Pavlova Recipe

Pavlova recipe with a crisp, crack-free shell and a soft marshmallow center, topped with whipped cream and fresh berries.

This pavlova recipe uses a French meringue method, the technique I rely on as a French baker to get a stable shell without cracks.

After many tests, this method gives a light, airy pavlova that holds its shape and doesn’t collapse after baking.

It’s my go-to pavlova when I want clean edges, a soft center, and a dessert that slices beautifully, even with berries on top.

Why you’ll love this pavlova

• Crisp shell with a soft marshmallow center
• Crack-free thanks to the French meringue method
• Easy to top with berries, cream, or citrus

Ingredients you need

• Egg whites: Large egg whites at room temperature for a light, voluminous pavlova shell.
• Granulated sugar: Fine white sugar for a smooth, stable French meringue.
• White vinegar: Helps stabilize the meringue and keep the shell crack-free.
• Cornstarch: Creates the soft, marshmallow-like center.
• Vanilla extract: Adds gentle flavor to the meringue base.
• Mascarpone cream: Cold mascarpone, heavy cream, powdered sugar, and vanilla.
• Fresh berries: A mix of red berries works best for topping.

Why French meringue works for pavlova

French meringue is the method I use for pavlova because it creates a light, crisp shell with a soft, marshmallow center when baked gently.

The sugar is added gradually to the egg whites, which helps the meringue hold its shape without becoming dense or chewy.

As a French baker, this is the technique I rely on for smooth pavlova shells without cracks, with a clean finish and a delicate texture.

How to make pavlova (French meringue)

This pavlova is made using my French meringue method, where egg whites and sugar are whipped together until glossy and stable.

Whisk the room-temperature egg whites with vanilla on low speed until foamy.

Increase to medium speed and beat until soft peaks form.

Add the superfine sugar gradually, one tablespoon at a time, mixing on low speed until fully incorporated.

Beat on medium speed until the meringue is glossy and smooth.

Test the texture by rubbing a little meringue between your fingers; it should feel completely smooth.

Add the cornstarch and vinegar (or lemon juice), then whip on high speed until stiff peaks form.

How to shape a pavlova shell

Draw an 8-inch (20 cm) circle on parchment paper and place it on a baking sheet, pencil side down.

Spoon the meringue into the center of the circle.

Shape with a spatula or spoon, forming higher edges and a slight dip in the center to hold the filling.

Baking tips for perfect pavlova

• Let it dry completely before topping to keep the shell crisp.
• Bake low and slow to keep the pavlova white, crisp on the outside, and soft inside.
• Do not open the oven door during baking, or the meringue may collapse.
• Turn the oven off and let it cool inside to prevent cracks and sudden temperature changes.
• Avoid humid days if possible, as moisture can soften the meringue.
• Bake on the middle rack for even heat circulation.

Berry topping for pavlova

• Use fresh berries for the best texture and flavor: strawberries, raspberries, blueberries, and blackberries work well together.
• Add the topping just before serving to keep the pavlova shell crisp.
• Slice larger fruits like strawberries so the topping is easy to cut and serve.
• Balance sweetness with naturally tart berries or a small splash of lemon juice.
• Optional finish: a light dusting of powdered sugar or a spoon of berry coulis for extra color and shine.

How to assemble berry pavlova

I like to top this pavlova with my mascarpone frosting for a light, stable cream that holds beautifully under the fruit.

• Cool the pavlova completely before adding any topping.
• Spread the mascarpone whipped cream gently in the center, leaving the edges visible.
• Top with fresh berries just before serving for the best texture.
• Finish with coulis or powdered sugar, if using.
• Serve immediately to keep the shell crisp outside and soft inside.

Serve with fresh berries and a drizzle of homemade raspberry coulis for extra freshness.

Storage

• Ungarnished pavlova: store at room temperature in a dry place, lightly covered, up to 24 hours.
• Assembled pavlova: keep in the refrigerator and serve within 2–3 hours for best texture.
• Leftovers: once topped, the meringue softens quickly and does not keep well.
• Freezing: not recommended, the texture becomes sticky after thawing.

Recipe Variations

• Individual servings: assemble just before serving for clean slices and crisp texture.
• Mini berry pavlovas: pipe or spoon small nests and reduce baking time.
• Lemon pavlova: add a layer of lemon curd under the mascarpone cream.
• Tropical fruit pavlova: swap berries for mango, passion fruit, and kiwi.
• Chocolate pavlova: drizzle with melted dark chocolate before serving.

For individual servings, you can use the same method to make meringue nests, perfect for mini pavlovas.

Pavlova Troubleshooting & FAQs

Why did my pavlova crack?

Small cracks are normal. Large cracks usually come from baking at too high a temperature or cooling the pavlova too quickly. Let it cool slowly in the turned-off oven.

Why is my pavlova soft or sticky?

Humidity, underbaking, or adding the cream too early can soften the shell. Always assemble just before serving and store the baked meringue in a dry place.

Can I make pavlova the day before?

Yes. Bake the pavlova shell a day ahead and keep it at room temperature, unfilled. Add the mascarpone cream and berries right before serving.

Can I use frozen berries for pavlova?

Yes, but thaw them completely and drain well. Frozen berries release more moisture, so add them just before serving.

How do I know when pavlova is baked?

The outside should be dry and crisp, and the pavlova should lift easily from the parchment paper while staying soft in the center.

More Meringue recipes

• Swiss meringue
• Italian meringue
• Marshmallow frosting

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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