Pavlova is a lofty, show-stopping dessert that’s at once beautiful, easy and economical. Essentially a giant baked meringue with a crusty exterior and a fluffy, marshmallow-like interior, pavlova is fervently beloved by both Australians and New Zealanders alike. The recipe’s history is a source of much dispute between the two nations which both claim it as their own. Its namesake was Anna Pavlova, a wildly popular Russian ballerina who toured both countries in the 1920s. According to the Australian’s version of history, the recipe was developed in 1935 by a chef named Bert Sachse at the Esplanade Hotel in Perth. New Zealanders, however, cite a recipe published in a 1929 cookery book, The New Zealand Dairy Exporter. While the dessert’s origins will likely never be settled, all can agree that pavlova is a cherished and delicious contribution to the world of desserts.
Down in the Southern Hemisphere where the seasons are reversed, pavlova is quintessential at Christmastime, when fresh berries are in peak season. Here, it makes a perfect centerpiece for Mother’s Day or any springtime celebration, enrobed in whipped cream and decorated with fresh berries and edible flowers. It’s an excellent recipe to make with kids, who will enjoy shaping the meringue on the baking sheet as well as decorating it. The addition of lemon curd, while not an essential component of a traditional pavlova, makes good use of the egg yolks that are left over from making the meringue.
Pavlova can be very forgiving, but a few key techniques must be followed. Make sure no trace of egg yolk contaminates the egg whites when separating them and that the mixing bowl is perfectly clean so that the egg whites whip up properly. Add the sugar very slowly so that it can fully dissolve. Humidity is the biggest enemy of pavlova, so if making it ahead be sure to store it in an airtight container until ready to serve. If it cracks or falls, simply cover it up with whipped cream and fruit.
Pavlova
Ingredients:
6 egg whites
A pinch of salt
1 ½ teaspoons vinegar
2 teaspoons vanilla
1 ½ teaspoons cornstarch
Whipped cream, fresh fruit and lemon curd, to serve (see recipe below)
Preheat the oven to 300 degrees. Line a baking sheet with parchment and draw an 8-inch circle onto the paper with a pencil.
Add the egg whites to the bowl of an electric mixer. Be sure the bowl is totally clean with no greasy residue and there is no trace of egg yolk in the whites, otherwise they won’t whip up properly. With the mixer running at medium speed, very gradually add the sugar a teaspoon at a time and continue beating until the meringue has formed stiff peaks. This should take about five to seven minutes. Reduce the speed of the mixer and add the vinegar, vanilla and cornstarch.
Spoon the meringue into the middle of the circle on the baking paper and use a spatula to spread it out to the edges and make a shallow well in the top.
Transfer the pan to the preheated oven and bake for 45 minutes, then turn off the oven and leave it to cool in the oven, at least eight hours. After about four hours, crack the oven door slightly until it’s completely cool. This gives the pavlova a nice, crusty finish.
Use an offset spatula to transfer the cooled meringue to a serving platter. Fill the depression with lemon curd, if desired, along with whipped cream and fruit.
Pavlova is best served the day it’s made, but it can be made up to two days ahead and stored, without the cream and fruit, in an airtight container on the counter (not in the fridge).
Chocolate variation (not traditional but very tasty)
Add ¼ cup sifted cocoa powder to the meringue along with the vanilla, vinegar and cornstarch.
Lemon curd
6 egg yolks
1 tablespoon finely grated lemon zest
¾ cup sugar
A pinch of salt
8 tablespoons unsalted butter, cut into small cubes
½ cup lemon juice
In a saucepan, off the heat, whisk together the egg yolks, lemon zest and sugar, then whisk in the lemon juice and salt. Add the butter cubes and place the pan over medium heat. Whisking constantly, cook until the butter has melted and the mixture is thick enough to coat the back of a spoon and small bubbles begin to emerge around the edge of the pan, but do not allow the mixture to boil. While continuing to whisk, pour the curd through a fine meshed sieve into a glass jar. Press some plastic wrap against the surface of the curd to prevent a skin from forming on the top and refrigerate until thoroughly chilled.
This article appears in May 7-13, 2026.
