Classic Pavlova {Light & Airy}
Elegant. Airy. Fresh. This Classic Pavlova is simpler than it seems and is made with just a handful of delicious ingredients, a little patience, and a whole lot of fresh fruit! The finished product is crisp-on-the-outside, marshmallowy-in-the-middle, and piled high with cream and berries! It is sure to to impress at your next spring or summer celebration! The slow whip of egg whites, the gentle swirl of the meringue, and the light dollop of cream is therapeutic baking at its finest. Whether you’re new to meringue or just craving a delicious light dessert, this stress-free Classic Pavlova recipe is for you!
Why you’ll love this recipe
- Effortless Elegance: The easiest showstopper you’ll ever make!
- Therapeutic Baking: Whip, swirl, dollop. Baking therapy at its finest.
- Simple Ingredients: Just eggs, sugar, lemon, cream, and your favourite fruit!
- Easily Customizable: Use any fresh fruit—berries, pineapple, kiwi, citrus, you name it.
- Gluten-Free: A great dessert option for guests with dietary restrictions.
Frequently Asked Questions
Why did my pavlova crack?
Cracks are common and can happen if the oven temp is too high or if the pavlova cools too quickly. That said, just remember that if you see cracks, they are nothing whipped cream and fruit can’t hide!
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is unmatched and much better in flavour and acidity. Bottled works in a pinch but I highly recommend that you keep a fresh lemon on hand for this recipe!
What is the difference between “superfine” sugar and “granulated” sugar?
Superfine sugar is exactly as it’s name suggests – it’s a finely ground sugar. I get this type of sugar from my local bulk foods store and like to have it on hand to save me time when making meringues. If you don’t have this on hand, you can also make it by pulsing granulated sugar in a food processor. If using granulated sugar, you may need to whip your meringue a little longer to get the sugar to dissolve.
Sofia’s Baking Tip: How to tell when your meringue is whipped enough?
When sugar is well dissolved in a meringue, you do not feel any course granules between your fingers. Simply rub your finger between a small piece of meringue and if you do not feel anything, your meringue is all done!
Can I make the pavlova ahead of time?
Yes! You can make the meringue base a day ahead and store it in an airtight container at room temp. Assemble with cream and fruit just before serving.
Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works great but it might take 5-10 extra minutes of whipping.
What if I don’t have cornstarch?
You can omit it, but the center might be slightly less marshmallowy. Arrowroot powder or tapioca starch can be used as substitutes.
Step-by-Step Instructions to Make Classic Pavlova
Meringue Base
Preheat oven to 300F (convection oven 275F). Draw an 8″ circle onto a sheet of parchment paper. Flip the drawn on side over to the bottom and place onto your 9×13 baking pan. Set aside.
In the clean bowl of a stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue).
Add salt to the bowl and begin mixing on low speed until frothy. Once frothy, begin adding the sugar (note: this is best done ~1 tablespoon at a time to allow the sugar to dissolve better).
Once a stiff peak consistency has been achieved, turn off mixture.
In a small bowl, add lemon juice to your cornstarch to create a paste.
Add your cornstarch paste and vanilla extract to the meringue. Pulse quickly on high speed then turn off mixer and gently fold with a spatula until everything has been combined.
Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
Dollop your meringue into your outlined 8″ circle and spread to fill. Decorate with lines and swirls, as desired.
Place pavlova meringue into your oven preheated to 300F and immediately lower the temperature to 225F. Bake the meringues on the centre rack of the oven for 1.5 hours.
Turn off the oven and leave the meringues inside for an extra ~2 hour (Note: the first hour in the closed oven, then the second hour with the door propped slightly open to allow for further drying).
Whipped Cream
In a large bowl, use an electric mixer to beat heavy cream, vanilla, and sugar, into stiff peaks. Set aside.
Seasonal Fruit Medley
Wash, dry, and cut your berries and seasonal fruits. Mix them together with sugar and lemon juice. Mix until fruit appear glossy.
Assembly
Pile whipped cream onto the centre of your pavlova meringue base.
Add your fruits into a mound on top. Reserve any extra fruit for topping once dessert is cut.
Cut, serve, and enjoy!
Also check out:
Mini Meringue Cakes
Lemon Curd Eton Mess
Toffee Meringue Cookies
Classic Pavlova Recipe {Light & Air}
Equipment
- parchment paper/silicone baking sheets
- electric mixer (preferably stand mixer)
Ingredients
Meringue Base
- 4 Egg Whites (from large eggs) room temperature
- 1 cup Superfine (Caster) Sugar or granulated sugar
- pinch of salt
- 1 tbsp Cornstarch
- 2 tsp Lemon, juice
- 1 tsp Vanilla Extract
Chantilly Cream (sweetened whipped cream)
- 1 1/2 cups Heavy Cream (m.f. 35%) cold
- 2 tbsp Superfine Sugar (Caster) or granulated sugar
- 1 tsp Vanilla Extract or vanilla bean paste
Fruit topping
- 1 cups Berries (Blackberries, raspberries, strawberries, goji berries etc.) your favourite!
- 1 cups Other seasonal fruits (pineapple, kiwi, peaches, cherries, plums, passion fruit etc.) cut as desired
- 1 tbsp Sugar any type
- 2 tbsp Lemon Juice
Instructions
Meringue Base
- Preheat oven to 300F (convection oven 275F). Draw an 8" circle onto a sheet of parchment paper. Flip the drawn on side over to the bottom and place onto your 9×13 baking pan. Set aside.
- In the clean bowl of a stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue).
- Add salt to the bowl and begin mixing on low speed until frothy. Once frothy, begin slowly adding in the sugar (note: this is best done ~1 tablespoon at a time to allow the sugar to dissolve better).
- Once a stiff peak consistency has been achieved, turn off mixture.
- In a small bowl, add lemon juice to your cornstarch to create a paste.
- Add your cornstarch paste and vanilla extract to the meringue. Pulse quickly on high speed then turn off mixer and gently fold with a spatula until everything has been combined.
- Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
- Dollop your meringue into your outlined 8" circle and spread to fill.
- Place pavlova meringue into your oven preheated to 300F and immediately lower the temperature to 225F. Bake the meringues on the centre rack of the oven for 1.5 hours.
- Turn off the oven and leave the meringues inside for an extra ~2 hour (Note: the first hour in the closed oven, then the second hour with the door propped open to allow for further drying).
Whipped Cream
- In a large bowl, use an electric mixer to beat cream, vanilla, and sugar, into stiff peaks. Set aside.
Seasonal Fruit Medley
- Wash, dry, and cut your berries and seasonal fruits. Mix them together with sugar and lemon juice. Mix until fruit appear glossy.
Assembly
- Pile whipped cream onto the centre of your pavlova meringue base.
- Add your fruits onto the mound of cream on top. Reserve any extra fruit for decorating once the dessert is cut.
- Cut, serve, and enjoy!
Video
Notes
- Egg whites are best separated from the yolks when the egg is cold! Whipping into a meringue is best when the egg whites are room temperature.
- Separating your egg whites one at a time, prevents contamination of oily yolks to the entire egg white mixture if anything bad happens.
- Don’t forget to slowly incorporate the sugar! This is best done ~1 tablespoon at a time, as the mixer runs.
- This pavlova can be made in a large bowl with an electric hand mixer instead of a stand mixer – just allow for more time for the egg whites to whip up to the right volume.