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In love with Pavlova ... The love story begins with an easy recipe.

The fact that you might not like meringue doesn’t mean you wouldn’t love pavlova.  As a matter of fact, I totally dislike meringue, but I am madly in love with pavlovas of any kind.  The bonus is that you can decorate it to look like the most amazing dessert ever.  You can impress everyone with a pavlova.

Easier than you think

At first, I thought I would never be able to make such an incredible dessert until I tried it for the first time as a novice cook.  Sucess !!!… and the love story began…  🙂

Basic Ingredients

It is made with only egg whites whipped into a foam, with sugar mixed in, and baked at a very low temperature until dry.  (The basics of both meringue and pavlova.)

What is the difference between Pavlova and Meringue?

A meringue is crispy and dry throughout and very sweet, while a pavlova is crispy on the outside but light, soft and marshmallowy on the inside. 

Place of origin: 

Australia, New Zealand

“Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.” – Wikipedia
Best Pavlova Recipe Travel and Home Easy Recipes

Basic Pavlova Recipe

INGREDIENTS for a basic Pavlova:

  • 4 egg whites
  • 1 cup castor sugar
  • 1 teaspoon lemon juice or vinegar
  • 2 teaspoons cornflour


  • In a small mixing bowl, beat egg whites until soft peaks form.
  • Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy ( about 10 min. )
  • Cover a baking tray with baking paper.
  • Pile the mixture onto paper and shape it into a large circle, leaving the center slightly hollowed.
  • Bake at 130 C for 1 1/2 hours or until crisp on the outside.
  • Turn the oven off but leave the pavlova to cool n the oven with the door ajar.

The Best Ever Pavlova Recipe

INGREDIENTS for the best ever Pavlova:

  • 4 egg whites (jumbo)
  • 1 cup sugar
  • 3/4 teaspoon Cream of Tartar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Essence (you can use extract according to taste)


  • Mix the egg whites and sugar until soft peaks form.
  • Add the rest of the ingredients and beat until stiff and glossy.
  • Pile the mixture onto paper in a circular shape, making it a slight bit more hollowed in the center. 
  • Bake at 120 C for 1 hour.
Easiest pavlova recipe The best ever Top recipe Tried and Tested

How long can you keep a pavlova?

If kept in an airtight container, it can last up to two days

Ways to decorate Pavlova – Decorating Ideas:

  • Whipped Cream
  • Fresh Strawberries, sliced
  • Fresh mangos, sliced
  • Blueberries, Raspberries (any berries really)
  • Flaked chocolate
  • Kiwi Fruit
  • Passionfruit pulp
  • A combination of Mango, pineapple, passionfruit, and mint.
  • A combination of berries and kiwifruit.
  • A combination of cherries and chocolate.
  • …and for the decadent:  A combination of Turkish delight, pistachios, and pomegranate seeds and decorate with a few sugarcoated rose petals.
Chef at Home

Chef Tips:

We are always looking for easy recipes to entertain with.  If you really want to impress and get a “WOW!” from your guests, serve this beautifully decorated dessert on top of a mirror.  The effect is just extra special, especially if you have candlelight with it on the table.