The Pavlova of Your Dreams

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This classic Pavlova features a crisp meringue shell with a marshmallowy center, topped with softly whipped cream, bright orange curd, fresh berries, and thin orange slices. It's naturally gluten-free and a show-stopping centerpiece for entertaining and holidays.

 

What is Pavlova?

Pavlova is a meringue-based dessert with a crisp, delicate shell and a soft, marshmallowy center, traditionally topped with lightly sweetened whipped cream and fresh fruit (often kiwi, passionfruit, oranges, or berries).

It's named after the Russian ballerina Anna Pavlova and is claimed by both Australia and New Zealand, where it became popular in the 1920s-1930s after her tours there.

Today, it's a beloved centerpiece dessert for celebrations - especially Christmas and summer gatherings in the Southern Hemisphere - made from just egg whites, sugar, a little acid (cream of tartar or vinegar), and usually cornstarch for that signature pillowy interior.

Why You'll Love It

• Make-ahead friendly: I bake the shell the night before and cool it in the oven; the orange curd can be made up to 5 days ahead. All you have to do before serving is whip the cream and assemble the pavlova!
• Perfect year-round: This classic Pavlova is a perfect dessert for winter holidays, spring brunch, and summer berry season. Think Easter, Mother's Day, Christmas, New Year's, or an easy weeknight dinner dessert when you want something light. If you love my key lime pie with meringue topping, I know you'll love this recipe, too.
• Allergy-friendly: Pavlova is a naturally gluten-free dessert. You can also use dairy-free butter in the orange curd and substitute the whipped cream for coconut whipped cream for a dairy-free version.

This recipe consists of 4 components: the meringue base, the whipped cream, the orange curd, and the fruit topping.

1) The Meringue Ingredients:

• Egg whites: From 5 large eggs. Do not discard the yolks; you'll need them for the orange curd.
• Granulated sugar: Don't substitute this with powdered or brown sugar.
• Cornstarch: This makes the center of the pavlova extra fluffy and marshmallow-like.
• Cream of tartar: This helps stabilize the egg whites and can be found in the baking aisle of the grocery store with the spices. If you don't have cream of tartar, you can use lemon juice or vinegar, although I prefer cream of tartar.
• Vanilla extract: You can also use vanilla bean paste.

2) Orange Curd Ingredients:

• Egg yolks: From 5 large eggs. Use the yolks you reserved from the meringue.
• Granulated sugar: I use regular sugar. Avoid coarse sugars.
• Freshly squeezed orange juice and orange zest: I find that freshly squeezed orange juice tastes best in this curd.
• Unsalted butter: Cut this into pieces.
• If you have any leftover orange curd after assembling the pavlova, you can use it in thumbprint cookies.

3) Whipped Cream Ingredients:

• Heavy whipping cream: Make sure this is very cold.
• Powdered sugar: You could also use maple syrup. Do not use granulated sugar, as that will make for a grainy whipped cream.
• Vanilla extract: Vanilla bean paste will work here, too.

4) Toppings:

• Fresh berries: I like a mixture of blueberries, raspberries, and blackberries.
• Sliced orange: I leave the rind on and slice these thinly.
• Fresh rosemary sprigs: A few sprigs of fresh rosemary make for a beautiful finishing touch against the berries and the orange curd.
• Powdered sugar: If you'd like, you can dust some more powdered sugar over the top of the pavlova after assembling it.

Why This Recipe Works

• I keep the meringue stable with cream of tartar + cornstarch, which helps prevent collapse and gives you that classic pavlova texture.
• Smooth meringue: Beating mostly on medium speed gives the sugar time to dissolve - this is the difference between smooth, glossy meringue and gritty/weeping pavlova.
• The low-and-slow bake and long oven cool dry the shell gently, keeping it crisp rather than cracking dramatically or sweating.
• The topping is balanced: rich whipped cream + tart berries + citrusy orange curd (bright and not cloying).
• It's flexible: you can swap fruit, change the curd to lemon, or make mini pavlovas with the same base method.

How to Make Pavlova (Step-by-Step Photos)

This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card below (scroll down).

1) Preheat and Prep

• Heat oven to 300°F (150°C).
• Trace a 9-inch circle on parchment paper (using a plate or cake pan), flip it so pencil marks face down, and place it on a baking sheet.
• Make everything grease-free: wipe bowl/beaters with vinegar or lemon juice, then dry.

2) Whip the Meringue

• Bring whites to room temp (20-30 minutes).
• Beat to soft peaks first, then add sugar 1 tablespoon at a time (this pacing matters).
• Keep mixing mostly at medium speed until you get stiff, glossy peaks and the mixture feels smooth (no sugar grit).
• Mix in cornstarch + cream of tartar on low just until combined.

3) Shape + Bake Low and Slow

• Mound meringue inside your circle on parchment paper on a baking sheet and create a shallow well for toppings.
• Put it in the oven, then immediately reduce your preheated oven from 300°F (150°C) to 225°F (110°C). Bake for 1 hour 15 minutes (do not open the door or the meringue will crack, collapse, or develop a sticky exterior).
• Turn off the oven and cool at least 4 hours (or overnight) with the door barely cracked. Slow cooling prevents the shell from shrinking too fast (a common cause of big cracks). Cooling in the oven also continues to dry the meringue, improving crispness.

4) Make Orange Curd

• Whisk yolks, sugar, orange juice, zest in a saucepan.
• Cook low to medium-low, stirring constantly, until thickened (about 170°F / 77°C).
• Off heat: whisk in butter, then strain. Chill until cold and thick.

5) Whip Cream + Assemble

• Whip cream, powdered sugar, vanilla to soft peaks.
• Fill pavlova with whipped cream, dollop orange curd, pile on berries, tuck orange slices, add rosemary, and dust with powdered sugar.

Tips for Success

Even though pavlova takes some time to make, the individual steps are pretty easy. There are a few things you can do do ensure your meringue base comes out perfect every time:

• Carefully separate the eggs: When separating the egg yolks and whites, you want to make sure you don't get any yolk in the whites. I like to separate each egg over a small bowl, then check the white carefully before adding it to my mixing bowl. If there's any yolk in it, discard that one and start over with a new egg.
• Wipe down your bowl: Use a stainless-steel mixing bowl for making the meringue. Before starting, wipe the inside of the bowl and the beaters of your mixer with a small amount of white vinegar or lemon juice. This will remove any residual fat which could prevent the whites from whipping properly.
• Use room-temperature egg whites: I find that eggs are easier to separate when they are cold. After separating, let the whites come to room temperature before whipping for the airiest meringue.
• Be patient: Add the sugar to the egg whites slowly and don't try to rush whipping the meringue. Additionally, give the meringue time to cool slowly; rushing this process can cause it to collapse.
• Don't peek while the meringue is baking: Keep the oven door closed while the meringue is baking. Don't be tempted to peek in to check on it or it could collapse.

Make-Ahead Tips

The meringue and the orange curd for this pavlova recipe can be prepared ahead of time if you'd like:

• Make the meringue up to 3 days ahead. Let it cool completely, then wrap it tightly and store it at room temperature in a cool, dry place. Do not refrigerate or freeze it.
• Make the orange curd up to a week ahead of time. Store it in a glass jar in the refrigerator until you're ready to use it.
• I recommend whipping the cream no more than a couple of hours before serving.
• For the best texture, wait to assemble the pavlova until right before serving it. Assembling it ahead of time will make the meringue soggy.

Serving Ideas

I love serving my pavlova topped with vanilla whipped cream, fresh berries, and bright homemade orange curd. The orange slices and rosemary make it feel extra special without adding extra work. Here are more serving suggestions:

• Add fresh quartered strawberries to the mixed berries.
• Use other fruit. Swap the berries and oranges for your favorite seasonal fruits. Stone fruits, such as peaches and cherries, would be delicious, while mango, passionfruit, and kiwi would give it a tropical twist.
• Use lemon curd or another fruit curd in place of the orange curd.
• Make mini pavlovas instead of 1 large pavlova. Pipe or spread the meringue into 3-inch circles instead of a 9-inch circle for individual servings.
• For a holiday vibe, I like adding extra rosemary sprigs and a heavier powdered sugar "snow."

More Fruit Desserts

• Strawberry Tiramisu
• Raspberry Peach Cake
• Strawberry Shortcake Cake
• Lemon Blueberry Bundt Cake
• Plum Cake