Delia Smith Pavlova Recipe

Pavlova might look simple—but getting that perfect crisp shell and marshmallowy center demands precision. Delia Smith’s Pavlova shows just how to do it, balancing technique with an effortless presentation.

Getting meringue just right is where many home cooks stumble—but Delia’s method turns a tricky bake into an elegant showstopper. Here’s why her pavlova deserves a place in your kitchen.

Why This Works So Well

The secret to Delia Smith’s Pavlova is how she builds structure and softness simultaneously:

• Slow sugar addition ensures a stable, glossy meringue that holds its shape during baking.
• Corn starch and lemon juice quietly work behind the scenes—adding tenderness and preventing over-crisping.
• Low, slow baking dehydrates without browning, preserving that iconic pale, delicate crust.

Each technique here is chosen for a reason—and skipping any step can dramatically alter the final result.

Key Ingredients for Success

Ingredient	What It Does	Why It Matters
Egg Whites (room temperature)	Trap air, create volume	Cold whites won’t whip properly—room temp gives max lift.
Granulated Sugar	Stabilizes meringue	Gradual addition creates glossy, firm peaks, essential for baking.
Corn Starch	Softens center	Tiny bit of starch keeps the middle marshmallowy, not brittle.
Lemon Juice	Stabilizes foam	Acid strengthens the protein network, helping meringue hold its shape.
Heavy Cream (cold)	Topping richness	Cold whipping creates fluffy, stable cream.

Pro Tip: Always use superfine sugar if possible—it dissolves quicker, giving a silkier meringue.

Smart Tweaks That Actually Work

• Fruit Variations: Tropical fruits like mango and passionfruit add a bright, tart counterpoint to the sweet meringue.
• Flavored Cream: Whisk a little orange blossom water or rosewater into the cream for a floral lift.
• Mini Pavlovas: Pipe smaller individual portions (3-inch rounds) for easier serving—perfect for parties.

Lessons From the Kitchen

What Went Wrong	Why It Happens	How to Fix It
Meringue weeps sugar syrup	Undissolved sugar or too humid	Beat longer after sugar addition; bake on dry days if possible.
Pavlova cracks badly	Oven temp too high or cooled too fast	Stick to 225°F and cool slowly in oven without opening the door.
Chewy shell but no crispness	Underbaked	Ensure baking time is at least 1h 15min, then dry 30 min more.

Step-by-Step Method (With Expert Tips)

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment.
2. Beat egg whites at high speed until soft peaks form. Pro Tip: Start slow, then increase speed as the whites foam up.
3. Gradually add sugar, spoonful by spoonful. Beat for 10 minutes until stiff, glossy peaks form.
4. Gently fold in lemon juice and vanilla. Sift in corn starch and fold carefully.
5. Shape: Pipe or spoon meringue into a 7–8 inch circle, smoothing the sides and leaving a shallow crater in the center.
6. Bake for 1 hour 15 minutes. Turn off oven, leave meringue inside for 30 minutes without opening the door.
7. Cool completely on a wire rack.
8. Whip cream until soft peaks form.
9. Assemble: Top cooled pavlova with cream, arrange fresh fruits over. Pro Tip: Assemble right before serving to maintain crispness.

How to Store It Right

• Room Temp (unassembled): Store baked pavlova shell in an airtight container up to 5 days.
• Fridge (assembled): Once topped, eat within 24–48 hours—the meringue will soften.
• Freezer: Not recommended—freezing damages the crisp texture.

Side Ideas:
Pair with lemon curd drizzle, a passionfruit sauce, or a glass of crisp Riesling.

A Bite of Culinary History

The pavlova was named after Russian ballerina Anna Pavlova during her tours to Australia and New Zealand in the 1920s. Both nations claim its invention—a debate as fierce as its texture is delicate.

Try More Recipes:

• Delia Smith Caesar Salad
• Delia Smith Chocolate Ganache
• Delia Smith Royal Icing
• Delia Smith Deep Fried Jam Sandwich