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Easy Pavlova

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Adjust Servings:
4 egg whites
1 pint of heavy cream
1 ¼ cups white sugar
2 tsp cornstarch
1 tsp vanilla extract
1 tsp lemon juice
6 strawberries, washed and evenly sliced

Nutritional information

43.69 g
22.11 g
48.64 g
238 mg
0 mg

Easy Pavlova

  • Veg
  • 1 hr 45 mins
  • Serves 6
  • Medium


How to make Easy Pavlova

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Line a parchment paper on a baking sheet. Draw a 9-inch circle on the parchment paper.
  3. To a large bowl, add egg whites. Beat until they are stiff but not dry.
  4. Add sugar in the bowl gradually, about 1 tablespoon at a time. Beat after adding every tablespoon.
  5. Keep beating until the mixture is thick and glossy. Then, gently add in lemon juice, vanilla extract, and cornstarch.
  6. Using a spoon put the mixture inside the 9-inch circle you drew on the parchment paper. Working from the center, gently spread the mixture towards the outside edge. This should cause a slight depression at the center.
  7. Put into the preheated oven for baking. Bake for about 1 hour before allowing it to cool on a wire rack.
  8. Meanwhile, take a small bowl and beat heavy cream until there are stiff peaks. Then, set it aside.
  9. Remove the parchment paper and place the meringue on a serving plate.
  10. Fill the depressed center of the meringue with whipped cream and add the strawberry slices on top of it.
  11. Serve cold.


  • This dessert is named after the popular Russian ballerina Anna Pavlova.
  • Australians and New Zealanders seem to squabble over who came up with the dish first.
  • However, according to the recent research, neither country invented Pavlova – it may have its roots in Germany and America.
  • Nevertheless, one of them still deserves the credit for giving the dessert its name and keeping it alive.
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