Pavlova Ingredients: Build the Classic Meringue Step by Step

If you’ve ever wanted to impress friends with a light, airy dessert, the pavlova is the answer. The secret isn’t a fancy technique – it’s the right ingredients. Below you’ll find the must‑have items, the reasons they matter, and a few shortcuts that keep things simple.

First off, the base is all about egg whites and sugar. Fresh, room‑temperature egg whites whip up best, giving you the glossy peaks you need. Use about 4 large egg whites for a medium‑sized pavlova. If you’re worried about shells, a pinch of cream of tartar or a few drops of lemon juice stabilizes the foam and keeps it from weeping later.

Next, the sweetener. Granulated sugar works, but superfine or caster sugar dissolves more quickly, preventing grainy spots. Aim for 1 cup (200 g) of sugar for those 4 egg whites. When you add the sugar, do it slowly, a spoonful at a time, while the mixer is running. This gradual process ensures a smooth, glossy mixture that will hold its shape in the oven.

Optional Flavors and Add‑Ins

Want a little extra flavor? A splash of vanilla extract (½ tsp) or a pinch of almond extract can brighten the taste without changing the texture. Some bakers also fold in 1 tsp of cornstarch after the sugar is fully incorporated – it helps the center stay soft while the outside gets crispy.

Now, let’s talk about the topping. Whipped cream is the classic choice. Use heavy cream, chilled, and whip it to soft peaks. Add a tablespoon of powdered sugar and a dash of vanilla if you like it a bit sweeter. Keep the cream cold until you’re ready to serve; warm cream will melt the meringue quickly.

Fresh Fruit – The Final Touch

Fresh fruit adds color, acidity, and juiciness. Kiwi, strawberries, passion fruit, and berries are popular because their tartness balances the sweet meringue. Slice the fruit just before serving so it doesn’t release too much juice onto the meringue.

Putting it all together is easy: bake the meringue at a low temperature (120‑130 °C) for about 1 hour, then let it cool inside the oven with the door ajar. This slow cooling prevents cracks. Once cooled, spread the whipped cream on top, arrange the fruit, and serve immediately.

Quick tip: if you live in a humid climate, add a bit more sugar (up to 10 %) or bake a touch longer. Humidity can make the meringue soft on the outside.

With these pavlova ingredients and a few simple steps, you’ll have a stunning dessert that’s crisp, marshmallow‑soft inside, and topped with fresh, vibrant fruit. Happy baking!