Pavlova Recipe


Pavlova with lime curd and blackberry jam

Ella Henry, Food and Culture Editor

Pavlova is a perfect dessert for spring and summertime—it’s light, fluffy, and full of fruits and berries just coming back into season. This dish is so delicate that it was named after a famous Russian ballerina, Anna Pavlova, who was known for her “feather-like flight.” The recipe is easy and it allows you to be creative.



3 egg whites

¼ tsp cream of tartar

¾ cup sugar

Fruit and/or berries of your choice

Whipped cream

Sauces (optional)



Making sure your bowl is completely clean, begin to whip the egg whites and cream of tartar at high speed. Once white and frothy (about 1 minute), slowly stream in the sugar. Continue to whip for about 10 minutes, or until stiff peaks are formed. On a parchment-lined baking sheet, spread the meringue into circles and use a rubber spatula or spoon to create dips in the centers. They should look like little nests or bowls. Bake at 225°F for 1-2 hours depending on how soft you want them on to inside.

Once completely cooled, fill your “nests” with lightly sweetened whipped cream and your choice of fruits and berries. To get a better flavor, you can macerate your fruit beforehand as well. If you have chosen to do so, you can drizzle your sauce over the finished pavlova. I recommend using caramel, chocolate ganache, lemon curd, or jam depending on which fruits and berries you’ve chosen.

Serve and enjoy!


Fruit-sauce combinations I recommend trying:

Strawberries and basil (macerated)

Raspberries, blackberries, blueberries, and lemon curd

Raspberries, raspberry coulis, passionfruit, and passionfruit caramel