This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Line a baking sheet with a silicone baking mat or parchment paper.

  • Whisk sugar and cornstarch in a bowl. Set aside.

  • Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.

  • Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.

  • Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.

  • Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.

  • Bake in the preheated oven for 1 hour.

  • Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.

  • Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.

  • Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

Chef's Note:

I said "4 eggs" in the video, but 3 is what I actually used!

Nutrition Facts

210.3 calories; protein 1.9g 4% DV; carbohydrates 18.4g 6% DV; fat 14.8g 23% DV; cholesterol 54.3mg 18% DV; sodium 29.4mg 1% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2012
Yet another amazing recipe by Chef John! Instead of making one large Pavlova, I used an ice cream scoop and made individual little rounds. The recipe yielded about 18 by using the scoop. After I scooped them onto the parchment lined baking sheets, I turned the scoop over and made a little well for the berries to sit in. I also sliced my strawberries because they were HUGE and leaving them whole wasn't an option. Other than that I made as is. Delicious and perfect for summer time. My kids were surprised and excited to discover the marshmallow texture inside. I highly recommend this recipe, so simple and pretty. Would be great for a luncheon or entertaining. Read More
(63)

Most helpful critical review

Rating: 2 stars
06/23/2012
I made this just as stated in the recipe and it is a beautiful dessert however the pavlova is just too sweet for our liking. Read More
(5)
87 Ratings
  • 5 star values: 78
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/10/2012
Yet another amazing recipe by Chef John! Instead of making one large Pavlova, I used an ice cream scoop and made individual little rounds. The recipe yielded about 18 by using the scoop. After I scooped them onto the parchment lined baking sheets, I turned the scoop over and made a little well for the berries to sit in. I also sliced my strawberries because they were HUGE and leaving them whole wasn't an option. Other than that I made as is. Delicious and perfect for summer time. My kids were surprised and excited to discover the marshmallow texture inside. I highly recommend this recipe, so simple and pretty. Would be great for a luncheon or entertaining. Read More
(63)
Rating: 5 stars
05/11/2012
Made this tonight with no modifications and it turned out great. I've never had pavlova before, and found it to be a perfect warm weather dessert. The video was extremely helpful with getting the consistency of the egg white mixture just right. I topped it with the whipped cream in this recipe and sliced strawberries (so as to get a small, hassle-free piece of strawberry in every bite :) ). Made this for 2 people, and we demolished all but 1/6 of it. Read More
(22)
Rating: 5 stars
06/25/2012
Fantastic dessert! It's like nothing I've tasted before. Be sure to wait a full hour for this to cool - I got anxious and rushed this part; I think my Pavlova would have been a tad taller had I waited the full cooling time. The cream also ended up melting some and so berries weren't stable... Also, if you watch the video, beating the whites by hand is noble but unless you want to spend about 45 minutes doing it, use a mixer!!!! Read More
(17)
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Rating: 5 stars
05/09/2012
Followed recipe and it came out fantastic. Video was very helpful and also pretty funny. I didn't crack the surface-- didn't see the need for that. Instead of dotting the top with berries I macerated some strawberries & raspberries in sugar and then reduced the juice down to a syrup and grated a little lime zest into it. Once syrup cooled I poured it over pavlova & whipped cream. Read More
(11)
Rating: 5 stars
12/24/2014
This recipe is perfect. I wanted to make this dairy-free so I whipped up some coconut cream with 1tsp vanilla and a bit of powdered sugar instead of using regular whipped cream. It was delicious! Better than dairy whipped cream in my opinion. The coconut flavor combined with the meringue and fruit made this dessert so yummy and refreshing. Read More
(9)
Rating: 5 stars
06/24/2012
Recipe holds! Even on a Northwest rainy day, when I can almost never get meringues to stand. Used leftover eggyolks to make a vanilla pastry cream for the top instead of the whipped cream. Delicious! Read More
(9)
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Rating: 5 stars
06/26/2012
Next time I make this I might just exclude the whipped cream... don't need the calories and the "meringue" is awesome by itself!!!!! Read More
(8)
Rating: 5 stars
05/28/2012
Wonderful. I used mixed fruit: strawberries blueberries peaches and kiwi instead of just the strawberries cause that's what I had. My guests love it and we ate the whole thing up. Read More
(6)
Rating: 5 stars
03/27/2016
This made a delicious pavlova. The recipe was very easy to follow (the video was quite helpful). I did not put any sugar in the whipped cream as I felt the meringue was quite sweet. I also added some lemon curd between the meringue and the whipped cream. It added a lovely tart contrast to the sweet meringue. We will definitely be making this again. Read More
(5)
Rating: 2 stars
06/23/2012
I made this just as stated in the recipe and it is a beautiful dessert however the pavlova is just too sweet for our liking. Read More
(5)