How to make a Pavlova-easy and delicious

Yields: 10 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 1 Hr 15 Mins Total Time: 1 Hr 40 Mins

Hello Foodies,

In this video and recipe, i am making an easy Pavlova and show you how to make it look absolutely GORGEOUS. This recipe is ideal for your Christmas dinner or lunch.

This light dessert is ideal to finish on a sweet bite with the freshness of fruits. This delicate meringue is crunchy outside and a pillow texture inside. It is topped with fresh berries, passion fruit, Macarons, Chocolate mint and coconut crisp.

Everyone will be asking you for the recipe.

Chek it out and try it 😊

Let’s get in the kitchen and let’s get cooking

Bon Appetit,



0/15 Ingredients
Adjust Servings
    The Meringue base
  • The Chantilly cream


0/31 Instructions
    Making the meringue
  • Gather all your ingredients and measure them using a digital scale. For this recipe you will need a tray, a 20cm ring, silicon paper, piping bag and nozzle, a electric bowl mixer and a spatula. Pre-heat your oven at 100C (celcius on fan forced).
  • Place the egg white in the bowl.
  • Add the cream of Tartar to the egg white.
  • Whisk the egg white to the highest speed untill your start to see the traces of the whisk in the egg white....................WAITTTTTTTTTTTTTT do not put the sugar at the begining.
  • Once you start to see the traces of the whisk in the egg withe, you can add 1/3rd of the sugar and keep whisking at high speed for 1 minute approximately. then add the 2nd 3/rd, wait a minute. finally, add the remaining of the sugar. Whisk for 1 minute.
  • This help the sugar to dissolve and make a strong meringue.
  • Low down the speed of the whisk, then add the vanilla paste and vinegar.
  • Add the cornflour.
  • speed up for a minute again and voila
  • slightly grease the ring.
  • Place a piece of silicon paper on the tray and cut a strip of silicon paper taller than the ring. Your meringue will raise and we do not want to catch the side of the ring.
  • Place all the meringue in the ring using a spatula and try to have an even top.. Pavlovas ofen looks rough on top and crumbly. So do not stress.
  • Bake at 100C for 1 hour. switch off the oven and let it cool down.
  • Once cool down, remove the ring from the top. The meringue will have raised a bit. This mean you have a crusty outside and soft texture inside. gently push the meringue in and lift the ring.
  • Cut the paper around the meringue with a sharp knife.
  • Using a large spatula, transfer the meringue to your tray or dish (we will not move it again after that).
  • Remove the paper gently. As you can see it looks quite high. Howver, the crust will drop back down on the soft inner meringue.
  • Here we are ready to topped that meringue.
  • Making the Chantilly cream
  • Place the whipping cream in the bowl.
  • Add the vanilla paste.
  • Add the sugar.
  • Whisk at high speed for 5 minutes.................WAITTTTTTTTTTTTTTTTTTTTTT do not go anywhere.. watch the cream or it can turn to butter. we want it to stiff peak. To be able to pipe it.
  • Building and finishing the Pavlova
  • Place a 1/3rd of the cream on top of the meringue and try to spread it evenly.
  • Place the remaining of the cream in a piping bag with a nozzle (Plain or star) i used a star one and try to pipe rosettes or dots.
  • Add your blueberries
  • Cut and add your Strawberries attractively.
  • Add few drops of passion fruit with seeds. It gives more acidity and freshness to the dessert.
  • I had spare macarons so i place them on top. if you want to replicate that you can buy some already made. It is optional
  • Add some nice mint leaves or edible flowers. I grow chocolate mint variety and it is the best.
  • If you have been following me for a while, you will have seen my tutorial on coral tuiles. It is super easy to make and take 10 minutes. It brings so much to a dish or cake.
  • Break some piece of the tuile and place them attractively around the Pavlova. Happy baking Frenchy.


Pavlova is best fresh. However you can keep it up to 2 to 3 days in the fridge.

Always use fresh berries.

I make my meringue the night before and leave it in the oven. Like this i am ready to go in the morning and no stress.