Pavlova – Christmas Baking Recipe

Pavlova is a dessert made from meringue and is named after the famous Anna Pavlova the Russian ballerina. It’s lightly crusted and is topped with whipped cream and assorted fruits.

There are two versions of how to make Pavlova, the original or the American way. Here’s a quick and simple recipe for both versions of the dish.




  1. 4 Egg Whites
  2. A Pinch of Salt
  3. 225 Grams of Sugar
  4. Teaspoon of Vanilla
  5. Teaspoon of Vinegar
  6. Tablespoon of Cold Water
  7. Tablespoon of cornstarch or cornflour

Imperial / American

  1. 4 Egg Whites
  2. A Pinch of Salt
  3. 8 Ounces of Sugar
  4. Teaspoon of Vanilla
  5. Teaspoon of Vinegar
  6. Tablespoon of Cold Water
  7. Tablespoon of cornstarch or cornflour


  1. Mix the egg whites with the pinch of salt and beat them until it stays stiffening.
  2. Start beating the egg whites while mixing in the sugar half a portion at a time.
  3. Keep beating the mixture while adding the rest of the ingredients one at a time.
  4. Draw a circle on some baking paper and put it on an oven tray.
  5. Put your mixture onto the circle and make the outer area higher than the middle.
  6. Put the oven tray into the oven at 120C/250F for an hour and change it to 100C/225F for another hour.
  7. Once it’s cooled down put whipped cream and whatever fruits you want on top.

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Frequently Asked Questions (FAQ) About Pavlova

  1. What is the difference between a meringue and a pavlova?

    Pavlova is considered to be a dessert that is based out of meringue. While on the other hand vinegar and corn flour needs to be added to the basic ingredients of meringue which are egg whites and sugar in order to achieve an interior like the marshmallows.

  2. Can you make Pavlova the day before?

    Yes, Pavlova can be made a day before. The Pavlova cannot sustain in the humid conditions and should be assembled well before eating only.

  3. Is Pavlova from Australia or New Zealand?

    The Pavlova is considered to be one of the parts of the Australian cuisine. But the New Zealand people think that it is part of their cuisine. But the Truth is it is quintessentially Australian.

  4. Why is my Pavlova chewy?

    Sometimes the sugar which is present in the Pavlova attracts moisture from the outside surrounding. This results in making it chewy. To restore the crispiness, you can bake it again at 200 degrees Celsius.

  5. Should a pavlova be soft in the middle?

    Yes, a Pavlova should be soft in the middle so as to give a Wholesome experience and satisfaction. By baking it at a temperature of 120 degrees Celsius the outside shell will become hard but the inside will remain soft.

  6. Why do you need corn flour in Pavlova?

    Corn flour acts as a buffer for the process of cooking. Also, it acts as a Binder and holds the batter together. It also acts as a stabilizer for the dish.

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  7. What temperature should Pavlova be cooked at?

    The Pavlova should be cooked at a temperature of about 120 degrees Celsius or 250 degrees Fahrenheit.


Baking is on a full swing during Christmas, This Russia baking recipe for Pavlova is a good option. It’s not a heavy food item for anyone to eat.

You can use the amount of whipped cream on the basis of your choice and how much cream your guests like to have.

Again, do cook this on Christmas and share your first-hand experiences in the comments section below.

Word Cloud for Pavlova

The following is a collection of the most used terms in this article on Pavlova. This should help in recalling related terms as used in this article at a later stage for you.