22 Delicious Pavlova Recipes Amazing

Welcome to a world where light, airy meringue meets luscious cream and fresh fruits—yes, we’re talking about Pavlova! Whether you’re a seasoned baker or just starting out, our roundup of 22 Delicious Pavlova Recipes is sure to inspire your next dessert adventure. From classic takes to innovative twists, these recipes promise to delight your taste buds and impress your guests. Let’s dive into the sweet possibilities!

Classic Vanilla Pavlova with Fresh Berries

Simply put, this Classic Vanilla Pavlova with Fresh Berries is a showstopper dessert that’s surprisingly easy to make. Sweet, crisp meringue meets soft, marshmallowy center, topped with whipped cream and berries.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup heavy cream
• A couple of tablespoons of powdered sugar
• 2 cups mixed fresh berries

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form.
3. Gradually add the granulated sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, vinegar, and cornstarch with a spatula.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a 9-inch circle with a slight indentation in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for at least 2 hours.
7. Whip the heavy cream and powdered sugar until stiff peaks form.
8. Spread the whipped cream over the cooled pavlova and top with fresh berries.

This pavlova is all about contrasts: the crisp shell gives way to a soft, chewy interior. The fresh berries add a juicy burst that cuts through the sweetness. Try serving it with a drizzle of melted dark chocolate for an extra indulgent twist.

Chocolate Pavlova with Whipped Cream and Raspberries

Zesty and indulgent, this dessert combines crisp meringue with lush cream and tart berries. Perfect for impressing guests or treating yourself.

Ingredients

• 4 large egg whites, at room temperature
• a pinch of salt
• 1 cup of granulated sugar
• 2 tbsp of unsweetened cocoa powder
• 1 tsp of white vinegar
• 1 tsp of vanilla extract
• 1 cup of heavy cream
• a couple of tbsp of powdered sugar
• 1 cup of fresh raspberries

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form.
3. Gradually add the granulated sugar, beating until the meringue is glossy and stiff.
4. Sift in the cocoa powder, then gently fold it into the meringue with the vinegar and vanilla extract.
5. Spread the meringue into a 9-inch circle on the prepared baking sheet, making a slight well in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour.
7. While the pavlova cools, whip the heavy cream and powdered sugar until soft peaks form.
8. Once the pavlova is completely cool, top it with the whipped cream and fresh raspberries.

Here’s how it turns out: the pavlova’s shell is crisp, giving way to a marshmallow-like center. The whipped cream adds a silky contrast, while raspberries bring a bright, tangy pop. Serve it immediately for the best texture contrast.

Lemon Curd Pavlova with Blueberries

You’ve got to try this Lemon Curd Pavlova with Blueberries. It’s a perfect blend of sweet and tangy, with a crisp shell and soft inside.

Ingredients

– 4 large egg whites – A pinch of salt – 1 cup granulated sugar – 1 tsp white vinegar – 1 tsp cornstarch – 1 cup heavy cream – 1/2 cup lemon curd – A handful of fresh blueberries

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper. 2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume. 3. Gradually add the sugar, beating until the mixture is glossy and stiff peaks form. 4. Gently fold in the vinegar and cornstarch with a spatula. 5. Spoon the mixture onto the prepared sheet, shaping into a circle with a slight dip in the center. 6. Bake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool inside for another hour. Tip: Avoid opening the oven door to prevent cracking. 7. Whip the heavy cream until stiff peaks form and spread over the cooled pavlova. 8. Dollop the lemon curd on top and swirl lightly with a knife. 9. Scatter the blueberries over the top. Tip: For extra zing, lightly toss the blueberries in lemon zest before adding. Mmm, the pavlova’s crisp exterior gives way to a marshmallow-like center, complemented by the creamy lemon and fresh berries. Serve immediately for the best texture contrast.

Passion Fruit Pavlova with Coconut Cream

Fancy a dessert that’s as vibrant in flavor as it is in presentation? This passion fruit pavlova with coconut cream is a showstopper. It’s light, airy, and packs a tropical punch.

Ingredients

• 4 egg whites, at room temperature
• a pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup heavy cream
• a splash of vanilla extract
• 1/2 cup coconut milk
• the pulp of 2 passion fruits

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
3. Gradually add the sugar, beating until the mixture is glossy and stiff.
4. Gently fold in the vinegar and cornstarch with a spatula.
5. Spoon the mixture onto the prepared sheet, shaping into a circle with a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool inside. Tip: Avoid opening the oven door to prevent cracking.
7. While the pavlova cools, whip the heavy cream and vanilla to soft peaks.
8. Fold in the coconut milk gently to keep the cream light.
9. Once the pavlova is completely cool, top with the coconut cream and passion fruit pulp. Tip: Add the fruit just before serving to keep the pavlova crisp.

Get ready for a dessert that’s crisp on the outside, marshmallowy inside, and bursting with tropical flavors. Serve it as a centerpiece at your next dinner party or enjoy a slice as a decadent afternoon treat.

Strawberry and Rhubarb Pavlova

Fruit lovers, rejoice! This Strawberry and Rhubarb Pavlova combines crisp meringue with lush, tangy toppings for a dessert that’s as stunning as it is delicious.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• A splash of vanilla extract
• 1 cup diced rhubarb
• A couple of strawberries, sliced
• 1 tbsp sugar for the fruit
• 1 cup heavy cream

Instructions

1. Preheat your oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites and salt until soft peaks form. Tip: Ensure no yolk mixes in for best volume.
3. Gradually add granulated sugar, beating until stiff, glossy peaks form.
4. Gently fold in vinegar, cornstarch, and vanilla extract.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight well in the center.
6. Bake for 1.5 hours, then turn off the oven and let the meringue cool inside for another hour. Tip: Avoid opening the oven to prevent cracks.
7. Meanwhile, cook rhubarb and 1 tbsp sugar over medium heat until soft, about 10 minutes. Let cool.
8. Whip heavy cream until stiff peaks form.
9. Spread whipped cream over the cooled meringue, then top with rhubarb and strawberries. Tip: Assemble just before serving to keep the meringue crisp.

Rhubarb’s tartness perfectly balances the sweet meringue and cream. Serve immediately for a contrast of textures, or let guests admire its beauty first.

Mango and Lime Pavlova

Every summer deserves a dessert that’s as vibrant and refreshing as the season. This Mango and Lime Pavlova brings the perfect balance of sweet and tangy, with a crisp shell and soft marshmallow center.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 2 ripe mangoes, diced
• The zest and juice of 2 limes
• A splash of heavy cream
• A couple of tbsp powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets in for maximum volume.
3. Gradually add the granulated sugar, beating until the mixture is glossy and stiff.
4. Gently fold in the vinegar, cornstarch, and vanilla extract with a spatula.
5. Spread the meringue onto the prepared sheet into a 9-inch circle, making a slight well in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let it cool inside for another hour. Tip: Avoid opening the oven door to prevent cracking.
7. While the pavlova cools, whip the heavy cream and powdered sugar until soft peaks form.
8. Toss the diced mangoes with lime zest and juice. Tip: Let it sit for 10 minutes to enhance the flavors.
9. Once the pavlova is completely cool, top with whipped cream and the mango lime mixture.

The pavlova’s crisp exterior gives way to a chewy center, topped with creamy and fruity layers. Serve immediately for the best texture contrast, or garnish with extra lime zest for a zingy finish.

Pistachio and Rosewater Pavlova

A pistachio and rosewater pavlova is a showstopper dessert that’s surprisingly simple to make. Its crisp shell and soft, marshmallow-like interior are a perfect canvas for the exotic flavors of pistachio and rosewater.

Ingredients

– 4 large egg whites
– A pinch of salt
– 1 cup of superfine sugar
– 1 tsp of white vinegar
– 1 tsp of cornstarch
– A splash of rosewater
– A handful of pistachios, roughly chopped
– 1 cup of heavy cream
– A couple of drops of pink food coloring (optional)

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets into the whites for maximum volume.
3. Gradually add the sugar, a tablespoon at a time, beating well after each addition, until the meringue is glossy and stiff.
4. Gently fold in the vinegar, cornstarch, and rosewater with a spatula. Tip: Fold gently to keep the air in the meringue.
5. Spoon the mixture onto the prepared sheet, shaping it into a circle with a slight dip in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour. Tip: Avoid opening the oven door during baking to prevent cracks.
7. Whip the heavy cream with a drop of pink food coloring until soft peaks form, then spread over the cooled pavlova.
8. Sprinkle the chopped pistachios on top for a crunchy contrast.
Unexpectedly light yet rich, this pavlova pairs the floral notes of rosewater with the nuttiness of pistachios. Serve it with fresh berries for a pop of color and acidity.

Eton Mess Pavlova

Kick off your summer desserts with this Eton Mess Pavlova, a delightful mix of crisp meringue, whipped cream, and fresh berries. It’s a no-fuss, show-stopping treat that’s as fun to make as it is to eat.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 cup heavy cream
• A splash of vanilla extract
• A couple of cups of mixed berries (strawberries, raspberries, blueberries)
• A handful of mint leaves for garnish

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets into the whites for maximum volume.
3. Gradually add the sugar, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the vinegar and cornstarch to stabilize the meringue.
5. Spoon the meringue onto the prepared sheet, shaping it into a circle with a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool inside to prevent cracking. Tip: Resist the urge to open the oven door during baking.
7. Whip the heavy cream and vanilla until soft peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
8. Once the meringue is cool, top with whipped cream, scatter over the berries, and garnish with mint leaves.

With its crisp shell and chewy center, this pavlova is a textural dream. The tart berries cut through the sweetness, making it a balanced dessert. Serve it on a platter for guests to dig into family-style.

Peach and Basil Pavlova

Vibrant summer flavors come together in this Peach and Basil Pavlova, a dessert that’s as stunning as it is delicious. Perfect for those warm evenings when you crave something sweet yet refreshing.

Ingredients

– 4 egg whites, at room temperature
– A pinch of salt
– 1 cup of granulated sugar
– A splash of vanilla extract
– 1 tsp of white vinegar
– 1 tbsp of cornstarch
– 2 ripe peaches, sliced
– A handful of fresh basil leaves
– 1 cup of heavy cream
– A couple of tbsp of powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets into the whites for maximum volume.
3. Gradually add the granulated sugar, a tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, vinegar, and cornstarch with a spatula. Tip: Fold gently to keep the air in the mixture.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour. Tip: Avoid opening the oven door to prevent cracking.
7. Whip the heavy cream and powdered sugar until soft peaks form, then spread over the cooled pavlova.
8. Top with sliced peaches and torn basil leaves for a fresh, aromatic finish.
A light, crisp meringue shell gives way to a soft, marshmallow-like center, topped with creamy whipped cream and juicy peaches. The basil adds a surprising twist, making each bite a delightful contrast of sweet and herbal notes.

Black Forest Pavlova

Got a sweet tooth and a love for desserts that look as good as they taste? This Black Forest Pavlova combines crispy meringue, whipped cream, and cherries for a show-stopping treat.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• A splash of vanilla extract
• 2 cups heavy cream
• A couple of tbsp powdered sugar
• 1 can dark sweet cherries, drained
• Dark chocolate shavings for topping

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk mixes in for maximum volume.
3. Gradually add granulated sugar, beating until the meringue is glossy and stiff.
4. Fold in vinegar and vanilla extract gently to maintain the meringue’s structure.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight well in the center.
6. Bake for 1.5 hours, then turn off the oven and let the meringue cool inside to prevent cracking. Tip: Resist opening the oven door during baking.
7. Whip heavy cream and powdered sugar until stiff peaks form. Spread over the cooled meringue.
8. Top with drained cherries and chocolate shavings. Tip: For extra flavor, drizzle some cherry syrup over the top.

The pavlova offers a delightful contrast between the crispy shell and soft, creamy interior. Try serving it with a dusting of cocoa powder for an extra chocolatey touch.

Raspberry and White Chocolate Pavlova

Fancy a dessert that’s as stunning as it is delicious? This Raspberry and White Chocolate Pavlova combines crisp meringue with creamy toppings and tart berries for a showstopper.

Ingredients

• 4 large egg whites
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• A splash of vanilla extract
• 1 cup heavy cream
• A couple of tablespoons of powdered sugar
• 1/2 cup white chocolate chips, melted
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets in for maximum volume.
3. Gradually add granulated sugar, beating until the meringue is glossy and stiff.
4. Gently fold in vinegar, cornstarch, and vanilla extract with a spatula.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool inside. Tip: This prevents cracking.
7. Whip heavy cream and powdered sugar until soft peaks form. Spread over the cooled meringue.
8. Drizzle with melted white chocolate and scatter raspberries on top. Tip: For extra flair, add chocolate shavings.

Serve this pavlova immediately for a contrast of textures: crunchy shell, fluffy cream, and juicy berries. It’s a perfect balance of sweet and tart that’ll impress any guest.

Blueberry and Lavender Pavlova

You’ve got to try this Blueberry and Lavender Pavlova—it’s a showstopper that’s surprisingly simple to make. Perfect for when you want to impress without the stress.

Ingredients

• 4 egg whites, room temp
• A pinch of salt
• 1 cup sugar
• 1 tsp white vinegar
• A splash of vanilla extract
• 1 tbsp cornstarch
• A couple of handfuls of fresh blueberries
• 1 tsp dried lavender
• 1 cup heavy cream
• A drizzle of honey

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form.
3. Gradually add the sugar, beating until the mixture is glossy and stiff.
4. Gently fold in the vinegar, vanilla, and cornstarch with a spatula.
5. Spread the meringue onto the prepared sheet into a 9-inch circle, making a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let it cool inside for another hour.
7. While the pavlova cools, whip the heavy cream to soft peaks and fold in the lavender.
8. Once the pavlova is completely cool, top with the lavender cream and blueberries.
9. Finish with a drizzle of honey for a touch of sweetness.

Tip: Ensure your bowl and beaters are grease-free for the best meringue. Tip: The pavlova should sound hollow when tapped if it’s done. Tip: Letting it cool in the oven prevents cracking. Ready to serve? The pavlova’s crisp shell gives way to a marshmallow-like center, paired beautifully with the creamy lavender and tart blueberries. Try serving it with a sprinkle of extra lavender for a fragrant touch.

Apple and Cinnamon Pavlova

Unbelievably light yet packed with flavor, this Apple and Cinnamon Pavlova is a showstopper. Perfect for when you crave something sweet with a twist.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 2 medium apples, thinly sliced
• 1 tsp ground cinnamon
• A splash of lemon juice
• 1 cup heavy cream
• A couple of tbsp powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form.
3. Gradually add the granulated sugar, beating until the mixture is glossy and stiff.
4. Gently fold in the vinegar, vanilla extract, and cornstarch with a spatula.
5. Spread the meringue onto the prepared sheet into a 9-inch circle, creating a slight well in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour.
7. Toss the apple slices with cinnamon and lemon juice, then sauté over medium heat until just soft.
8. Whip the heavy cream and powdered sugar until soft peaks form.
9. Once the pavlova is cool, top with the whipped cream and sautéed apples.

Zesty cinnamon and sweet apples top a crisp yet chewy meringue base. Serve immediately for the perfect contrast of textures.

Pear and Ginger Pavlova

You’ve got to try this Pear and Ginger Pavlova. It’s a game-changer for dessert lovers.

Ingredients

– 4 egg whites, at room temperature – A pinch of salt – 1 cup granulated sugar – 1 tsp white vinegar – 1 tsp cornstarch – A couple of ripe pears, thinly sliced – A splash of lemon juice – 1 tbsp freshly grated ginger – 1 cup heavy cream – 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper. 2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets in; it prevents whites from peaking. 3. Gradually add granulated sugar, beating until the mixture is glossy and stiff. 4. Gently fold in vinegar and cornstarch to stabilize the meringue. 5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight dip in the center. 6. Bake for 1.5 hours, then turn off the oven and let the meringue cool inside to prevent cracking. Tip: Don’t open the oven door during baking. 7. Toss pear slices with lemon juice to prevent browning. 8. Whip heavy cream and powdered sugar until soft peaks form. 9. Spread the whipped cream over the cooled meringue. 10. Top with pear slices and sprinkle grated ginger over. Tip: Fresh ginger adds a zing; adjust to your liking. Vibrant and light, this pavlova combines crisp meringue with creamy topping and spicy ginger. Serve immediately for the best texture contrast.

Fig and Honey Pavlova

Some days call for a dessert that’s as stunning as it is simple. Fig and Honey Pavlova delivers with its crisp shell and soft, marshmallow center.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• A cup of granulated sugar
• A splash of white vinegar
• A couple of teaspoons of cornstarch
• A handful of fresh figs, sliced
• A drizzle of honey
• A cup of heavy cream
• A teaspoon of vanilla extract

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk mixes in for maximum volume.
3. Gradually add sugar, beating until the mixture is glossy and stiff.
4. Gently fold in vinegar and cornstarch with a spatula. Tip: This stabilizes the meringue for a crisp exterior.
5. Spoon the mixture onto the baking sheet, shaping into a circle with a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool inside. Tip: Avoid opening the oven door to prevent cracking.
7. Whip heavy cream and vanilla until soft peaks form, then spread over the cooled pavlova.
8. Top with sliced figs and a generous drizzle of honey.

Delightfully crisp on the outside with a chewy center, this pavlova pairs the sweetness of honey with the subtle earthiness of figs. Serve it as a show-stopping centerpiece at your next brunch.

Banana and Caramel Pavlova

Banana and caramel pavlova is a showstopper dessert that combines crisp meringue, creamy toppings, and sweet fruit. Perfect for impressing guests or treating yourself.

Ingredients

• 4 egg whites, room temperature
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• A couple of bananas, sliced
• 1/2 cup heavy cream
• 2 tbsp caramel sauce, plus extra for drizzling

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for best volume.
3. Gradually add the sugar, beating until the meringue is glossy and stiff.
4. Gently fold in the vanilla, vinegar, and cornstarch with a spatula. Tip: Fold lightly to keep the air in the meringue.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight dip in the center.
6. Bake for 1.5 hours, then turn off the oven and let the pavlova cool inside. Tip: Avoid opening the oven door to prevent cracking.
7. Whip the heavy cream until soft peaks form, then spread over the cooled meringue.
8. Arrange banana slices on top and drizzle with caramel sauce.

Key to this dessert is the contrast between the crunchy shell and soft interior. Serve immediately for the best texture, or add a sprinkle of sea salt on top for a gourmet twist.

Coffee and Walnut Pavlova

Every coffee lover needs a dessert that matches their passion, and this Coffee and Walnut Pavlova is just that. It’s crisp, sweet, and packed with flavor.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• A splash of vanilla extract
• 2 tsp instant coffee granules, dissolved in 1 tbsp hot water
• A handful of walnuts, roughly chopped
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites with salt until soft peaks form. Tip: Ensure no yolk gets in; it prevents whites from whipping properly.
3. Gradually add granulated sugar, beating until the mixture is glossy and stiff.
4. Gently fold in cornstarch, vinegar, vanilla, and dissolved coffee with a spatula. Tip: Fold gently to keep the air in the mixture.
5. Spoon the mixture onto the prepared sheet, shaping into a circle with a slight dip in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the Pavlova cool inside. Tip: Cooling slowly prevents cracking.
7. Whip heavy cream with powdered sugar until soft peaks form, then spread over the cooled Pavlova.
8. Sprinkle chopped walnuts on top for crunch.

Fresh out of the oven, this Pavlova has a crisp shell with a marshmallow-like center. The coffee adds a deep flavor, perfect for pairing with the creamy topping and crunchy walnuts. Serve it as a show-stopping dessert at your next dinner party.

Matcha Green Tea Pavlova

Vividly green and delicately crisp, this Matcha Green Tea Pavlova is a showstopper that’s surprisingly simple to make. Perfect for when you want to impress without the stress.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tbsp matcha green tea powder
• A splash of vanilla extract
• 1 cup heavy cream
• A couple of fresh berries for topping

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets in for maximum volume.
3. Gradually add the sugar, a tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
4. Sift in the cornstarch and matcha powder, then add the vinegar and vanilla. Gently fold until just combined. Tip: Don’t overmix to keep the air in.
5. Spoon the mixture onto the prepared sheet, shaping into a circle with a slight dip in the center. Bake for 1 hour 30 minutes, then turn off the oven and let it cool inside for another hour. Tip: This slow cooling prevents cracking.
6. Whip the heavy cream until soft peaks form, then spread over the cooled pavlova. Top with fresh berries.

Oozing with a contrast of textures, the crisp shell gives way to a marshmallowy center, while the matcha adds a subtle bitterness that balances the sweet cream. Serve immediately for the best experience, or let guests admire its beauty first.

Salted Caramel and Dark Chocolate Pavlova

Absolutely irresistible, this salted caramel and dark chocolate pavlova combines crispy meringue with gooey caramel and rich chocolate for a dessert that’s all about contrasts.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• A couple of dark chocolate bars, chopped
• 1/2 cup heavy cream
• 1/4 cup salted caramel sauce

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form, about 3 minutes. Tip: Ensure no yolk mixes in for maximum volume.
3. Gradually add the sugar, beating until the meringue is glossy and stiff, about 5 more minutes.
4. Gently fold in the vanilla, vinegar, and cornstarch with a spatula to keep the air in.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight well in the center. Bake for 1.5 hours, then turn off the oven and let it cool inside for another hour. Tip: Avoid opening the oven door to prevent cracks.
6. While the pavlova cools, heat the heavy cream until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth.
7. Once the pavlova is completely cool, drizzle with the chocolate ganache and salted caramel sauce. Tip: For extra flair, sprinkle with sea salt before serving.

Perfectly crisp on the outside with a marshmallowy center, this pavlova is a dreamy mix of sweet and salty. Serve it with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Pomegranate and Orange Blossom Pavlova

Mouthwatering and light, this dessert combines crisp meringue with creamy toppings and a fruity twist. Perfect for summer gatherings or a sweet finish to any meal.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• A splash of orange blossom water
• 1 cup heavy cream
• A couple of tablespoons of powdered sugar
• Seeds from 1 pomegranate

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form.
3. Gradually add the granulated sugar, beating until the meringue is glossy and stiff.
4. Gently fold in the vinegar, cornstarch, and orange blossom water with a spatula.
5. Spoon the meringue onto the prepared sheet, shaping it into a circle with a slight well in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringue cool inside for another hour.
7. While the meringue cools, whip the heavy cream and powdered sugar until soft peaks form.
8. Spread the whipped cream over the cooled meringue.
9. Scatter the pomegranate seeds on top for a burst of color and flavor.

Not overly sweet, the pavlova offers a delightful contrast between the crunchy shell and soft interior. Serve immediately or chill for up to 2 hours for a firmer texture.

Cherry and Almond Pavlova

Absolutely perfect for summer, this Cherry and Almond Pavlova combines crisp meringue with lush cherries and a hint of almond. It’s a showstopper that’s surprisingly simple to make.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup of granulated sugar
• A splash of vanilla extract
• 1 tsp of white vinegar
• 1 tbsp of cornstarch
• A couple of cups of fresh cherries, pitted and halved
• 1/2 cup of heavy cream
• 1 tbsp of powdered sugar
• A handful of sliced almonds, toasted

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk gets in for maximum volume.
3. Gradually add the granulated sugar, a tablespoon at a time, beating until the meringue is glossy and stiff.
4. Gently fold in the vanilla extract, vinegar, and cornstarch with a spatula. Tip: Fold gently to keep the air in the meringue.
5. Spoon the meringue onto the prepared sheet, shaping into a circle with a slight dip in the center.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool inside for another hour. Tip: Avoid opening the oven door to prevent cracking.
7. While the pavlova cools, whip the heavy cream and powdered sugar until soft peaks form.
8. Spread the whipped cream over the cooled pavlova, then top with cherries and toasted almonds.

Key to its charm, the pavlova’s crisp shell gives way to a marshmallow-like center, paired beautifully with the tart cherries and nutty almonds. Serve it immediately for the best texture contrast.

Tiramisu Inspired Pavlova

Fancy a twist on classic desserts? This Tiramisu Inspired Pavlova combines crispy meringue with creamy mascarpone and a hint of coffee. Perfect for impressing guests or treating yourself.

Ingredients

• 4 large egg whites, at room temperature
• A pinch of salt
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• A splash of strong coffee, cooled
• Cocoa powder, for dusting

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites and salt until soft peaks form. Tip: Ensure no yolk is in the whites for maximum volume.
3. Gradually add the granulated sugar, beating until the meringue is glossy and stiff.
4. Fold in the vinegar and vanilla extract gently with a spatula.
5. Spread the meringue into a circle on the prepared sheet. Make a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool inside. Tip: This prevents cracking.
7. Whip the heavy cream, mascarpone, and powdered sugar until thick.
8. Drizzle the coffee over the cooled meringue, then top with the cream mixture.
9. Dust generously with cocoa powder before serving. Tip: Use a sieve for an even dusting.

Expect a delightful contrast between the crisp shell and soft, coffee-kissed cream. Serve immediately or chill for an hour to let the flavors meld.

Conclusion

Just like that, we’ve whisked through 22 delightful Pavlova recipes that promise to sweeten any occasion! Whether you’re a seasoned baker or trying your hand at this airy dessert for the first time, there’s a recipe here for you. Don’t forget to whip up your favorite, share your baking triumphs in the comments, and pin this roundup to your dessert board on Pinterest for your next sweet adventure!