Pavlova

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Cloud-like, crisp on the outside and marshmallowy soft inside, Pavlova is the kind of dessert that feels as magical as it looks. Named after the Russian ballerina Anna Pavlova, this elegant treat is a showstopper—especially when topped with swirls of whipped cream and a crown of fresh berries. Whether you’re hosting a spring brunch or a summer soirée, pavlova brings lightness and beauty to the table.

What makes pavlova so special is its contrast of textures: the crispy meringue shell shatters under your spoon, giving way to the soft, chewy center. It’s sweet but not overly so, and the tartness of the fruit on top balances it perfectly. You don’t need to be a pastry chef to master it, either. With just a few ingredients and some care, you can create this stunning dessert right at home.

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What Kind of Egg Whites Should I Use?

Fresh egg whites at room temperature are your best bet for achieving volume and stability. Cold eggs are easier to separate, so start there—but always let the whites warm up before beating. Avoid carton egg whites for this recipe, as they often contain additives that affect how they whip.

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Ingredients for the Pavlova

Egg Whites – The heart of your pavlova. They whip into a glossy, voluminous base that gives the meringue its structure.

Granulated Sugar – Essential for stabilizing the egg whites and achieving that crisp shell.

Cornstarch – Helps keep the center of the pavlova soft and marshmallowy.

White Vinegar or Lemon Juice – Adds acidity to stabilize the meringue and help it hold its shape.

Vanilla Extract – Adds a touch of warmth and depth to the flavor.

Whipped Cream – Light, fluffy topping that complements the sweet meringue.

Fresh Berries – Raspberries, blueberries, and strawberries add vibrant color and tart contrast.

Mint Leaves (optional) – For a refreshing finishing touch.

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How To Make the Pavlova

Step 1: Prep Your Baking Setup

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide. Flip the parchment over so the pencil marks don’t touch the meringue.

Step 2: Whip the Egg Whites

In a clean, dry bowl, start beating the egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat. Once all the sugar is added, increase to high speed and beat until the mixture is glossy and forms stiff peaks.

Step 3: Add the Extras

Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract using a spatula. Be careful not to deflate the meringue.

Step 4: Shape the Pavlova

Spoon the meringue into the center of your circle guide. Spread it out evenly, creating a slight well in the center to hold toppings later. You can leave it rustic or use a spatula to smooth the edges for a more elegant look.

Step 5: Bake Low and Slow

Place the pavlova in the preheated oven and bake for about 1 hour and 15 minutes. Do not open the oven door. After baking, turn the oven off and let the pavlova cool inside the oven for at least an hour. This prevents cracking.

Step 6: Decorate and Serve

Once completely cooled, top the pavlova with freshly whipped cream and an assortment of berries. Garnish with mint leaves for a refreshing touch just before serving.

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How to Serve and Store Pavlova

Serve your pavlova fresh for the ultimate contrast between the crispy shell and the soft, marshmallow-like center. Add toppings only when you’re ready to serve—whipped cream and berries can soften the meringue if left sitting too long.

If you have leftovers, store the undecorated pavlova shell in an airtight container at room temperature for up to 2 days. Once topped, it’s best enjoyed within a few hours. Refrigeration isn’t ideal, as it adds moisture that can make the meringue soggy.

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Frequently Asked Questions

What if my pavlova cracks?

Cracking is common and totally okay—it adds rustic charm! To prevent large cracks, let it cool slowly in the oven.

Can I make pavlova ahead of time?

Yes, you can make the meringue base a day ahead and store it at room temperature in an airtight container. Wait to add toppings until just before serving.

Why isn’t my meringue stiffening?

Make sure your bowl and beaters are completely clean and free of grease. Also, use fresh eggs at room temperature for the best volume.

Can I use other fruits besides berries?

Absolutely! Passionfruit, kiwi, mango, and pomegranate are all delicious options that add color and tartness.

Is pavlova gluten-free?

Yes! Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions.

Can I freeze pavlova?

It’s not recommended. Freezing affects the texture and can cause weeping or collapse.

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Want More Light & Fruity Dessert Ideas?

If pavlova captured your heart, you’ll love exploring these other bright and flavor-packed dessert creations:

• Blueberry Swirl Yogurt Bites for a chilled, tangy summer snack.
• Strawberry Cheesecake Banana Pudding for a layered no-bake treat.
• Strawberry Cheesecake Cupcakes if you love single-serve desserts with creamy centers.
• Lemon Oatmeal No-Bake Cookies for citrusy bites with a chewy finish.
• Strawberry Crunch Cheesecake Salad for an easy-to-assemble, crowd-pleasing dessert salad.

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📌 Save this recipe to your Pinterest dessert board so you can revisit it anytime: Life with Nina on Pinterest.

Have you made this pavlova? Tell me in the comments how it turned out! Did you go traditional with berries or mix it up with tropical fruit?

I’d love to hear your twists and tips—and if you have questions, drop them below. Let’s keep baking better, together!

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