20 Decadent Pavlova Recipes for Every Occasion

Light as air yet impossibly indulgent, pavlova is the dessert that dazzles at any gathering—whether it’s a holiday centerpiece or a weeknight treat. With its crisp shell, marshmallow-soft center, and endless topping possibilities, this meringue masterpiece is pure magic. Ready to fall in love? We’ve rounded up 20 decadent pavlova recipes that’ll turn every occasion into something special. Let’s get whisking!

Classic Lemon Pavlova with Whipped Cream

This dreamy lemon pavlova is a showstopper dessert with a crisp shell, marshmallow-soft center, and a bright citrus twist that balances the sweetness perfectly.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tbsp lemon zest (plus extra for garnish)
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment and draw an 8-inch circle as a guide.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla.
3. Spread meringue onto the circle, building slightly higher edges. Bake for 1 hour 15 minutes until crisp outside—turn off oven and let cool inside for 1 hour.
4. Whip heavy cream with 2 tbsp powdered sugar to medium peaks. Fold in 1 tbsp lemon zest and 1/4 cup lemon juice. Pile onto cooled meringue, garnish with extra zest, and serve immediately.

The magic here? That crackly shell gives way to a chewy interior, while the tart lemon cream cuts through the sweetness like sunshine.

Tip: For clean slices, dip your knife in hot water before cutting—it glides right through the delicate meringue!

Berry Bliss Pavlova with Fresh Strawberries

This dreamy pavlova is a showstopper with its crisp shell, marshmallow-soft center, and juicy strawberries—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 1/2 cups fresh strawberries, hulled and sliced

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
2. Beat egg whites on medium-high until stiff peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until glossy. Gently fold in 1 tsp vinegar, 1 tsp vanilla, and 1 tbsp cornstarch.
3. Spread the meringue onto the traced circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and 2 tbsp powdered sugar to soft peaks. Pile onto the cooled pavlova and top with strawberries.

The magic here? That crackly exterior gives way to a cloud-like center—contrasted by the tart-sweet berries and billowy cream.

Tip: For extra flair, drizzle melted dark chocolate over the strawberries before serving.

Chocolate Drizzle Pavlova with Hazelnuts

Chocolate Drizzle Pavlova with Hazelnuts

This dreamy pavlova is a showstopper with its crisp shell, pillowy center, and rich chocolate-hazelnut finish—perfect for impressing guests or treating yourself!

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/4 cup chopped toasted hazelnuts
• 2 oz dark chocolate, melted

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a stand mixer, beat egg whites on medium-high until soft peaks form. Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in vinegar, vanilla, and salt.
3. Spoon meringue onto the prepared sheet, shaping into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream to stiff peaks and spread over the cooled pavlova. Drizzle with melted chocolate and sprinkle hazelnuts on top.

The magic here? That crackly crust gives way to a marshmallow-like center, while the hazelnuts add a nutty crunch against the silky chocolate.

Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Tropical Mango and Passionfruit Pavlova

This dreamy pavlova combines crisp meringue, billowy whipped cream, and a vibrant tropical fruit topping—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 ripe mango, diced
• 2 passionfruits, pulp scooped out
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla.
3. Spoon meringue onto the baking sheet, shaping into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream with 2 tbsp powdered sugar until medium peaks form. Spread over cooled meringue.
5. Top with diced mango and passionfruit pulp. Garnish with mint leaves.

The contrast of the crackly meringue, creamy filling, and tangy-sweet fruit makes every bite irresistible. Tip: For extra flair, toast shredded coconut and sprinkle it over the whipped cream before adding the fruit!

Vanilla Bean Pavlova with Raspberry Coulis

This dreamy pavlova is a showstopper with its crisp shell, marshmallow-soft center, and vibrant raspberry coulis—perfect for impressing guests or treating yourself!

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 vanilla bean, seeds scraped (or 1 tsp pure vanilla extract)
• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 cup heavy cream, whipped to stiff peaks

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vinegar, 1 tsp cornstarch, and vanilla seeds.
3. Spoon meringue onto parchment into a 7-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off oven and let cool inside for 1 hour (no peeking!).
4. Meanwhile, simmer raspberries, 2 tbsp sugar, and 1 tsp lemon juice over medium heat for 5 minutes until broken down. Strain through a fine sieve to remove seeds.
5. Top cooled pavlova with whipped cream and drizzle with coulis. Serve immediately.

The magic here? That crisp shell shatters to reveal a cloud-like interior, while the tart coulis cuts through the sweetness beautifully.

Tip: For clean slices, use a serrated knife dipped in hot water.

Eton Mess Inspired Pavlova with Mixed Berries

This dreamy dessert combines the crisp-chewy magic of pavlova with the lush, juicy goodness of summer berries—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract.
3. Spoon the meringue onto the parchment into a 8-inch circle, creating slight edges to hold the filling. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Fold in half the mixed berries, lightly crushing some for a jammy effect.
5. Top the pavlova with the berry cream, remaining fresh berries, and mint leaves. Serve immediately for that perfect crunch-gooey contrast!

The magic here? The pavlova’s shatteringly crisp shell gives way to a marshmallowy center, while the berries add a tangy punch against the sweet cream.

Tip: For extra drama, drizzle with melted white chocolate or a swipe of berry coulis before serving.

Coconut Lime Pavlova with Toasted Coconut Flakes

This dreamy pavlova combines tropical coconut and zesty lime for a dessert that’s crisp on the outside, marshmallowy inside, and downright irresistible.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp pure vanilla extract
• 1 tbsp finely grated lime zest (from 2 limes)
• 1/2 cup toasted coconut flakes, divided
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Fresh lime slices, for garnish

Instructions

1. Prep: Preheat oven to 250°F. Line a baking sheet with parchment and trace a 8-inch circle as a guide.
2. Whip meringue: Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, 1 tsp vanilla, and 1 tbsp lime zest.
3. Shape & bake: Spread meringue inside the traced circle, creating a slight well in the center. Sprinkle with 1/4 cup toasted coconut flakes. Bake for 1 hour 15 minutes, then turn off oven and let cool inside for 1 hour.
4. Whip cream: Beat heavy cream and 2 tbsp powdered sugar to medium peaks. Pile onto cooled pavlova, then top with remaining 1/4 cup coconut flakes and lime slices.

The contrast of crunchy coconut, tangy lime, and pillowy meringue makes this dessert feel like a tropical vacation on a plate.

Tip: For extra coconut flavor, swap half the vanilla extract with coconut extract!

Pistachio Rosewater Pavlova with Edible Flowers

This dreamy Pistachio Rosewater Pavlova is a showstopper dessert that balances delicate floral notes with nutty crunch—perfect for impressing guests or treating yourself!

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp rosewater
• 1/2 cup shelled pistachios, finely chopped
• 1 cup heavy cream
• 1 tbsp powdered sugar
• Edible flowers (like pansies or rose petals), for garnish

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
2. Beat egg whites on medium-high until stiff peaks form. Gradually add granulated sugar, 1 tbsp at a time, until glossy. Gently fold in vinegar, cornstarch, rosewater, and half the pistachios.
3. Spread the meringue onto the traced circle, creating slight edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and powdered sugar to soft peaks. Pile onto the cooled pavlova, then top with remaining pistachios and edible flowers.

The magic here? The crisp shell gives way to a marshmallowy center, while rosewater and pistachios add a fragrant, elegant twist. Tip: For extra crunch, toast the pistachios lightly before chopping!

Salted Caramel Pavlova with Bananas

This Salted Caramel Pavlova with Bananas is a showstopping dessert that balances crisp meringue, creamy caramel, and fresh fruit—perfect for impressing guests or treating yourself!

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup store-bought or homemade salted caramel sauce
• 2 ripe bananas, sliced

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vinegar, 1 tsp cornstarch, 1 tsp vanilla, and 1/4 tsp salt.
3. Spoon meringue onto the parchment into a 8-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over cooled meringue, drizzle with 1/2 cup salted caramel sauce, and top with sliced bananas.

The magic here? The pavlova’s crackly shell gives way to a marshmallow-like center, while the salted caramel cuts through the sweetness for a perfectly balanced bite.

Tip: For clean slices, use a sharp knife dipped in hot water—the meringue won’t stick!

Espresso Infused Pavlova with Coffee Cream

This elegant dessert combines the airy crunch of pavlova with rich coffee flavors—perfect for impressing guests or treating yourself to a little luxury.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp cocoa powder (for dusting)

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form.
3. Gently fold in 1 tbsp cornstarch, 1 tsp white vinegar, 1 tsp vanilla extract, and 1 tbsp instant espresso powder until just combined.
4. Spoon the mixture onto the prepared sheet, shaping it into a 9-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let it cool inside for 1 hour.
5. Meanwhile, whip 1 cup heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over the cooled pavlova and dust with 1 tsp cocoa powder.

The espresso powder deepens the meringue’s flavor without overpowering it, while the coffee cream adds a velvety contrast to the crisp shell.

Tip: For clean slices, use a sharp knife dipped in hot water—the heat prevents sticking!

Peach Melba Pavlova with Vanilla Ice Cream

This dreamy dessert combines crisp meringue, juicy peaches, and raspberry sauce for a showstopping summer treat.

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp pure vanilla extract
• 2 ripe peaches, thinly sliced
• 1 cup fresh raspberries
• 2 tbsp granulated sugar (for raspberry sauce)
• 1 tbsp lemon juice
• 1 pint vanilla ice cream

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment. Beat egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup sugar, 1 tbsp at a time, until glossy. Gently fold in 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla.
2. Spoon meringue onto parchment into a 8-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes until crisp outside. Turn off oven; let cool inside for 1 hour.
3. Meanwhile, mash raspberries with 2 tbsp sugar and 1 tbsp lemon juice in a small saucepan. Simmer over low heat for 5 minutes, then strain to remove seeds.
4. To assemble, top cooled pavlova with vanilla ice cream, peach slices, and drizzle with raspberry sauce.

The magic? That contrast of crunchy meringue shards against creamy ice cream and syrupy fruit—it’s like summer on a spoon.

Tip: For neat slices, use a serrated knife and gentle sawing motion.

Blueberry Lavender Pavlova with Honey Drizzle

This dreamy pavlova combines floral lavender, juicy blueberries, and a sweet honey drizzle for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp dried culinary lavender
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp honey

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a stand mixer, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup sugar, 1 tsp vinegar, and 1 tsp cornstarch, beating until stiff, glossy peaks form (about 5 minutes). Gently fold in 1 tsp lavender.
3. Spoon meringue onto the baking sheet, shaping into a 9-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream and 1 tsp vanilla to stiff peaks. Spread over the cooled meringue, then top with blueberries. Drizzle with 2 tbsp honey just before serving.

The crunch of the meringue against the creamy filling and burst of blueberries makes every bite a little celebration.

Tip: For extra lavender flavor, steep 1 tsp dried lavender in the heavy cream for 10 minutes before whipping—just strain it out first!

Matcha Green Tea Pavlova with White Chocolate

This dreamy pavlova combines earthy matcha with sweet white chocolate for a dessert that’s as stunning as it is delicious—perfect for impressing guests or treating yourself!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 tbsp matcha green tea powder (plus extra for dusting)
• 1/2 cup heavy cream
• 1/4 cup white chocolate chips, melted
• Fresh berries (strawberries, raspberries, or blackberries), for topping

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 8-inch circle as a guide.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp vinegar, 1 tsp vanilla, 1 tbsp cornstarch, and 1 tbsp matcha powder.
3. Spread the meringue onto the traced circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream to stiff peaks, then drizzle in melted white chocolate. Spread over the cooled pavlova, top with berries, and dust lightly with extra matcha.

The contrast of the crisp shell, pillowy center, and creamy topping is pure magic—matcha’s bitterness balances the sweetness beautifully.

Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Orange Blossom Pavlova with Pomegranate Seeds

This dreamy pavlova combines floral orange blossom water with tart pomegranate seeds for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp orange blossom water
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup pomegranate seeds

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp orange blossom water.
3. Spoon the meringue onto the parchment into a 7-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (do not open the door).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over the cooled meringue and top with pomegranate seeds.

The delicate crunch of the meringue paired with the floral-citrus aroma makes this pavlova feel like a special occasion in every bite.

Tip: For extra flair, drizzle with honey or sprinkle edible rose petals before serving.

Raspberry Ripple Pavlova with Dark Chocolate Shavings

This dreamy pavlova combines crisp meringue, tart raspberry swirls, and rich dark chocolate for a showstopping dessert that’s easier than it looks.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tbsp granulated sugar (for raspberries)
• 1 cup heavy cream
• 2 oz dark chocolate, shaved

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Beat egg whites on high until stiff peaks form. Gradually add 1 cup sugar, 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla, beating until glossy and thick (about 5 minutes).
3. Mash 1 cup raspberries with 1 tbsp sugar in a bowl. Gently fold half into the meringue for a ripple effect, leaving streaks.
4. Spoon meringue onto the baking sheet, shaping into a 9-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour.
5. Whip heavy cream to soft peaks. Spread over the cooled meringue, then swirl in remaining mashed raspberries. Top with shaved chocolate and extra raspberries.

The contrast of crackly meringue, pillowy cream, and bursts of raspberry makes every bite a little celebration.

Tip: For clean slices, dip your knife in hot water before cutting.

Lemon Meringue Pavlova with Curd Filling

This Lemon Meringue Pavlova with Curd Filling is a showstopper dessert—crispy meringue, tangy lemon curd, and billowy whipped cream make every bite pure bliss.

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup prepared lemon curd (store-bought or homemade)
• Fresh berries or lemon zest, for garnish (optional)

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tsp cornstarch, 1 tsp vinegar, and 1/2 tsp vanilla, beating until stiff, glossy peaks form (about 5-7 minutes).
3. Spoon meringue onto the baking sheet, shaping into a 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over cooled meringue, then dollop 1/2 cup lemon curd on top. Swirl gently and garnish if desired.

The magic here? The meringue stays crisp outside while the curd seeps just enough into the pillowy center for a dreamy contrast.

Tip: For extra stability, add a pinch of cream of tartar to the egg whites before beating.

Cherry Almond Pavlova with Toasted Almonds

This dreamy pavlova combines crisp meringue, pillowy whipped cream, and juicy cherries for a dessert that’s as stunning as it is delicious.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 1/2 cups fresh cherries, pitted and halved
• 1/4 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp vanilla extract, 1/4 tsp almond extract, and 1 tbsp cornstarch.
3. Spoon meringue onto the prepared sheet, shaping it into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool completely inside (about 1 hour).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spread over the cooled meringue, then top with cherries and 1/4 cup toasted almonds.

The contrast of the crunchy meringue shell, airy cream, and tart cherries is pure magic—especially with the nutty crunch of toasted almonds.

Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Spiced Chai Pavlova with Cinnamon Cream

This dreamy pavlova swaps classic vanilla for warm chai spices, topped with a cloud of cinnamon-spiked cream—perfect for impressing guests without stressing over fussy techniques.

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp ground cinnamon (for cream)

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, and 1/4 tsp cloves.
3. Spoon meringue onto parchment into a 8-inch circle, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off oven and let cool inside for 1 hour (don’t open the door!).
4. Whip heavy cream with 2 tbsp powdered sugar and 1/2 tsp cinnamon until medium peaks form. Pile onto cooled pavlova and serve immediately.

The magic here? That crisp shell gives way to a marshmallowy center, while the chai spices peek through every bite—no syrup or extra toppings needed.

Tip: For clean slices, run your knife under hot water before cutting.

Fig and Honey Pavlova with Goat Cheese

This Fig and Honey Pavlova with Goat Cheese is a showstopper dessert that balances crisp meringue, creamy tang, and sweet-tart fruit—perfect for impressing guests without fuss.

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup fresh goat cheese, softened
• 1/2 cup heavy cream
• 6 fresh figs, quartered
• 2 tbsp honey, plus extra for drizzling
• Pinch of salt

1. Preheat oven to 250°F. Line a baking sheet with parchment.
2. Beat egg whites and a pinch of salt on medium-high until soft peaks form. Gradually add 1 cup sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla.
3. Spoon meringue onto the sheet, shaping into an 8-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (to prevent cracking).
4. Whip heavy cream to soft peaks, then fold in 1/2 cup goat cheese and 2 tbsp honey. Spread over the cooled meringue.
5. Top with figs and drizzle generously with honey. Serve immediately.

The magic here? The meringue’s delicate crunch gives way to lush goat cheese cream, while figs add a jammy contrast. Tip: For neat slices, use a serrated knife and gentle sawing motions.

Passionfruit Curd Pavlova with Coconut Cream

This dreamy dessert combines crisp meringue, tangy passionfruit curd, and fluffy coconut cream for a showstopping treat that’s easier than it looks!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup passionfruit pulp (fresh or bottled)
• 3 large egg yolks
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, cubed
• 1 cup heavy coconut cream, chilled overnight
• 2 tbsp powdered sugar

Instructions:

1. Make the pavlova: Preheat oven to 250°F. Line a baking sheet with parchment. Beat egg whites on medium until foamy, then gradually add 1 cup sugar. Increase speed to high and beat until stiff peaks form. Gently fold in vinegar, cornstarch, and vanilla. Spread into an 8-inch circle on the sheet, creating a slight well in the center. Bake for 1 hour 15 minutes, then turn off oven and let cool inside for 1 hour.
2. Make the curd: Whisk passionfruit pulp, egg yolks, and 1/4 cup sugar in a saucepan over medium-low heat. Stir constantly until thickened (about 8 minutes). Remove from heat; whisk in butter until smooth. Strain and chill.
3. Whip the cream: Scoop solidified coconut cream into a bowl (discard liquid). Whip with powdered sugar until soft peaks form.
4. Assemble: Top cooled pavlova with coconut cream, then passionfruit curd. Serve immediately.

The contrast of the crackly meringue, silky curd, and pillowy coconut cream makes every bite a mini tropical vacation.

Tip: For clean slices, use a serrated knife dipped in hot water!

Conclusion

With 20 luscious pavlova recipes to choose from, there’s a perfect dessert for every celebration—or just because! Whether you’re craving classic elegance or playful twists, these recipes are sure to impress. Give one (or a few!) a try, and don’t forget to share your favorite in the comments. Loved this roundup? Pin it for later and spread the sweet inspiration!