Ingredients
Makes 6 to 8 servings
Step 1
Preheat oven to 350° F. and line a large baking sheet with foil.
Step 2
In a large bowl with an electric mixer beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed until just combined. Add boiling water all at once and beat on high speed 3 to 5 minutes, or until mixture forms stiff, glossy peaks.
Step 3
Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle. Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
Step 4
In a bowl with cleaned beaters beat cream until it holds soft peaks and spread over Pavlova. Mound fruit on top of whipped cream.
Leave a Review
Reviews (42)
Back to TopThis was tasty! Next time I may decrease the sugar just a bit. It also took a little longer in the oven and never really got that golden color.
jenncc
Los Angeles
8/31/2014
Has anyone tried making this recipe with Splenda instead of sugar?
ReginaDW
8/20/2010
After reading the reviews, I was worried about making this. I don't know why people had so many problems. I followed it and it was AMAZING. I've never had Pavlova before, but will definitely have it again! It was light, fluffy, melt-in-your-mouth, creamy, sweet, and simply perfect. The presentation is gorgeous. It DID take much longer for my meringue to form stiff peaks, since I used granulated (not superfine) sugar. My eggs were cold, too. Honestly, this was one of the most impressive and delicious things I've ever made (and I'm a TOTAL foodie).
Anonymous
Medina, OH
8/29/2009
I made this recipe and unfortunately used someone's suggestion to bake it in a cake pan. DON'T do that! It stuck to the sides and broke up. This was even in a springform pan. Also stuck to the top oven shelf, so make sure your pav has plenty of room above to grow. Next time, I'll make individual ones to make easier and prettier to serve for a nice dinner.
skgoldner
3/31/2009
I have made other pavlovas and I thought this was a great simple recipe. I made it for Father's day and it was loved by all. Light and wonderful.
annafletcher
A chef, Boulder, Colorado
6/17/2008
I've made this about a dozen times. People fight over it! I think the variable in other people's efforts might relate to Altitude and humidity issues. Todd's suggestions might help.
Anonymous
Toronto. Canada
3/15/2008
Made this for an afternoon tea and it was a big hit. I used the advice from the previous reviewers and made 24 smaller ones and they only cooked for a total of 30 minutes. Big wow factor and easy way to use up egg whites!
akurachi
Seattle, WA
2/17/2008
I followed the recipe exactly (with Todd's suggestions) making 12 individual meringues instead of one. They looked gorgeous before they went into the oven but when I just took them out they are cracked and look bumpy and unattractive. Any suggestions??????
maslin2
Chicago
2/2/2007
Easy to make, delicious and impressive. Fresh light choice for dessert after a heavy meal. Followed Todd's tips from earlier review. I served at Christmas--was beautiful to present topped with blueberries, strawberries, & kiwi. Many compliments & requests for seconds.
Anonymous
Rochester Hills, MI
12/26/2006
Magnificent! I followed the recipe exactly (with all of Todd's suggestions, which were really helpful), but made 36 mini pavlovas instead of one large one. They were perfect--crisp on the outside, soft inside--and wonderful with macerated strawberries and whipped cream. Everybody loved them! I'll be making these again.
Anonymous
Vancouver, B. C.
11/5/2006
I love pavlova and was looking for a good recipe this one fit the bill. Thank you to everyone who gave tips. I made mine on a day it was raining cats and dogs so it didn't rise as high as normal but still it was crisp on the outside (even the bottom) and marshmallowy in the middle. Topped with whipped cream and rhubarb compote it was delicious. Everyone went back for seconds.
jfain
Columbus, OH
9/13/2006
You can't go wrong with Todd's tips down there. I obtained the world's most perfect pavlova recipe from an Australian friend but sadly lost it- this recipe, finessed with Todd's suggestions, is a near perfect substitute for that lost recipe. My only issue is that the cooking time is not sufficient, but I believe that may be an oven dependent variable. Key points- add the sugar slowly after soft peaks are formed with the egg whites and other ingredients, add the boiling water a little at a time to avoid using more than needed, always beat to the proper consistency before proceeding to the next stage, and know your oven.
mooey
woburn, ma
5/7/2006
tasty!!!
Anonymous
4/27/2006
My guests loved it! I topped it with whipped cream and mixed berries. I added the boiling water gradually and left it in the turned off oven for two hours per Todd's instructions below. Next time I will leave it in the oven for only one hour per the instructions as the Pavlova did crack in a few places.
Anonymous
Kirkland, WA
4/17/2006
I have been making Pavlova for years. The secret to avoid any weeping or a guey bottom is to add the sugar slowly NOT all at once. I have never had a problem using parchment paper.
Anonymous
2/9/2006
