The Best Pavlova

The Best Pavlova

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"Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!"
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servings 186 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.


  1. 79 Ratings

Most helpful positive review

I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this)...

Most helpful critical review

I made this for my daughters class presentation on Australia and it turned out horrible! I followed the directions... I thought. I must have done something wrong becuase it came out flat and cru...

I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this)...

i admit this is a really good pav, but to clear things up a pavlova is not australian it is new zealand, and it was named after the famous ballerina Anna Pavlova ......light, graceful....etc b...

Fabulous, and surprisingly easy! One of the few recipes on this site that actually turned out as promised. I made a few small adjustments: I used 4 egg whites instead of 3; added a dash of cream...

A great idea I found was to flatten down the middle of the pavlova so that it creates a 'crater' and then fill this with chocolate mousse. Decorate with strawberries and kiwi slices when the mo...

Wonderful! However, maybe it is just me, but mine doesn't come out snow white, it's more of a golden brown. I don't know if I should leave it in for less time or just embrace the tan. Also, Pavl...

I have made this recipe four times and it has come out perfectly each time. I followed the directions exactly. I have made it with strawberries and once with well drained canned freestone peach ...

Wow! I just made this for our Christmas Dinner dessert and it was such a hit that I'm now sending off copies of the recipe to friends and family. It's quick to make, the meringue base is crunchy...

Great dish - which we enjoy with a variety of fruits - made interesting by controversy! For what it's worth, Cuisine du Monde (online) gives this background: "In 1934, Herbert Sachse, the chef a...

This is a great recipe. Very easy. The advice about drawing the pie pan size on the parchment paper was easy. I used a pasty bag to pipe the meringue. I also added a dash of cream of tartar ...

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