How To Make A Perfect Pavlova Recipe

I finally perfected my Homemade Pavlova that always produces a crisp shell and marshmallow-soft centre, and there’s a single easy trick that makes it foolproof.

I used to think pavlova was witchcraft. Then I stopped overcomplicating it.

With a focus on whisking glossy egg whites and adding caster sugar at the right pace you get a crisp shell and marshmallow centre every time. The best bit is how forgiving it is, even when your oven misbehaves or you rush, it dont punish you.

This little intro is my cheeky answer to all the collapsed meringues out there, and yes, I call it my How To Make A Pavlova cheat. Read on if you want a dessert that looks fancy but is shockingly simple to pull off.

Ingredients

• Egg whites give structure and crisp shell, light protein, low fat, humidity sensitive
• Caster sugar sweetens, dissolves easily, pure carbs, adds shine and chewiness when overcooked
• Cornflour stabilises the meringue, keeps marshmallow interior, adds no flavour, simple carbohydrate
• Acid helps set whites, brightens flavour, tiny acidity balances sweetness, no calories of note
• Vanilla adds warm aroma and sweetness illusion, almost no nutrition just flavor lift
• Cream makes the topping rich and silky, high fat, brings mouthfeel and satiety
• Fresh berries add fibre, vitamin C and tartness, passionfruit tang cuts sweetness nicely

Ingredient Quantities

• 4 large egg whites (about 120g)
• 200g caster sugar (superfine) (about 1 cup)
• 1 tablespoon cornflour (cornstarch) (about 8g)
• 1 teaspoon white vinegar or lemon juice (5ml)
• 1 teaspoon pure vanilla extract (5ml)
• pinch of fine salt (about 1/8 tsp)
• 300ml double cream or heavy cream (about 1 1/4 cups)
• 2 tablespoons icing sugar (powdered sugar) (15-20g)
• 250-300g mixed fresh berries (strawberries, raspberries, blueberries)
• 2 passionfruits, pulp (optional)

How to Make this

1. Preheat oven to 120°C (250°F). Draw a 20cm circle on parchment paper and flip the paper over onto a baking tray so the pencil mark is underneath. Make sure your mixing bowl and whisk are perfectly clean and dry, and let 4 large egg whites sit to room temp for 10-15 minutes.

2. Whisk the egg whites with a pinch of fine salt until soft peaks form. Start adding 200g caster sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and holds stiff peaks. Rub a little between your fingers to check there is no sugar grit, if it still feels grainy keep beating.

3. Sprinkle in 1 tablespoon cornflour and gently fold it in with 1 teaspoon white vinegar (or lemon juice) and 1 teaspoon vanilla extract. Fold carefully so you keep as much air as possible, but make sure everything is fully combined.

4. Spoon the meringue onto the penciled circle and use a spatula to shape it into a round with a slight well in the centre for the cream. You can make the edges a bit higher so the cream sits pretty later, don’t worry if it’s not perfect.

5. Bake at 120°C for about 60-75 minutes until the outside is dry and crisp and a pale ivory colour. Turn the oven off and let the pavlova cool completely inside the oven for at least 1 hour, longer if you can — this helps the inside stay marshmallow-soft and prevents big cracks.

6. While it cools whip 300ml double cream with 2 tablespoons icing sugar to soft peaks. Chill the whipped cream until you’re ready to assemble, cold cream whips easier so you can even chill the bowl first if you like.

7. When the pavlova is fully cool, transfer it to a serving plate, dollop the whipped cream into the centre and spread it into the well. Top generously with 250-300g mixed fresh berries and spoon over the pulp from 2 passionfruits if using for that bright tang.

8. Serve right away for best texture. Tip: don’t assemble more than a couple hours ahead because the shell will slowly go soggy. The meringue shell can be stored in an airtight container for a day or two but keep it separate from the cream and fruit.

Equipment Needed

1. Oven (set to 120°C / 250°F)
2. Baking tray
3. Parchment paper and a pencil (draw a 20 cm circle, flip the paper)
4. Large mixing bowl, perfectly clean and dry (you can chill another bowl for the cream)
5. Balloon whisk or electric hand mixer (for stiff peaks)
6. Rubber spatula or offset spatula (to shape the pavlova)
7. Measuring scales and measuring spoons (200 g sugar, tbsp, tsp)
8. Small bowl and beaters or chilled bowl for whipping the 300 ml cream, plus a spoon to assemble

FAQ

How To Make A Perfect Pavlova Recipe Substitutions and Variations

How To Make A Perfect Pavlova

Ingredients

• 4 large egg whites (about 120g)
• 200g caster sugar (superfine) (about 1 cup)
• 1 tablespoon cornflour (cornstarch) (about 8g)
• 1 teaspoon white vinegar or lemon juice (5ml)
• 1 teaspoon pure vanilla extract (5ml)
• pinch of fine salt (about 1/8 tsp)
• 300ml double cream or heavy cream (about 1 1/4 cups)
• 2 tablespoons icing sugar (powdered sugar) (15-20g)
• 250-300g mixed fresh berries (strawberries, raspberries, blueberries)
• 2 passionfruits, pulp (optional)

Method
1. Prep. Preheat oven to 120°C (250°F). Line a baking sheet with parchment and draw a 20cm circle on the paper as a guide, then flip the paper so ink doesn’t touch the meringue. Make sure mixing bowl and whisk are spotless, no grease at all, it will ruin the whites.

2. Room temp eggs. Let the egg whites sit out for 20-30 minutes so they warm up a bit. They whip better when not stone cold.

3. Whip the whites. Start whisking the whites on medium speed until foamy. Add the pinch of salt, then increase speed to high. Once soft peaks form, add the caster sugar very slowly, about a tablespoon at a time, waiting until each addition dissolves and the mix is glossy. This step is key, don’t rush it.

4. Stabilize. When whites are glossy and form stiff peaks, sift in the cornflour, then fold in the vinegar and vanilla gently with a spatula. You want to keep as much air as possible. The cornflour and acid help make the inside marshmallowy and the outside crisp.

5. Shape. Spoon the meringue onto the circle on your parchment, spread into a round, and make a shallow well in the center so the cream and fruit sit nicely later. Smooth the edges or make little peaks for a rustic look.

6. Bake low and slow. Bake at 120°C (250°F) for 60-75 minutes until the outside is dry and pale ivory. It should sound hollow if you tap lightly. Turn the oven off, crack the oven door and let the pavlova cool completely inside the oven for at least 1 hour or overnight. Rapid temperature change will crack it, so be patient.

7. Whip the cream. Just before serving, whip the double cream with the icing sugar to soft-medium peaks. Don’t over-whip or it’ll go grainy.

8. Finish and serve. Place the whipped cream in the center of the cooled pavlova, pile the mixed berries on top and spoon over passionfruit pulp if using. Serve immediately. Pavlova is best the same day, because the cream will eventually soften the meringue.

Tips and tricks
– Make sure bowls and utensils are 100% clean and dry. A single drop of yolk or a trace of oil kills volume.
– Add sugar slowly so it dissolves fully, otherwise the shell will weep.
– If you want a slightly toasted look, give it a quick blast under a hot grill for 30 seconds but watch it like a hawk.
– To transport, keep meringue and toppings separate, assemble at the last minute.

Substitutions

• Caster sugar: blitz regular granulated sugar in a blender for 30 seconds to make superfine, or use superfine baking sugar. Do not use brown sugar.
• Cornflour (cornstarch): substitute with arrowroot or tapioca starch in the same amount for a similar stabilizing effect.
• Double cream: use full-fat coconut cream for a dairy-free pavlova, whip chilled coconut cream just like dairy cream.
• Egg whites: for a vegan version try aquafaba (chickpea brine) about 3 tablespoons per egg white, but expect longer whipping time and slightly different texture.

Storage
– Meringue shell keeps in an airtight container for 2 days in a cool dry place. Once topped with cream the pavlova should be eaten same day.

Pro Tips

1. Clean gear matters, like seriously. Any grease or a stray yolk will stop the whites from whipping, so wipe the bowl and whisk with vinegar or run them through the dishwasher first, then dry. Also let the whites warm up a bit before you start because they whip faster and hold more air.

2. Add the sugar slowly and test it between your fingers, if it still feels gritty keep beating. If you only have regular sugar, blitz it in a blender for a few seconds so it’s finer, that way your meringue gets glossy without extra beating.

3. Fold the cornflour and acid in super gently with a spatula, you want to keep as much air as possible but still get it combined. Don’t overwork it or you’ll knock the volume out and end up with a dense middle.

4. Keep the shell and the toppings separate until just before serving. If you need to prep ahead, store the baked shell in an airtight container at room temp for a day or two. To stop the cream from weeping into the shell too fast, chill your cream and bowl before whipping and fold in a spoonful of mascarpone or a little extra icing sugar to stabilize it, and if you want a fun trick brush the inside with a thin layer of melted chocolate for a moisture barrier.