This classic pavlova dessert features a crispy meringue base topped with whipped cream and fresh fruits. Simple ingredients and clear instructions ensure a stunning, delicious pavlova every time.
You'll also love my chocolate pavlova. Serve this fruit pavlova with my lemon curd, blueberry curd, or passionfruit curd for the perfect dessert.
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⭐️ Why this recipe works
- Uses simple ingredients readily available in most kitchens.
- Achieves a perfect balance of crispy exterior and soft, marshmallow-like interior.
- Step-by-step instructions make it foolproof, even for beginners.
- Perfect for special occasions and impressing guests.
🧾 Ingredient notes
- Egg whites: Provide the structure for the meringue.
- Sugar: Sweetens the pavlova and stabilizes the egg whites.
- Cornstarch: Helps to create a crisp outer shell and soft center.
- Vinegar: Adds acidity, stabilizing the meringue and helping it to set properly. *Lemon juice can be used in place of vinegar.
- Vanilla extract: Adds flavor to the meringue.
- Whipped cream: For topping, adding richness and balance.
- Fresh fruits (e.g., strawberries, kiwi, blueberries): Offer freshness, sweetness, and a burst of flavor.
- Lemon curd (optional): Adds a tangy contrast to the sweet meringue.
- Passion fruit pulp (optional): Provides a tropical twist.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Fruit pavlova recipe step-by-step
- Preheat oven: Set your oven to 300°F (150°C).
- Prepare egg whites: Beat egg whites until soft peaks form.
- Gradually add sugar: Add sugar one tablespoon at a time, beating until stiff peaks form.
- Fold in cornstarch, vinegar, and vanilla: Gently fold to combine.
- Form the meringue: Spoon the meringue onto a parchment-lined baking sheet, shaping into a circle with a slight depression in the center.
- Bake: Reduce oven temperature to 250°F (120°C) and bake for 1 hour. Turn off the oven and let the pavlova cool completely in the oven.
- Assemble: Once cool, top with whipped cream and fresh fruits. Add lemon curd or passion fruit pulp if desired.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Room temperature eggs: Ensure eggs are at room temperature for the best volume.
- Clean equipment: Use a clean, grease-free bowl and beaters to avoid deflating the meringue.
- Slow sugar addition: Add sugar slowly to fully incorporate it into the egg whites.
- Oven cooling: Let the pavlova cool in the oven to prevent cracks.
- Assembly: Assemble the pavlova just before serving to keep it crisp.
🍯 Storing meringue
- Storage: Store pavlova in an airtight container to prevent moisture absorption. It will stay fresh for up to 2 days.
- Assembly: Store the meringue base and toppings separately and assemble just before serving.
❓FAQ
You can make the meringue ahead of time and assemble it shortly before serving. It can be made up to 3 days in advance, but it's absolutely crucial that it stays dry. Store it in a cool dry plastic container away from any moisture.
Cracks can happen due to rapid temperature changes. Cool the pavlova slowly in the oven.
Ensure sugar is fully dissolved into the egg whites and avoid making pavlova on humid days.
Yes, the meringue can be made a day ahead and stored in an airtight container. Assemble with toppings just before serving.
You can substitute with an equal amount of arrowroot powder or leave it out, though the texture may be slightly different.
Yes, a hand mixer works fine, though it may take a bit longer to achieve stiff peaks.
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The Easiest Fruit Pavlova Dessert- Dairy and Gluten Free
Ingredients
For the meringue
- 4 egg whites, approx. ¼ cup
- 1 cup sugar
- ¼ teaspoon cornstarch
- ½ teaspoon cream of tartar or lemon juice
- 1 ½ cups whipping cream, whipped to soft peaks
For the peaches:
- ½ cup brown sugar
- 2 peaches, cut into sixths
- 2 apricots, cut into sixths
- ¼ teaspoon cinnamon
- Juice of 1 lemon
Instructions
To Make the Meringue:
- Preheat the oven to 225ºF.
- Place ¼ cup of sugar and the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Mix on the lowest setting for 2 minutes.
- Add another ¼ cup of sugar and increase the speed to medium, whisking for an additional minute.
- Add the remaining sugar, cornstarch, cream of tartar, and vanilla. Whisk on medium-high until the mixture is smooth, thick, and silky white, forming stiff peaks.
- Place the meringue on a baking tray lined with parchment paper or a baking mat. Using a spoon, gently create a well in the center, forming an 8-inch round meringue.
- Bake in the oven for about 3 hours. Let the meringue cool completely in the oven.
To Roast the Peaches:
- Preheat the oven to 350ºF.
- In a small roasting pan, mix the brown sugar, peaches, apricots, cinnamon, and lemon juice.
- Roast in the oven for about 10-15 minutes, until the sugar has melted and the peaches have softened. Remove from the oven and set aside.
To Assemble:
- When ready to serve, whip the cream to soft peaks.
- Fill the cooled pavlova with the whipped cream.
- Place the roasted fruit on top, letting the juices run down the sides of the meringue.
Notes
- Use fresh egg whites. Beat the egg whites until they form stiff peaks.
- Gradually add the sugar, beating until the meringue mixture is stiff and glossy.
- Bake the pavlova in a preheated oven at 225ºF for 1-1.5 hours or until the meringue easily peels away from the baking paper.
- Let the pavlova cool completely in the oven before topping with whipped cream and fruit.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Alison says
Looks amazeballs! I esp appreciate the tip re starting slow. Cheers!
Debs says
Thanks so much. So glad you found it helpful, Alison!
Natasha @ Salt & Lavender says
LOVE this show-stopping summer dessert, Debs!