The Best Pavlova Recipe Ever! - The Home Cook's Kitchen (2024)

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An Aussie classic, this is really the best pavlova recipe ever! Make sure to follow along with my tips and tricks so that you can make the best pavlova at home with ease! Perfect for summer and holiday celebrations, wow your guests with this gorgeous dessert!

IT'S FINALLY HERE!!!! The best pavlova recipe ever, and I am SO excited to share this recipe with you today!

I've been wanting to make this on the blog for basically forever, but just never got around to taking the photos of the finished pav! But here it is, and I am so proud to be sharing with you today, what is my favourite Aussie dessert!

Not to brag, but I am the pavlova master in my family. I've been trying and testing my pavlova skills for years now, and for some reason, I'm the only one that ever seemed to get it right after many attempts! I'll always remember my brother frustratingly call me, asking why his pavlovas never turned out like mine! Well today, you'll learn my secret tips and tricks for making pavlova.

Pavlova is a recipe that we usually make for Christmas back at home. It's the perfect summer dessert because it's cold, light and usually stacked high with berries! I always make it at Christmas time in the US to bring a little bit of home to our holiday season.

This dessert has also wowed a lot of our friends at home and at parties. My bestie Eve demanded I made her a pavlova for her birthday, and we've taken it to various parties as our signature dessert. I can't count how many times Americans have absolutely lost their mind tasting it begging me for the recipe!

So What is Pavlova?

Pavlova is the dreamiest dessert in the world. If you can imagine, a light, fluffy marshmallow centre, surrounded by a crispy shell, topped with whipped cream and berries - it's basically a cloud of dessert!

It's a heavily debated topic whether pavlova originated in Australia or New Zealand, but being bias, I'm saying it's Aussie!

Pavlova actually requires only a few simple ingredients - eggs, sugar, white vinegar, cornstarch and vanilla, plus the toppings for the end. It's definitely one of those desserts though, that can be easy to make, but really easy to mess up!

Which is why I am sharing my top tips for making the best pavlova ever! Be prepared, however, this will end up taking almost half your day (with most of it is resting time), so make sure you allow plenty of time before you need to actually serve the pavlova! I like to make mine the morning of my dinner or event so that I have plenty of time in the evening to dress it before serving.

How to Make this Best Pavlova Recipe

The egg whites need to come up to room temperature so that they whip better. The best solution is to separate the cold eggs first into a bowl, then bring the whites to room temperature.
Initially, the egg whites need to be whisked until firm peaks appear. The best method to turn the bowl of eggs whites (very, very carefully) upside down. If they start to slip and slide, they need longer. If you can hold the bowl upside down and they don't move, they are whipped enough!

Use a clean whisk and clean bowl, and there must be absolutely no egg yolk in the egg white mixture.
The sugar needs to be incorporated well to avoid sugar syrup seeping out of the pavlova. A good indication is to get a little bit of the meringue and sugar mix and rub it gently between your thumb and finger. If it feels grainy, keep whisking.
Once the sugar is incorporated keep whisking for around three minutes. This will really stiffen up the mixture and make it easy for shaping.
Once the vinegar, vanilla and cornflour are added, you only need to whisk the mixture about 30 seconds more to ensure it is only just whisked in.
Preparing the pavlova for the oven is important. I cut a piece of baking paper/parchment paper into a round sheet, and place it on a round pizza oven. To keep it in place, take a ¼ of a teaspoon of the meringue, and dab it onto four spots on the outside of the paper round to keep it in place.
Shaping the pavlova is also important.I start by spooning all the pavlova mixture out onto my prepared oven tray. Then, using a spatula, I very carefully shape into a round shape. Start from the bottom, and make upward movements. The top will naturally form together. I don't tend to make a small mound in the middle because I find one naturally forms when the pavlova cools (see images for shaping!).

Best Pavlova Recipe

The Home Cook's Kitchen

Light and fluffy marshmallowsurrounded by a crunchy outer shell! This recipe is truly, the best pavlova recipe you'll ever find and by following my tips and tricks, you'll be making your own beautiful pavlova in no time!

4.82 from 38 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 3 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

6 egg whites at room temperature
1 ½ cups granulated/caster sugar
pinch salt
3 teaspoon cornflour/cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 cup cream for whipping
strawberries or other fresh berries for serving

Instructions

Preheat oven to 300F/150C
Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.
Whisk together the egg whites and salt until stiff peaks form.
Gradually add sugar, ¼ of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.
After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.
Combine the cornflour/cornstarch, vinegar and vanilla essence in a very small bowl.
Add to the meringue mixture and whisk until just combined.
Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.
Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image).
Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.
To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries.

Keyword Easy Pavlova, Pavlova

If you love this best pavlova recipe, then you'll love my vanilla meringues with blackberry pinot sauce, or my chocolate mini meringues!

If you loved this recipe, I'd love for you to leave a comment and review! Also, don't forget to snap a pic of your finished recipe and share it on our on our Instagramaccount using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I'd love to see your creations!

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The Best Pavlova Recipe Ever! - The Home Cook's Kitchen (2024)

FAQs

What does vinegar do in a pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

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Why didn't my pavlova go crispy? ›

The initial higher temperature of the oven helps the meringue pavlova expand and kick start the process of forming and setting of its crust. The lower temperature is needed to cook the center without drying it out, and to dry out the crisp shell.

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Are fresh or old eggs best for pavlova? ›

Use the freshest eggs possible. Fresh eggs create a better foam than older eggs. They're more acidic, which allows proteins to knit together tightly making a more stable foam. Frozen (and defrosted) egg whites are a good option too, as long as they were frozen while fresh.

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Why won t my sugar dissolve in pavlova? ›

Egg whites can be over whisked & sugar will not dissolve in over whisked egg whites. I've noticed on a lot of stand mixers that the stated speed for whisking egg whites is nearly full bore. If you whisk them at this set speed you will not have enough time to add the sugar before the egg whites are over whisked.

What happens if you put too much vinegar in pavlova? ›

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

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Can I use apple cider vinegar instead of white vinegar for pavlova? ›

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.

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Can you overbeat pavlova? ›

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

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What can go wrong with pavlova? ›

However if the pavlova is collapsing completely it could be too soft. If it is wet or humid weather then this can affect a meringue and make it very soft. Also the baking sheet should be lined with non-stick baking parchment (parchment paper) to help the meringue to release more easily.

Is it OK to make pavlova the day before? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

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How do you know when a pavlova is done? ›

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

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What happens if you overbeat egg whites for pavlova? ›

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.

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Why is vinegar added to meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

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Can you put too much sugar in meringue? ›

The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly.

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What is vinegar used for in meringue? ›

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

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Does vinegar stabilize meringue? ›

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

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What does adding vinegar to dough do? ›

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

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Does vinegar make egg whites fluffier? ›

An acid, such as cream of tartar, can also help create form and texture and act as a stabilizer. As a general guideline, add 1/8 teaspoon per egg white or one teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon for every two egg whites. Vinegar or lemon juice can also be used as a stabilizer.