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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.9 mg
  • Total Carbs: 52.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Pavlova calories by ingredient
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Decades ago this dessert was specially created by an Australian chef to honor a talented ballerina! Decades ago this dessert was specially created by an Australian chef to honor a talented ballerina!
Number of Servings: 8


    4 egg whites at room temperature
    pinch salt
    1.5C sugar, ground fine
    2 t cornstarch
    1 t white wine vinegar
    few drops vanilla extract
    1.25C heavy cream, whipped until firm


8 servings
1. Preheat oven to 350. Line a baking sheet w/parchment.
2. Beat egg white with salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff & shiny. Sprinkle over the cornstarch, vinegar & vanilla; fold in lightly.
3. Mound some of the egg whites on parchment paper, in the center of the baking sheet, creating a circle of 8-9" diameter. Then top with rest of egg whites: somewhat flatten top & smooth sides.
4. Place in oven. Immediately reduce temp to 300. Cook for 1 hour. The pavlova will color slightly. Turn off oven & leave the pavlova inside until it cools completely. Overnight is fine.
5. Carefully remove the pavlova from the parchment paper & place flat side on a serving dish. Keep in airtight container or covered with plastic wrap until ready to serve. Can be prepared ahead & kept fresh for about 3 days.
6. Topping: mound whipped cream as heavy or light as you wish on top & slightly down edges. Garnish with fresh fruit of your choice: blueberries, kiwi, raspberries, blackberries! Dizzle with some of the fruit juices.
7. Serve within an hour or two once the cream & fruit are added.
In Australia, it's topped with passion fruit but that's difficult to locate!

Number of Servings: 8

Recipe submitted by SparkPeople user MRSMINN.

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