Dreamy Pavlova Cake Recipe: Fluffy Sweetness in Every Bite

Sweet memories often dance around a classic pavlova cake that feels like pure celebration.

Soft meringue clouds blend perfectly with fresh fruit and whipped cream.

Crisp exterior gives way to marshmallow-like centers that melt softly on your tongue.

Australian desserts rarely showcase such delicate yet dramatic textures.

Light and airy, this recipe promises elegance without complicated techniques.

Smooth cream and vibrant berries create a stunning visual feast.

You’ll adore how simple ingredients transform into an impressive dessert that sparks conversation.

What Makes Pavlova Cake Recipe So Loved

• Craft a Showstopping Dessert: Create a stunning centerpiece that will impress guests with its elegant appearance and delightful texture, making any gathering feel special.
• Master a Classic Technique: Learn the art of making perfect meringue, developing essential baking skills that translate to other impressive dessert recipes with practice.
• Customize with Seasonal Flair: Swap out berries based on what's fresh and available, allowing you to personalize the cake throughout the year and showcase local produce.
• No-Fuss Crowd-Pleaser: Prepare a dessert that looks complex but requires minimal hands-on time, perfect for home bakers who want maximum impact with minimal effort.

All You Need For Pavlova Cake Recipe

• Egg Whites: Pure, fresh whites that create the light and airy foundation of the pavlova.
• Granulated Sugar: Sweet crystalline sugar that stabilizes and provides structure to the meringue.
• White Vinegar: Helps stabilize the egg whites and ensures a smooth, glossy meringue texture.
• Cornstarch: Adds a soft, marshmallow-like interior to the meringue base.

• Heavy Cream: Rich dairy cream that creates a luxurious, soft topping.
• Powdered Sugar: Delicate sugar that sweetens and helps stabilize the whipped cream.
• Vanilla Extract: Adds a subtle, warm flavor to the cream topping.

• Mixed Fresh Berries, Fresh Mint Leaves: Colorful and aromatic toppings that provide a fresh, vibrant finish to the pavlova.

Simple Method For Pavlova Cake Recipe

Step 1: Prepare Baking Surface

Grab a baking sheet and line it with parchment paper. Sketch a generous 9-inch circle as your meringue blueprint. This circle will guide your cloud-like creation.

Step 2: Separate Egg Whites

Carefully separate egg whites into a pristine mixing bowl. Ensure zero yolk contamination – even a tiny speck can sabotage your meringue’s magical transformation.

Step 3: Whip Initial Egg Whites

Use an electric mixer on medium speed to transform egg whites into a soft, foamy landscape. Watch as they start to transform from liquid to airy wonder.

Step 4: Build Meringue Magic

Gradually shower granulated sugar into the whipping whites. Crank the mixer to high speed, creating a glossy, sturdy mixture that stands tall and proud with stiff, shiny peaks.

Step 5: Fold In Delicate Stabilizers

• White vinegar
• Cornstarch

Maintain the delicate air-filled structure of your meringue masterpiece.

Step 6: Shape Meringue Base

Spread the meringue mixture inside the drawn circle. Create a gentle well in the center – this will cradle your future toppings beautifully.

Step 7: Slow Bake And Cool

Bake in a 300°F oven for one hour. Turn off the heat, leaving the meringue inside without opening the door. Let it cool completely, developing its signature crisp exterior.

Step 8: Whip Cream Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until soft, cloud-like peaks emerge.

Step 9: Transfer Meringue

Carefully move the cooled meringue to a stunning serving plate.

Step 10: Cream Application

Spread whipped cream generously across the meringue, leaving a small border for visual appeal.

Step 11: Berry Decoration

Scatter a vibrant mix of fresh berries across the cream, creating a colorful landscape.

Step 12: Final Flourish

Sprinkle fresh mint leaves for a touch of aromatic elegance.

Step 13: Serve Immediately

Enjoy your pavlova while it’s at peak perfection – crisp outside, marshmallow-soft inside.

Helpful Tricks For Pavlova Cake Recipe

• Crack-Free Meringue: Ensure egg whites are at room temperature and use a spotless, grease-free bowl to prevent meringue from deflating or developing cracks.
• Control Oven Moisture: Keep the oven door closed during cooling to maintain a stable, humid environment that prevents meringue from becoming dry or cracking.
• Berry Brilliance: Choose ripe, fresh berries and pat them dry to prevent excess moisture from making the pavlova soggy and maintaining its crisp texture.
• Texture Perfection: Whip egg whites until they form stiff, glossy peaks – this ensures a light, airy meringue with a crisp shell and soft marshmallow center.
• Make-Ahead Magic: Prepare the meringue base a day in advance and store in an airtight container at room temperature to save time before serving.

Fresh Twists On Pavlova Cake Recipe

• Chocolate Drizzle Pavlova: Enhance the classic recipe by drizzling melted dark chocolate over the whipped cream and berries, adding a rich, decadent flavor that complements the sweet meringue.
• Tropical Paradise Pavlova: Replace mixed berries with fresh mango, passion fruit, and toasted coconut flakes, creating a vibrant and exotic version of the traditional dessert.
• Nutty Caramel Pavlova: Top the whipped cream with caramel sauce and sprinkle chopped toasted almonds or pecans for a crunchy, sweet variation that adds depth and texture.
• Citrus Zest Pavlova: Incorporate lemon or orange zest into the whipped cream and garnish with citrus segments, offering a bright, refreshing twist to the classic pavlova.

What Goes Well With Pavlova Cake Recipe

• Crisp White Wine Companion: Select a light, slightly sweet Moscato or Riesling that complements the meringue's sugary texture and berry toppings, enhancing the dessert's delicate flavor profile.
• Refreshing Tea Harmony: Brew a delicate chamomile or elderflower tea to balance the pavlova's rich cream and sweet meringue, providing a subtle, aromatic counterpoint to the dessert's sweetness.
• Citrus Sorbet Accent: Serve a small scoop of lemon or mandarin orange sorbet alongside the pavlova, cutting through the cream's richness and adding a bright, tangy contrast to the dessert's sugary base.

How To Store Pavlova Cake Recipe With Care

• Wrap the Pavlova cake loosely in plastic wrap and store in the refrigerator for up to 2 hours before serving to maintain its texture and freshness.
• Keep the assembled Pavlova at room temperature for a maximum of 1-2 hours to prevent the meringue from becoming soggy or losing its crisp structure.
• Store meringue base and whipped cream separately in airtight containers in the refrigerator for up to 24 hours, assembling just before serving to preserve the crisp texture.
• Avoid freezing Pavlova, as the delicate meringue will lose its signature crunch and become soft and weepy when thawed, compromising the dessert's delightful texture.

FAQ Guide For Pavlova Cake Recipe

• What is the purpose of adding vinegar and cornstarch to the meringue?

The vinegar helps stabilize the egg whites, ensuring a more consistent and glossy meringue, while cornstarch prevents weeping and helps create a soft, marshmallow-like interior.

• Why is it important to separate eggs carefully?

Any trace of egg yolk can prevent egg whites from whipping properly, which will result in a flat, unsuccessful meringue that won’t hold its shape during baking.

• How do I know when the meringue is whipped correctly?

The meringue is ready when it forms stiff, glossy peaks that hold their shape and look smooth and voluminous, without any graininess from undissolved sugar.

Pavlova Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Irresistible pavlova cake celebrates Australian dessert traditions with crisp meringue, whipped cream, and fresh berries dancing on a delicate canvas. Elegant simplicity meets sweet indulgence, inviting you to savor each heavenly bite of this classic meringue masterpiece.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 egg whites
• 200 g (7 oz) granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch

Topping Ingredients:

• 250 ml (8.5 fl oz) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Fruit Topping:

• 200 g (7 oz) mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp fresh mint leaves (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing a 9-inch circle as a guide for shaping the meringue base.
2. Separate egg whites into a clean, dry mixing bowl, ensuring no yolk traces are present, which could prevent proper whipping.
3. Whip egg whites using an electric mixer on medium speed until soft, foamy peaks begin to form.
4. Gradually add granulated sugar while continuously beating, increasing mixer speed to high until glossy, stiff peaks develop and the mixture becomes smooth and voluminous.
5. Gently fold in white vinegar and cornstarch using a spatula, maintaining the meringue’s delicate air-filled structure.
6. Spread the meringue mixture within the drawn circle on the parchment paper, creating a slight depression in the center for future toppings.
7. Bake in the preheated oven for 1 hour, then turn off the heat and allow the meringue to cool completely inside the oven without opening the door.
8. Whip heavy cream with powdered sugar and vanilla extract until soft, pillowy peaks form.
9. Once the meringue has cooled to room temperature, carefully transfer to a serving plate.
10. Generously spread whipped cream over the meringue base, leaving a small border around the edges.
11. Artfully arrange mixed fresh berries on top of the cream, creating a vibrant, colorful display.
12. Optionally, garnish with delicate fresh mint leaves for an aromatic finishing touch.
13. Serve immediately to preserve the meringue’s crisp exterior and marshmallow-like interior.

Notes

• Egg White Precision: Ensure absolutely zero yolk contamination when separating eggs, as fat prevents proper meringue volume and stability.
• Sugar Integration Technique: Add sugar gradually and continuously while beating to create silky, stable meringue with glossy, stiff peaks that won’t deflate.
• Moisture Management: The small vinegar and cornstarch amounts help stabilize meringue structure, preventing cracking and ensuring a smooth, marshmallow-like interior.
• Oven Cooling Strategy: Never open the oven door during cooling to prevent temperature shock, which can cause meringue cracking or collapsing.
• Gluten-Free Option: Naturally gluten-free dessert perfect for those with wheat sensitivities, making it an inclusive crowd-pleaser.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Australian/New Zealand

Nutrition

• Serving Size: 6
• Calories: 330
• Sugar: 36 g
• Sodium: 10 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 50 mg