Introduction

Pavlova is a light and airy dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. This elegant yet simple treat is perfect for any celebration or a special weekend dessert.

A white plate holds a dessert with two main layers; the bottom layer is a thick, white, smooth meringue with soft swirls around its edges, topped with a layer of creamy white whipped cream spread unevenly over the meringue. On top, there is a pile of fresh, bright red sliced strawberries and whole raspberries with a light dusting of powdered sugar. Scattered green mint leaves add pops of color among the berries, all set against a white marbled surface with a few extra strawberry slices and mint leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg whites (90g to 105g)
Pinch of table salt
1/2 teaspoon cream of tartar
1 cup (198g) King Arthur Baker’s Special Sugar*
1 tablespoon cornstarch
1 1/2 cups (340g) heavy cream or whipping cream
1/4 cup (28g) confectioners’ sugar
1 teaspoon King Arthur Pure Vanilla Extract
2 cups (283g) fresh fruit (strawberries, blueberries, sliced kiwi, etc)

Instructions

Step 1: Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9″ round circle on the paper and flipping it over onto a baking sheet so the circle outline remains visible.
Step 2: In a large bowl, beat the egg whites with the salt and cream of tartar on medium-high speed until soft peaks form.
Step 3: Combine the sugar and cornstarch. Gradually add this mixture to the egg whites while the mixer is running. Continue beating until the mixture thickens, becomes glossy, and then beat for an additional minute.
Step 4: Spread the meringue onto the parchment paper, using the circle as a guide. Build up the edges higher than the center to create a shallow bowl shape.
Step 5: Bake for 1 hour. After baking, turn off the oven but leave the meringue inside with the door closed for at least 1 hour or up to overnight. The pavlova will change from white to a light tan and may develop small cracks, which is normal.
Step 6: Up to an hour before serving, whip the heavy cream with the confectioners’ sugar until thickened. Add the vanilla extract and mix well. Spoon the whipped cream into the center of the cooled pavlova and garnish with fresh fruit.
Step 7: Serve immediately for best texture.

Tips & Variations

Use room temperature egg whites to achieve maximum volume when beating.
For a gluten-free treat, double-check that your sugar and cornstarch are gluten-free certified.
Try different fruit toppings like passion fruit, raspberries, or mango for a tropical twist.
To maintain crispness, add fruit and cream just before serving as the meringue softens quickly once filled.

Storage

Store the baked meringue shell in an airtight container at room temperature for up to 2 days. Once filled with whipped cream and fruit, refrigerate and consume within one day, as the meringue will soften quickly. Reheat is not recommended to preserve the texture.

How to Serve

The image shows a two-layer dessert on a white plate placed on a round wooden board. The bottom layer is made of smooth white meringue dollops arranged in a circle, creating a soft and fluffy texture. On top, there is a pile of fresh mixed berries including bright red raspberries, strawberries cut in halves, small dark blueberries, and red currants, scattered closely and sprinkled with small green mint leaves for color contrast. In the background, some more berries are scattered on a white marbled surface alongside a wooden board with strawberries and blueberries. A white cloth with black stripes and a silver knife lie beside the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, the meringue shell can be made up to two days in advance and stored in an airtight container at room temperature. Add the whipped cream and fruit just before serving to keep the texture crisp.

Why does my pavlova crack?

Small cracks are normal and often occur because of the drying process in the oven and cooling phase. Avoid opening the oven while cooling to minimize cracking, and build the edges higher to help contain the cream and fruit.

Classic Pavlova with Fresh Fruit and Whipped Cream Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This classic Pavlova recipe features a crisp meringue shell with a soft and marshmallow-like inside, topped with luscious whipped cream and fresh seasonal fruits. Perfect as an elegant dessert for special occasions, it combines airy sweetness and creamy textures with vibrant fruit flavors.

Author: Elias
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes (including standing time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Australian/New Zealand

Ingredients

Scale

Meringue

3 large egg whites (90g to 105g)
Pinch of table salt
1/2 teaspoon cream of tartar
1 cup (198g) King Arthur Baker’s Special Sugar
1 tablespoon cornstarch

Whipped Cream Topping

1 1/2 cups (340g) heavy cream or whipping cream
1/4 cup (28g) confectioners’ sugar
1 teaspoon King Arthur Pure Vanilla Extract

Fruit Topping

2 cups (283g) fresh fruit (strawberries, blueberries, sliced kiwi, etc.)

Instructions

Prepare oven and parchment: Preheat the oven to 200°F. Trace a 9-inch round circle on a sheet of parchment paper and flip it over onto a baking sheet so the pencil mark is underneath but visible through the paper. This will serve as a guide for shaping your pavlova.
Beat egg whites: In a large bowl, beat the egg whites with a pinch of salt and cream of tartar on medium-high speed until soft peaks form. This builds structure for the meringue.
Add sugar and cornstarch: Combine the sugar and cornstarch. Gradually add the sugar mixture to the egg whites with the mixer running. The meringue will thicken and become glossy. Continue beating for one more minute to stabilize the mixture.
Shape the meringue: Spread the meringue onto the parchment paper within the traced circle, mounding the edges higher than the center to create a shallow bowl shape that will hold the filling later.
Bake and cool the meringue: Bake the meringue for 1 hour at 200°F. Then turn off the oven and leave the door closed, allowing the pavlova to sit in the oven for at least 1 hour or overnight. This slow drying process ensures a crisp exterior and soft interior. Small cracks on the surface are normal.
Whip the cream: Up to an hour before serving, whip the heavy cream with confectioners’ sugar until thickened. Stir in the vanilla extract for flavor.
Assemble the pavlova: Spoon the whipped cream into the center of the cooled pavlova bowl and top with fresh sliced fruit. Serve immediately or refrigerate for up to one day. Note that the meringue softens quickly once filled.

Notes

Use room temperature egg whites for best volume when whipping.
Do not open the oven door during baking to prevent cracking.
Fresh, seasonal fruits add the best flavor and color contrast.
The pavlova is best eaten the same day it is assembled to enjoy the optimal texture.
You can substitute other fresh fruit like raspberries or passion fruit if desired.

Keywords: Pavlova, meringue dessert, whipped cream, fresh fruit dessert, fruity pavlova