I don't know about you, but I absolutely love preparing berry desserts this time of year. There's something about their freshness and natural sweetness that pairs so well with light, airy textures.

That's why I decided to make a pavlova dessert—a show-stopping treat that combines a crisp outer shell with a soft, marshmallow-like center.

This large pavlova recipe is topped with a luscious thick vanilla custard and a generous amount of fresh berries.

But before we talk about the instructions, I want to highlight the fact that in our home, we like to keep the meringue soft and cloud-like inside. And that is different from the classic crisp Pavlova.

This being said, let's get into it: how to make Pavlova that's sure to impress.

How to make Pavlova

• Preheat your oven to 130°C (270°F).
• Whip the egg whites with the vanilla extract, lemon zest, and juice in a mixing bowl at high speed for 1–2 minutes until they start to thicken.
• Lower the speed and add the icing sugar one tablespoon at a time. Add the cornstarch and the salt.
• Increase to high speed again and mix until glossy peaks form. Depending on your mixer, this should take 3-5 minutes.

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• Line a baking tray with parchment paper and spoon the meringue into a circle, building up the edges and leaving a well in the center.

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• Reduce oven temp to 100°C (210°F) and bake for 90 minutes without opening the door.

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• Once done, turn off the oven, open the door slightly, and let the Pavlova cool completely inside.
• Then gently transfer it on your service plate. Be very careful though. It is very very gentle and easy breakable.

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• For the vanilla custard: Gently heat the milk in a saucepan (don't let it boil).
• In a bowl, mix the yolks, sugar, vanilla sugar, vanilla extract, and cornstarch until smooth.

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• Slowly pour in the warm milk while whisking to temper the eggs.

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• Return the mixture to the saucepan and stir constantly over low heat until thickened.

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You are looking for an almost pudding consistency and not a creamy one. You already have the cloudy and delicate Pavlova. If the custard is too thin, then you will make a complete mess when trying to serve it.

• Remove from heat, add butter, mix, and strain the custard for extra smoothness.
• Cover with plastic wrap and let it cool completely.
• To assemble: Top the cooled Pavlova with vanilla custard, then decorate with fresh berries of your choice.

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• Let it rest in the fridge for at least an hour before serving.

The Story Behind This Pavlova Recipe

What makes this the best pavlova recipe—at least in our humble opinion—is the contrast between the textures and flavors.

The sweetness and airiness of the pavlova meringue are beautifully balanced by the rich, velvety custard and tart berries. This pairing isn't random—it's inspired by classic European patisserie techniques, combined with the airy brilliance of pavlova origin recipes from Australia and New Zealand.

The dessert was named after the Russian ballerina Anna Pavlova during her 1920s tour of Oceania. While both Australia and New Zealand claim to have invented it, it's safe to say it's now a shared culinary treasure. Traditionally, it's served with whipped cream and fruit, but in our home, we've adapted it by replacing the cream with custard for an extra layer of richness.

This twist also increases its nutritional value—homemade custard brings in protein and calcium, while the berries offer antioxidants and vitamins. And yes, this pavlova dessert is gluten-free. Therefore, it's naturally suited for those avoiding gluten.

Frequently Asked Questions

Q: Is Pavlova healthy?

A: While it's not a low-calorie dessert, Pavlova can be a healthier option compared to other cakes—especially when topped with fresh fruits and homemade custard.

Q: Are Pavlova and Meringue the same thing?

A: Not quite. Meringue is just the egg white and sugar base. Pavlova dessert takes it further with a crisp crust and a soft interior, often topped with cream and fruit.

Q: Is pavlova gluten free?

A: Yes! Traditional pavlova recipe ingredients are naturally gluten-free.

Q: Can Pavlova be frozen?

A: The meringue base can be frozen, but once it's topped with custard or fruit, it's best eaten fresh.

Q: Who invented the Pavlova dessert?

A: Both New Zealand and Australia claim its invention was inspired by ballerina Anna Pavlova's tour in the 1920s.

Final Thoughts

I hope this inspired you to try your hand at this airy and indulgent pavlova dessert. Whether you're making it for a special occasion or just a treat for yourself, it's a dessert that always surprises and delights.

Try it out, and don't forget to tag us—we'd love to see your creations!

The full video of the recipe is available on YouTube, so make sure to check it out, and don't forget to like and subscribe for more delicious ideas.

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