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Classic Vanilla Pavlova


Simple and sophisticated. Crisp meringue, a slightly chewy center, and loaded with whipped cream and tart berries, this pavlova has it all.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 5 egg whites, cold, not warmed up
  • ½ teaspoon kosher salt (optional)
  • 2 vanilla beans, split lengthwise and seeds scraped out
  • 1 cup sugar
  • 2 teaspoons potato starch 
  • 1 teaspoon white wine vinegar 
  • Whipped Cream (recipe follows)
  • Garnish: mixed berries, shaved chocolate

Whipped Cream

  • 2 cups heavy whipping cream
  • ¼ cup sugar



1. Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.

2. Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.

3. Gently fold potato starch and vinegar into meringue with a spatula.

4. Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It's not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.

5. Bake pavlova at 250°F for 1 ½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.

6. Place pavlova on a serving platter. Pile whipped cream on pavlova. Add berries and shaved chocolate. 


1. With a mixer, or by hand, whip cream and sugar in a chilled bowl will chilled beater until soft folds form.

2. Whip until soft peaks form.