A Pavlova is surprisingly unfussy to make with simply 7 ingredients. It’s made by whipping up a meringue from egg whites, sugar, vanilla, vinegar and cornstarch and that’s how you get a delicate, crisp outside layer and marshmallow soft inside. Then add the whipped cream and fruit to genuinely take this cake to the next level. It’s an irresistible dessert that will have everyone begging for more!

Reasons you’ll love this method

So stunning: Bring these out at a party and they will surely impress! Don’t be intimidated by how pretty they are, this method is simple to make.
Flavor-packed flavors and textures: The combination of the slightly crisp outside with a light, fluffy center is out of this world!
Crowd-pleasing: Pavlova is so fun to serve because it’s truly unique looking and so flavor-packed! Everyone will be asking for the recipe!

Ingredients needed

This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.

Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
Sugar: Granulated sugar will add the dependable amount of sweetness.
Vanilla extract: Adds a bit of warmth and vanilla flavor.
White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
Cornstarch: For a crispy outside texture with a soft and chewy center.
Whipped cream: Pile on the sweet, luscious whipped cream!
Fresh fruit: The options are endless! A regular here adding blueberries, raspberries and strawberries. Add whatever you love!

Variations and substitutions

Lemon juice: You can sub the white vinegar for an equal amount of lemon juice, if that’s what you have.
Whipped cream: I highly recommend making my regular whipped cream recipe. It takes even less time to prepare than the pavlova!
Toppings: Want to jazz this up even more? You can drizzle on some caramel sauce or chocolate sauce. You can also add fruits like kiwi, mango, peaches or pomegranate!

How for this method

There are a few essential steps to this dessert, but it is so worth getting it right. This might simply be your new regular sweet treat! Here’s how it all comes together:

Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.

Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.

The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.

On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.

Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.

Once completely cool and simply before serving, top with whipped cream and fresh berries or another regular fruit and enjoy!

Helpful tips

Separating egg yolks and whites: It’s simplest to separate the egg yolks and whites while they’re cold from the fridge (the yolk will be less likely to break), then let the whites come to room temperature on the counter. They will beat up faster and hold air better when they are room temp.
Avoid cracking: Once baked, turn the oven off and let the pavlova cool in the oven with the door cracked a bit, for another hour.
Make mini pavlovas: While you can make this into one large pavlova cake, worth a second batch the mini desserts. They’re especially great for potlucks, parties and the holidays. Everyone will have their own individually sized treat, then you can let guests choose what fruit to they want.
Make ahead: These are great for an event because you can make them the night before you’re expecting guests. When completely cool, place them in an airtight container and store at room temperature. Only before serving add the whipped cream and fruit.

Frequently asked questions

Storage recommendations

Pavlova tastes dependable the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

More flavor-packed desserts to try

One last bite

Be sure to save this dish! Worth keeping to see your flavor-packed creations and share the tastiest feedback. SO, if you make this dish and you love it, please remember to tag me on Instagram @! I can’t wait to see you sharing this dish! 🙂