Pavlova Recipe – Shugary Sweets

Melt-in-your-mouth Pavlova is a baked meringue topped with whipped cream and fresh berries. Imagine a soft, chewy center with a crispy, crunchy exterior.

Thanks to the show “Bluey”, my granddaughter has been asking me to make Pavlova. This was her 3rd birthday cake, and she loved it (as did the whole family).

Aimee’s Recipe Notes

Taste & Texture: Chewy center with crunchy meringue exterior.

Flavor: Use flavored extracts to change the flavor of your pavlova recipe. Swap out the vanilla extract for orange, lemon, peppermint, etc.

Color: Use a drop or two of gel food coloring to change the color of your pavlova. I prefer gel because it doesn’t add extra liquid to the recipe.

Serving Suggestions: Homemade whipped cream and berries is a classic topping for pavlova. I also love lemon curd, fresh mint, coconut, and toasted pecans too.

Top Tip: Don’t make this on a humid day. Like meringue cookies, you need to pay attention to the weather. I like to keep my pavlova stored in the oven, while it is turned off. The oven stays dry and the pavlova keeps it’s crunch.

Pavlova Ingredients

Be sure to scroll down to the recipe card for full measurements.

• Egg Whites- It is easier to separate the egg while it is cold. Allow the egg white to come to room temperature while the oven preheats. Save the egg yolks to make my drop sugar cookies!
• White Vinegar- Vinegar in meringues (and pavlova) helps stabilize the egg whites, leading to a thicker, glossier, and more stable meringue. The vinegar also prevents overbeating, making the meringue a little more forgiving so you don’t deflate it,
• Cornstarch- Absorbs a bit of the moisture, allowing the meringue to stay crisp on the outside and chewy on the inside. Cornstarch also helps hold the shape of the meringue, preventing it from cracking and collapsing during baking.

How to Make Pavlova

Make the meringue.

• Use a clean, DRY bowl for beating meringue. Be sure to beat until stiff peaks form (this can take up to 5 minutes, depending on the mixer you use).
• Shape meringue into an 8 or 9-inch circle on a piece of parchment paper. Use an offset spatula to help create a “hole” in the center while bringing the sides of higher.

Add the topping.