it’s Christmas time however, you can take Pavlova to a whole new level – literally – with my showstopper Pavlova Christmas Tree! Or, serve up a platter of adorable Mini Pavlovas!
I love pav.
See?
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 caster sugar (superfine sugar)
- 1 tbsp cornflour / cornstarch, sifted
- 1 tsp white vinegar
Cream
- 1 1/2 cups thickened cream / heavy cream (any whipping cream)
- 1/4 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 (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.
Recipe Notes:
Nutrition Information:
More Aussie favourites
LIFE OF DOZER
Waiting for the Pav to fall on the ground….
Ellie says
Oh yum 😋 Why do you always know what we girls need? Pavlova.!!!!!!
Party coming up and it’s my job!!!
Thank you Nagi. Love all your instructions and tips!!Your a winner
Poor Dozer! The worlds best cared for dog but his face has this ‘poor me’ look and I just want to hug him 😂
Nagi says
Everyone NEEDS pavlova Ellie 🙂 N x
Ella says
This turned out amazing!!
Taste was perfect! I had a hollow under the top of the shell which must be something i did…caused the top to crack but no matter the cream fixed it. Thanks so much for the detailed instructions Nagi!
Zeina says
Wow Nagi, every single time I’m surprised of how amazing your recipes turn out! You’re my first option always when searching for something to cook☺️ Your detailed information makes everything so easy and understandable! I have a question for this recipe, is it necessary to add to the egg white mixing some vanilla?
Heather says
Loved this recipe, turned out amazing❤️
Ali says
My first pav & it was delicious! Can’t wait to do it again. It did crack but didn’t matter! Will try w fan on next time & get in oven faster … thank you! X
Nash says
Hey Nagi, thanks for the recipe! Any tips on how to get a thick crust? My husband and kids love pavlovas with a thick crusts but for some reason mine always turns out thin.
Maria says
Thank you Nagi for a fantastic pav! It was delicious. My grandson asked me to make a small pavlova just for him. Can I halve the recipe, and if I do, how long do it cook it for?
Thanks
K-Dish says
OMG Nagi, I made this for the 3rd time last night. First time was amazing, second time cracked but all okay but yesterday one came out super strange. It looks like my pav got chicken pox, it’s got weird bubbles like textures. What went wrong? I want to make better…. not worse :-\ Could you please tell me what must have I done wrong? Thanks a lot.
Nagi says
Hi K-Dish, bubbles or brown spots? This could be from not beating the sugar long enough with the egg whites until it’s dissolved. Did ou take a picture of it by any chance? N x
K-Dish says
Yes I did. Multiple pics. Just tried and tastes fine but weird spots are strange. I’ll send you pic if you ever get time to reply my email be great. Thanks
Tania Janssens says
great pavlova tips and triks realy helpt .
I made a chocolate one …
Ana says
I’ve tried this twice now and unsure where I’m going wrong. The first time the bottom was oozing syrup and the inside was marshmallow like but “moist”? I googled it and it said I didn’t mix the sugar enough so I made sure to test several areas of the bowl ensuring the sugar was dissolved. The second time I’ve baked this there’s no “syrup” but the edges have bubbled almost like a bit of liquid bubbles in the corners? Not sure why I keep getting this wrong 🙁
Alex C says
Flippin floppin eck (Brit here). This came out a treat. Almost perfect. I know that I didn’t quite whip it enough so it collapsed on one side a little but the rest stayed in tact and looked perfect once cream was on top. The flavour is beautiful. I’ve had authentic Aussie Pav before and this was true to that.
Roxanne says
Hi Nagi. You’ve done it again! After my mother-in-law (who always makes the Pav) was unable to join us this Christmas, I was tasked with making the Pavlova. Now, I’m more of a savoury girl and baking scares me but your tips are the best. My first pavlova was a massive hit and worked perfectly. Thank you.
Nadia Taylor says
Hi Nagi, would this work as a pavlova wreath? My first time making a pavlova (in Singapore, where it is hot and humid) so am a bit anxious!
Nagi says
Hi Nadia! Yep absolutely, this one is made to be more stable for a humid environment so it’s a good one to use! Just find another recipe for directions for how to shape the pav into a wreath but use this recipe to make the meringue mixture and the bake directions too 🙂 N x
Nadia Taylor says
I made this and it was underdone on the inside 🙁 It looked lovely from the outside but was quite soft when we cut into it. What should I do next time?
Sarah says
Amazing! My first time making a pav and I followed your recipe step by step, everyone was so impressed! even my mum who has made pavlova hundreds of times. Thank you !!
Lillian says
BEST PAVLOVA EVER!! Finally a recipe I can rely on when it matters. Thank you Nagi!!!
Carolyn says
Merry Christmas, Nagi! This is the best pav recipe I have ever made – no cracking – brilliant! Thank you!
JODIE says
Oh Nagi!! I made this and it was delicious. It turned out perfect. Thank you for yet another great recipe.
Michelle says
Hi Nagi, I was reading this recipe and the Christmas tree Pav recipe. In this one u say to use older eggs, but in the Christmas tree pav recipe u say to use fresh eggs… why the difference?? They’re both pavs.
Also, is the boxed egg whites ok to use? If not, why?
Thanks
Mike says
Hello! I was wondering what the heavy cream is used for?
Sam says
You are a goddess – I made two pavs today with a different recipe and for the third I used yours x yours is now my recipe for a pav xx thank you 🙏 🤗