Best Homemade Pavlova Cake Recipe

When I stumbled upon a lip-smacking pavlova on my Australia trip, I was like: How on earth had I never experienced this kind of luxury? The moment I looked at that crown of fresh, juicy berries on the creamy white base, I vowed to myself, as a baker, to whip up that scrumptious dessert at home. And there it is: my simple recipe for pavlova cake!

Why We Just Can’t Resist A Bite Of Pavlova

Pack a punch of flavors and textures: Don’t be fooled by that simple appearance! The pavlova base itself offers a perfect textural contrast. The crisp-chewy shell welcomes us with its delightful crunch, then gives way to the cloud-like texture inside, bursting with a captivating aroma that reminds me of my lemon meringue pie. 

Let’s not forget the whipped cream and fresh berries on top! The cream melts in your mouth while the fruits infuse a juicy, sweet-tart note to the flavor profile. pavlova is your ticket to a refreshing, breezy spring day on Australian beaches.

Pair with many toppings: Not a berry fan? No berries on hand? Don’t fret! The sky’s the only limit when it comes to pavlova pairings! Opt for other fruits, like mangos, kiwis, nectarines, apricots, peaches, and plums. Feel adventurous? Try topping it with chopped nuts, shredded coconut, lemon curd, jam, or chocolate!

Foolproof recipe: Believe it or not, this cake doesn’t need flour! The recipe only calls for 5 key ingredients that are readily available. You can whip it up ahead of time for your dinner party.

7 Steps To Make Pavlova Dessert

Pavlova Ingredients

Egg whites: We need 4 to shape the structure and add volume to the pavlova. Make sure to use them at room temperature. Trust me, it’s way more daunting to fold cold egg whites into the mixture. 

Acid: A touch of acid stabilizes the egg whites and makes them fluffier. I swear by the cream of Tatar (about 1 teaspoon) because it helps the base hold its shape like a champ. You can switch to lemon juice, apple cider vinegar, or white vinegar, but I found they made the base a bit thinner.

Cornstarch: It’s my secret weapon to reach that soft, marshmallowy center. Just 1 teaspoon can go a long way.

Sugar: It’s not just an ordinary sweetener! Sugar is credited for the stable structure and crispy edges of pavlova. We don’t want any grainy sugar crystals to mess with the cloud-like texture, so use castor or superfine sugar. Toss 1 cup of granulated sugar in a food processor, pulse it a few times, and you’re good to go.

Vanilla extract: It takes the flavor profile to the next level.

Toppings: I use whipped cream, fresh strawberries, blueberries, blackberries, and a gentle spread of lemon curd. But as shared earlier, feel free to play around with the toppings.

Instructions

Step 1

Let your oven warm up to 350°F or 177°C. Grab a big baking sheet and line it with a silicone baking mat or parchment paper. 

Don’t grease it! The rough surface will keep the mixture from sliding (egg whites are notoriously slippery, you know).

Step 2

Toss 4 egg whites (at room temperature) into a mixing bowl. Beat them on medium-high with an electric stand or handheld mixer with a whisk attachment for about 5 minutes. The egg whites should form soft peaks. 

Pro tip: I always separate the egg whites from the egg yolks when fresh out of the fridge. Trust me, chilled eggs make it 10 times easier to separate.

Are you in a hurry and don’t have enough time to wait for the egg whites to come to room temperature? Just pop them in a bowl and put it into a large bowl of warm water  (not hot) for 15-20 minutes. Easy peasy!

Step 3

Okay, back to the mixing bowl!

Dump in ½ cups of superfine sugar and mix it on medium-high for about 30 seconds. Repeat with the remaining ½ cups. Then, crank up the speed to high and keep beating for a couple of minutes. Remember, only when soft peaks form can you add the sugar because we use no leavening agents here.

The mixture should form glossy, stiff peaks now. Not sure if it’s done? Just turn the whisk upright. Do the peaks stay put? Perfect! If not, keep beating at high speed for another minute or two.

Step 4

Fold in 1 teaspoon of vanilla extract, mixing for a full minute. Grab a silicone spatula and mix in 1 teaspoon of cornstarch and ½ teaspoon of cream of tartar. Hooray! You get a heavenly cloud-like pavlova mixture.

Step 5

Remember the prepared baking sheet? Scoop the pavlova mixture into the sheet and spread it into an 8-inch or 9-inch circle. You can actually play around with the shape now. 

But I recommend sticking to the classic round shape with slightly raised edges and a shallow dip in the middle. Think of it like a mini shallow volcano! Then, you’ll have a nice shelter for various toppings of your choice. 

I also usually use the back of a spoon to form decoration peaks (it’s all about crispy-chewy edges, my friends!).

Step 6

Pop the baking sheet in the preheated oven. Once you close the door, immediately dial the heat down to 200°F or 93°C. I mean, our pavlova will sit in the oven when the heat reduces from 350°F to 200°F. 

After that, let the oven work its magic for around 90 minutes. Yeah, we do need that long, so the pavlova base is firm and crunchy on the outside yet soft and gooey like marshmallow on the inside.

During that time, if you see any brown spots, rotate the sheet for even baking.

Step 7

Once done, switch off the oven and let the cake cool inside for about 1 hour. Our pavlova is quite delicate, so popping it out of the oven immediately can cause cracking due to sudden temperature changes. When it completely cools, spread some lemon curd, pipe it with homemade whipped cream, and top it with berries. The choice is yours!

Pro tip: Don’t rush to dress up your meringue! If the cake doesn’t cool completely, it might crumble, or the whipped cream might melt off.

In the mood for other no-flour desserts? My icebox cake recipe will hit the spot!

Notes

Fixing a cracked pavlova

Don’t sweat it if your long-waiting pavlova comes out cracking! It’s quite normal for a meringue this big. Sudden temperature changes, oven intricacies, and excessive air bubbles can be the culprit behind those nasty cracks. Here are my hard-earned lessons to prevent this baking disaster:

• Make sure there’s no grainy sugar left in the mixture before baking. It should be completely dissolved.
• Get to know your oven, as these guys vary a lot. Some tend to be hotter, while others might feel colder. Adjust the temperature accordingly on the go. Btw, if your oven comes with a gan, I recommend turning the temperature down to 180°F instead of 200°F.
• Only open the oven 1-2 times (to rotate the sheet) to prevent cool air from sneaking inside and messing with the baking.

Making mini pavlovas

Crave a bite-sized treat rather than a giant dessert? Easy! Just divide the mixture into small portions rather than a big one. Oh, and they do need a shallow dip for the toppings, as well. My recipe can make 6 mini pavlovas, and you should reduce the baking time to around 35 – 40 minutes.

FAQs

Can I Omit Cornstarch?

No, no, my friends! It’s the unsung hero behind the crisp edges and marshmallowy center. If you have nothing on hand, try potato starch, though it might not yield the same result.

Can I Make It Ahead?

Of course! Whip up the pavlova in advance, wrap it tightly with plastic wrap, place it in an airtight container, and it’ll stay fresh at room temperature for 2-3 days.

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Tell me if my recipe works for you! Happy baking!

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