Pavlova Recipe

Ingredients

• 221 g (7.8 oz; about 7 large eggs)egg whites, from fresh eggs, at room temperature
• 350 g (12.3 oz)caster sugar
• 1 tbsp (8–10 g)cornflour
• 10 ml (2 tsp), or ¾ tsp cream of tartarwhite vinegar
• 1 tspfinely grated lemon zest, optional
• 4 largeeggs, at room temperature
• 400 g (2 cups)granulated sugar
• 250 g (2 cups)raspberries, fresh or frozen
• 120 ml (½ cup)fresh lemon juice
• Zest of 1 largelemon
• 1 stick (8 tbsp; about 113 g)unsalted butter, at room temperature and cut into pats
• 600 ml (20 fl oz)double cream, chilled
• 1 tbsppure vanilla extract
• 250 g (8 oz)thick plain or vanilla Greek yoghurt
• 300 g (1¼ cups; cup = 240 ml)Nutella
• 250 g (8 oz)fresh strawberries, sliced
• 500 g (16 oz)fresh raspberries
• 3 tbspshelled pistachios, chopped
• 1 small bunchfresh mint leaves

Instructions

1. 1

   Prepare the oven

   Make sure all equipment is clean and dry. Heat the oven to 150°C. Cut baking parchment large enough to line a baking tray, draw a 20 cm circle on its underside and place it on the tray with the drawing underneath. Set aside.

2. 2

   Separate the eggs

   Carefully separate each egg, putting each white into a small clean bowl before transferring it to a mixer bowl on a weighing scale. Repeat until you have 221 g of egg whites. If any yolk gets into a white, discard that white and start again with another egg; keep the yolks for another use.

3. 3

   Whisk the whites

   Measure the egg whites, then whisk at speed 4 on a 10-speed mixer until soft peaks form, about 10 minutes.

4. 4

   Add the sugar

   Reduce the mixer to speed 3. Add the sugar 1–2 tablespoons at a time, waiting about 30 seconds between additions, and scrape down the bowl at least once. Allow about 15–20 minutes to add and whisk in all the sugar, ensuring each addition dissolves before adding more.

5. 5

   Make glossy meringue

   Once all the sugar is incorporated, increase the speed to 4 and whisk until the meringue is thick, glossy and holds its shape. Avoid overwhisking, which can make it grainy. To check whether the sugar has dissolved, rub a little meringue between your thumb and index finger; if it feels gritty, whisk for longer.

6. 6

   Mix the slurry

   Stir the cornflour and vinegar together in a small bowl until smooth and thick.

7. 7

   Finish the meringue

   As soon as the meringue is glossy and thick, add the cornflour mixture. Whisk at speed 5–6 for 30–45 seconds, then stop.

8. 8

   Pile the meringue

   Using a clean spatula, transfer the meringue to the centre of the drawn circle on the parchment.

9. 9

   Shape the base

   Use an offset spatula to spread the meringue evenly to fill the circle, keeping its height consistent.

10. 10

    Create the centre

    Draw furrows up the sides from bottom to top with the offset spatula, then smooth away pointed peaks, which can burn easily. Keep the edges soft and rounded, and make swirls on top, leaving the middle lower than the rim to hold the toppings.

11. 11

    Lower the heat

    Place the pavlova on the middle oven rack and immediately reduce the oven temperature to 110°C.

12. 12

    Bake and cool

    Bake for 90 minutes without opening the oven door. Turn off the oven and leave the pavlova inside to cool completely, or for up to 6 hours.

13. 13

    Store the base

    Move the cooled pavlova to an airtight container and keep it at room temperature in a cool, dry place away from draughts. Do not refrigerate or freeze it, as it can turn soggy. Add the chocolate cream, curd and fruit only just before serving.

14. 14

    Start the curd

    While the pavlova bakes, whisk the sugar and eggs together in a bowl until uniform. Set aside.

15. 15

    Cook the berries

    Put the raspberries, lemon juice and lemon zest in a medium saucepan over medium-low heat. Cook for about 5 minutes, stirring, until the berries begin to break down; make sure the mixture does not burn.

16. 16

    Thicken the curd

    Add the egg and sugar mixture and whisk constantly for 2 minutes, or until it starts to thicken, about 5 minutes. Add the butter and continue stirring often until melted. Press the mixture through a strainer over a bowl to remove the solids.

17. 17

    Chill the curd

    Refrigerate the smooth curd until cold, for at least 4 hours. Store any leftovers in an airtight container in the fridge for up to 10 days.

18. 18

    Whip the cream

    Whip the chilled cream and vanilla on low to medium speed, or by hand, until stiff peaks form. Keep whipping gentle enough that the cream stays smooth and does not curdle.

19. 19

    Make chocolate cream

    Whisk the Nutella and yoghurt together until uniform. Gently fold this mixture into the whipped cream until combined.

20. 20

    Top the pavlova

    Just before serving, spoon the chocolate cream over the cooled pavlova. Add the curd and swirl it around the edges so some runs down the sides.

21. 21

    Finish and serve

    Garnish with the fresh berries, chopped pistachios and mint leaves.

What is pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand, named for the ballerina Anna Pavlova. Its signature contrast is a crisp outside and a soft, marshmallow-like centre.

This version builds on that base with raspberry curd, chocolate cream, fresh berries, pistachios and mint. The meringue’s shallow centre gives the toppings a place to sit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 581 calories, 9g protein, 93g carbs, 20g fat.

Most of the carbohydrate comes from the sugar in the meringue and curd, while the cream, butter and Nutella contribute much of the fat. Egg whites, eggs, Greek yoghurt and cream provide protein. Serve a slice with extra fresh berries, or alongside a lighter meal, to balance the rich dessert.

Why the meringue needs patience

Clean, dry equipment and whites kept free of yolk help the egg whites whip properly. Adding the sugar gradually gives it time to dissolve rather than leaving a gritty mixture.

Cornflour and vinegar are whisked in at the end as a smooth slurry. Stop mixing once it is incorporated; overwhisking can make the meringue grainy.

Shape it for the toppings

Even height: spread the meringue to the marked 20 cm circle so it bakes evenly. Keep its sides rounded and smooth away pointed peaks, which can brown too quickly.

Lower centre: leave the middle slightly below the rim. Once baked and cooled, this dip helps hold the chocolate cream and curd.

Bake low, then cool slowly

The oven starts at 150°C, then drops to 110°C as soon as the pavlova goes in. Bake for 90 minutes and resist opening the door during that time.

After baking, turn off the oven and leave the pavlova inside until completely cool, or for up to 6 hours. Sudden changes in temperature can make a meringue more prone to cracking.

Keep the curd smooth

Cook the raspberries with lemon juice and zest until they soften, then whisk in the egg and sugar mixture. Keep whisking as it thickens so the mixture heats evenly.

Press the finished curd through a strainer to remove the berry solids, then chill it for at least 4 hours. It needs to be cold before it goes on the pavlova.

Fold the chocolate cream gently

Whip the chilled cream with vanilla until it forms stiff peaks, stopping before it looks grainy. Whisk the Nutella with the yoghurt separately until smooth.

Fold the Nutella mixture into the cream gently to keep the texture light. Assemble the dessert just before serving so the meringue stays crisp.

Serve it soon after assembling

Finish the top with fresh strawberries, raspberries, pistachios and mint for a mix of soft, crisp and juicy textures. Cut with a sharp knife and expect some of the delicate meringue to crack as you serve.

The base should be stored at room temperature in a cool, dry place, while the curd belongs in the fridge. Keep them separate until you are ready to serve.

Recipe notes & tips

• Weigh the egg whites rather than relying only on the number of eggs.
• Use a clean, dry mixer bowl and keep every trace of yolk out of the whites.
• Rub a little meringue between your fingers to check that the sugar has dissolved.
• Let the pavlova cool fully in the switched-off oven before moving it.
• Chill the raspberry curd for at least 4 hours before assembling.
• Add the cream, curd and fruit just before serving to help keep the base crisp.

Variations

• Use cream of tartar: replace the vinegar with ¾ tsp cream of tartar.
• Choose frozen raspberries: use them in the curd while still frozen and cook until they break down.
• Skip the optional zest: leave the teaspoon of lemon zest out of the meringue.
• Change the berries: use other fresh berries in place of the strawberries or raspberries for the topping.
• Use plain yoghurt: choose thick plain Greek yoghurt instead of vanilla yoghurt in the chocolate cream.

Common mistakes to avoid

• Yolk in the whites: discard the affected white and separate another egg before whipping.
• Sugar added too quickly: add only 1–2 tablespoons at a time and wait about 30 seconds between additions.
• Gritty meringue: keep whisking until a rubbed sample feels smooth before shaping.
• Overwhisked meringue: stop once it is glossy, thick and holds its shape, before it turns grainy.
• Opening the oven: keep the door closed throughout the 90-minute bake.
• Topping too early: wait until serving time to add the cream, curd and fruit so the base does not become soggy.

How to store

Keep the untopped pavlova in an airtight container at room temperature in a cool, dry place; do not refrigerate or freeze it. Refrigerate leftover curd in an airtight container for up to 10 days. The assembled pavlova is best served straight away, as the toppings soften the meringue.

Frequently asked questions