How to make pavlova
Perfect your pavlova this Christmas
Deceptively easy to prepare and sure to impress, the Aussie pav is an iconic summer dessert. A classic pavlova takes meringue to the next level with its crisp exterior, soft, marshmallowy centre and fruity toppings. Discover top cooking tips and recipes to ensure pavlova perfection this Christmas season.
Step-by-step instructions for a basic pavlova
Making the meringue from scratch is easier than you think. But egg whites won’t whip if they come into contact with fat, so take extra care when separating the whites from the yolks, and make sure your mixing bowl and beaters are thoroughly clean and dry.
Step 1 of 4
Pav prep
Preheat your oven to 120°C/100°C fan-forced – pavlovas don’t like super hot ovens. Trace a 24cm diameter circle onto a sheet of baking paper. Place baking paper, marked-side down, on a large greased baking tray. Using an electric mixer, beat egg whites. Make sure the whites have only formed soft peaks before adding sugar. This ensures the sugar dissolves properly. If the peaks are firm, the egg whites will be too stiff and dry and won’t allow the sugar to dissolve.
Step 2 of 4
Get whipping
Gradually add sugar, one tablespoon at a time, beating until it has dissolved after each addition. To check if the sugar has dissolved, rub a small amount of mixture between your fingertips. If it’s smooth, it has dissolved. If it’s grainy, continue beating for a little longer. If the sugar hasn’t dissolved properly, it can cause the meringue to weep (when beads of moisture ooze from the meringue during and after baking). If this happens, don’t worry, your pav will still taste delicious. When the sugar has dissolved, add cream of tartar, cornflour and vinegar, then beat until just combined. It takes about eight minutes for the meringue to become thick and glossy, so be patient.
Step 3 of 4
Spoon it
Spoon meringue mixture onto the marked circle to cover it. Using a palette knife and a steady hand, make furrows up the side (this gives the pavlova a good stability for toppings). If you leave a slight lip in the top of the meringue, you’ll find it will do a much better job of holding the yummy cream and fruit. It will also help stop any spillage down the sides of your pav. Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off the oven and leave it in the oven with the door ajar until completely cool.
Step 4 of 4
Plate & decorate
Now comes the fun part. Carefully transfer your cooled pavlova to a plate and top with cream and seasonal fruit. I love to add juicy mango, or even fresh passionfruit from the tree in my garden, but feel free to get creative.
Cooking & storage tips
Always use fresh, room-temperature eggs.
It takes about 8 minutes of beating for the meringue to become thick and glossy.
To check if the sugar has dissolved, rub a small amount of mixture between your fingertips. If it’s grainy, continue beating until it feels smooth.
A pavlova base can be made 1–2 days ahead. Keep in mind that meringues soften quickly in humid conditions.
Store pavlova base in an airtight container at room temperature, ensuring it's as dry as possible. Keep away from direct sunlight.
Store leftover pavlova in the fridge and eat it within 24 hours. It'll lose its crispy outer shell but will still be delicious.
More pavlova recipes
Pavlova wreath & pavlova roll recipes
How to make a vegan pavlova
No one has to miss out when it comes to pavlova. To make a vegan pavlova, use aquafaba, the liquid from a can of chickpeas, instead of egg whites. Aquafaba fluffs up like egg whites when whisked, and don’t worry, it doesn’t taste like chickpeas. Discover more tips in our handy vegan pavlova guide.