Meal
Ingredient
Occasion
Diet
Back to Real Food
Total Time
2 hours + 3 hours to cool
Prep Time
30 minutes
Cook Time
90 minutes
Rating
This homemade pavlova blows me away every time I make it—crisp on the outside, soft and marshmallowy in the center. It’s actually incredibly simple once you understand the timing, and always feels so impressive when you serve it. Light, fresh, and naturally gluten-free, it’s perfect for a special occasion or even as a birthday cake. And the best part? All you really need are egg whites, sugar, and cream. Pavlova can be made dairy-free by omitting the fresh whip.
This homemade pavlova blows me away every time I make it—crisp on the outside, soft and marshmallowy in the center. It’s actually incredibly simple once you understand the timing, and always feels so impressive when you serve it. Light, fresh, and naturally gluten-free, it’s perfect for a special occasion or even as a birthday cake. And the best part? All you really need are egg whites, sugar, and cream. Pavlova can be made dairy-free by omitting the fresh whip.
Directions
Step 1
Preheat oven to 230°F. Whip egg whites using the whisk attachment in a stand mixer until stiff peaks form, about a few minutes. With the mixer running on high speed, gradually add the sugar, one tablespoon at a time. Continue mixing for about 10 minutes, until the meringue is smooth, pillowy, and resembles marshmallow fluff. Add the vinegar and vanilla and mix until fully incorporated. To test for doneness, pinch a small amount of meringue between your thumb and index finger and rub gently—if you feel any sugar granules, continue mixing until fully dissolved.
Step 2
When the meringue is ready, scoop it onto a parchment-lined baking sheet, keeping the shape compact and slightly tall. Using a spatula, gently shape the pavlova by sweeping upward from the base while rotating it, creating soft, even sides and a slight well in the center for the cream and toppings. Form into your desired shape.
Step 3
Bake at 230°F for 90 minutes. Then turn off the oven, crack the door slightly, and allow the pavlova to dry out for 2 hours. Carefully transfer to the stovetop and let cool for another hour. The pavlova will be very fragile, so avoid bumping or moving it too much.
Step 4
When ready to serve, make the fresh whipped cream. Add cream to a stand mixer and beat for about 1 minute, until soft, fluffy, and slightly stiff. No additional sweetener is needed, as the pavlova is sweet on its own.
Step 5
Finish the pavlova by spooning the whipped cream on top. Garnish with berries or fruits of choice and serve immediately.
Notes
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