Spring Pavlova!
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A delicious spring pavlova that would be a massive hit round the dinner table – decorated with whipped cream & your favourite fruit
Spring Pavlova
A delicious spring pavlova is the perfect dessert to wow your guests around the dinner table. Light, airy, and beautifully crisp on the outside, the meringue provides that satisfyingly chewy centre which pairs perfectly with whipped cream and seasonal fruit. Whether you’re planning an early lunch, a late afternoon treat, or a proper dinner, this pavlova is guaranteed to be a hit with everyone at the table. It’s one of those desserts that looks far more complicated than it is, but the results are show-stopping and oh-so-worth-it.
Desserts can sometimes feel like a bit of a minefield, especially when you’re trying to impress a crowd or serve something that feels special yet not overly fussy. That’s why I adore this pavlova recipe, it’s simple, beautiful, and incredibly versatile. The meringue is sweet, crunchy, and chewy all at once, giving you a perfect base to pile high with freshly whipped cream and vibrant, seasonal fruit. The best part? It’s easy to adapt for any season or occasion, so you can swap fruits depending on what’s ripe and ready at the market.
This pavlova is perfect for entertaining because it allows you to prep in advance. Make the meringue the day before, then add the whipped cream and fruit just before serving to ensure it looks and tastes utterly fresh. It’s a dessert that gives you that “wow” factor without having to spend hours in the kitchen, and everyone will be impressed with the layers of texture and flavour in every bite.
All things meringue
I know that meringues can be a bit daunting, but once you know how, they are easy. I have my eton mess with homemade meringues & eton mess traybake recipes up already – and I use mini meringue in them, but you can easily do whatever you like with meringue!
The same mix can make small meringues, or a mahoosively delicious one for this recipe! I love my mini easter pavlovas, or even my large easter pavlova that is quite new on my blog – they are all based on similar recipes just because I utterly adore my meringue recipe!
The pavlova should be made ideally the day before you want it – therefore it can dry out and be the perfect meringue texture – fill it last minute with some freshly whipped cream and some pre-prepared fruit then you are easily done.
Making the meringue
Cleanliness is key! Your bowl and whisk must be spotlessly clean, any grease or residue can cause your meringue to fail, so take the time to double-check. Start whisking your egg whites to stiff peaks, and then add your sugar slowly, one teaspoon at a time, to ensure the sugar dissolves fully and the meringue remains glossy. Overloading it too quickly can ruin your texture, so patience is key here.
Your sugar will incorporate in, once you’re happy, fold in the vinegar and cornflour, they might seem unusual but trust me, these two ingredients make a world of difference. They help give your pavlova that signature marshmallowy centre while keeping it crisp on the outside. A splash of vanilla extract adds a subtle warmth that balances the sweetness and complements the fruit you’ll pile on later.
Flexible for all occasions
If you want a stress free dessert or you are craving something delicious then you should definitely make this beauty! You can leave the meringue to cool in the oven overnight, and top with the cream and fruit the next dat.
Of course, this recipe is ideal all year round.. just suit the fruit to the season! You could use whatever fruit you wish – summer berries, winter spiced berries, autumnal flavours – whatever you fancy! I used mango, passionfruit, and blueberries on mine – but you can do what you want.
The lemon curd was an extra bit of delicious because I just couldn’t resist – and the sharpness to the flavour really complimented the sweetness of the meringue and topping ingredients. I do also have many a dessert recipe, and many a meringue recipe – such as my Lemon Meringue Cheesecake, Chocolate Swirl Meringues, Eton Mess, and my Lemon Meringue Fudge.
Tips & Tricks
- I used the mango and passion fruit as I LOVE them combined with cream and meringue – and I think it makes the dessert look spring like. You can of course use whatever you like.
- The icing sugar in the cream and the vanilla in the pavlova are optional, but I like my desserts sweet.
- You will need the vinegar and cornflour in the pavlova to stabilise the meringue, so I wouldn’t leave these out.
- The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large meringues, and is classic for pavlovas.
- I used this basic baking tray
- I use this vanilla extract
- I use this baking parchment
Spring Pavlova
A delicious spring pavlova that would be a massive hit round the dinner table - decorate with whipped cream & your favourite fruit
Ingredients
Meringue
- 5 large egg whites
- 300 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1/2 tsp vanilla bean extract
Filling and Decoration
- 300 ml double cream
- 2 tbsp icing sugar
- fruit (I used mango and passion fruit)
- 1 jar lemon curd
Instructions
Meringue
- Preheat your oven to 150ºc/130ºc Fan. Draw out a large circle onto a piece of parchment - roughly 10" in size and then place the parchment paper onto a large baking tray!
- Whisk the egg whites with a stand mixer or electric whisk until they form stiff peaks.
- When you reach this stage, start adding the caster sugar 1tsp at a time whilst still whisking.
- Once all of the caster sugar is incorporated it should be glossy, at this point, whisk in the white wine vinegar, cornflour, and vanilla bean extract.
- Whisk for a further few minutes to combine the ingredients
- Dollop the meringue onto the parchment paper, within the circle you have drawn. Fluff with a fork to have a texture to the meringue.
- Bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier
Filling and Decoration
- Prepare your fruit - chop up any fruits you are using. I chose the mango, and I spooned the inside of the passion fruit into a bowl!
- In a separate bowl, whip up the double cream with the icing sugar.
- Spread/dollop the lemon curd carefully over the meringue, then spread/dollop the cream onto the meringue as well on top of the cream, and then add the fruit on top!
Notes
- I used the mango and passion fruit as I LOVE them combined with cream and meringue - and I think it makes the dessert look spring like. You can of course use whatever you like.
- The icing sugar in the cream and the vanilla in the pavlova are optional, but I like my desserts sweet.
- The vinegar and cornflour in the pavlova are needed to stabilise the meringue, so please don't leave these out.
- The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large meringues, and is classic for pavlovas.
- I used this basic baking tray
- I use this vanilla extract
- I use this baking parchment
I want to make 2 pavlovas, can I double the recipe and bake them in the oven together, one on each shelf (I have a fan oven)? This recipe is the best, I use it all the time. X
Yes, that should be fine in a fan oven! x
Hi, can you use golden caster sugar for pavlova, thanks,
I tried the recipe but my pavlova turned brown in the oven ,could you please tell me what I did wrong ? Thank you
Hiya! This sounds like your oven temp was slightly too high – it may be worth investing in an oven thermometer! Hope this helps! x
Hi Jane, the instructions only go up to number 4 for the meringue, I can’t seem to find how long to cook it for?
Found it! 1 hour! 😆
Hi , just a quick question at what speed would you use to whisk the eggs at and then when incorporating the castle sugar ? Also using the kitchen aid ?
Thank you
Hiya! I whisked on medium – high. Hope this helps! x
Hi, could I use a round baking tray for this? One of the pizza ones with the holes in? This looks amazing and I cannot wait to make it! x
Hiya! Yes you can, just be sure to line the tray well so the meringue doesn’t fall through the holes! Hope this helps x
I’m looking to make a smaller version of this maybe with 4 eggs, how long would you advise to cook this for?
I’m unsure I am afraid – maybe 10 minutes less? I haven’t made it smaller before x
Hi Jane, does it have to be white wine vinegar or will other kinds work as well??
I generally only bake with white wine vinegar or apple cider vinegar as I find them best, so anything like that!
Why does my meringue fall apart around the edges & why is it so tricky to remove from the lining paper without disintegrating? It tastes delicious but difficult to make it look good
Often the meringue cracking is because of a rapid change in temperature, but also if the sugar wasn’t dissolved properly during the whisking process. It can be difficult if your baking parchment isn’t non-stick (As that makes it far easier to remove). x
How far in advance can I make the pavlova before adding the lemon curd and fruit?
Meringue can last for ages without any topping as long as they’re handled carefully, and stored correctly! Room temp, in a container should be fine – And easily a week or so or more!
Hey, how far in advance can I make the meringue base?
Meringue if handled careful can last for a very long time! Store it carefully at room temp is my best advice!
Hi Jane, if I were to top the pavlova with different fruit, could I omit the lemon curd or do I need to replace it with a jam/preserve?
Yep, you can just leave it out!
How long skill this keep for?
A couple of days – but much better on the day of decorating as meringue will go soft with cream and fruit on!