This ethereal tutu of meringue, filled with cream and berries is a Pavlova. It’s one of my favorite, and most popular recipes. Over the years I’ve perfected it and made different shapes and styles, but my favorite is this one inspired by the namesake ballerina!
Her name was Anna Pavlova. She was performing around the world in 1926 and made a stop in the land down under. From there the details get a little fuzzy, no one is quite sure if it was a pastry chef from Australia or New Zealand who first made this dessert for her. It causes a heated debate amongst them if you declare it one way or the other, so I am staying neutral on the origin.
This is one of my favorite desserts, because I am a huge fan of meringue in just about any form. I love how it looks, how it tastes and the texture it lends. Pavlova, unlike other meringues, is made with the addition of vinegar and cornstarch, so the end result is crisp on the outside, but still has a light, soft, cakey texture on the inside.
Traditionally it is served with fresh fruit, such as raspberry, strawberry, blueberry, or blackberries and passionfruit (that’s what is dripping off the edge) and whipped cream. I also added lemon curd, but there are no rules and you can fill this with whatever moves you. Just make sure the filling isn’t too wet or the delicate meringue shell will melt away.
And, as a bonus, it’s gluten free!
Mini Tutu Pavlovas
Mini pavlovas are so easy and fun to make! I love serving these at a fanciful dinner party or they make a great kids portion for anytime. Get the instructions in the recipe card below.
How to Shape a Tutu Pavlova: Step by Step
These step-by-step photos will help you shape your tutu pavlova! The full recipe with tips on making meringue is at the bottom of this post.
Mound the meringue onto the stenciled circle on the prepared parchment paper. Using a metal spatula, smooth the mound, keeping it within the circle. Flatten the top, like the shape of a volcano.
With a medium-sized metal spatula, starting at the base of the meringue mound, swipe grooves into the sides, creating swooshy curls at the top.
Very gently create a slight indentation at the top, like a crater in the volcano. Pro Tip: Doing this crater step will help the pavlova create a cavity to fill as it bakes.
Bake as directed in the recipe. There are lots of tips for success as you go along.
How to Assemble the Baked Tutu Pavlova
When you remove the pavlova from the oven, the center will have collapsed and create a cavity for your filling. If the top doesn’t fall into the cavity completely, use a paring knife to carefully open up a hole in the top. The outer edge may crack a touch too, but no one will notice once you add the filling.
Run a metal spatula under the pavlova to release it from the paper and carefully transfer to a serving plate before filling. If you skip this step, the pavlova may stick to the paper and cause it to crack.
Pro Tip: Once the Tutu is filled it is quite difficult to move, so be sure to fill it on the plate you intend to serve it on.
Flavors for Filling:
The fillings I use in the recipe are Lemon Curd, folded with Perfect Whipped Cream and served with Berries and Passion Fruit, if you can find it. The tart lemon curd is a great contrast to the sweet meringue and lightening it with whipped cream creates a great texture. The berries are bright and add a lovely color.
You can create your own flavor combinations, just be sure they are not too wet or the delicate Pavlova shell can dissolve. Keep in mind how sweet the meringue is, so go with something that is sour or bitter. Other fillings that will work are these: A simple Chocolate Cream, A Strawberry Bavarian Cream, Vanilla Pastry Cream with Cherry Sauce, or Caramel Whipped Cream.
Fit a pastry bag with a large round tip and fill with the cream-curd mixture. Being careful not to break the delicate spikes you created on the top. Gently position the pastry tip into the crater of your pavlova and fill the cavity with the curd mixture about half full.
Alternatively, carefully spoon in the mixture. Finish with the remaining berries and fresh passion fruit if you can find some.
Pavlova FAQs
Why add water to the meringue?
Water makes for a thinner, more delicate meringue, so the end result is not rock hard, but a tender (soft) interior, while still crisp on the outside. Adding the water makes the egg foam less stable, which is why it’s SUPER IMPORTANT to also add the vinegar, which strengthens the proteins and helps make a strong but tender foam.
Why add white vinegar to the meringue and why at the end?
Normally I would add an acid (either cream of tartar or vinegar) at the beginning of whipping the whites to help add stability and ensure a strong foam that won’t weep moisture. But, I was adding the water to thin out the whites, so I waited until after they were fully whipped before adding the white vinegar. It still does its magic as long as it’s added before baking.
Why add cornstarch to the meringue?
Adding the starch to the foam helps create a softer meringue and one that is easy to cut, opposed to a meringue that shatters when you touch it with the knife. Because it interferes with the structure of the eggs (that’s why it’s softer), I whip the whites until STIFF and then I fold the starch in at the end. The starch also prevents the baked meringue from shrinking.
Why leave the light on in the oven after the pavlova is baked?
The oven light puts off just enough heat to keep the pavlova dry until you are ready to fill and serve it. This is key in the humid summer months. It can sit in the oven for up to 24 hours with the light on.
Can you make a pavlova if you don’t have an oven light?
You can still make the pavlova, but don’t open the door until you are ready to serve, and don’t try to make it WAY in advance if you live in a humid climate.
How can I prevent the pavlova from cracking?
There are a few reasons your pavlova may be cracking. Here are a couple of things to make sure of:
- Mix it to the right consistency, stiff peaks, so it’s not expanding too much in the oven.
- Your oven may run hot, which means the pavlova is expanding quickly in the oven and it can cause cracking. I suggest getting an oven thermometer to check the temperature.
- Mix it long enough so the sugar dissolves into the egg whites so that it becomes a uniform glossy mixture. MAKE SURE to use superfine or caster sugar so it dissolves quickly.
How far in advance can I make a pavlova? How long does it keep without filling?
You can bake the shell about 24 hours in advance. Leaving it in the oven with just the light on will keep it from absorbing any moisture. Much longer than that and it starts to get brittle!
How can I prevent the pavlova from getting soggy in the fridge?
If you put it in the fridge, it will become soggy. Make it just a few hours before serving. It’s not something you want to do a day ahead. Hold off on adding fillings until you serve it.
How can I prevent the pavlova from smelling or tasting eggy?
To ensure your pavlova doesn’t taste or smell eggy, be sure to whip the egg whites to stiff peaks, so they are properly aerated, and bake it thoroughly.
What should I do with all my extra egg yolks after making this recipe?
Creme brulee and lemon curd are both recipes that use lots of egg yolks!
What is the difference between regular granulated sugar and superfine sugar?
Superfine sugar is more finely ground than regular sugar, but not so fine that it becomes powdered/confectioners’ sugar. You can make superfine sugar in a food processor if you can’t find it near you. Simply add granulated sugar to your food processor and process until it produces what looks like smoke (but is actually just sugar dust), about 5 minutes.
How to Make Your Own Superfine Sugar at Home (Video)
If you can’t find superfine sugar, you can easily make it at home!
The Best Pavlova Recipe
Video
Equipment
Ingredients
- 150 g egg whites ~ about 5 large egg whites at room temperature
- 1 pinch kosher salt
- 1/8 tsp cream of tartar optional. It will make the meringue stronger, especially if you have older, weaker egg whites
- 2 tbsp cold water
- 1 1/4 cups (250g) superfine sugar how to make superfine sugar
- 1 tsp pure vanilla extract
- 1 tsp vinegar white wine, cider or distilled
- 1 tbsp plus 1 teaspoon cornstarch
For Serving
- 1/2 recipe Perfect Whipped Cream
- 1 cup Lemon Curd divided
- Fresh Raspberries and / or Passion Fruit for filling and topping. I love Rincon Tropics passion fruit
- Confectioners' sugar for dusting
Instructions
- Preheat oven to 275°F / 135℃ and place a rack in the bottom 1/3 of the oven. Trace a 6-inch / 15cm circle on a piece of parchment and set it, upside down, on a baking sheet.
To Make the Meringue
- In a stand mixer fitted with the whisk attachment, combine the egg whites, salt and cream of tartar (if using) and beat on medium-high speed until medium stiff peaks form, about 3 minutes.Pro Tip: We are asking the egg whites to hold strong in a tall shape, so adding the cream of tartar (acid) will give the proteins in the eggs that added jolt of power.
- Turn the mixer speed to medium-low and drizzle in the water. Pro Tip: If you've made this recipe before, you may notice that I have reduced the amount of water. This is because the eggs are changing and I find the whites, even in fresh eggs are not as strong. If you raise your own chickens and have super strong egg whites, you can continue using 3 Tbsps water. See my FAQ section to learn more about why I am using water at all.
- Slowly sprinkle in the sugar a little at a time; this may take a minute or so. Turn the speed to high and whip until very stiff, glossy peaks form, about 5 minutes. Pro Tip: Using superfine sugar is a game changer, since it dissolves faster, so you are less likely to get weeping (sugar escaping from the meringue during baking). I have a YouTube video on how to make superfine sugar easily from granulated sugar.
- Turn the speed back to medium and add the vanilla and vinegar to the meringue. Mix for 30 seconds.
- Remove the whisk attachment and by hand, gently fold the cornstarch into the whipped meringue. This should take about 15 seconds. Pro Tip: Using the whisk attachment to do the folding will incorporate the cornstarch without deflating the air you whipped into the egg whites.
To Shape and Bake the Tutu Pavlova
- Mound the meringue onto the stenciled circle on the prepared parchment paper. Using a metal spatula, smooth the mound, keeping it within the circle. Flatten the top, like the shape of a volcano.
- With a medium-sized metal spatula, starting at the base of the meringue mound, swipe grooves into the sides, creating swooshy curls at the top. Very gently create a slight indentation at the top, like a crater in the volcano.Pro Tip: Doing this crater step will help the pavlova create a cavity to fill as it bakes.
- Bake for 60 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 250°F and continue to bake for an additional 45 minutes. Turn off the oven (don't open the door), turn on the light in the oven and let the meringue sit in the cooling oven for at least another hour, but it can be stored like this overnight or even up to 24 hours.Pro Tip: The light in the oven throws off just enough heat to keep the pavlova dry as it sits in the oven, so it is a great way to store it, especially if it is a humid day. NO LIGHT? If your light doesn't work, don't worry, you will just want to leave the door shut for as long as possible and don't open it until you are ready to fill.
- While your pavlova cools in the oven, make your lemon curd. This can actually be done a few days in advance.
To fill the Pavlova
- When you remove the pavlova from the oven, the center will have collapsed and create a cavity for your filling. If the top doesn't fall into the cavity completely, use a paring knife to carefully open up a hole in the top. The outer edge may crack a touch too, but no one will notice once you add the filling.
- Run a metal spatula under the pavlova to release it from the paper and carefully transfer to a serving plate before filling. Pro Tip: Once the Tutu is filled it is quite difficult to move, so be sure to fill it on the plate you intend to serve it on.
- Make the Perfect Whipped Cream, whipping it to stiff peaks. Using a rubber spatula, fold half of the whipped cream into 1/2 cup / 130g of the lemon curd. Fit a pastry bag with a large round tip and fill with the cream-curd mixture. Being careful not to break the delicate spikes you created on the top. Gently position the pastry tip into the crater of your pavlova and fill the cavity with the curd mixture about half full. (Alternatively, carefully spoon in the mixture.) Spoon about 1/4 cup / 65g of the remaining lemon curd over it, then sprinkle with some of the berries. Repeat with the remaining cream-curd mixture, filling the cavity to nearly the top, and then the remaining lemon curd. Finish with the remaining berries.
- Refrigerate the pavlova for about 1 hour before serving to make it easier to cut. Dust with confectioners' sugar just before serving.
How to Make Mini Pavlovas
- Preheat oven to 275°F. Trace eight 2 or 3-inch circles (depending on how mini you want), make sure they have two inches between them, so the pavlovas have room to puff slightly, on a piece of parchment and set it in a baking sheet.
- Follow the recipe above to make the meringue.
- Mound the meringue evenly into the circles on the parchment. Use a small offset spatula to shape, smooth and create the fluting in the meringues.
- Bake at 275°F for 20 minutes or until the meringue starts to turn a very pale tan color, then reduce the heat to 225°F and continue to bake for 30 minutes. Turn off the oven (don't open the door), turn on the light in the oven (don't stress if the light doesn't work) and let the meringue sit in the cooling oven for a couple hours, or even overnight.
- Fill and decorate as noted above. You can assemble these a few hours before serving. They actually benefit from some time in the refrigerator.
I am making the mini pavlovas now as dessert for a family. This time one will be reserved for myself! I found that initially my egg whites were not stiff enough to make the little curls and retain the proper shape so I beat the egg whites a bit longer.
I have your book and use it like an encyclopedia for baking success!
I made this about a week ago for the first time. I used a mixture of berries; fresh and frozen and of course your lemon curd and whip cream. I delivered it to a family of 7 and did not try it myself. It was a big hit and one comment was that I have a lot of desserts made by my wife and daughters and this one is the most delicious of them all!
Just so you know, the baking temps are different here than on your instagram post. here it is 275, on instagram, 300. Mine is in the oven now, I cant wait to try it!
Hi Brittany, the version here is the updated recipe from Zoe’s new book! I hope you enjoy your pavlova!!
I made a double recipe today using up leftover egg whites. It made four big pavlovas, each making 8 servings. I filled them with a combo of lemon curd, whipped cream, and kiwi, and arranged kiwi slices and fresh violets on top. This was a very special recipe and I will definitely make it again.
I’ve made this twice. It’s incredibly beautiful and tastes like heaven,…and a showstopper! I’m making it again today for Easter.
Delicious!! Thank you ☺️ Making it tonight for Passover dinner.
I made this last night–swoon! Today I made strawberry whipped cream which my daughter loved! Topping with fresh fruit for dessert tonight! Last week I made the Pavlova Roulade which was outstanding!! I am loving my copy of your new book! Thank you for creating it so I can make delicious recipes for my family!! I am so grateful!!
Hi Zoe,
I have attempted to make this Pavlova three times and every time it spreads out and ends up being quite large and short. I have seen you wrote best to avoid using convection but I only have convection oven and can’t turn off the fan.
Is there anything I can do to stop it from spreading out?
Thanks!
Hi Nila, the spreading likely comes from the egg whites being under whipped, rather than from using a convection oven. The convection oven would likely make the pavlova darker or it may crack, but it shouldn’t effect the spreading. Be sure that you’re whipping the egg whites long enough–to stiff peaks. This video Zoe made may also be helpful!
Just room temp 6 egg whites, 1 cup sugar, teaspoon vanilla extract. Whip up the eggs until peaks. Add your fine sugar until it’s all blended. Stir in vanilla extract. Make it a high as possible Pav. I do convection oven and works amazingly. Pav Instructions
Preheat the oven to 200 degrees F.
Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.
Whip the whites on medium speed until foamy and just beginning to turn white.
While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).
When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
Stir in the vanilla extract, then fold in the color (if using).
Transfer the meringue to a clean piping bag fitted with a French star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
Bake the meringues in the warm oven for 2 to 2 1/2 hours, or until light and crisp (do not brown).
Serve immediately.
that is just beautiful! i’m attempting my first ever pavlova…what would cause cracking on the outer shell other than opening the door? also, would using convection work well for this? (I have a new kitchen with an oven that has convection and am still trying to figure out how and when to use it!)
Hi Marisa,
It is best not to use the convection or the pavlova will bake too quickly and crack. Convection is great for browning.
Enjoy, Zoë
I have just recently discovered your posts and tutorials and I want to thank you, they are wonderful and a GREAT help.
I plan to make this this weekend. How far ahead of eating can I fill it with the cream and curd and decorate? Will it be okay for a few hours at room temp or in the fridge? Thanks!!
Hi Calla,
You can refrigerate it for several hours before serving.
Cheers, Zoë
How far ahead of time can you fill it? Once you do fill it with cream and curd of your choice should you store at room temp or in the fridge?
What a lovely sweets you are making!
I’m a home baker myself and I can’t stop making everything that tastes sweetly
This looks amazing! If I wanted to use this recipe to make mini pavlova nests would I still bake it for the same amount of time?
Hi! If you want to make mini pavlovas, you can try this other recipe, which includes the instructions for making mini ones. Enjoy!
Hello — approximately how many people does this serve?
Hi. It serves about 6-8, depending how large the slice. I have two giant teen boys, so it fed the 4 of us, but they each had two servings.
Thanks, Zoë
Hi, I’m back with another comment… an apology, actually.. somehow I missed the full video and only got a slideshow with a few pictures of the progression of the cake, not the full video … Now I can try it a third time and hopefully with more success … Yours is such a beauty !
Hi Jane,
I am glad you found the full video and hope you had more success with the recipe.
Thanks, Zoë
Hello, Your cake is beautiful ! I watched your video but sadly it doesn’t show you actually forming the meringue . I made the recipe twice. They both spread out to be quite large AND they both, unfortunately, cracked.
Since I was making it for a friends birthday party I filled one anyway, with the whipping cream, curd , berries etc and decorated it with items from my garden , violas, mint, lavender , strawberries leaves , it looked quite lovely, sans, one side missing . It was served alongside another slice of cake on a lovely rectangular dish with raspberry coulis drizzled around it. I tasted divine and got rave reviews … so as the saying goes, you can make lemonade from lemons or in this case, lemon curd !
Your tags give away that you think it’s Australian!
I love your pavlova, it’s so beautiful. I will try your recipe this weekend. Thank you for sharing your wonderful creation and recipe.
Omg what a masterpiece! This is the most beautiful pavlova I have ever seen. Can’t wait to attempt to make this lol
Hi Zoe,
Thank you for sharing the recipe and instructional video. I love love how you explain the science and reasoning behind your ingredients and steps. It is wonderful!
Do you have a chocolate pavlova recipe or can I add coco powder to this recipe?
Hi Alyse, Zoë has a chocolate pavlova recipe in her book, Zoe Bakes Cakes. You can’t just add cocoa powder to this recipe, you need to make other changes as well. The chocolate version also cracks a bit more than this recipe.
This pavlova looks absolutely perfect!
Thank you Zoe! Will be trying this very soon!
I watched your beautiful Instagram video! Now I must attempt to create this beauty. I have never eaten a pavlova, but looks luxurious! Cross your fingers as this home baker attempts this beauty.
Hi,
I’m attempting to make the pavlova and I wanted to know what’s the difference btwn superfine and regular sugar?
Also – If I’m making it on Thurs and serving on Saturday, will it hold? Can I keep the curd and toppings on the side until ready to serve?
Thank you!
Hi Mushky, superfine sugar is more finely ground than regular sugar, but not so fine that it becomes powdered/confectioners’ sugar. You can make superfine sugar in a food processor if you can’t find it near you. Simply add granulated sugar to your food processor and process until it produces what looks like smoke, about 5 minutes. You can actually watch Zoe do it in this video! https://www.instagram.com/tv/B_IUAoWH-LP/