A Foolproof Summer Pavlova (Yes, Really!)

Summer pavlova on a pedestal
Prep Time
15 min
Cook Time
1h 30 min
8 servings

Pavlova can seem a little daunting to make, but with this Swiss Meringue method, it’s totally foolproof! It has a crisp exterior and a gooey, marshmallow-y centre that everyone will love. Egg whites and sugar are heated over a double boiler to help stabilize and strengthen the meringue (and avoid sticky, soggy messes). Once you try this recipe, it’ll be on repeat all summer long.

Love Sabrina’s pavlova? Try her Summery Strawberry Cake Roll next!




large egg whites
1 ½
cups granulated sugar
1 ½
tsp cream of tartar
2 ½
tsp cornstarch
1 ½
tsp vanilla bean paste
tsp salt

To serve

cup heavy cream
Tbsp icing sugar
tsp vanilla bean paste
Fresh raspberries, for garnish
Sweet cherries, for garnish
Fresh mint, for garnish
Edible flowers, for garnish



This recipe requires 3 hours rest time.

Ingredients for summer pavlova
Step 1

Preheat oven to 275°F. Line a large cookie sheet with parchment paper, set aside.

Step 2

Fill a saucepan with 1 inch of water and bring to a simmer. In the bowl of a stand mixer, whisk together egg whites and sugar and place it over the saucepan with simmering water. Continuously whisk until the mixture is hot to the touch and all the sugar has dissolved, about 5 minutes.

Step 3

Place the bowl on the stand mixer and whisk on medium speed for 2 minutes until you have medium peaks. Add in the cream of tartar, cornstarch and salt. Increase the speed to medium-high and whisk for about 5-8 minutes until you get stiff peaks. Add the vanilla and whisk for a final time on high for 1 minute. The mixture should be thick and glossy.

Step 4

Transfer the meringue into the centre of the parchment lined cookie sheet. To anchor the parchment paper, place a little dollop of meringue in each corner of the cookie sheet to act as “glue”. Use a large spoon to shape the meringue into a 6-8 inch round. Create a little well in the centre to add your toppings later.

Unbaked pavlova on a baking sheet
Step 5

Place the pavlova in the oven and immediately lower the temperature to 225F. Bake for 1 hour and 30 minutes, do not open the door. When the pavlova has finished baking, turn off the oven and leave to cool completely for at least 3 hours or overnight.

Step 6

To serve, whip heavy cream to medium peaks, add in the icing sugar and vanilla bean paste. Dollop the cream into the cooled pavlova, finish with fresh raspberries, cherries, mint, and edible flowers if using.

Summer pavlova on a pedestal

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