Pavlova

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Dress up your dessert table with a gorgeous pavlova—a cloud-like dessert featuring a crisp, marshmallowy meringue topped with rich whipped cream and vibrant berries, perfect for any special occasion. (Bonus: it’s gluten-free!)

pavlova topped with macerated berries with linen napkin

Pavlova, named after the Russian ballerina Anna Pavlova, is a wonderfully light dessert with a crisp meringue shell, a soft marshmallowy center, and heaps of whipped cream and fresh fruit. My pavlova recipe takes the classic up a notch with a few simple tricks. First, I enrich the whipped cream with mascarpone cheese—it adds just enough richness to make the dessert feel more decadent. Second, I macerate the berries in sugar and lemon juice. It’s an easy step that makes the flavors pop and takes the dessert to the next level.

“This dessert turned out so beautifully – I even impressed myself!”

Lynn

What You’ll Need To Make Pavlova

pavlova ingredients
  • Egg Whites: Provides structure and volume to pavlova base. Save the leftover yolks for another recipe, like crème brûlée.
  • Cream of Tartar: Stabilizes the egg whites, ensuring they hold their shape and form.
  • Superfine Sugar: Dissolves easily and sweetens the base. If you don’t have superfine sugar, simply pulse granulated sugar in a food processor for about 30 seconds to achieve the right consistency.
  • Vanilla Extract: Adds warm, aromatic flavor.
  • Cornstarch: Helps to stabilize the pavlova and also gives it a fluffier texture.
  • Mascarpone Cheese: Adds richness and creaminess to the topping.
  • Heavy Cream: The main ingredient for whipped topping.
  • Granulated Sugar: Sweetens the whipped cream.
  • Lemon Zest: Provides a subtle citrusy flavor to the whipped topping.
  • Mixed Berries: A colorful topping that adds juicy sweetness and a touch of tartness.
  • Jump to the printable recipe for precise measurements

Step-By-Step-Instructions For Pavlova

Step 1: Make the Meringue Base

Preheat the oven to 250°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate.

parchment paper lined baking sheet with 9-inch cake pan on paper

Add the egg whites to the bowl of a stand mixer. Beat on medium speed until the egg whites become foamy, about 1 minute. Add the salt and cream of tartar.

adding salt and cream of tartar to mixing bowl with beaten egg whites

Beat until the mixture forms soft peaks, about 2 minutes. Gradually add the granulated sugar, about one tablespoon at a time.

adding sugar to beaten egg whites, salt, and cream of tartar in mixing bowl

Increase the speed to medium-high and beat until the meringue is glossy and holds stiff peaks, 5 to 7 minutes more.  

egg white, salt, cream of tartar, and sugar beaten in mixing bowl with stiff peaks formed

Add the vanilla and cornstarch.

meringue in mixing bowl with vanilla and cornstarch added

Beat for about 30 seconds more, until combined. Mound the meringue onto the parchment and spread to fill the circle, evening out the top and sides just slightly.

meringue mounded onto parchment-lined baking sheet

Bake for 85–90 minutes, until dry and crisp. Turn off the oven, prop the door open, and cool the meringue in the oven for 1 hour. The meringue can be made a day ahead and stored in an airtight container at room temperature.

meringue portion of pavlova on parchment-lined baking sheet with center slightly indented

Step 2: Make the Whipped Topping

Wash your mixing bowl from the meringue. To the clean bowl, add mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest.

mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest in mixing bowl

Whisk on low speed until combined, then increase the speed to medium-high and beat until billowy, medium-stiff peaks form, 1 to 2 minutes.

mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest whisked into medium-stiff peaks

Step 3: Make the Macerated Berries (Optional)

If you’d like to top the pavlova with macerated berries rather than plain berries, in a medium bowl, gently mix the prepared berries with the lemon juice and sugar. Allow the mixture to sit at room temperature.

mixed berries in medium bowl topped with lemon juice and sugar

Step 4: Assemble

To assemble, place the meringue base on a serving platter. Mound the mascarpone cream over top and gently spread it out until it is about 1 inch from the edge.

spatula spreading whipped mascarpone cream onto meringue

Top with the fresh or macerated berries, lemon zest, and fresh mint.

assembling the pavlova by spooning berries over cream.

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Pavlova

Dress up your dessert table with a gorgeous pavlova—a cloud-like dessert featuring a crisp, marshmallowy meringue topped with rich whipped cream and vibrant berries, perfect for any special occasion. (Bonus: it’s gluten-free!)

Servings: 8 to 10 (1 large pavlova or 8 minis)
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours

Ingredients

For the Pavlova

  • 6 large egg whites, at room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1½ cups superfine sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cornstarch (see note)

For the Whipped Topping

  • 8 ounces (1 cup) mascarpone cheese, cold
  • 2 cups (1 pint) heavy cream, cold
  • 6 tablespoons granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 teaspoon (packed) finely grated lemon zest, from 1 lemon
  • Pinch salt

For the Fruit Topping

  • 1 pound (3 cups) mixed berries or macerated berries (see recipe below)
  • A few fresh mint leaves (optional)

Instructions

For the Meringue

  1. Preheat the oven to 250°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker. Set aside.
  2. Add the egg whites to the bowl of a stand mixer and beat on medium speed (6) until the egg whites become foamy, about 1 minute. Add the salt and cream of tartar and beat until the mixture forms soft peaks, about 2 minutes. Gradually add the granulated sugar, about one tablespoon at a time, continuing to beat (this should take about 1 minute). Once all the sugar is added, increase the speed to medium-high (8) and beat until the meringue is glossy and holds stiff peaks, 5 to 7 minutes more. (When you lift the beater out of the bowl, the meringue should form peaks that stand straight up without drooping.) Add the vanilla and cornstarch and beat for about 30 seconds more, until combined.
  3. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner to act as a glue. Mound the meringue onto the parchment inside the circle. Using a spatula or a butter knife, spread the meringue to fill the circle and ever-so-slightly indent the center of the circle to fill with the whipped topping later on. Even out the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked.
  4. Place in the oven and bake for 85 to 90 minutes, or until the meringue is dry and crisp all over. Don't worry if the top or edges are cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature for 1 hour. (The meringue won’t collapse as much if it cools gradually.)

For the Whipped Topping

  1. Wash your mixing bowl from the meringue. To the clean bowl, add mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest. Whisk on low speed until combined, then increase the speed to medium-high and beat until billowy, medium-stiff peaks form, 1 to 2 minutes. Be cautious not to over-beat; the mixture should retain a smooth consistency without becoming overly stiff or taking on a curdled-like appearance.

For Assembling

  1. To assemble, carefully peel the meringue off of the parchment paper and place it on a serving platter. Alternatively, if the pavlova is difficult to remove, transfer it on the parchment to a platter (you can trim the parchment to a smaller square if necessary.) Mound the mascarpone cream onto the meringue and gently spread it out until it is about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the fresh or macerated berries and fresh mint.
  2. Note: The cornstarch in this pavlova recipe serves to stabilize the egg whites and help create a fluffy, marshmallow-like center beneath the crisp exterior. However, if you're preparing this dessert for Passover, you can omit the cornstarch to keep the recipe kosher for the holiday. While the texture might be slightly different without the cornstarch, your pavlova will still be perfectly delicious.
  3. To Make Mini Pavlovas: Shape 8 to 10 small meringues with a slight indentation in the center (to hold the whipped topping later) on two parchment-lined baking sheets, leaving space for them to spread a bit. Position the sheets in the upper and lower thirds of the oven. Bake for 50 to 55 minutes, or until the pavlovas are crisp and dry. Then, turn off the oven and prop open the door slightly; let the meringues cool inside to room temperature, which should take about one hour.
  4. To Make Macerated Berries: If you'd like to top the pavlova with macerated berries, begin with 1 pound (3 cups) mixed berries, 1 tablespoon lemon juice and 2 tablespoons granulated sugar. If using strawberries, hull them and cut into halves or quarters if large. Leave smaller berries like blueberries, raspberries, and blackberries whole. Ensure all the berries are clean and dry. In a medium bowl, gently mix the prepared berries with the lemon juice and sugar. Allow the mixture to sit at room temperature for 30 minutes to 1 hour. During this time, the sugar will dissolve and the berries will release their juices, creating a light, natural syrup.
  5. Make-Ahead Instructions: The meringue base can be made 1 day ahead of time and stored in an airtight container at room temperature; avoid refrigerating it, as the humidity can soften the structure. The whipped topping can be prepared and refrigerated up to 2 hours before serving. When ready to serve, carefully transfer the pavlova to a serving plate. Add the whipped topping and fresh fruit only just before serving to ensure the meringue remains crisp, preventing it from becoming soft due to the moisture from these toppings.
  6. Nutritional Note: The nutritional information includes the fresh berries and mint.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 422
  • Fat: 25 g
  • Saturated fat: 16 g
  • Carbohydrates: 46 g
  • Sugar: 43 g
  • Fiber: 1 g
  • Protein: 5 g
  • Sodium: 160 mg
  • Cholesterol: 77 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Hi Jen!
    I’m going to try making this for my husbands birthday tomorrow and I’m wondering if you meant to add superfine sugar instead of granulated to the egg whites? Also is the cream of tartar 100% necessary? I’m having a hard time finding it. Thank you!

    • — Kris H. on November 27, 2024
    • Reply
    • Hi Kris, Yes, using superfine sugar in combination with the egg whites is intentional. And if you’re unable to find cream of tartar, you could try substituting an equal amount of vinegar. Hope that helps and that your husband enjoys!

  • So yummy!! I love this recipe. Mine did not collapse during baking, however the outside part looks a tad grainy. I kept to the recommended time of whipping so I’m not sure if I overdid it? Is it fine to still eat it? Thanks!!

    • — Samantha on June 15, 2024
    • Reply
    • Glad you like it (and yes, it’s definitely safe to eat). Regarding the graininess, did you use superfine sugar in the meringue?

      • — Jenn on June 17, 2024
      • Reply
  • This dessert turned out so beautifully – I even impressed myself!

    • — Lynn on May 11, 2024
    • Reply
  • I am making Pavlova for a school project. I was wondering, what is the max amount of time that you can make Pavlova ahead?

    • — VIVI on May 6, 2024
    • Reply
    • Hi Vivi, the meringue can be made up to 1 day ahead and the whipped topping 2 hours ahead. See the bottom of the recipe for more specific make-ahead guidance.

      • — Jenn on May 6, 2024
      • Reply
  • Hi Jenn, Pavlova is my favorite dessert so I tried for the first time (never made it before) to make it using your recipe. My family was pleasantly surprised by how delicious it turned out. THANK YOU! Easy to follow and very delicious.

    • — Aniram on April 18, 2024
    • Reply
  • Do you think I could get the same results if I halved the ingredients for a 4 piece serving?

    • — Corinne on April 17, 2024
    • Reply
    • Sure!

      • — Jenn on April 17, 2024
      • Reply
  • Would it be ok to substitute softened cream cheese for the mascarpone cheese?

    • — Leah on April 15, 2024
    • Reply
    • Sure – enjoy!

      • — Jenn on April 16, 2024
      • Reply
  • Hi Jenn,
    I’m a big fan of pavlova, and many others have become fans via your double-chocolate pavlova recipe. I always appreciate the creaminess and richness of the added mascarpone (we have to make our own where we live, but it’s always worth it). I have been on the hunt for a pavlova recipe where the base might texturally mimic what you’re able to achieve with the chocolate base, but without the chocolate. I haven’t found anything yet. I am wondering if you have any ideas about how to take this basic pavlova recipe and make the base more similar to your double-chocolate recipe. I’ve thought about white chocolate but am concerned it would be too sweet or not produce the same texture. Any suggestions would be greatly appreciated! Thanks!

    • — Adrienne on April 15, 2024
    • Reply
    • Hi Adrienne, this Pavlova actually has a similar texture to my chocolate one. If you’d like, you can add 2 ounces of chopped white chocolate to this one. Hope that helps!

      • — Jenn on April 16, 2024
      • Reply
      • Great! Thank you! Looking forward to it.

        • — Adrienne on April 22, 2024
        • Reply
  • Any ideas on an adaptation for zero carb sugar like monk fruit? My family is doing keto, and this would be a great dessert if I could make it without sugar. Thanks.

    • — Vicky Raff on April 14, 2024
    • Reply
    • Hi Vicky, I’m not sure how using a sugar substitute like monk fruit would impact the Pavlova. For a more predictable result, I’d use a Pavlova recipe that calls for monk fruit. I looked online and saw that there are some options and they look fairly similar to this recipe. Good luck!

      • — Jenn on April 16, 2024
      • Reply
  • Would potato starch work in lieu of corn starch for passover?

    • — Meryl Mintzer on April 14, 2024
    • Reply
    • Hi Meryl, I haven’t tried it so can’t say for sure, but I have made it without the cornstarch and it works just fine. The cornstarch gives the meringue a slightly more marshmallowy texture, but it’s barely noticeable so I would just leave it out for Passover. Hope that helps!

      • — Jenn on April 14, 2024
      • Reply

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