Nigella Pavlova Recipe

Pavlova always feels like the show-off dessert — a glossy crown of meringue with whipped cream clouds and jewels of fruit piled on top. And I won’t lie — when I make it, I want applause. I want the gasps. I want the “you made that?!” Because yes, yes I did.

The thing is, once you get past the idea that meringue is “difficult,” it’s actually quite lovely to make. It’s soft and sticky, a bit chaotic (like me in the kitchen), but when it works? It’s magic. Nigella’s version nails that balance — marshmallowy inside, crisp shell, not too sweet. And it gives you space to get creative with toppings, which I always find soothing… and slightly dangerous. Strawberries? Sure. Mango? Why not. One time I did figs and honey and it nearly caused a family argument.

Why You’ll Love It

• It’s a proper looker — guaranteed to impress guests, flatmates, even your cat.
• Light as air — crisp on the outside, soft and pillowy on the inside.
• Customizable — top it with whatever fruit you love (or need to use up).
• Naturally gluten-free — no special swaps needed.
• Great make-ahead dessert — bake the meringue the night before, assemble when ready.
• Just feels joyful — a dessert with drama and delight.

Ingredients

For the Meringue:

• 6 large egg whites (room temperature)
• 1½ cups granulated sugar
• 2 tsp cornstarch
• ½ tbsp lemon juice
• ½ tbsp vanilla extract

For the Whipped Cream:

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

For the Toppings:

• 4–5 cups mixed fresh fruit (berries, kiwi, mango, etc.)
• 15 mint leaves (optional, for garnish)

How to Make It

Whip those whites into glossy peaks:

Preheat your oven to 225°F (about 110°C). Line a baking tray with parchment paper. In a stand mixer (or with handheld beaters if you’re feeling strong), whisk the egg whites on high until soft peaks form. Then, very slowly add the sugar — a spoonful at a time. Keep beating until stiff peaks hold and it looks thick, glossy, and snow-like.

Add the extras for structure:

Fold in the lemon juice and vanilla, then sift in the cornstarch and fold again. Don’t overmix — we want to keep it airy, not soupy.

Shape your meringue nest:

Spoon (or pipe, if you’re feeling fancy) the meringue onto the parchment into a big circle — about 8 inches wide. Use the back of the spoon to create a shallow dip in the centre for the cream later.

Bake low and slow:

Pop the pavlova into the oven and bake for 1 hour and 15 minutes. Then switch the oven off, but don’t open the door. Let it sit in the warm oven another 30 minutes — this helps it dry out gently without cracking. The outside should be crisp, very pale, and sound hollow when tapped.

Cool before topping:

Let it cool completely on a wire rack (still on the parchment). Don’t be tempted to decorate while warm — whipped cream and heat are not friends.

Whip up the cream:

In a clean, chilled bowl, beat the cream and sugar until soft but spreadable — think thick clouds, not butter.

Decorate like a work of art:

Spread or pipe the cream onto the pavlova base, then scatter your fruit over the top however you like. Add mint leaves if you’re feeling garden-party chic.

Common Mistakes and How to Dodge Them

Why did my pavlova crack?
Honestly, a few cracks are normal — but to minimise them, don’t open the oven door and let it cool slowly. Humidity is also a pavlova’s enemy.

Why is my meringue chewy or sticky?
Could be underbaked or the sugar wasn’t fully dissolved. Beat long enough and bake low and slow.

Why is the middle runny?
It’s meant to be marshmallowy — but if it’s properly liquid, it probably didn’t bake long enough. Next time, give it an extra 15 minutes and keep the oven low.

Can I make it in advance?
Yes! Bake the shell a day ahead, store in an airtight container (dry place), and assemble right before serving.

Storage and Reheating

Fridge:
Once topped with cream and fruit, store leftovers in the fridge for up to 1 day. The meringue will soften, but it still tastes fab.

Freezer:
Don’t freeze the assembled pavlova. But the meringue shell alone can be wrapped and frozen for up to a month — just thaw at room temp in its wrapping.

Reheating?
Nope. It’s meant to be served cool or room temp. Reheating will just make it weep or collapse. Let it be its beautiful self.

Frequently Asked Questions

Can I use caster sugar instead of granulated?
Yes, and it dissolves quicker too — just don’t use icing sugar.

Can I make it vegan?
You can with aquafaba (chickpea water), but it takes patience and a slightly different method. Worth experimenting if you’re up for it.

What’s the difference between pavlova and meringue?
Pavlova has a soft, marshmallowy centre. Regular meringues are crisp all the way through.

Do I have to use mint leaves?
Not at all — they’re optional and decorative. I sometimes forget them and no one notices.

Nutrition Facts (Per Serving):

• Calories: 300
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 50mg
• Carbs: 35g
• Sugar: 30g
• Protein: 4g

Try More Nigella Recipes:

• Nigella White Chocolate Cheesecake
• Nigella Tiramisu Recipe
• Nigella Lawson Sticky Toffee Pudding