With a crisp, white meringue shell and a soft marshmallow centre, this easy pavlova recipe is melt in your mouth delicious! And topped with billowy whipped cream, passion fruit curd, mango and lime (or your favourite summer fruits), every bite beautifully captures all the flavours of summer. This naturally gluten-free recipe is all you’ll need to create a show-stopping dessert that everyone will love. It is perfect for holiday gatherings, long weekends and entertaining. Follow my tips and tricks below to achieve a beautiful pavlova, every time!
Traditionally eaten in the warmer months, but suitable for any time of the year, pavlova is one of Australia’s most iconic desserts. And for good reason! Essentially a meringue cake made with whipped egg whites and sugar, it has a deliciously crisp, slightly chewy exterior with a filling of perfectly light, fluffy marshmallow.
Pavlova itself is made with only four simple pantry ingredients, and then you can add whichever toppings you like! But when you try pairing sweet pavlova with flavours of tangy mango and passion fruit curd, it will become your go-to dessert recipe for any gathering!
Because the idea of pavlova can be intimidating and there are a few pitfalls to avoid, I have included lots of tips and tricks to help you create a perfect, stunning pavlova every time. Read on to learn more, or press the ‘jump to recipe’ button above to be taken straight to the recipe.
Why you’ll love this recipe
Step by step instructions and tips – to help you achieve a crispy, light pavlova, every time!
Adaptable – customise the toppings to add your favourite ingredients!
Dietary restriction friendly – this recipe is naturally gluten free and can also be made dairy free.
Simple ingredients – egg whites and sugar form the bulk of this recipe, along with other simple pantry ingredients and piles of fresh summer fruits.
What you’ll need
** This post contains tips and instructions to achieve the best possible results. For full ingredient quantities and methods, see the detailed recipe card below.
Ingredient notes
To obtain the unique pavlova texture and to prevent a disaster, you need to stick to the exact recipe. While I love to alter and play around with ingredients and quantities, this is one dessert that requires exact measurements.
You only need four ingredients to make this dessert, and I bet that you already have them in your pantry!
Egg whites; when beaten into stiff peaks, egg whites form the structure of the pavlova. Fresh, room temperature eggs are recommended. Fresh eggs have a thicker white which means a more stable foam.
Caster (superfine) sugar; as well as providing sweetness, sugar also helps to stabilise the eggs. Fine caster sugar is required, as granulated sugar won’t dissolve into the mixture and will cause weeping and possible collapse of the filling. For even finer sugar, give it a few pulses in a food processor first.
Vinegar or cream of tartar; an acid, such as vinegar, lemon juice or cream of tartar is required to help the egg whites hold onto the air whipped into them. I prefer to use cream of tartar, but any of these options will work. You can’t taste the added acid in the final result!
Cornflour (cornstarch); is my safety net to ensure stability and a fluffier centre.
Step by step instructions
1. The egg whites are beaten in a stand mixer on low-medium speed for around five minutes to form soft peaks.
Then, add the sugar. **Important: Adding the sugar should be a slow and patient process, to help the sugar dissolve into the meringue. This helps to avoid a grainy mixture that will weep and shrink while baking. To achieve this, add the sugar one teaspoon at a time while the mixer is running and let 15 seconds pass between each addition.
2. Once all of the sugar has been added, increase the speed and beat until the sugar has dissolved into the egg whites. This may take a couple of minutes. You can test this by rubbing a little of the mixture between your fingers. You shouldn’t be able to feel any grains of sugar. The mixture should be thick and glossy and forms stiff peaks that don’t collapse.
3. Then, fold in the cornflour and vinegar (or cream of tartar) with a spatula. You can also beat for a couple of pulses with the stand mixer (just long enough to incorporate) and then stop. The mixture is then ready to shape.
4. Using a spatula or flat icing knife, shape the pavlova onto a lined baking tray and bake as outlined in the recipe below. Leave it to cool in the oven, with the door slightly ajar, overnight or for at least six hours. Decorate with whipped cream and your favourite toppings when ready to serve! (see instructions for mango and passion fruit curd in the recipe card below, or more options in this post).
FAQs and handy tips
Use fresh eggs!
As mentioned above, fresh eggs have a thicker, more stable white which makes for a more stable meringue. Room temperature eggs work best. If you refrigerate your eggs, separate the whites and let them sit at room temperature for 10 minutes while you measure the other ingredients.
Use a clean bowl and beaters
Ensure a you use a clean, dry mixing bowl to beat the egg whites. Any oils, fats or water will prevent the egg whites from foaming properly.
Use an acid
Adding an acid like white vinegar or cream or tartar (along with some cornflour) creates a more stable meringue.
How to shape a pavlova;
Place a little cooking spray onto a flat baking tray, and cover with baking/parchment paper (the spray will help to stop the paper from moving around while you shape the pavlova). Draw a circle of around 20 cm/8 inches (or 30 cm for a larger, flatter pav) into the middle of the paper and place the meringue into the centre. Use a spatula to shape the mixture into the circle and smooth the top and the sides.
Allow to cool completely in the oven.
Pavlova is actually best made the day before and allowed to cool completely in the oven. Once cooked, use a tea towel or a wooden spoon to wedge into the oven door to leave it open a small crack while cooling. Don’t move or decorate the pav until it has completely cooled. This allows the centre time to set. It can be kept for up to 2 days, covered at room temperature.
Try not to open the oven while baking. A sudden change in temperature can cause cracks.
Why is my pavlova cracked?
A sudden change in temperature can cause cracking. Either the oven was set too high or the oven door was opened while the meringue was baking. Another cause of cracking is that the sugar was not completely dissolved in the meringue. Undissolved sugar can cause the pavlova to weep, which can affect the meringue structure. Either of these issues can cause the meringue filling to shrink and pull away from the outer shell, which will cause cracking.
To stop the pavlova from becoming soft, avoid decorating it until you are ready to serve. It will store (un-decorated) at room temperature for 2 days and once decorated, should be stored in the fridge and is best eaten within 2 days. Pavlova will soften in the fridge (hence, it is best decorated when ready to serve). And it does not freeze well, so is best made the night before it is needed.
Avoid making it on hot or humid days, as it is very difficult to keep the air in the meringue and stop it from shrinking in humid climates. As we can’t control the weather, you could try to turn on an air conditioner or cook at the coolest time of the day.
Topping ideas
While I have added mango and passion fruit to this pavlova for the ultimate summer dessert, you can top yours with any of your favourite toppings. Here are some suggestions that are always crowd-pleasing!
- Whipped cream is essential! I add vanilla and a little icing sugar to mine (see the recipe below). Skip the cream for a dairy free alternative, if required.
- Homemade passion fruit curd is the perfect way to use the leftover egg yolks which would normally be discarded in a pavlova. The recipe can be found below.
- Fresh berries
- Crushed Peppermint Crisp chocolate, or any of your favourite chocolates
- Strawberries and passion fruit or any of your favourite summer fruits
- Sliced banana and salted caramel sauce
- Lemon curd or lemon butter with fresh berries
There is no need to be fancy- just spread the whipped cream over and pile the toppings over the top!
Related recipes
If you love this recipe, you might like to try these ones too! They are perfect for Christmas, holidays or for pleasing a hungry crowd. Enjoy!
If you try this recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message and let me know how you went. Andrea x
Summer Pavlova with Mango and Passion Fruit Curd
Ingredients
- 150 ml egg whites approximately 4 large eggs whites, at room temperature
- 1 cup caster sugar superfine sugar
- 3 tsp cornflour
- 1 tsp white vinegar or cream of tartar
Passion fruit curd
- 130 grams butter cubed
- ½ cup passion fruit pulp about six fresh passion fruits
- ¾ cup caster sugar
- 4 egg yolks
- ¼ cup lemon juice
- lemon zest of one lemon
To decorate
- 450 ml cream
- 1 tsp vanilla bean paste
- 3 tbsp icing sugar
- 2 mangoes fresh, sliced
- 2 passion fruit extra
- 1 lime zest
Instructions
For the pavolva
- Pre-heat the oven to 150 °C (302 F) and line a baking tray with baking paper or a silicone mat. If using baking paper, place a small amount of cooking spray underneath the paper to stop it from moving around when you add the meringue. Trace a 20 cm/8 inch or 30cm circle onto the middle of the paper (depending on the desired size of the pavlova).
- Using a clean, dry bowl and electric stand mixer, beat the egg whites at low-medium speed for around five minutes, until the whites are foamy and forming soft peaks.
- While beating, gradually add the sugar, one teaspoon at a time. Allow 15 seconds between each addition. Once the sugar is added, increase the speed to medium-high and continue beating until the egg whites are glossy and shiny and the sugar has dissolved. You can test this by pinching a little of the egg whites between your fingers. The mixture should not feel "grainy". The mixture should be thick and glossy and form stiff peaks that don't fall down.
- Stop beating and use a spatula or large metal spoon to fold in the cornflour and vinegar. Only fold until incorporated. You can also use a few quick pulses of the stand mixer to add the cornflour and vinegar, but don't over-beat.
- Carefully pile the egg whites into the centre of the baking tray and use a spatula to mould into the desired shape, approximately 20 cm in diameter. Gently smooth the top and sides to your desired texture.
- Place the pavlova in the oven and immediately turn the temperature down to 120 °C (248 F). Bake for 1 hour and 10 minutes (without opening the oven door), until the shell of the pavlova is crisp, but not browned. Turn the oven off and open the door slightly (use a towel or wooden spoon to hold it ajar). Leave the pavlova to cool completely in the oven, overnight or for at least six hours.
For the passion fruit curd
- Add all of the curd ingredients into a small saucepan and continually whisk over low heat until the curd thickens (around 5-10 minutes).
- Remove from the heat and allow to cool before storing, covered, in the refrigerator.
For the whipped cream
- Whip the cream together with the vanilla and icing sugar until soft and fluffy. Be careful not to over-beat.
To decorate
- When ready to serve, top the pavlova with dollops whipped cream, spoonfuls of passion fruit curd and slices of fresh mango. Sprinkle with the extra passion fruit pulp and lime zest.
Notes
- Use fresh eggs! As mentioned above, fresh eggs have a thicker, more stable white which makes for a more stable meringue. Room temperature eggs work best. If you refrigerate your eggs, separate the whites and let them sit at room temperature for 10 minutes while you measure the other ingredients.
- Use a clean bowl and beaters – Ensure a you use a clean, dry mixing bowl to beat the egg whites. Any oils, fats or water will prevent the egg whites from foaming properly.
- Cornflour and cream of tartar (or vinegar) – adding these ingredients creates a more stable meringue.
- How to shape pavlova – place a little cooking spray onto a flat baking tray, and cover with baking/parchment paper (the spray will help to stop the paper from moving around while you shape the pavlova). Draw a circle of around 20 cm into the middle of the paper and place the meringue into the centre. Use a spatula to shape the mixture into the circle and smooth the top and the sides.
- Cool completely in the oven. Pavlova is actually best made the day before and allowed to cool completely in the oven. Once cooked, use a tea towel or a wooden spoon to wedge into the oven door to leave it open a small crack while cooling. Don’t move or decorate the pav until it has completely cooled. This allows the centre time to set. It can be kept for up to 2 days, covered at room temperature.
- Try not to open the oven while the pav is baking. A sudden change in temperature can cause cracks.
- Why is my pavlova cracked? A sudden change in temperature can cause cracking; either the oven was set too high or the oven door was opened. Another cause of cracking is that the sugar was not completely dissolved in the meringue before baking. Undissolved sugar can cause the pavlova to weep, which can affect the meringue structure. Either of these issues can cause the meringue filling to shrink and pull away from the outer shell, which will cause cracking.
- To stop the pavlova from becoming soft, avoid decorating it until you are ready to serve. It will store (un-decorated) at room temperature for 2 days and once decorated, should be stored in the fridge and is best eaten within 2 days. Pavlova will soften in the fridge (hence, it is best decorated when ready to serve) and does not freeze well, so is best made the night before it is needed.
- Avoid making pav on hot or humid days, as it is very difficult to keep the air in the meringue and stop it from shrinking in humid climates. As we can’t control the weather, you could try to turn on an air conditioner or cook at the coolest time of the day.
- The passion fruit curd can be made ahead and stored for 3-4 days before adding to the pavlova. The whipped cream can also be made ahead, but is best used within 1-2 days.
Nutrition
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Sharyn says
Hi there, are these oven temperatures for fan forced?
Thanks!
Andrea Geddes says
Hi Sharyn! All of my recipes are tested in a fan-forced oven. These temperatures are for fan forced- so you may need to adjust if you don’t have a fan. Thanks for asking! Have a great day. Andrea.
Robyn says
This looks stunning – a perfect show stopping Christmas dessert.
TheCookingCollective says
Thank you Robyn! It would certainly make for a lot of very happy people at Christmas dinner!
Sally says
I LOVE pav so much, and mango and passionfruit are my absolute favourite toppings. This is so perfect for summer and I love your detailed guide to making the pav as it can be a bit tricky.
TheCookingCollective says
Hi Sally! I’m so glad you found the tips helpful. It really is such a lovely summery dessert and the mango and passion fruit are the perfect tropical topping!
Sylvie says
What a great Australian dessert! So perfect for summer with those tropical flavours, and it looks gorgeous too – it will definitely make everyone happy at the Christmas table!
TheCookingCollective says
Thank you Sylvie! It is such a classic Aussie dessert- and I love the addition of the tart tropical flavours to balance the sweet.