Delia Smith Meringue Pavlova

I’ll never forget the first time I made a pavlova. It was a birthday request — my aunt, who’s not exactly a cake person, asked for “that marshmallowy cloud thing with fruit on top.” I nodded like I knew exactly what she meant. I didn’t. But I had Delia. And thank heavens for that, because this woman’s meringue pavlova is magic — crisp edges, soft middle, and a whipped cream top that begs for every berry in the fridge.

There’s something theatrical about it, too. The crackly shell, the swoop of cream, the tumble of jewel-like fruit — it always gets a gasp when it hits the table. But here’s the trick: it’s dead simple. Honestly. If you can separate eggs and turn on a mixer, you can make this. Most of the time is just waiting while the oven does the work.

And when it cools? You crown it with clouds of whipped cream and fruit so fresh it basically winks at you. It’s the kind of dessert that feels like sunshine on your tongue — light, sweet, and impossible not to go back for seconds.

Why You’ll Love It

• Looks like it took hours, but didn’t — great when you want to show off.
• Meringue is gluten-free naturally — so everyone can enjoy.
• You control the sweetness — balance it with tart berries or citrus if you like.
• Keeps well (just assemble last-minute!) — shell first, cream later.
• Ridiculously photogenic — perfect for birthdays, brunches, or random Tuesdays.
• It’s fun to make — like playing with clouds.

Ingredients

For the meringue:

• 6 large egg whites, room temperature
• 1½ cups granulated sugar
• 2 tsp corn starch
• ½ tbsp lemon juice
• ½ tbsp vanilla extract

For the whipped cream:

• 1½ cups cold heavy whipping cream
• 2 tbsp granulated sugar

To decorate:

• 4–5 cups fresh fruit (berries, sliced kiwi, mango, passionfruit — whatever you love)
• A few mint leaves (optional but snazzy)

How to Make It

Let’s start with the egg whites:

Preheat your oven to 225°F (that’s about 110°C). Line a big baking tray with parchment. Pop your egg whites into a clean mixing bowl — any grease or yolk will ruin the show — and whisk on high until soft peaks form. Should look like snowy swirls.

Rain in the sugar — slowly now:

Once you’ve got those soft peaks, start adding the sugar very gradually. Like, a spoonful at a time. Keep beating after each addition until the sugar dissolves. You want stiff, glossy peaks that don’t budge when you lift the beaters.

Add your flavour and starch:

Fold in the lemon juice and vanilla gently with a spatula. Then sprinkle in the corn starch and fold again — careful now, don’t knock all that lovely air out. It should feel smooth and pillowy.

Shape your meringue cloud:

Spoon or pipe the meringue onto the parchment in a big circle, about 8–9 inches wide. Use a spoon to make a shallow dip in the centre — that’s where the cream’s going to sit later. It’ll spread a bit in the oven, so no need for perfection.

Bake low and slow:

Slide it into the oven and bake for 1 hour and 15 minutes. Don’t open the door — not even to peek! Then turn the oven off and leave it in there for another 30 minutes. The outside should feel crisp and just a little beige; the inside stays soft like marshmallow.

Whip your cream (once it’s cool!):

Once the meringue has completely cooled, beat the cold cream with the sugar until it holds soft peaks. Don’t overbeat — you want swooshy, spreadable cream, not butter.

Decorate and serve:

Dollop or pipe the whipped cream into the centre of the pavlova. Top with your fruit of choice — I like a mix of sweet and tart. Add a few mint leaves if you’re feeling fancy. Serve straight away and prepare for applause.

Common Mistakes and How to Dodge Them

Why did my meringue crack?
A few cracks are normal! But if it collapsed, it may’ve cooled too fast. Always let it sit in the oven as it cools down.

It’s weeping sticky sugar — what went wrong?
That’s usually under-whipped meringue or adding sugar too fast. Next time, go slower and beat longer until glossy.

My pavlova is too chewy inside. Is that right?
Yes! It should be — soft and marshmallowy inside, crisp outside. That contrast is the whole point.

Can I make the whole thing ahead?
Make the shell ahead, yes. But wait to add cream and fruit until just before serving so it stays crisp.

My egg whites won’t whip — help!
Could be a speck of yolk or a greasy bowl. Egg whites need scrupulously clean equipment to whip properly.

Storage and Reheating

Unassembled Pavlova:
Store the cooled meringue shell in an airtight container at room temp for up to 2 days.

Assembled Pavlova:
Refrigerate leftovers (if any!) in a container for 2–3 days. The meringue will soften, but still tastes dreamy.

Freezing:
Not great for whipped cream or meringue, to be honest. Best made fresh or stored short-term.

Frequently Asked Questions

Can I make this with fewer eggs?
Sure — scale the sugar down to match and make a smaller one. Works just as well.

Can I skip the vanilla?
Yep. It adds warmth, but you can leave it out or swap for almond, rosewater, or citrus zest.

Can I make mini pavlovas instead?
Absolutely. Pipe smaller circles (3–4 inch) and reduce baking time by about 15 minutes.

Do I need a stand mixer?
Nope. A hand mixer will do fine — it just takes longer. Think of it as arm day.

Nutrition Facts (Per Serving):

Calories: 210
Fat: 9g
Carbs: 32g
Protein: 2g
Sugar: 29g
Sodium: 32mg

More Delia Smith Recipe:

• Delia Smith Meringue
• Delia Smith Black Forest Gateau
• Delia Smith Dundee Cake