9. Bigger is better….except in summer 😎 I know, I know. You want to do a giant pav. But honestly, for the sake of a Pav that doesn’t collapse on you, stick with 4 eggs. I can’t stress that enough. I’m speaking from experience here, having tried a few 6 egg pavs a few weeks ago. A 4 egg Pav will serve 8 -10 easily. 4 eggs doesn’t sound like much, but this expands. Any larger, and the risk of severe cracking is really high. At least, in hot humid weather. You can do giant Pavs in cooler months!

Though I’m going to be sharing my tips for a perfect near-flawless pav (including a few you may have never heard of before!), first up, let me be clear about one thing – it does not matter if it cracks!! Even if it cracks severely.

17. Make extra cream. No, not for serving. To use as glue / disguise cracks / in case it sinks. Remember the beauty of the Pav – even in a severely destroyed state, it can still be made to look pretty with cream and fruit!

The great Aussie Pavlova! With a how-to video and easy tips that make all the difference, you’ll nail this classic Pavlova recipe every single time. With a delicate meringue crust and soft marshmallow insides, top with cream and fruit for a pav that will steal the show at any gathering!

2. Use fresh store bought eggs. Not eggs that have been hiding in the back of your fridge for weeks! Got your own chickens? I’m jealous! BUT, don’t use freshly laid eggs for pavlova as they take longer to fluff up. Use eggs that are circa 5 days+ old. Store bought eggs are a safe bet. 🙂

4. Not even a drop of yolk is allowed! Even a bit of yolk can ruin the whole batch i.e. it won’t fluff up. So if you accidentally get yolk in your whites, you can try scooping it out using a shell (also good tip for picking out shell bits) but if you think there’s any chance it has tainted the rest of the whites, start again. It isn’t worth the risk!

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16. BE GENTLE when topping the Pav! Hanging my head in shame. I once tipped a bowl of strawberries on a Pav and watched in dismay as it sank. Place the topping on gently by hand.

11. Make the edges sloped / dome like shape. Yes, a perfect cake-like shaped Pav with vertical smooth edges is pretty. But it’s also the most fragile shape. The shape of my Pav, almost like a dome but with a flat top, is the safest. Having the rugged surface also helps provide stability I find. (Really hoping an engineer reading this can explain why this is so in simple English, this is beyond my capabilities. I just know they are much more stable shaped like this!)

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And that moment when you place if on the table, when everyone oohs and aaahs over the beautiful Pav…lap it up. You totally deserve it. 😉

This is the best pavlova recipe, thank you. No sugar weeping, it was perfect, I left it for hours in the oven for perfection, used double cream and loaded it with summer berries and toasted slithered almonds, I was told it was the best pav!

Just do your best to piece it back together, using cream as a glue and to hide the worst cracks. It only needs to hold together for you to place it on the table, for everyone to ooh and ah over it, for you to have your moment of glory.

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

3. Separate the eggs while fridge cold. Trust me, it’s so much easier than when they’re at room temperature. PS If you’re new to separating yolks from whites, just crack the eggs into your hand and let the whites slide through between your fingers. Jiggle your hand slightly to get all the whites off the yolk, and you’ll be left with just the yolk sitting in your fingers.

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Turned out superbly. Was tossing up between this one and another recipe by another popular chef – so glad I chose this one.

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Top with cream and berries, or whatever fruit you want! I totally forgot to put passionfruit on this. I do feel like passionfruit and Pav is just quintessentially Aussie!

It was an emotional rollercoaster, as the pav looked perfect at the end of the baking time (at least looking at it through the glass door) but when I woke up the next morning and checked it in the oven the top had cracked and sunk a little bit (although absolutely 0 disturbance had happened in the kitchen during the night!), so I was really worried I had messed it up somehow. But it actually turned out perfect, and the whipped cream and berries totally hid the cracked top. Overall consistency was out of this world, with a perfectly crunchy outer crust and a pillowy interior reminiscent of the “oeufs à la neige” (which I think are called “floating islands in English) that my mom used to make when I was a kid. For the whipped cream, I wanted something a little more tart so I whipped half the amount of heavy cream with the sugar to stiff peaks and then gently folded in some 8% fat plain greek yogurt. It worked perfectly with the sweetness of the pav.

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5. Bring egg whites to room temperature. They fluff up much better. So separate while cold, then bring to room temperature.

Made this last Friday for a dinner party. Everyone loved it. I also made a mixed berry coulis for the guests to drizzle on top…turns out that was a great idea too. Thanks for all your great recipes.

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Hi I’m curious if you can use egg whites that u frozen?I bought a carton of just whites & didn’t use them all so I put them in an ice cube tray & stuck them in the freezer. Worked great by the way. I’m also looking forward to trying your recipe. Thanx so much

PS. If it’s Christmas time however, you can take Pavlova to a whole new level – literally – with my showstopper Pavlova Christmas Tree! Or, serve up a platter of adorable Mini Pavlovas!

The minute it gets cut to serve it up, it doesn’t matter. Even a perfect pav looks like a mess once it starts being served!

This is my absolute favourite go-to recipe. If you follow the instructions you literally can’t go wrong. Love it. One thing I love about Nagi’s recipes is how detailed the instructions are. Everything is set out in a way that’s easy to read and understand…. and most importantly, they’re delicious.

I’ve seen many “no-fail pavlova” tip lists, but I’ve never seen a list with all of these, mainly because some of them are my own, discovered after many trial and errors!

Pavlova recipe video! Excuse the lighting and colour balance, it’s all over the place because it was filmed over a couple of days. 😇

8. WEATHER WARNING!!! Heat and humidity. As it happens, Pav is a summer dessert but it is not conducive to being made in hot humid weather. It can cause the Pav to collapse during or after baking. I don’t know the exact temperatures and humidity % cut off points and had a number of epic failures before I figure out tips #9 – #13. Using the tips below, the Pav in the photos were made last week during a heat wave when it was 33C/91F and humidity was 65 – 75%. So if it is hot and humid where you are, do not skip #8 onwards, they were created especially for the Aussie summer!!!

Great tips for getting a perfectly cooked pavlova. Mine de-shelled rather like a comical tortoise so I messed something up when putting the two blobs together to form the dome but the texture was perfect. I feel the cream recipe comes out incredibly sweet so could do with less sugar but that’s just me.

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Pavlova is one of those desserts that is notoriously easy yet notoriously difficult. I think many people are scared to make it. Others have lamented that you should just accept that it will come out of the oven quite cracked.

13. Bake on a very low temp for longer – This keeps your Pav nice and white (so pretteee!). I bake mine at 100C /210f (fan/convection) or 115C / 240F (standard). Also baking for longer at a lower temp again helps with stability (higher temp can cause Pav to puff too fast which then collapses later).

15. Leave in oven overnight. Or all day. Letting it cool down gradually = less cracking risk. Also in summer, especially on hot humid days, where better to leave the Pav than in a sealed almost-airtight oven?

1. Measure the egg whites by volume. This is a big tip! “4 egg whites” can range from anywhere between 100 – 180ml (3 – 6oz) depending on the size of the eggs + how much egg white you manage to get out of each egg. The amount of egg whites used is key to a successful Pav!

It worked like a charm, it was my first time trying this recipe and it worked out so well, it tastes so nice and has a really yummy crisper layer of meringue on the outside, i really recommend this recipe.

12. Preheat oven to a high temp, then turn down. The initial high temp really helps to get that crust kick started to stabilise the meringue.

I have made this recipe several times and it always ends up perfect even when i pile it high to the clouds. Its lovely and crispy on the outside with a pillowy marshmallow underneath. In Melbourne we dont have to worry about humidity as much so the pav has less of a tendency to weep. Its a fantastic summer and spring dessert and i make a beautiful creme caramel with the egg yolks that remain!

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14. No peeking and no thundering through the kitchen!! Seriously, I am NOT joking. Peeking = loss of heat / door slamming = collapsed Pav. Thundering through kitchen with timber floors (I’m glaring at a certain giant fur ball as I write that) = collapsed Pav.

Hi Nagi! I wanted to check the temps – the video says preheat to 150, but the recipe says 170 (or 180 fan forced!). Thanks very much!

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Marshmallow on the inside. The softest most delicate meringue on the outside. Smothered in softly whipped cream and piled high with fruit… I truly cannot think of a great Aussie summer dessert. – Nagi x

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10. Don’t make it too tall. The taller the Pav, the greater the risk of collapse / severe cracking. In summer, I wouldn’t go higher than 5cm/2″. It will expand to about 7cm / 2.7″. You can do your taller Pavs in cooler months. 🙂

Hi Nagi! I’ve made your Pavlova several times over the holidays and it was a HIT! I appreciate the meticulous instruction, tips and tricks – as well as the recipe adjustment for different portions. I made it for 12 ppl one time, and 7 the other, and both times it turned out BEAUTIFUL. For the topping, I made a lemon curd, topped it with whipped cream, then sprinkled with slivered almonds and powdered sugar. Just divine. Thanks for sharing your genius!

Follow those tips for my Pavlova recipe, and this is what will come out of the oven even on a 33C/91F day – a near perfect Pav. 🙌🏼

7. Use an inverted cake pan. For shaping (saves you drawing a circle on paper) and also ease of transferring the Pav to a platter. There is nothing sadder than pulling a perfect Pav out of the oven, only to have it crack when transferring it to the serving platter!

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