A Drama Queen's Pavlova

A Drama Queen's Pavlova


"Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving."


1 h 20 m servings 207 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
  2. Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
  3. Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
  4. Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
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  1. 27 Ratings


A good basic recipe, but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: swee...

i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passion...

This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifu...

I had 3 egg whites to use up so I decided to make this recipe (cut in half). It was not what I expected. The beaten eggwhites just fit into one pan so if you make a whole recipe you're going t...

The cream on a paavlova should never be sweetened. Just about a quarter of a teaspoon of icing sugar should be added to take away the edge. This pavlova was too sweet with the sweetened cream.

In response to using a pan: you should use a cookie sheet, the pavlova is free standing as it bakes, hence drawing a 9" circle on parchment. You can also sprinkle cold water on a cookie sheet a...

This recipe turned out a great pav and I didn't have castor sugar so used regular. I topped with sweetened passionfruit pulp to make it really traditional (for our Japanese guest) and it was di...

Great recipe! Great texture! New and unique (in the US at least!) It is an easy recipe that puts to use leftover egg whites! I like to make this after I have made eggnog (recipe from this site...

This was a HIT with my family and friends!! I made this for a summer treat and quickly found out that I have to make more than just one each time I make it! My kids can eat an entire Pavlova by...