L et me tell you something—I’ve been baking cakes and desserts for over 10 years, and Pavlova is one of those treats I never get tired of making. It's light, airy, a little crisp on the outside, soft and marshmallow-y inside, and always makes people go, “Wow!” What I love most about Pavlova is that it looks super fancy, but it’s actually pretty simple to make.
It’s basically a meringue base topped with whipped cream and fresh fruit. That’s it. But it’s so good that it never fails to steal the show at parties, birthdays, or even just casual brunches. As someone who loves experimenting with textures and flavors, Pavlova is kind of the perfect canvas—it’s light, sweet, and lets the toppings shine.
Plus, it’s naturally gluten-free, which is a big win when I’m baking for friends with dietary restrictions. So if you’ve never made Pavlova before, don’t worry—I’ve got your back. Here’s how I do it, step by step!
- Prep the oven
Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper and draw a circle (around 20–23 cm) as a guide. Flip the paper over so the pencil side is down. - Whip the egg whites
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Slowly add sugar one spoon at a time while beating until stiff, glossy peaks form. Fold in cornstarch and vanilla gently. - Shape the meringue
Spoon the meringue onto the center of your circle. Shape it into a round and create a dip in the middle to hold toppings later. - Bake it low and slow
Bake for 60 minutes. Then turn off the oven and let the Pavlova cool inside completely to avoid cracking. - Whip the cream
While cooling, whip the cold heavy cream with powdered sugar until soft peaks form. - Assemble!
Once the Pavlova is cool, top it with whipped cream and a pile of fresh fruits. Ready to serve!
- Egg whites work best at room temp. I usually let mine sit out for about 30 minutes before starting.
- Use superfine sugar** if you can—it dissolves more easily and gives a smoother meringue.
- Cool in the oven after baking! This helps avoid those big cracks.
- Don’t add cream or fruit until you’re ready to serve—it keeps the meringue nice and crisp.
Why I Love Pavlova So Much Honestly, Pavlova is one of those desserts that makes people feel special. It looks fancy, tastes dreamy, and it’s so versatile. You can make it in one big round shape, or even turn it into mini Pavlovas for individual servings (great for parties!). If you're looking for a light, beautiful, and super satisfying dessert to impress your guests—or just to treat yourself—you *have* to try this. Let me know if you make it! I’d love to hear how it goes.
