Fluffy Cloud Pavlova Recipe: Sweet Meringue Magic at Home

Sweet, pillowy pavlova recipe clouds promise pure dessert magic that melts right on your tongue.

Whipped egg whites create a delicate meringue base with stunning crisp edges and soft marshmallow centers.

Every baker dreams of mastering this elegant Australian dessert that looks complicated but comes together with simple techniques.

The glossy white peaks promise a showstopping finale to any meal.

Topped with fresh cream and seasonal fruits, this pavlova turns ordinary gatherings into memorable celebrations.

Seasonal berries and passion fruit add bursts of color and tangy brightness against the sweet meringue.

You’ll wow guests with this stunning dessert that feels both sophisticated and delightfully approachable.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 7-8 hours (including cooling)

Calories: 202 kcal

Servings: 9

Pavlova Ingredient Essentials

• Egg Whites: The magical foundation that creates the cloud-like texture, ensuring pure whites without any yolk contamination for perfect volume.
• Sugar: Provides sweetness and structural stability, transforming egg whites into a glossy, sturdy meringue with gentle incorporation.
• Corn Flour: Acts as a subtle stabilizer, preventing weeping and maintaining the pavlova's signature crisp exterior and marshmallow-like center.

• Vanilla Extract: Adds warm, comforting depth to balance the sweetness, selecting pure extract for genuine aromatic richness.
• White Vinegar: Helps create a tender interior by breaking down egg protein structures, choosing clear white vinegar for neutral impact.

• Heavy Cream: Creates luxurious, billowy clouds that complement the meringue's delicate structure, selecting fresh, high-fat content cream.
• Kiwi, Mixed Fruits: Bring vibrant color, tangy freshness, and textural contrast, choosing ripe, seasonal fruits for maximum flavor and visual appeal.

Kitchen Tools to Get Your Pavlova Perfect

• Electric Mixer: Essential for whipping egg whites to soft, fluffy peaks and creating the perfect pavlova texture.
• Large Mixing Bowl: Clean, dry bowl needed for beating egg whites without any grease or residue.
• Spatula: Helps fold in stabilizers and shape the pavlova on the baking sheet with a gentle touch.
• Baking Sheet: Provides a flat surface for forming and baking the meringue base.
• Parchment Paper: Prevents sticking and ensures easy removal of the delicate pavlova.
• Measuring Spoons: Crucial for accurately adding sugar, corn flour, and vanilla extract.
• Whisk or Fork: Useful for checking sugar dissolution by testing between fingers.
• Serving Plate: For presenting the final beautiful dessert.

How to Make Pavlova with a Crisp Shell

• Egg White Foundation

Grab a spotless mixing bowl and transform egg whites into a fluffy cloud using an electric mixer. Whip with enthusiasm until soft, delicate peaks emerge after a few minutes of spinning.

• Sweet Crystal Transformation

Sprinkle sugar crystals gradually while continuing to mix. Watch the mixture become glossy and luxurious. The goal is a silky-smooth texture that feels like pure magic.

• Stabilizing Magic

Gently introduce corn flour, vinegar, and vanilla essence. Fold these ingredients with tender care, creating a harmonious blend that will give your dessert structure and depth.

• Sculptural Moment

Spread the meringue mixture onto a lined baking sheet. Shape it into a beautiful circular canvas with slightly wild, uneven edges that hint at rustic charm.

• Slow Baking Symphony

Slide your creation into a gently warmed oven. Bake for nearly an hour, then turn off the heat and let the pavlova rest peacefully inside, developing its delicate personality overnight.

• Dreamy Finishing

Crown your masterpiece with billowy whipped cream and a vibrant medley of fresh fruits. Let colors and textures dance together, creating a dessert that’s as beautiful as it is delicious.

Tips to Prevent Pavlova from Cracking

• Master the art of perfectly glossy egg whites by ensuring your bowl and whisk are completely grease-free. Wipe them down with vinegar or lemon juice to guarantee a flawless meringue.
• Swap kiwi for seasonal favorites like berries, passion fruit, or mangoes. Experiment with tropical or local fruits to make each pavlova uniquely yours.
• Don't panic if your pavlova cracks! Cover imperfections with generous layers of whipped cream and vibrant fruits. Cracks add rustic charm and character to your dessert.
• Keep your pavlova crisp by storing it in an airtight container at room temperature for 1-2 days. Avoid refrigerating, as moisture can make the meringue soft and soggy.
• Infuse your meringue with exciting twists like adding cocoa powder, matcha, or ground nuts to the mixture. Elevate the classic recipe with unexpected flavor bursts that surprise and delight.

Serve Pavlova That Looks Like a Cloud

• Elegant Fruit Symphony: Arrange a colorful medley of seasonal berries, sliced kiwi, passion fruit, and fresh peaches for a vibrant and refreshing topping that complements the sweet meringue base.
• Chocolate Lover's Dream: Drizzle rich dark chocolate sauce over the whipped cream and sprinkle with chocolate shavings or crushed praline for an indulgent twist that adds depth and decadence.
• Tropical Paradise Plate: Create a summer-inspired presentation with mango chunks, toasted coconut flakes, and a light passion fruit coulis that brings a zesty and exotic flair to the classic pavlova dessert.
• Breakfast-Inspired Variation: Transform the pavlova into a morning treat by topping with Greek yogurt, honey, granola crumbles, and a mix of fresh berries for a delightful breakfast-dessert fusion.

How to Keep Pavlova Crisp Overnight

• Smart Refrigeration Strategy: Store the completed pavlova covered in the refrigerator for up to 2 days. Keep away from moisture to maintain the crisp meringue texture and prevent soggy edges.
• Quick Component Separation: Keep whipped cream and fruit toppings separate from the meringue base until serving time. This approach prevents potential sogginess and maintains the delicate crunch of the pavlova.
• Temperature Consciousness: Allow chilled pavlova to sit at room temperature for 15-20 minutes before serving. This gentle warming helps restore the meringue's delicate texture and enhances flavor complexity.
• Ingredient Freshness Hack: Select ripe, firm fruits for topping. Drain any excess liquid from fruits to prevent unwanted moisture transfer that could compromise the meringue's signature crisp exterior. Stick to seasonal, high-quality produce for the most vibrant and delicious result.

Elegant Pavlova Recipe

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4.5 from 12 reviews

• Total Time: 7-8 hours (including cooling)
• Yield: 9 1x

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Description

Graceful Russian ballerina-inspired pavlova delights dessert enthusiasts with its crisp meringue shell and cloud-like interior. Light and airy, this sweet treat offers a perfect balance of textures that charm guests at any gathering.

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Ingredients

Scale 1x2x3x

• 6 egg whites
• 1 ¼ cups (250 grams) white sugar
• 2 tsps corn flour (cornstarch)
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 ¼ cups (300 ml) heavy whipping cream
• Fresh fruit (kiwi, berries)

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Instructions

1. Egg Preparation: Meticulously separate egg whites, ensuring absolute yolk-free environment, and transfer to a clean mixing bowl.
2. Meringue Formation: Activate electric mixer, gradually escalating speed to whip egg whites until soft, voluminous peaks develop, creating a pristine foundation.
3. Sugar Integration: Progressively introduce granulated sugar while continuously whisking, transforming the mixture into a lustrous, glossy meringue with impeccable structural integrity.
4. Stabilization: Gently fold corn flour, white vinegar, and vanilla extract into the meringue, maintaining its delicate volume and enhancing flavor complexity.
5. Shaping and Baking: Carefully spread the meringue onto a parchment-lined baking sheet, crafting a circular canvas with artfully rustic edges, then position in a preheated oven at low temperature for approximately one hour.
6. Cooling Process: After baking, switch off oven but leave pavlova inside, allowing gradual cooling and structural refinement over several hours, creating a crisp exterior and marshmallow-like core.
7. Cream Topping: Whip heavy cream until soft peaks form, creating a luxurious, cloud-like covering for the delicate meringue base.
8. Final Presentation: Transfer pavlova to serving platter, generously crown with whipped cream, and artfully garnish with fresh kiwi and an array of vibrant fruits, ready to delight and impress.

Notes

• Prevent Egg Contamination: Keep absolutely zero egg yolk in whites; even a tiny speck will ruin meringue’s volume and stability.
• Master Meringue Technique: Whip egg whites progressively from low to high speed, ensuring glossy, stiff peaks form without overbeating.
• Temperature Control Matters: Use low, consistent oven heat around 250°F (120°C) to dry meringue gently without browning, creating perfect crispy-soft texture.
• Cooling Is Crucial: Never remove pavlova immediately after baking; allow slow, gradual cooling inside turned-off oven to prevent cracking and maintain delicate structure.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Australian/New Zealand

Nutrition

• Serving Size: 9
• Calories: 202
• Sugar: 22 g
• Sodium: 15 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 36 mg