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Pavlova recipe with 12 egg whites topped with whipped cream, strawberries, kiwi, blueberries, raspberries, and passion fruit.

Pavlova Recipe With 12 Egg Whites

A large 12-egg-white pavlova with a crisp outer shell and soft, marshmallow-like center, finished with whipped cream and fresh fruit. Perfect for parties, holidays, and special occasions.
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Prep Time 25 minutes
Cook Time 2 hours
Cooling Time 2 hours
Total Time 4 hours 25 minutes
Servings: 16
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 12 large egg whites about 360 g
  • 600 g caster or superfine sugar
  • 3 teaspoons cornstarch
  • 3 teaspoons white vinegar or lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar optional
  • 2 1/2 cups heavy whipping cream
  • 1 –2 tablespoons powdered sugar optional
  • Fresh strawberries raspberries, blueberries, kiwi, or passion fruit

Method
 

  1. Preheat the oven to 300°F (150°C). Line a large baking tray with parchment paper.
  2. Place the egg whites in a clean, grease-free mixing bowl. Beat on medium speed until foamy, then increase the speed and continue beating until soft peaks form. Add the cream of tartar now if using.
  3. Add the caster sugar one tablespoon at a time, beating well after each addition. Continue whipping until the meringue is thick, glossy, and holds stiff peaks.
  4. Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract. Do not overmix.
  5. Spoon the meringue onto the prepared tray and shape it into an 11–12 inch circle. Make the center slightly lower than the edges to create room for the topping.
  6. Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour 45 minutes to 2 hours.
  7. Turn off the oven and leave the pavlova inside until completely cool. Slow cooling helps reduce cracking and collapsing.
  8. Whip the heavy cream until soft peaks form. Add powdered sugar if desired.
  9. Spoon the whipped cream over the cooled pavlova and top with fresh fruit just before serving.

Notes

  • Use room-temperature egg whites for easier whipping.
  • Make sure the bowl and whisk are completely clean and grease-free.
  • Add the sugar gradually rather than all at once.
  • The meringue should be thick, glossy, and hold stiff peaks before shaping.
  • Small cracks in pavlova are completely normal.
  • Avoid opening the oven repeatedly while baking.
  • Cool the pavlova slowly inside the switched-off oven.
  • The undecorated pavlova shell can be made 1 day ahead and stored in an airtight container at room temperature.
  • Add whipped cream and fruit shortly before serving to keep the shell crisp.