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A Delicious Spring Pavlova that would be a massive hit round the Dinner Table – Decorate with Whipped Cream & your favourite Fruits!


Desserts are always a tricky one, when you try to find something that will suit an early dinner, a lunch, or even a normal dinner, then a Pavlova is something that everyone will love! The meringue is sweet, crunchy and chewy.. and is absolutely full to the brim with freshly whipped cream and delicious Seasonal Fruit.

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!


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. If you want a stress free dessert or you are craving something delicious then you should definitely make this beauty!

(Of course, this recipe is ideal all year round.. just suit the fruit to the season!)


This recipe serves 8-10!


For the Meringue
– 5 Large Egg Whites – roughly
– 300g White Caster Sugar
– 1tsp White Wine Vinegar
– 1tsp Cornflour
– 1/2 tsp Vanilla Bean Extract

For the Filling
– 300ml Double Cream
– 2tbsp Icing Sugar
– Fruit – I used Mango & Passion Fruit
– 1x Jar of Lemon Curd



1) Preheat your oven to 150C/130C 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!

2) Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy, at this point, whisk in the vinegar, cornflour, and vanilla.

3) Spread the mixture onto the parchment within the circle so that its pretty much even – decorate the meringue how you like but slathering it into the circle is easy and works perfectly! Once finished, 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!

4) Prepare your fruit – chop up any fruits such as the mango, and spoon the insides of the passion fruit into a bowl! Whip up the double cream with the Icing Sugar.

5) Spread/dollop the Lemon Curd carefully over the meringue, spread/dollop the cream onto the meringue as well on top of the cream, and then add the fruit on top! Enjoy!


Tips and Ideas

I used the Mango & 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 & 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!


Find my other Dessert Recipes on my Recipes Page!

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  1. Steph on January 1, 2021 at 6:16 pm

    I’m looking to make a smaller version of this maybe with 4 eggs, how long would you advise to cook this for?

    • Jane's Patisserie on January 3, 2021 at 12:05 pm

      I’m unsure I am afraid – maybe 10 minutes less? I haven’t made it smaller before x

  2. Ellie on December 17, 2020 at 11:35 pm

    Hi Jane, does it have to be white wine vinegar or will other kinds work as well??

    • Jane's Patisserie on December 18, 2020 at 9:56 am

      I generally only bake with white wine vinegar or apple cider vinegar as I find them best, so anything like that!

  3. Alison on August 15, 2020 at 11:33 pm

    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

    • Jane's Patisserie on August 16, 2020 at 9:52 am

      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

  4. Meg on February 5, 2020 at 8:20 pm

    How far in advance can I make the pavlova before adding the lemon curd and fruit?

    • Jane's Patisserie on February 6, 2020 at 8:30 pm

      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!

  5. Meg on February 4, 2020 at 5:44 pm

    Hey, how far in advance can I make the meringue base?

    • Jane's Patisserie on February 4, 2020 at 8:04 pm

      Meringue if handled careful can last for a very long time! Store it carefully at room temp is my best advice!

  6. Donna on January 8, 2020 at 11:24 am

    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?

  7. Rhiannon on June 14, 2019 at 10:17 pm

    How long skill this keep for?

    • Jane's Patisserie on June 15, 2019 at 8:51 am

      A couple of days – but much better on the day of decorating as meringue will go soft with cream and fruit on!

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