Our Favourite Pavlova Recipe: A Sweet Treat You’ll Keep Coming Back To 2025

Have you ever tasted a Our Favourite Pavlova Recipe? If not, let me tell you, you’re in for a treat. If you have, then you probably know exactly why it’s such a showstopper. The crisp meringue shell, the soft marshmallow-like interior, and the explosion of fresh fruit on top? Pure heaven. Now, I’m not saying I’ve perfected this pavlova recipe (though, who am I kidding, I totally have 😏), but I do think I’ve figured out how to make it just right. Stick with me, and I’ll share the ins and outs of making the best pavlova you’ll ever taste.

FYI: This recipe is as simple as it gets—well, at least once you get the hang of it. Whether you’re hosting a dinner party or craving a treat just for yourself, this pavlova is bound to impress. Trust me on this one. So, ready to get started? Here’s the recipe breakdown!

Table of Contents

The Ingredients You Need for the Perfect Pavlova

Let’s get down to business: the ingredients. You might think that a pavlova recipe requires a bunch of fancy, hard-to-find ingredients. Guess what? It doesn’t. You probably already have most of these in your kitchen right now! Here’s what you’ll need:

Meringue Base:

4 large egg whites (room temperature, because room temperature egg whites whip better—don’t ask why, it’s just science 🤷‍♀️)
1 cup (200g) caster sugar (yes, caster sugar is important for that smooth texture)
1 teaspoon vanilla extract (a splash of this will take the flavor from ‘meh’ to ‘wow!’)
1 teaspoon white vinegar (this helps stabilize the meringue so it doesn’t flop like that one failed relationship we don’t talk about 😅)
2 teaspoons cornflour (for that chewy inside, we’re not here for crispy, dry meringue, alright?)

Topping:

1 ½ cups whipped cream (trust me, you want this)
Mixed berries (strawberries, raspberries, blueberries—basically, whatever makes you happy)
Passionfruit pulp (because a little tangy twist never hurt anyone)
Mint leaves (optional, but they look pretty and add a little freshness—plus, they make you feel fancy)

How to Make the Perfect pavlova recipe (Step by Step)

Alright, now that you have the ingredients, let’s talk about how to actually make this pavlova recipe. I promise it’s easier than you think, but there are a few key tips to ensure success.

Step 1: Preheat Your Oven and Prep the Baking Sheet

First things first, preheat your oven to 250°F (120°C). Yup, low and slow is the name of the game here. We want that meringue to cook gently, not burn, so it stays light and crispy. Line a baking sheet with parchment paper and set it aside.

Step 2: Whip the Egg Whites to Soft Peaks

Okay, grab your mixer. You’ll need an electric mixer for this part—unless you’re secretly a superhuman who can whip egg whites by hand. (But let’s be real, who has the time?) Whip those egg whites until they start forming soft peaks. Soft peaks means that when you lift the whisk, the peaks flop over a little bit (you know, like when you wake up and try to fix your bed hair). Don’t rush it; patience is key here.

Step 3: Gradually Add the Sugar

Here’s the magic step: slowly add in the caster sugar, about 1 tablespoon at a time. This ensures the sugar dissolves fully, giving your meringue that smooth, glossy finish. Don’t just dump it all in at once unless you want to end up with gritty meringue (and no one wants that). Keep beating until you reach stiff peaks. Basically, the meringue should look like clouds—firm and sturdy.

Step 4: Add the Vinegar, Vanilla, and Cornflour

Now, add the vanilla extract, white vinegar, and cornflour to your meringue. Mix them in gently. This will stabilize the meringue, giving you that perfect marshmallowy center we all know and love. Seriously, if you’ve ever had a pavlova where the middle is all dry and crunchy, that’s a crime against meringue. Let’s avoid that, shall we?

Step 5: Shape the pavlova recipe on the Baking Sheet

Now, here’s where the fun begins. Scoop the meringue mixture onto the prepared baking sheet and shape it into a circle. You want it to be about 8 inches in diameter, so it’s big enough for all the toppings but not so big that it turns into a meringue monster. Smooth the sides and top with a spatula, and make sure the edges are a bit higher than the middle (think of it as a pavlova recipe bowl for all the fruit!).

Step 6: Bake and Let It Cool

Pop that beauty into the preheated oven. Bake it for about 90 minutes, and here’s the trick: don’t open the oven door. I know you’re tempted, but resist. Opening the door too early could make your meringue collapse. Once it’s baked, turn off the oven, crack the door, and let the pavlova recipe cool in there for about an hour. The slower it cools, the better.

Step 7: Add the Whipped Cream and Toppings

Once the pavlova recipe is cool and crisp, it’s time to top it. Whip up your cream until it’s soft and billowy, then spread it generously over the meringue. It’s a pavlova, not a dessert with “just a dollop” of cream—go wild.

Now, pile on those gorgeous mixed berries, and drizzle over some passionfruit pulp for that tangy kick. Finish it off with a few mint leaves for a pop of color. You’re basically a dessert artist now, and that pavlova is your masterpiece.

Tips for pavlova recipe Perfection

While this recipe is foolproof if you follow the steps, here are a few pro tips that will make your pavlova even better:

Use Room Temperature Egg Whites

I can’t stress this enough: room temperature egg whites are key. They whip up better and create that perfect meringue structure. So, if you forget to take your eggs out of the fridge, just put them in a bowl of warm water for a few minutes. Problem solved.

Don’t Skip the Vinegar and Cornflour

I know, I know. You might look at the list of ingredients and think, “Do I really need these?” Trust me, you do. They help the meringue hold its shape and stay soft in the center. Without them, your pavlova recipe might be all crisp and no fluff.

Keep the Oven Door Closed!

I said it earlier, and I’ll say it again: keep the oven door closed. I know the smell is tempting, but resist. If you open the door too soon, the meringue could deflate, and we don’t want that!

Final Thoughts: Why pavlova recipe is the Ultimate Dessert

So, why should you make pavlova? Honestly, there’s no better dessert. It’s light, sweet, and fresh, with a perfect balance of textures. Plus, it’s super customizable. You can change the fruit to whatever’s in season, or add a little extra flair with some chocolate shavings or crushed nuts. The possibilities are endless!

If you’ve never made pavlova before, now’s the time. It’s simple, it’s stunning, and once you get the hang of it, you’ll never want to stop making it. Need more reasons? This dessert is naturally gluten-free and perfect for any occasion. Whether it’s a casual weekend treat or the star of your next dinner party, pavlova has your back. You’re going to love it!

So, what are you waiting for? Grab those eggs, and let’s get baking. Your taste buds will thank you later.