Pavlova Cake

This Pavlova Cake is the perfect dessert for Spring and Summer! Perfectly baked meringue that's crunchy on the outside and marshmallow on the inside, with freshly whipped cream and juicy berries on top.

I first posted this Pavlova cake recipe in 2021, and since then, I have added new photos, baking tips, and flavor variations based on your questions and feedback. It really is one of the best Pavlova recipes out there, and I hope you enjoy it!

Best Pavlova Cake Recipe

A classic Pavlova is one of the most basic yet most elegant and delicious desserts you can make. It has it all; it is visually stunning and with incredible taste and texture. And it's naturally gluten-free! But there are so many recipes out there, and it can be hard to know which one to follow.

My reliable recipe gives you a perfectly structured, snow-white meringue (with no cracks!) topped with luscious whipped cream and summer berries. Garnish with fresh mint, and you have the most delicious summer dessert ever.

Did you know that this dessert gets its name from the famous Russian Prima Ballerina Anna Pavlova? It was invented in her honor.

Katalin's Take On What Is The Secret Of a Good Pavlova

Making Pavlova cake is not difficult and does not take much time; however, similar to most meringue-based recipes, it needs attention, accuracy, and a bit of practice.

Meringue only uses a few ingredients you probably already have at home: mainly egg whites and sugar. Egg whites have a unique way of holding structure when air is whipped into them, but if there is any fat (e.g., egg yolk), it will fail.

So, first things first, you must be careful when separating your egg whites and egg yolks. I personally get better results from using fresh, whole eggs and separating them than using store-bought egg whites in cartons. The egg whites must also be at room temperature and not cold from the fridge.

We need a little acid (no need for cream of tartar; a few drops of lemon juice or vinegar work fine), and we need to whip the egg whites and sugar together slowly (I'll tell you more below). We bake meringue low and slow, and we let it dry out and cool while still in the oven with the door cracked. Those are my key tips for the best meringue cake ever!

Not sure what to do with leftover egg yolks? You must try my ultimate Crème brûlée recipe

This Is How To Make The Meringue Base For The Pavlova

Preheat your oven to 195°F (90°C), no fan. Yes, it is low! A low oven temperature is very important for the best meringue.

Prepare a baking tray by lining it with parchment paper or a silicone baking mat, and fit your stand mixer with the whisk attachment.

If you are using cream of tartar as your acid, add it to the bowl of your stand mixer along with the room-temperature egg whites. If you are using lemon or vinegar as your acid, you will be adding it later.

Begin whisking the egg whites on low speed at first to build a good structure. If using vinegar or lemon juice, wait until the egg whites are foamy before adding one of them.

Once the egg whites are foamy, increase the speed to medium/high and start adding the superfine sugar. Add one tablespoon at a time and wait for it to be incorporated before adding the next one. This will take a bit of time; be patient.

Once you have added all the sugar, turn the speed up to high and whip the meringue until it becomes thick, glossy, and holds stiff peaks. Turn the mixer off and rub a small amount between your fingers. It should be smooth, with no gritty feeling from undissolved sugar.

Gently fold in the cornstarch using a rubber spatula, being careful not to deflate the meringue.

Bake Pavlova Like a Pro

Now you can decide what shape you want your Pavola. The classic shape is a circle with a dip in the center for your fillings. But you can also make small nests to make individual mini Pavlovas.

You can transfer the meringue to a piping bag for this stage or use a spoon/spatula. If you want to make a large Pavlova cake to share, spread or pipe the meringue onto the prepared tray in an 8-inch (20 cm) circle.

Use your spoon to make a shallow dip in the center. You can smooth the sides and edges with the back of the spoon or use a fork to make decorative swoops or peaks if you like.

Bake the Pavlova for 2½ hours at 195°F (90°C). After 2 hours, check it feels dry to the touch but avoid opening the oven before this time.

Turn the oven off, but leave the Pavlova inside. Crack the door slightly open and let the oven cool down completely with the Pavlova inside it for several hours. This lets the Pavlova dry out and prevents cracking.

Fill It and Decorate

Wait until just before serving to fill your Pavlova cake so that the meringue is as crisp as possible.

Whip cold heavy cream and sifted powdered sugar together until soft peaks form, then add the vanilla extract and continue whipping just until fluffy and pipeable. Don't let it go stiff!

Spoon the whipped cream onto the Pavlova cake and decorate it with fresh berries like strawberries and raspberries. Garnish with a few sprigs of mint and dust over some powdered sugar.

Leftovers? This Is How You Store It

Baked meringue can last for 2 days in an airtight container on the counter or another cool, dry place. Once filled, the Pavlova cake is best enjoyed immediately, as the cream can make the meringue go soggy over time. If you do have any leftovers, store them covered in the fridge and enjoy them within a day.

You can freeze baked meringue to defrost and fill/enjoy later, although it won't be quite as crisp as it is when baked fresh. Freeze meringue wrapped in foil and in an airtight container to protect the shape.

Try Some Other Fillings

You can try other fresh fruits like kiwi, mango, peach, or pineapple to make a tropical version of this Pavlova cake. Or, in winter, try some orange segments and pomegranate seeds for a festive taste, perhaps with some toasted hazelnuts, too. I also love mixing some tangy lemon curd into the cream to give a citrus kick.

I generally avoid adding fillings that are very sweet (like chocolate or caramel) as there is already a lot of sugar in Pavlova. If you do want to add chocolate, I recommend a light drizzle of melted dark chocolate as a garnish only.

To take things up a notch, add a few drops of powder or gel food coloring at the end of the meringue mixing process to get a pretty color in your meringue.

Do Not Substitute The Ingredients

The recipe for meringue is very simple, and as such, nothing can be substituted. If you only have regular granulated sugar, you can pulse it in a blender to make it into fine sugar, but be careful not to go too far, as powdered sugar will not work.

If you only have fine golden/light brown sugar, you can use this, but it will result in a golden tone to your meringue, and it will not be pure white. Do not use dark brown sugar; the molasses content is too high.

Troubleshooting

Here are some common problems with meringue and how to make sure it doesn't happen to you!

The meringue doesn't whip up properly - there is fat either in your egg whites or on your equipment. This may have come from egg yolks but may also be from past baking (e.g., whipping butter and sugar together in the same bowl previously).

The meringue cracked or split - check the weight of your ingredients, as the ratio may be wrong. Cream of tartar adds stability to the structure, which will help avoid cracks. It may also be due to your oven being too hot or taking it out too soon so it couldn't dry out properly.

The meringue goes brown - your oven is too hot. Check the temperature, and don't put it in before it has preheated properly.

Expert Tips For Making Pavlova Cake

1. Egg size will differ in weight/size by country (e.g., a large egg in the US is smaller than a large egg in the UK), and even then, they can vary within a carton. The only way to guarantee accuracy in the ratio of egg whites to sugar is to weigh your egg whites by the gram.
2. Wipe all of your equipment with a paper towel soaked in vinegar before you begin to remove any residual traces of fat. So wipe out the bowl, wipe the whisk attachment, etc.
3. Even if there is one tiny speck of egg yolk in your egg whites, the meringue will fail. Be very careful not to pierce the egg yolk as you separate the eggs.
4. Cornstarch is not completely essential, but it is the secret to the best pavlova marshmallow center, so you should definitely include it.
5. Don't bake anything else in the oven while you are baking the meringue, as it will add steam to the environment and affect the outcome of your pavlova cake.
6. Allow the pavlova cake to cool and dry out completely in the cooling oven before you use it.

Useful Equipment

Weigh your egg whites and sugar using a digital scale for accuracy.

A stand mixer will make your life easier when whipping meringue, but you can use an electric hand whisk, too.

I use a piping bag without a nozzle to pipe pavlova cake, but you can also use a spoon or rubber spatula.

Always check you are baking at the right temperature with a digital oven thermometer! If your oven is too hot, you will not get a perfectly white meringue with no cracks.

Try Some Of My Other Dessert Recipes

Looking for more summer showstopper desserts to make? Try some of these next:

• Limoncello Tiramisu
• Blueberry Heaven On Earth Cake
• Strawberry Crunch Cake
• Fraisier Cake

And be sure to check out my strawberry desserts roundup, too.

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!