Pavlova is an Australian and New Zealand dessert that resembles a meringue pie.
It is a meringue-based dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
A pavlova is typically garnished with strawberries, passionfruit, kiwifruit, and cream. However, there are unlimited ideas for pavlova’s toppings.
Pavlova is a popular dessert in Australia and New Zealand. Although, it is well-known that neither can agree on who made it first.
Where is Pavlova Originally From?
The pavlova is named after Anna Pavlova, the famed Russian ballerina who performed in Australia and New Zealand in 1926.
The New Zealand legend goes that the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu.
What Does Pavlova Taste Like?
Pavlova is essentially a meringue cake made of whipped egg whites and sugar. It’s perfectly light and crisp outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.
What is the Difference Between a Meringue and a Pavlova?
Both meringue and pavlova are egg white desserts prepared in similar ways. However, pavlova is crispy on the outside and marshmallow-like inside. Meringue, on the other hand, is crisp throughout. So a pavlova is a meringue-based dessert. But it is not a classic meringue.
This blackberry and elderflower pavlova is the perfect dessert for a summer barbecue! It’s light, refreshing, and flavorful.
#22 Cherry, Almond & Vanilla Custard Pavlova
This cherry, almond, and vanilla custard pavlova is a delicious twist on the classic dessert.
#23 Pavlovas with Kiwi & Passionfruit
These layered pavlovas are packed full of fruit flavor! They’re delightful and tart.
#24 Strawberry Pavlova Tartlets
Mini desserts are always fun to make and eat! These strawberry tartlets are perfect for sharing.
#25 Mini Dark Chocolate, Blackberry & Bay Pavlovas
These mini pavlovas are a great way to showcase some of summer’s best berries. The dark chocolate, blackberry, and bay flavors go together beautifully!
#26 Banana, Tahini & Salted Caramel Pavlova
This banana, tahini, and salted caramel pavlova is a delicious twist on the classic dessert. It’s perfect for sharing!
#27 Pavlovas with Lemongrass & Honeycomb
These pavlovas are full of flavor! The lemongrass syrup makes them extra sweet, while the honeycomb adds an unexpected crunch.
#28 Maple, Apple & Pecan Pavlova
This maple, apple, and pecan pavlova are perfect for fall! The recipe requires just six ingredients.
#29 Pistachio & Raspberry Pavlovas
These pretty pistachio and raspberry pavlovas are a great way to celebrate spring—they’re so simple to make but look like you spent hours in the kitchen.
#30 Watermelon, Lime, and Mint Sugar Pavlova
This fresh and fruity pavlova is perfect for summer. The watermelon, lime, and mint flavors are delicious together!
#31 Mango & Black Sesame Pavlova
This unique pavlova recipe is perfect for summer. The mango and black sesame flavors are a delicious combination!
#32 Pavlovas with Blueberry & Basil
This unusual pavlova recipe is perfect for summer. The blueberry and basil flavor combination is delicious!
#33 Pineapple, Coconut & Lime Pavlovas
This delicious pavlova recipe is perfect for summer. The pineapple, coconut, and lime flavors are perfect together!
#34 Pavlovas with White Chocolate & Strawberries
These pretty pavlovas are a great way to celebrate spring. The white chocolate and strawberry flavor combination is delicious!
#35 Salted Caramel Pavlova
This salted caramel pavlova is perfect for sharing! The recipe requires just six ingredients.
#36 Pavlovas with Raspberry & Mint
These pretty raspberry and mint-flavored pavlovas are a great way to celebrate spring—they’re so simple to make but look like you spent hours in the kitchen.
#37 Lemon Blueberry Pavlova
This lemon blueberry pavlova is perfect for spring. It’s so fresh and delicious—the flavors are tart, sweet, and tangy all at once!
#38 Apple & Honey Pavlova
This apple and honey pavlova are perfect for fall! The recipe requires just six ingredients.
#39 Chocolate & Peanut Butter Pavlova
This decadent chocolate and peanut butter pavlova are perfect for sharing! The recipe requires just six ingredients.
#40 Cherry Chocolate Pavlova
This delicious pavlova is perfect for Valentine’s Day. The cherry and chocolate flavors are a classic combination.
#41 Pavlovas with Nutella & Strawberries
These pretty pavlovas are a great way to celebrate spring. The Nutella and strawberry flavor combination is delicious!
#42 S’mores Pavlova
This s’mores pavlova is the perfect dessert for a summer barbecue! It’s light, refreshing, and flavorful.
#43 Pavlovas with Clementine & Cranberry
These pavlovas are packed full of festive flavor! The clementine and cranberry flavors are perfect together.
#44 Sugar-Free Raspberry & Lime Pavlova
This sugar-free raspberry and lime pavlova is a delicious and healthy alternative to the classic dessert.
#45 Salted Caramel Cheesecake Mini Pavlova
The perfect mini dessert, with a crunchy meringue shell and soft baked cheesecake center.
#46 Chocolate Ganache Pavlova Cake
A lovely light chocolate sponge filled with dark chocolate ganache – an indulgent treat for chocoholics! Source: loveandoliveoil.com
#47 Mini Pavlova with Coconut Whipped Cream and Strawberries
A mini pavlova, for one, is the perfect way to end a meal. This recipe uses coconut whipped cream and strawberries for a light and refreshing dessert.
How to Make Pavlova?
Simple Fresh Berries Pavlova Recipe
This pavlova recipe is very basic and simple. If you want to make pavlova for the first time, try this recipe.
Ingredients
eggs 4, or a carton of egg whites
caster sugar or superfine sugar 250g
white vinegar 1 tsp
cornflour 1 tsp
strawberries 400g, hulled and halved if large
raspberries 300g
icing sugar 1 tbsp
blueberries 150g
heavy whipping cream 300ml
vanilla extract 1 tsp
Method
Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with parchment paper and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
Separate the eggs. Freeze the yolks for making custard or ice cream.
Whisk the egg whites to stiff peaks form. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick, and glossy.
Whisk in the vinegar and cornflour.
Put large spoonfuls of pavlova mixture on the parchment inside the circle until it is evenly filled.
Make a dip in the center with the back of a spoon and bring up the sides a little. Put the pavlova in the oven, bake for 1 hour, turn the oven off, leave the door ajar, and let the meringue cool completely.
To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla until soft peaks form.
Top the meringue with the cream, the rest of the fruit, and berry sauce.
Lemon Pavlova Recipe by Nigella
Ingredients
Ingredients
6 egg whites
375 grams caster sugar
2½ teaspoons cornflour
2 unwaxed lemons
50 grams flaked almonds
300 millilitres double heavy cream
325 grams jar lemon curd (store-bought or homemade lemon curd)
Method
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, glossy peaks, then beat in sugar gradually until the meringue is stiff and shiny.
Sprinkle the cornflour over the meringue, then grate in a microplane of lemon zest and add 2 teaspoons of fresh-squeezed lemon juice.
Gently fold with everything is thoroughly mixed in. Next, mound onto the lined baking tray and flatten it out to be a perfect circle, making sure that you smooth down all sides for an attractive finish.
Place in the oven, immediately turns the temperature down to 150°C/130°C, Fan/gas mark 2/300°F, and cook for 1 hour.
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 entirely open for a bit longer before taking it out to serve when ready to eat.
In a small pan, fry flaked almonds on medium-high heat until slightly browned. Shake the pan every once in a while to ensure that they do not burn, and remove them from the skillet when finished so as not to continue cooking them.
Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.
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.
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!
Serve immediately.
Tips for Perfect Pavlova
Be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s most significant enemies.
Use room temperature egg whites for maximum volume.
Use caster or fine granulated sugar for ultra-smooth, silky meringue without any graininess. Once baked, the meringue will have a crisp, lightly golden and cracked exterior but slightly soft inside.
You can make pavlova in advance. The pavlova meringues base can be made 1 day ahead. Store in an airtight container until needed.
Leftovers can be stored in the fridge, loosely covered with clingfilm, for up to 1 day.
FAQs
When should you put cream on a pavlova?
Immediately! Before serving, top with cream and fresh fruit.
Can you decorate the pavlova day before?
No, you can’t. You can make the pavlova base day before. But it would be best if you decorated it right before serving it.
What can you use instead of cream in pavlova?
Try using mascarpone in place of whipped cream.
If the mascarpone is too firm, add a splash or two of milk until it’s softened enough to spread over the delicate meringue.
How do you cover a pavlova?
Overwrapping is a good idea; the clingfilm should be wrapped over and under the meringue on top of the baking sheet to make it as airtight as possible.
The assembled pavlova should be kept in the refrigerator and eaten within 24 hours.
