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A showstopper for Easter – with an easy homemade meringue, freshly whipped cream, fruit and easter chocolates, why not make this Easter pavlova?! 

We all know how much I love a showstopper when it comes to the baking world, and as I have said countless times now, I just adore Easter baking. I wanted to combine this to make a dessert for Easter that was not a cake… so here is my Easter Pavlova! 

I have put several meringue related recipes on to my blog now, and I just love them. They always look good, and generally are a crowd pleaser. My spring pavlova and my pavlova Christmas wreath always go down well, along with my mini easter meringues from last year – but I wanted something new that combined them all! 


I love the look of the wreath, so even though it’s not Christmas any more, it’s just a nice way of displaying a pavlova in my opinion. I used the same meringue mixture with the egg whites, caster sugar, and a little white wine vinegar and cornflour to make the meringue (you can also add vanilla to flavour it here if you wanted). 

When you make the meringue mixture you want to make sure that the equipment you are using is spotlessly clean so that you don’t accidentally kill your meringue mixture. Even the tiniest bit of grease or something can kill a meringue, so make sure the bowl and whisk are clean – you can wipe it down with a bit of lemon juice to make this happen as well! 

This meringue is meant to be crisp on the outside, soft in the centre like marshmallow and absolutely delightfully light and delicious. 

Meringue ingredients 

I used cartoned egg whites because I find it easier, but if you separate your eggs like normal, you need to make sure that the egg shell doesn’t go into the egg whites, or even a bit of yolk. I tend to separate my eggs into a smaller bowl, and then add into the large bowl to make sure there is no contamination. 

I use my stand mixer when I make meringue because I am a little bit lazy, but also it’s just so easy. You add the egg whites and whisk them to stiff peaks, and then start adding in the caster sugar slowly. I use a teaspoon to make sure it’s whisking in well, but you just let it whisk and do its thing whilst it goes. 

The white wine vinegar and cornflour is optional, but I prefer it. It changes the texture of the meringue and makes it wonderfully marshmallow like in the middle, but still crunchy on the outside – and the vanilla is optional too. I just love adding vanilla to everything and anything I can, if you haven’t noticed already. 

Piping meringue

I decided to pipe my meringue onto my tray this time because I really did want a pretty pattern, and even though you end up covering half the pattern with whipped cream and decoration, you can still see it on the sides. It’s also a good way to practice piping skills because it doesn’t matter if it looks a little weird! 

I used my favourite 2d closed star piping tip to do this because it’s just the best ever and no-one can make me change my mind – but on a LARGE lined tray (with the parchment paper stuck down with a little meringue) I just followed a circle pattern and piped away. 

However, you can of course just dollop the meringue onto to the tray and roll with it like other pavlovas (my christmas pavlova wreath does this) and both methods work very well. 

Baking meringue

Meringues are baked at a lower temperature than most things, because you want to cook the egg white, but not over bake the meringue at the same time. I bake mine at 130ºc in my fan oven, but if you find yours browns your meringue you can lower the temperature next time. 

Sometimes meringues/pavlovas can crack, but at the end of the day though, some cracks in a pavlova is not the end of the world so please don’t worry too much. It’s a classic part of meringue. If you do find that your pavlova does completely collapse, this often means the meringue wasn’t baked for long enough so you may need to increase the timing next time you try one. 

Topping & Decoration

Baking the meringue takes a little while, but it’s worth it. And you have to make sure to let it cool and not rush it. Once the meringue is baked and cooled, you can just have fun – the whipped cream is easy… whip together double cream and a little icing sugar to soft peaks and dollop all over the meringue! 

I used a mixed of any easter chocolates I had (I tend to make a giant mixed tub up at the beginning of my easter baking and use as I go), and then I used some fresh berries because it’s always a good mix with cream and meringue, and it also looks super pretty for the showstopping dessert. 

It’s so easy, it’s so good. I hope you love it! Enjoy! x

Easter Pavlova!

A showstopper for Easter - with an easy homemade meringue, freshly whipped cream, fruit and easter chocolates, why not make this Easter Pavlova?! 
Print Pin Rate
Category: Dessert
Type: Meringue
Keyword: Easter, Pavlova
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Decorating Time: 3 hours
Total Time: 4 hours 20 minutes
Servings: 10 Pieces
Author: Jane's Patisserie


For the Meringue

  • 6 medium egg whites
  • 300 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

For the Filling

  • 450 ml double cream
  • 2 tbsp icing sugar
  • fruit - strawberries, raspberries, blueberries etc!
  • freeze dried raspberries
  • Easter chocolates



  • Preheat the oven to 150ºc/130ºfan. Line a LARGE baking tray with baking parchment.
  • In a large bowl, whisk the egg whites until they form stiff peaks.
  • Start adding the caster sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy.
  • One at a time, whisk in the white wine vinegar, then the cornflour, then the vanilla extract and whisk until smooth.
  • Draw two circles onto your parchment paper - a large one and a small one in the middle. Stick the parchment paper to the tray slightly with a small amount of meringue to help it not move about
  • Pipe the meringue onto the tray with whatever piping tip you fancy (or, dollop it on with spoons).
  • Bake the meringue 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.
  • Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the icing sugar to soft peaks.
  • Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit and chocolates on top! Enjoy!


  • The meringue itself can be made in advance and stored at room temperature, but it is very delicate. I usually make the meringue in the evening and store in the oven (turned off) till I decorate in the morning.
  • Once decorated this lasts 2+ days in the fridge! 
  • I used this large baking tray
  • I used this piping tip 
  • I use this stand mixer 


Find my other recipes on my Recipes Page!

You can find me on:

J x

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  1. Tan on March 24, 2024 at 7:37 pm

    My mixture was a little runny how can I get around this next time

    • Jane's Patisserie on March 26, 2024 at 5:05 pm

      This can either be that you didn’t whisk the egg whites enough before adding the sugar, or there was something in the egg whites such as some yolk which contaminated it x

  2. Annita on March 16, 2024 at 6:37 pm

    I decided to use eggs whites in a carton as you suggested but the label stated not to be used for meringues. Is there a brand you can suggest.

    • Jane's Patisserie on March 18, 2024 at 1:18 pm

      Ooh no! I’m unsure what brands say that or not, but if you’re worried then use fresh egg whites!

  3. Joanna on May 29, 2023 at 3:53 pm

    5 stars
    It was a hit! Everybody loved it and it looked gorgeous! I will definitely make it more often!

  4. Vicky on April 10, 2023 at 7:41 am

    I only have large eggs and they need using up, can I use these and if so how many please?

    • Jane's Patisserie on April 17, 2023 at 1:46 pm

      Hiya! 4 large should be fine – hope this helps! x

  5. Alison on April 8, 2023 at 4:00 pm

    Really disappointed! I got a great meringue mix, lots of it, piped the ring and did another tray with some meringue baskets too. They’re still in the oven and they’re already turning brown. I have a gas oven and converted your temps, which came out at Gas Mark 2, which obviously is too high. Turned the oven right down to a quarter and just hope they bake through without catching anymore 🙁

    • Jane's Patisserie on April 17, 2023 at 1:37 pm

      Hiya! Unfortunately we do not have a gas oven at Jane’s Patisserie so are unable to test it – so sorry to hear you had trouble, hope they ended up tasty anyway! x

  6. M Daniela Cirillo on April 6, 2023 at 1:15 pm

    Your dessert are look’s delicious! My question is how can I keep the leftovers, on the refrigerator or ambient temperature? and for how long? Thank you so much!

    • Jane's Patisserie on April 14, 2023 at 9:40 am

      Hiya! yes, it’ll last for 2+ days in the fridge. Hope this helps! x

  7. Annabelle Upton on April 2, 2023 at 5:16 pm

    My mixture won’t stiffen.

    • Jane's Patisserie on April 5, 2023 at 12:57 pm

      Hiya! This happens due to contaminated egg white (diry bowl or egg yolk), or not not whisking for long enough before adding the sugar. Hope this helps! x

  8. Nimah on March 30, 2023 at 2:33 pm

    5 stars
    I have made this several times and it turns out perfect every time. Exactly how I love mine. Crispy outside and marshmallow inside. I do have just one quick question. I have never been able to remove the pavlova from the greaseproof paper in one piece. If falls apart as I try to lift it off. Any tips would be so appreciated. Thanks for all your amazing recipes!!

    • Jane's Patisserie on April 5, 2023 at 9:18 am

      Hiya! I always use a cake lifter to manoeuvre mine! Hope this helps! x

    • Janice on April 5, 2023 at 3:18 pm

      Hi. I would love to make this but on a smaller
      Scale, can you advise on measurements please

  9. Matilde Monserrate on March 8, 2023 at 12:09 pm

    I have humidity where I live. Is there an ingredient I can use to make my merengue crispy on the outside and not chewy.

  10. Helen on April 24, 2022 at 7:47 pm

    I don’t have any white wine vinegar – what will happen if I leave it out??

  11. Victoria Hutt on April 17, 2022 at 10:19 pm

    5 stars
    I baked it in a fan oven 130c for one hour and left overnight in the oven …. It looked great but when serving it it was definitely undercooked in the centre (not even marshmallowy) even though outside was perfect… please advise as to what I should do next time please.

    • Jane's Patisserie on April 19, 2022 at 4:05 pm

      Hiya! It may be worth getting an oven thermometer to ensure your temperature is accurate, however if you are already confident in this, just try baking for an extra couple of minutes! Hope this helps! x

  12. Rebecca on April 12, 2022 at 6:50 am

    Hi, I tried this and it went a little off-white – does that mean I should cook it on a lower heat and for longer? What would you recommend?
    And when I cut it, there was a gap between the top of the meringue and the filling – is that normal?! Thanks

    • Jane's Patisserie on April 12, 2022 at 10:10 am

      Hiya! Yes, this means your oven is slightly too hot so baking lower for longer should solve this! Enjoy! x

  13. francesca cundill on April 10, 2022 at 7:23 pm

    Hi Approximately what size do you make the wreath. I dont want to run out of mixture . Thanks

    • Jane's Patisserie on April 12, 2022 at 9:49 am

      Hiya! Use a normal sized dinner plate and a small side plate as a guide! Hope this helps! x

  14. Lisa Mills on April 10, 2022 at 3:14 pm

    What size would you recommend the outer & inner circles be for the meringue? Thanks

    • Jane's Patisserie on April 12, 2022 at 9:48 am

      Hiya! Use a normal sized dinner plate, and a small side plate for a guide! Hope this helps! x

  15. Connie Corbishley on April 1, 2022 at 2:05 pm

    Hi, can I simply halve this recipe? ( I know it’s not always that simple with ingredients like cornflour and vinegar)

  16. Sarah Welham on March 31, 2022 at 12:48 pm

    5 stars
    I made a practise one and the top went all brown.
    Are there any tips that could help rectify this please?
    It tasted lovely but the colour was a little off putting 🤣

    • Jane's Patisserie on April 6, 2022 at 3:14 pm

      Hiya! Try baking lower for longer! Hope this helps! x

  17. Lainy Fenwick on March 25, 2022 at 2:15 pm

    Hi if I use egg whites in a carton how many grams do I need please ?
    Thank you

    • Jane's Patisserie on March 30, 2022 at 3:27 pm

      Hiya! Usually they have a guide on the packet! Hope this helps! x

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