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Authentic Homemade Pavlova Recipe

A foolproof guide to making the perfect Pavlova cake with a crisp meringue shell and a soft, chewy, marshmallow-like inside. Perfect for dinner parties and special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: Austrailian
Calories: 185
Ingredients Method

Ingredients
  

  • 4 large Egg whites at room temperature
  • 1 cup Caster sugar superfine sugar
  • 1 tsp White vinegar
  • 1 tsp Cornstarch cornflour
  • 1 tsp Pure vanilla extract
  • For the Classic Topping Optional but Recommended:
  • 1.5 cups Heavy whipping cream chilled
  • 1 tbsp Powdered sugar
  • 1 cup Fresh berries strawberries, blueberries, or raspberries
  • 2 whole Kiwi fruit sliced
  • 2 tbsp Passionfruit pulp

Method
 

  1. Step 1: Prep the Oven and Tray
  2. Preheat your oven to 300°F (150°C). Line a large flat baking sheet with parchment paper. Use a pencil to trace an 8-inch circle on the paper, then flip the paper over so the pencil mark does not transfer to your food.
  3. Step 2: Whip the Egg Whites
  4. Ensure your mixing bowl and whisk attachment are completely clean and grease-free. Whip the room-temperature egg whites on medium speed until soft peaks form.
  5. Step 3: Add the Sugar
  6. Increase the mixer speed to medium-high. Add the caster sugar one tablespoon at a time, waiting a few seconds between each addition. Continue whipping until the mixture is thick, glossy, and holds stiff peaks. (Test by rubbing a little mixture between your fingers; it should feel completely smooth, not gritty).
  7. Step 4: Fold in the Stabilizers
  8. Remove the bowl from the mixer. Sprinkle the cornstarch, white vinegar, and vanilla extract over the glossy meringue. Use a silicone spatula to gently fold the ingredients together. Do not overmix, or you will deflate the egg whites.
  9. Step 5: Shape and Bake
  10. Spoon the mixture onto your parchment paper, using your traced circle as a guide. Smooth the edges and create a slight dip in the center to hold your toppings later. Place the tray in the oven and immediately reduce the heat to 225°F (110°C). Bake for 90 minutes.
  11. Step 6: Cool Completely
  12. Turn the oven off, but do not open the door. Leave the baked meringue inside the oven to cool completely for at least a few hours, or ideally overnight. This prevents sudden temperature changes that cause cracking.