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Author: MaryJane Robbins updated by Susan Reid

Pavlova Recipe

A stunning combination of crisp meringue, whipped cream, and sweet fruit, this is a dessert for when you want to pull out all the stops.

View step-by-step
directions on our blog

At a glance

one 9" round pavlova
Nutrition information


Choose your measure:


  • 3 large egg whites
  • pinch of salt
  • 1/2 teaspoon cream of tartar
  • 1 cup Baker's Special Sugar
  • 1 tablespoon cornstarch


  • 1 1/2 cups heavy or whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh fruit (strawberries, blueberries, sliced kiwi, etc)


  1. Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9" round circle on it and flipping it over onto a baking sheet. You should still be able to see the circle outline through the paper.
  2. In a large bowl, beat the egg whites with the salt and the cream of tartar on medium-high speed until soft peaks form.
  3. Combine the Baker's Special sugar and cornstarch and gradually add it to the whites with the mixer running. The mixture will thicken and turn glossy. Beat for about 1 more minute.
  4. Spread the meringue on the parchment inside the circle mounding the outside edges higher.
  5. Bake for 1 hour. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight. The pavlova will color slightly from white to light tan (small cracks are normal).
  6. Up to an hour before serving, combine the heavy cream with the confectioners' sugar and whip until thickened. Add the vanilla. Pile the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.
  7. Store refrigerated for up to 1 day; once filled, the meringue will soften quickly.

Nutrition Information

  • Serving Size 167g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 405
  • Calories from Fat 144
  • Total Fat 16g
  • Saturated Fat 10g
  • Trans Fat 1g
  • Cholesterol 48mg
  • Sodium 109mg
  • Total Carbohydrate 67g
  • Dietary Fiber 1g
  • Sugars 64g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.