Pavlova
Heavy cream and mixed fresh berries come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 150 C and line a baking sheet with parchment, drawing a 20 cm circle on the underside as a guide.
- Make sure the bowl and beaters are spotlessly clean, then whisk the egg whites with the pinch of salt until they hold soft peaks.
- Add the caster sugar a tablespoon at a time while whisking continuously, beating well between additions until the meringue is thick, glossy, and no longer feels gritty when rubbed between your fingers.
- Gently fold in the cornstarch, vinegar, and vanilla extract, which give the pavlova its signature crisp shell and marshmallow centre.
- Spoon the meringue onto the marked circle, building up the sides slightly higher than the middle to create a shallow nest.
- Place in the oven and immediately reduce the temperature to 120 C, then bake for 1 hour 15 minutes until the outside is dry and firm; turn off the oven and leave the pavlova inside with the door ajar to cool completely.
- Just before serving, whip the heavy cream to soft peaks, pile it into the centre of the cooled meringue, and top generously with the fresh berries.
You'll use: Oven · Large pot · Whisk · Baking sheet
Ingredient substitutions
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Pavlova take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of cornstarch?
Try 2 tbsp flour per 1 tbsp cornstarch (as thickener). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pavlova vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pavlova is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pavlova dessert.JPG (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.