How to Bake Pavlova – Simple Steps for a Show‑Stopping Dessert

Want a dessert that looks fancy but isn’t a nightmare to make? Pavlova is the answer. It’s basically a giant meringue with a crisp shell, a soft marshmallow‑like center, and a cloud of whipped cream topped with fresh fruit. Follow this guide and you’ll have a pavlova that holds its shape, tastes light, and gets compliments every time.

Ingredients and Tools

Here’s what you need – nothing exotic, just pantry staples and a few kitchen helpers:

• 4 large egg whites (room temperature)
• 1 cup (200 g) caster sugar
• 1 tsp corn‑starch or fine cornflour
• 1 tsp white vinegar or lemon juice
• 1 tsp vanilla extract (optional)
• Pinch of salt
• Whipped cream and fresh fruit for topping (strawberries, kiwi, passionfruit, etc.)

Tools: a clean mixing bowl, an electric hand‑mixer or stand mixer, a rubber spatula, a baking sheet, parchment paper, and a large spoon for shaping the base.

Step‑by‑Step Baking Process

1. Prep the oven. Preheat to 120 °C (250 °F) and place a rack in the middle. Line your baking sheet with parchment and draw an 8‑inch circle as a guide – it helps keep the base even.

2. Beat the egg whites. Make sure the bowl and beaters are completely clean and dry. Add a pinch of salt and start mixing on low, then raise to medium‑high. When soft peaks form, gradually add the sugar, a spoonful at a time. Keep beating until the mixture is glossy and stiff peaks stand up straight.

3. Fold in the stabilizers. Sprinkle the corn‑starch over the meringue, add the vinegar (or lemon juice) and vanilla if you like. Gently fold with a spatula – you don’t want to deflate the air you just built.

4. Shape the base. Spoon the meringue onto the parchment, staying inside the circle. Use the back of a spoon to smooth the sides, creating a slight well in the center for the cream later. Keep the edges a bit higher – they’ll become the crust.

5. Bake low and slow. Slide the sheet into the oven and bake for 1 hour 15 minutes. The outside should turn a pale golden color; the inside stays pale. Do NOT open the door during baking – the temperature drop can cause cracks.

6. Cool inside the oven. Turn off the oven, leave the door ajar, and let the pavlova cool completely for at least an hour. This gradual cooling prevents the shell from shrinking and cracking.

7. Add toppings. Once cool, top with a generous dollop of whipped cream and a rainbow of fresh fruit. The fruit’s acidity balances the sweet meringue, and the cream adds that silky bite.

Quick tips: If you’re in a humid climate, add a little extra corn‑starch; it helps the shell stay crisp. Also, avoid over‑beating the egg whites – once they start to look grainy, you’ve gone too far.

Serve the pavlova right away, or store the meringue base in an airtight container for up to two days. Keep the cream and fruit separate until you’re ready to serve, so the crust stays crunchy.

Now you have a flawless pavlova that looks impressive but is actually pretty straightforward. Grab those ingredients, follow the steps, and enjoy a light, airy dessert that’s perfect for birthdays, brunches, or any time you want to treat yourself.