There’s something about a Pavlova that makes people pause.
Maybe it’s the cloud-like crispness. Or the swirl of cream and sun-kissed fruit piled high like an edible crown. For me, a Pavlova combines all of the best things about dessert–it’s unique and unexpected, it highlights the best of the season’s fruit, it’s sweet but not too sweet, it’s gluten-free, and it’s absolutely gorgeous (some might say Instagrammable!), and it’s super easy but looks the height of elegance.
I’ve made many dacquoise and torte recipes which rely on that gorgeous merengue, but only recently made my first true Pavlova. I served it for a family dinner with an overdose of fresh berries, and it was a crowd-pleaser!
Why Pavlova Is a Host’s Secret Weapon
Light, naturally gluten-free, and make-ahead friendly, Pavlova checks every box for a modern host. It feels celebratory without being fussy—and it invites endless interpretation.
You can tailor the toppings to suit the season, your mood, or what’s in the fridge. From a classic berry burst to citrus zest and edible petals, a Pavlova lets you flex your creativity and culinary intuition—without ever turning on your ice cream maker or chasing down gelatine sheets.
The Essentials: What You’ll Need
For the meringue base:
- Egg whites (room temperature is key). You can also go the aquafaba route if you want a vegan version. That’s the liquid leftover from cooked chickpeas if you’re new to the term.
- Caster sugar (or superfine)
- Cornstarch
- White vinegar or lemon juice
- Vanilla extract (optional)
For topping:
- Freshly whipped cream (unsweetened or lightly sweetened)
- Seasonal fruit (think berries, kiwi, passionfruit, peaches or other stone fruits but canned fruit works well too!)
- Optional: edible flowers, citrus zest, crushed pistachios, or pomegranate seeds
Tools:
- Stand mixer or electric beaters
- Baking tray lined with parchment
- Patience and a light hand
Tip: When placing the merengue on the baking sheet, I like to shape it into a tall nest with a slight dip in the center (think volcano but not so tall)—it gives you a nest for the whipped cream and the pile of fruit you’ll be adding later.
My Go-To Pavlova Recipe
My personal favourite Pavlova recipe is from Donna Hay: Adding the link here for easy reference. Classic Pavlova Recipe
Topping Ideas That Wow
Looking for pavlova flavour inspiration? For Spring/Summer, the following combinations are delicious and guaranteed to please your crowd:
- Strawberries, raspberries, blackberries, and mint
- Peach slices, lavender, and honey drizzle
- Mango, passionfruit, and coconut flakes
For Fall/Winter pavlovas, try these beautiful combos which give fruit a rich, spicy twist:
- Roasted figs and maple syrup
- Blood orange slices and cardamom cream
- Poached pears with a chocolate drizzle
Hosting Notes from The Stylish Host
- Make it ahead. If you’re like me, the ability to make most of your dinner party or big family meal ahead of time is essential, and this dessert allows that. The meringue base can be made up to two days in advance. Just store it in an airtight container at room temperature.
- Assemble just before serving. This keeps the base crisp and the cream fresh.
- Give it a twist. For an extra bit of indulgence, I’ve been known to add a little cream cheese to the whipped cream; the results are divine!
- Serve with flair. Use a cake stand, scatter fresh herbs or petals, and always bring the Pavlova out with a little ceremony. It’s meant to turn heads.
A Few More Pavlova Recipes I Love
- Nigella Lawson’s Lemon Pavlova – simple, generous, foolproof, from the Queen.
- Yotam Ottolenghi’s Sunset Pavlova – full of nectarines, plums and passionfruit; like all of his recipes, there are steps (IYKYK), but the results are always worth it.
- Smitten Kitchen’s Chocolate Pavlova – the best of two worlds.
Final Thoughts
Whether it’s for a brunch, a dinner party, or just a tired Wednesday that needs a lift, a Pavlova delivers true happiness in every airy bite. It’s a reminder to me that elegance doesn’t have to be complicated—and that the best moments are often simple ones accompanied by whipped cream and berries.
