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Pavlova topped with coconut whipped cream and fresh fruit.
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5 from 1 vote


Learn how to make the perfect pavlova with this simple recipe. It's crisp on the outside and has a soft, fluffy marshmallow center on the inside. Top it with coconut whip cream and fresh fruit for an elegant dessert that's sure to impress guests.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time1 hour
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: pavlova
Servings: 10


  • 4 large egg whites at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon lemon juice or white vinegar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch or arrowroot flour
  • 1 15 oz can coconut cream whipped, for topping
  • Fresh berries for topping
  • Mint leaves for garnish


  • Preheat oven to 200ºF and line a baking sheet with parchment paper.
  • Using a hand mixer beat egg whites on medium speed in a medium mixing bowl until soft peaks form, about 2 minutes.
    Whipped egg whites.
  • With mixer on, gradually add sugar, turning speed up to high. Beat for 3-5 minutes until stiff peaks form.
    Sugar added to whipped egg whites.
  • Add lemon juice, vanilla and cornstarch or arrowroot powder and gently fold in with a spatula.
    Egg whites folded with vanilla, lemon juice and cornstarch.
  • Pour mixture onto parchment paper and shape into roughly an 8 or 9-inch wide circle, flattening the top and smoothing the sides.
    Egg white mixture shaped onto a sheet pan lined with parchment paper.
  • Bake for about 90 minutes, avoiding opening the oven door as much as possible.
    Pavlova cooling after baking.
  • Turn off oven and allow pavlova to cool completely in the oven, about 1 hour.
  • Once cool, top with coconut whip cream, fresh berries and mint leaves. Slice and serve immediately!
    Pavlova topped with coconut whipped cream and fresh fruit.


Serving: 1/10 slice | Calories: 177kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 42mg | Sugar: 30g