---
title: "Pavlova"
section: recipes
description: "A classic Pavlova recipe with crisp meringue shell and creamy custard filling, topped with fresh fruit and ready in under 2 hours."
tags: ["dessert", "pavlova", "meringue", "custard", "fruit", "baking", "egg"]
created: 2024-09-15T18:29:00Z
updated: 2026-07-29T21:20:27Z
cid: bafkreiawfyym2ba7fhjvfmctrrksnuanpcxpqrifcg7wpi3b6yaaporh7a
html: https://iammatthias.com/recipes/1726450168175-pavlova
---

# Pavlova

```recipe
yield: "2 servings"
time: "20 min active · 2 h 30 total"

ingredients:
  - { id: large-egg-whites, item: "large egg whites", amount: "1", note: "room temperature", group: "Meringue" }
  - { id: granulated-sugar, item: "granulated sugar", amount: "¼ cup (50g)", group: "Meringue" }
  - { id: cream-of-tartar, item: "cream of tartar", amount: "a pinch", group: "Meringue" }
  - { id: granulated-sugar-2, item: "granulated sugar", amount: "1½ tablespoons", group: "Dairy Custard" }
  - { id: vanilla-extract, item: "vanilla extract", amount: "¼ teaspoon", group: "Meringue" }
  - { id: white-vinegar, item: "white vinegar", amount: "¼ teaspoon", group: "Meringue" }
  - { id: vanilla-extract-2, item: "vanilla extract", amount: "¼ teaspoon", group: "Dairy Custard" }
  - { id: large-egg-yolks, item: "large egg yolks", amount: "1", group: "Dairy Custard" }
  - { id: whole-milk, item: "whole milk", amount: "⅔ cups", group: "Dairy Custard" }
  - { id: fresh-fruit, item: "fresh fruit", amount: "as needed", note: "berries, kiwi, etc.", group: "Meringue" }
  - { id: salt, item: "salt", amount: "pinch", group: "Dairy Custard" }

steps:
  - id: s1
    prep: true
    do: "preheat the oven"
    detail: "**Preheat the oven:** Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 5-inch (13 cm) circle on the paper as a guide."
    phase: "To make the meringue"
  - id: s2
    in: [large-egg-whites, cream-of-tartar, granulated-sugar, granulated-sugar-2, salt]
    do: "whisk the egg whites"
    for: "8–10 min"
    detail: "**Whisk the egg whites:** In a clean, dry bowl, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form. **Add sugar:** Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. Beat on high speed until stiff, glossy peaks form, and the sugar is fully dissolved."
    phase: "To make the meringue"
  - id: s3
    in: [s2, vanilla-extract, white-vinegar, vanilla-extract-2]
    do: "add remaining ingredients"
    detail: "**Add remaining ingredients:** Gently fold in the vanilla extract and white vinegar using a spatula. **Shape the meringue:** Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape it into a disk with slightly raised edges to hold the toppings."
    phase: "To make the meringue"
  - id: s4
    in: [s3]
    do: "bake"
    for: "1 h"
    detail: "**Bake:** Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 45 minutes to 1 hour, or until the meringue is crisp and dry on the outside. Turn off the oven, leaving the meringue inside to cool completely."
    phase: "To make the meringue"
  - id: s5
    in: [s4, large-egg-yolks, whole-milk]
    do: "mix egg yolks and sugar"
    detail: "**Mix egg yolks and sugar:** In a medium bowl, whisk together the egg yolks and sugar until well combined and slightly thickened. **Heat the milk:** In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil."
    phase: "To make the custard"
  - id: s6
    in: [s5]
    do: "temper the egg mixture"
    for: "8–10 min"
    detail: "**Temper the egg mixture:** Slowly pour about 2 tbsp of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk. **Cook the custard:** Continue to cook the mixture over medium-low heat, whisking constantly, until it thickens slightly and coats the back of a spoon, about 8-10 minutes."
    phase: "To make the custard"
  - id: s7
    in: [s6]
    do: "add vanilla"
    for: "1 h"
    detail: "**Add vanilla:** Remove the saucepan from the heat and stir in the vanilla extract. **Cool the custard:** Pour the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour before serving."
    phase: "To make the custard"
  - id: s8
    in: [s7]
    do: "gently lift it"
    detail: "Once the meringue has cooled, gently lift it off the parchment paper and place it on a serving plate. Spoon the chilled custard over the Pavlova base."
    phase: "To assemble"
  - id: s9
    in: [s8, fresh-fruit]
    do: "top with fresh fruit"
    detail: "Top with fresh fruit and serve immediately."
    phase: "To assemble"
```

---

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