Your Best Authentic Pavlova Cake Recipe

Pavlova is an elegant and delicious dessert of Australian and New Zealand origin, prepared with a meringue garnished with whipped cream and fresh fruit. Easy to make, pavlova has a crunchy but melting consistency, and is prepared with only egg whites and sugar. According to the most accredited hypothesis, it seems that this dessert was created in 1926 by the chef of a hotel in Wellington, New Zealand, and named in honor of the ballerina Anna Pavlova.

Sumptuous and spectacular, pavlova can be made both as a cake and in a single-serving format. It requires slow cooking at low temperatures in the oven, so that it can dry well and take on the perfect consistency. For an impeccable result, it is important to respect cooking times and temperatures, incorporate the sugar little by little while whipping the egg whites, stabilize the meringue with white wine vinegar or lemon juice and avoid weighing it down too much with heavy fruit or rich decorations.

What is a Pavlova Cake? Origins and History

The Pavlova cake is a light, airy dessert named after the famed Russian ballerina Anna Pavlova, created during or after one of her tours to Australia and New Zealand in the 1920s. Both countries have long claimed the dessert as their own, sparking a friendly culinary rivalry that endures to this day. The pavlova, with its crisp meringue shell and soft, marshmallow-like center, was reportedly crafted to reflect the elegance and grace of Anna’s dance. Its delicate texture and vibrant fruit topping—typically strawberries, kiwis, or passionfruit—make it a beloved summertime dessert in both nations. Historical research leans slightly toward New Zealand as the origin, with the earliest known recipe published in a New Zealand cookbook in 1929. Regardless of its exact birthplace, the Pavlova remains a global symbol of refined sweetness and cultural charm.

Is a Pavlova Hard to Make?

Pavlova cake isn't necessarily hard to make, but it does require attention to detail and patience. The key challenge lies in getting the meringue just right—crisp on the outside and soft inside. It’s important to beat the egg whites properly, bake at a low temperature, and avoid moisture. As long as you follow the steps carefully and avoid opening the oven too soon, even beginners can achieve a beautiful and delicious pavlova.

What Does a Pavlova Taste Like?

Pavlova tastes light, sweet, and airy, with a delicate crisp outer shell and a soft, marshmallow-like center. It's often topped with whipped cream and fresh fruits, adding a refreshing contrast of creamy and tangy flavors. The combination makes it a perfectly balanced dessert—sweet, fruity, and melt-in-your-mouth delightful.

What is The Difference Between a Meringue and a Pavlova?

The main difference between meringue and pavlova is in their texture. Meringue is typically crisp and dry all the way through, while pavlova has a crunchy exterior and a soft, marshmallow-like center. Pavlova also includes cornstarch and vinegar in the meringue mixture, which gives it that signature chewy inside—something traditional meringue lacks.

Pro Tips for The Best Pavlova Cake

• Room temp eggs whip better and create more volume. Separate the yolks carefully—no trace of yolk should get into the whites. Start at a low speed and increase gradually until stiff peaks form. This helps build a stable meringue.
• Incorporate sugar one spoon at a time while beating. This ensures it dissolves fully and gives a glossy, firm texture.
• Pavlova needs a low oven temperature and a long baking time to dry out without browning.
• Once baking is done, turn off the oven and let the pavlova cool inside to prevent cracks from sudden cooling.

Can I Use a Different Fruit for Pavlova?

Yes, you can definitely use fruits other than berries for pavlova topping! Tropical fruits like kiwi, passion fruit, mango, or pineapple work beautifully, adding a sweet-tart contrast to the meringue. Even stone fruits like peaches, nectarines, or plums can be delicious—just make sure they’re ripe and not too juicy.

Can I Make Mini Pavlova Instead?

Yes, you can absolutely make mini pavlovas instead of one large cake! They’re perfect for individual servings and bake a bit faster. Just shape smaller mounds of meringue on a baking sheet and adjust the baking time—typically about 25–35 minutes depending on size. They’re just as delicious and great for parties!

Can Pavlova Cake Be Made Ahead of Time?

Yes, pavlova can be made ahead of time—but only the meringue base. Bake it a day in advance and store it in an airtight container at room temperature. Wait to add the whipped cream and fruit until just before serving to keep it crisp and fresh.

Does Pavlova Cake Freeze Well?

Pavlova does not freeze well, as freezing can ruin its delicate texture. The meringue may become sticky or collapse when thawed.

How to Store Pavlova

To store pavlova cake leftovers, place them in an airtight container and keep at room temperature if undecorated. If already topped with cream and fruit, store in the fridge and eat within 1 day—though the meringue may soften. Avoid humidity to preserve the crisp texture as much as possible.

How to Make a Pavlova

Pour the egg whites at room temperature into the bowl of the mixer together with the vanilla.

Start whipping at maximum speed and, when they start to become frothy, gradually add the granulated sugar.

Always beat at maximum speed for 10 minutes until you obtain a firm and shiny meringue.

Add the sifted powdered sugar, incorporating delicately with a spatula.

You should obtain a firm, shiny and velvety mixture.

To form the pavlova, you can transfer the mixture onto the baking tray, lined with parchment paper.

Shape it with the spatula as you like, forming a circle of about 16-18cm in diameter.

For a more regular shape, instead, you can fill a piping bag with the meringue and form regular tufts.

Form at least two rows of tufts and leave a slightly lower level in the center to be able to decorate the Pavlova more easily once baked.

Bake the Pavlova in a static oven at 210°F/100°C for an hour, then lower the temperature to 195°F/90°C and bake for another hour.

When the pavlova is cold and hard, you can deocrate it with tufts of whipped cream and fresh berries.

Enjoy!