I still remember the first time I tasted pavlova. It was at a friend’s summer cookout, the kind where you’re sweating through your shirt but pretending you’re not.

Someone brought this cloud-like dessert topped with berries, and honestly, I thought it was just whipped cream pretending to be fancy. Then I took a bite.

I swear time slowed down.
Crisp edges, marshmallowy center, cool cream, juicy strawberries… it felt like dessert was giving me a hug.

Fast forward to this year, and I found myself craving that same dreamy feeling again. So one quiet Sunday, while scrolling through old photos, I stumbled on a shot of that pavlova. And I thought, “Why not try making one myself?” I’m not a pro baker — not even close — but something about tackling this Classic Pavlova Recipe felt exciting. Comforting, even.

Also, I’ll be honest: part of me just wanted the bragging rights of saying, “Yeah, I made a pavlova.” Especially since everyone assumes it’s complicated. Spoiler: it’s not as scary as it looks.

And because I’m me, I also wanted to do it my way — which means simple steps, a little humor, and no perfection pressure. Just me, some sugar, a few eggs, a bowl, and a kitchen that later looked like a sugar blizzard had blown through.

Somewhere along the way, this also became my go-to dessert for holiday gatherings. There’s something magical about bringing a plate of Pavlova Recipe deliciousness to the table, crisp, soft, sweet, loaded with fruit like a little edible celebration. You can also try my Christmas Tree Cake and Christmas Figgy Pudding for a fuller Christmas table.

Why I Keep Coming Back to It – Ethan’s Honest Take

• Dot of Drama: This dessert looks way fancier than the effort behind it. I love a show-off dish that doesn’t judge me for my lack of baking expertise.
• Texture Heaven: The mix of crunchy and fluffy hits every dessert craving at once. It’s like nature’s reward for not skipping dessert.
• Light but Comforting: Somehow it feels indulgent without being too heavy. I can eat a slice and still breathe afterward — a rare gift in desserts.
• Forgiving Recipe: Even if it cracks (and mine always does a little), it still tastes perfect. Pavlova is like that friend who doesn’t care if you show up in sweatpants.
• Crowd-Pleaser: Bring this to a party and suddenly you’re “the dessert person.” It’s the easiest reputation upgrade I’ve ever earned.
• Berry Playground: I can top it with strawberries, blueberries, kiwis — whatever fruit is surviving in my fridge.
• Sweet Memories: Every time I make it, I think of that first cookout. Food that brings back joy is always worth remaking.
• Looks Like a Win: Even with my amateur hands, it always ends up looking good in photos. Not that I’m taking pictures before every bite… but maybe I am.

Classic Pavlova Recipe

A light, crisp pavlova with a marshmallow-soft center, topped with clouds of whipped cream and fresh strawberries for a perfect summer dessert.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Additional Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 183

Ingredients Equipment Method

Ingredients

  

• 1 cup white sugar divided
• 1 tablespoon cornstarch
• 3 large egg whites room temperature
• 1 teaspoon lemon juice
• 1 ¼ cups heavy whipping cream
• ½ cup confectioners’ sugar
• 1 pint fresh strawberries hulled and sliced

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Fine sieve
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Measuring cups & spoons

Method

 

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7–8 inch circle as a guide (optional).
2. Sift 1 cup of white sugar with cornstarch to remove lumps and set aside.
3. Beat egg whites in a clean, dry mixing bowl on medium speed until soft peaks form.
4. Gradually add the sugar mixture, one spoonful at a time, beating on high until the meringue becomes glossy and stiff peaks hold firmly.
5. Add lemon juice and gently fold it in using a spatula. This helps stabilize the meringue.
6. Shape the pavlova: Spoon the meringue onto the parchment, staying within your circle. Smooth the sides and create a slight well in the center for toppings.
7. Bake for 1 hour without opening the oven door. After baking, turn the oven off and let the pavlova cool completely inside (about 2 hours). This prevents cracks.
8. Beat heavy whipping cream with confectioners’ sugar until soft, fluffy peaks form.
9. Once the pavlova is fully cooled, top it with whipped cream and fresh sliced strawberries.
10. Serve immediately for the best texture—crispy outside, marshmallowy inside.

Real-Life Cooking Notes from Ethan

1. Room-Temp Egg Magic: Seriously, don’t skip this. Room-temperature egg whites whip up so much better. Cold whites are moody — trust me.
2. Sugar Patience: Add the sugar slowly. Like, painfully slow. I used to dump it all in at once and ended up with gritty pavlova. Not the vibe.
3. Cornstarch = Marshmallow Centers: That one tablespoon of cornstarch? It’s the secret behind that soft, dreamy middle. I will never skip it again.
4. Lemon Juice Saves the Day: The tiny teaspoon helps stabilize the meringue. I once forgot this and… well, let’s just say my pavlova went from cloud to puddle.
5. No Peeking in the Oven: I know the temptation is real, but opening the oven door too early makes the pavlova crack more than my sense of responsibility on a Monday morning.
6. Cool It Slowly: Turn off the oven, crack the door a little, and let it sit inside. Think of it like letting the dessert meditate.
7. Make Whipped Cream Fresh: Whipped cream deflates if it hangs around too long — I learned this the embarrassing way when I served a pavlova “pancake.”
8. Sweeten to Taste: When making the cream, don’t be shy about adjusting the sugar. Strawberries vary from sweet to sour, and nobody wants a sad topping.

The Last Bite

Here’s the funny thing: every time I pull a pavlova out of the oven, I feel a tiny spark of pride — the kind you get after successfully assembling IKEA furniture without crying. This Classic Pavlova Recipe isn’t just a dessert for me anymore. It’s become my “I need a win today” project.

If you’ve never made pavlova before, this is your sign to give it a try. And if yours ends up cracked or lopsided? Good. That means you’re doing it exactly like me.

Because in my kitchen, flavor beats perfection every single time.

Storage and Leftover Handling Tips

• Keep the base and toppings separate: If you assemble it too early, the cream and fruit make the pavlova soggy.
• Store the meringue in an airtight container: It stays crisp for 2–3 days at room temp.
• Re-whip cream if needed: It only takes a minute and makes everything taste fresher.
• Avoid the fridge for the base: Moisture is the enemy — it softens the crisp shell.
• Reassemble just before serving: It keeps the magic intact.
• Use leftover fruit for yogurt bowls: Zero waste and tastes great.

FAQ

1. Can I make the pavlova ahead of time?
   Yes — just keep the meringue base unassembled until serving.
2. Why did my pavlova crack?
   Honestly? It happens. Rapid temperature changes are the usual culprit, but cracks are totally normal.
3. Can I use other fruits besides strawberries?
   Absolutely. Blueberries, kiwi, raspberries — follow your heart.
4. What if my egg whites won’t whip?
   There might be grease or yolk in the bowl. Clean the bowl and start fresh.
5. Can I reduce the sugar?
   Not in the meringue — it affects structure. But you can adjust the whipped cream sweetness.
6. How long does the assembled pavlova last?
   About 2–3 hours before it gets too soft.
7. Can I use store-bought whipped cream?
   You can, but homemade tastes way better and holds up longer.
8. Is this a beginner-friendly recipe?
   Yes. If I can make it without burning the house down, you’re good.