How to Make Pavlova Nigella Lawson: Recipes and Tips

What’s the best way to start your day? With a mouth-watering dessert from Nigella Lawson, one of Britain’s favorite chefs.

how to make pavlova nigella lawson
Mini Berries Pavlova. Credit: canva

Nigella Lawson is famous for her delicious dishes and easy recipes. One of her most popular creations is Pavlova: an Australian meringue cake with whipped cream and fruit toppings. It can be served as a sweet or savory dish.

In this article, we will discuss how to make Pavlova Nigella Lawson. We’ll tell you what ingredients are needed, give you step-by-step instructions on how to prepare it, and provide some tips that will help you get the perfect result every time.

What is Pavlova and Why Should I Make It?

Pavlova is a meringue dessert that originated in Australia and New Zealand. It’s an elegant dessert that’s easy to make with just four ingredients: eggs, sugar, cornstarch, and whipped cream.

The secret to Pavlova is the slow baking process which creates a crisp exterior with a marshmallow-like interior. This dish is popular because it has many flavors. It’s easy to make and keep good even after a day in the refrigerator.

Did you know? You can mix up the flavors by adding chocolate chips or fruit on top before serving!

Who Is Nigella Lawson?

Nigella Lawson is a British celebrity chef with a net worth of $30 million. She’s the author of 13 cookbooks and has been on TV shows like Nigella Bites, as well as hosting her own cooking show called The Taste. Her most popular book is “How to Eat,” which teaches readers how to cook dishes from around the world. 

In 1999, Nigella Lawson hosted her own cooking series called ‘Nigella Bites’ on Channel 4. She also released another cookbook based on this show and won a Guild of Food Writers Award for it! In 2005 she had a chat show that was met with negative criticism from the public but still managed to keep going until its cancellation in 2007 due to low ratings.

Before becoming a TV chef, Nigella Lawson was already an established magazine columnist and author of several cookbooks. She hosted the Food Network’s Nigella Feasts in the United States from 2006 to 2008 while also hosting her own BBC series called “Nigella Express.”

Nigella’s Living Kitchen cookware range offers a whopping £7 million in value, and she has sold more than 8 million of her books worldwide.

Top 3 Recipes of How to Make Pavlova Nigella Lawson

Lemon Pavlova

Serves: 8 – 12


  • 6 egg whites
  • 375 grams caster sugar
  • 2½ teaspoons cornflour
  • 2 unwaxed lemons
  • 50 grams flaked almonds
  • 300 millilitres double cream
  • 325 grams jar lemon curd


  1. Preheat the oven to 180°C/160°C Fan/gas mark 4 (350 degrees Fahrenheit). Line a baking tray with parchment paper. Beat egg whites until they form stiff peaks that are glossy, then beat in sugar gradually until the meringue is stiff and shiny.
  2. Sprinkle the cornflour over the meringue, then grate in a microplane of lemon zest and add 2 teaspoons of fresh squeezed lemon juice.
  3. Gently fold with everything is thoroughly mixed in. Mound onto the lined baking tray and flatten it out to be a perfect circle, making sure that you smooth down all of the sides for an attractive finish.
  4. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300°F, and cook for 1 hour.
  5. Remove from the oven, and let cool. But don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then put the pavlova inside an oven with its door completely open for a little while longer before taking out to serve when ready to eat.
  6. In a small pan, fry flaked almonds on medium-high heat until they are slightly browned. Shake the pan every once in awhile to ensure that they do not burn and remove from the skillet when finished so as not to continue cooking them.
  7. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.
  8. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it just enough. Taste the lemon curd, and add some more zest if you want, as well as fresh juice if it’s too sweet.
  9. With a light hand, you can spread the lemon curd on top of your meringue base. Now top it with whipped cream and sprinkle some zest and flake almond to finish off this incredible dessert!
  10. Serve immediately.

Chocolate Raspberry Pavlova

Serves: 8 – 10


Chocolate Meringue Base

  • 6 large egg whites
  • 300 grams caster sugar
  • 3 tablespoons cocoa powder (sieved)
  • 1 teaspoon balsamic vinegar (or red wine vinegar)
  • 50 grams dark chocolate (finely chopped)


  • 500 millilitres double cream
  • 500 grams raspberries
  • 3 tablespoons dark chocolate (coarsely grated)


  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment.
  2. Beat the egg whites until they form satiny peaks, before adding in a spoonful of sugar at a time. Once stiff and shiny meringue is formed add cocoa powder with vinegar flakes as well as chopped chocolate to incorporate everything together.
  3. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top.
  4. Place in the oven, then immediately turn the temperature down to 150°C/130˚F fan/gas mark 2 and cook for about one-to-one and a quarter hours. When it’s ready it should look crisp around the edges and on top of crusty brown layers; when you prod at its center there will be squidginess beneath your fingers.
  5. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
  6. When you’re ready to serve, invert on one big plate-flat bottomed! Whisk the cream till thick but still soft and pile it on top of the meringue then scatter over raspberries.
  7. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious color and form to be obscured. Sprinkle haphazardly over top of berries with some falling on plate’s rim.
  8. Serve immediately.

Mini Pavlovas

Serves: 18 mini pavlovas


  • 8 large egg whites
  • 1 pinch of salt
  • 500 grams caster sugar
  • 4 teaspoons cornflour
  • 1 scant teaspoon vanilla extract
  • 2 teaspoons white wine vinegar
  • 750 millilitres whipping cream (whipped)
  • 750 grams blackberries (or see intro)
  • 750 grams raspberries (or see intro)
  • 1 sprinkling of icing sugar (for dusting)


You will need 3 baking sheets, lined with parchment.

  1. Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF and line a baking tray with baking parchment.
  2. Whisk the egg whites and salt until they become fluffy, snowy meringue in the bowl. Add the sugar by a spoonful at a time until you have a mix of gleaming white. Sprinkle on some cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.
  3. Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets.
  4. Spoon the meringue onto baking parchment in circles and use back of spoon to create indentation for holding cream and fruits later.
  5. Place them in the oven, turn it down to 150ºC/130ºC Fan or Gas Mark 2 and bake for 30 minutes. Turn the oven off and leave them inside until they’re cooled enough so you can take out of the oven (about another half hour). Or just transfer them onto a wire rack that is already set up with baking parchment underneath,
  6. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon. Place one by one blackberries or raspberrys so that they look well filled but not crammed. Dust with icing sugar.
  7. Serve immediately.

Tips from Nigella

How to keep pavlova overnight?

The meringue part can be made 1-2 days ahead, but the pavlova should be assembled at the last minute.

Once your meringue is cold, carefully transfer it to an airtight container and store it. If you don’t have a suitable size then wrap the meringue still on its baking sheet with clingfilm for safekeeping!

One simple way to secure the meringue in place is by “overwrapping” with clingfilm. First, wrap it around the top of your baking sheet and then under at least halfway down. This will make sure there are no gaps within which air can seep through easily!

Leftovers of the assembled pavlova should be stored in the fridge and are best eaten within 24 hours.

How to Store mini pavlovas one day before serving?

With this recipe, it is possible to make the meringues in advance but we recommend assembling pavlovas just before serving.

Once topped with cream they will need to be refrigerated if left for any length of time and the meringues will start getting soft.

Why is my pavlova shell thin?

If you had a pavlova shell that was very fragile, there might be some things to check. One is whether it wasn’t cooked enough so make sure the oven isn’t too cold. Or if your fan oven cools down quickly after turning off by continuing to run the fan.

If you have one of these ovens, then it’s best to bake the meringues for 30 minutes and once they’re done baking keep them in there for another 10-15. Then turn off your oven with a low heat setting before leaving them inside while turning down to 20 degrees Celsius without opening the door.