Travel and Home logo icon profile picture transparent traveling

In love with Pavlova ... The love story begins with an easy recipe.

The fact that you might not like meringue doesn’t mean you wouldn’t love pavlova.  As a matter of fact, I totally dislike meringue, but I am madly in love with pavlovas of any kind.  The bonus is that you can decorate it to look like the most amazing dessert ever.  You can impress everyone with a pavlova.

Easier than you think

At first, I thought I would never be able to make such an incredible dessert until I tried it for the first time as a novice cook.  Sucess !!!… and the love story began…  🙂

Basic Ingredients

It is made with only egg whites whipped into a foam, with sugar mixed in, and baked at a very low temperature until dry.  (The basics of both meringue and pavlova.)

What is the difference between Pavlova and Meringue?

A meringue is crispy and dry throughout and very sweet, while a pavlova is crispy on the outside but light, soft and marshmallowy on the inside. 

Place of origin: 

Australia, New Zealand

“Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.” – Wikipedia
Best Pavlova Recipe Travel and Home Easy Recipes

Basic Pavlova Recipe

INGREDIENTS for a basic Pavlova:

  • 4 egg whites
  • 1 cup castor sugar
  • 1 teaspoon lemon juice or vinegar
  • 2 teaspoons cornflour


  • In a small mixing bowl, beat egg whites until soft peaks form.
  • Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy ( about 10 min. )
  • Cover a baking tray with baking paper.
  • Pile the mixture onto paper and shape it into a large circle, leaving the center slightly hollowed.
  • Bake at 130 C for 1 1/2 hours or until crisp on the outside.
  • Turn the oven off but leave the pavlova to cool n the oven with the door ajar.

The Best Ever Pavlova Recipe

INGREDIENTS for the best ever Pavlova:

  • 4 egg whites (jumbo)
  • 1 cup sugar
  • 3/4 teaspoon Cream of Tartar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Essence (you can use extract according to taste)


  • Mix the egg whites and sugar until soft peaks form.
  • Add the rest of the ingredients and beat until stiff and glossy.
  • Pile the mixture onto paper in a circular shape, making it a slight bit more hollowed in the center. 
  • Bake at 120 C for 1 hour.
Easiest pavlova recipe The best ever Top recipe Tried and Tested

How long can you keep a pavlova?

If kept in an airtight container, it can last up to two days

Ways to decorate Pavlova – Decorating Ideas:

  • Whipped Cream
  • Fresh Strawberries, sliced
  • Fresh mangos, sliced
  • Blueberries, Raspberries (any berries really)
  • Flaked chocolate
  • Kiwi Fruit
  • Passionfruit pulp
  • A combination of Mango, pineapple, passionfruit, and mint.
  • A combination of berries and kiwifruit.
  • A combination of cherries and chocolate.
  • …and for the decadent:  A combination of Turkish delight, pistachios, and pomegranate seeds and decorate with a few sugarcoated rose petals.
Chef at Home

Chef Tips:

We are always looking for easy recipes to entertain with.  If you really want to impress and get a “WOW!” from your guests, serve this beautifully decorated dessert on top of a mirror.  The effect is just extra special, especially if you have candlelight with it on the table.