10 Crispy Pavlova Recipes for Desserts
I still remember the first pavlova I ever tasted—it was at my grandmother’s summer garden party when I was eight years old. The meringue shell cracked perfectly under my spoon, revealing a marshmallowy center piled high with whipped cream and fresh strawberries. That magical contrast of crisp and soft ignited my lifelong love for this dessert, a New Zealand/Australian icon that’s equal parts art and indulgence.
Fast forward to last weekend, and I’ve been on a pavlova experimentation binge in my tiny apartment kitchen. After a few meringue mishaps (too humid, too chewy!), I cracked the code for ultra-crispy pavlovas using cornstarch tricks and overnight drying. In today’s world of gluten-free trends and Instagram-worthy sweets, these recipes are perfect for impressing guests without the fuss—they’re light, versatile, and endlessly customizable.
Classic Berry Pavlova
This timeless pavlova features a shatteringly crisp meringue base topped with mixed berries and vanilla whipped cream. Ingredients: 4 egg whites, 1 cup caster sugar, 1 tsp cornstarch, 1 tsp white vinegar, 1 cup heavy cream, 2 cups mixed berries (strawberries, blueberries, raspberries), fresh mint for garnish.
Whip egg whites to stiff peaks, gradually adding sugar until glossy. Fold in cornstarch and vinegar, then bake at 250°F for 1.5 hours, then cool in the oven overnight for maximum crispiness. Whip cream with vanilla, dollop on the cooled pavlova, and scatter berries. It’s naturally gluten-free, low-fat compared to cakes, and bursts with antioxidants from the berries for a guilt-free treat.
Chocolate Hazelnut Pavlova
Indulge in Nutella-inspired decadence with a crisp pavlova infused with cocoa and crunchy hazelnuts. Ingredients: 4 egg whites, 1 cup caster sugar, 2 tbsp cocoa powder, 1 tsp cornstarch, 1 tsp vinegar, ½ cup chopped toasted hazelnuts, 1 cup whipped cream, ¼ cup chocolate ganache.
Beat egg whites with sugar to glossy peaks, sift in cocoa and cornstarch, add vinegar, and fold in half the hazelnuts. Bake at 250°F for 1.5 hours, cool overnight. Top with whipped cream, warm ganache drizzle, and remaining nuts. The cocoa adds antioxidants, while the crisp base keeps it light—perfect for chocolate lovers seeking crunch without heaviness.
Tropical Mango Pavlova
Transport your taste buds to the tropics with juicy mangoes and coconut whipped cream on a crispy meringue nest. Ingredients: 4 egg whites, 1 cup caster sugar, 1 tsp cornstarch, 1 tsp vinegar, 2 ripe mangos (diced), 1 cup coconut cream (whipped), toasted coconut flakes, lime zest.
Whip whites to peaks, add sugar gradually, fold in cornstarch and vinegar. Bake low and slow at 250°F for 1.5 hours, dry overnight. Layer with whipped coconut cream, mango chunks, and sprinkle coconut and lime. Mango’s vitamin C boosts immunity, and the dairy-free option makes it versatile for vegan adaptations with aquafaba.
Lemon Curd Pavlova
Zesty lemon curd cuts through the sweetness of this ultra-crisp pavlova for a refreshing citrus burst. Ingredients: 4 egg whites, 1 cup caster sugar, 1 tsp cornstarch, 1 tsp vinegar, 1 cup homemade lemon curd (eggs, sugar, lemon juice, butter), 1 cup whipped cream, powdered sugar.
Prepare meringue as usual: whip whites, sugar, fold starch and vinegar, bake and dry overnight at 250°F. Swirl lemon curd into whipped cream and pile high. The tangy curd aids digestion, and the crisp shell provides structure for elegant slicing—ideal for summer brunches.
Passionfruit Pavlova
Tangy passionfruit pulp contrasts beautifully with the crisp meringue and silky cream in this Aussie favorite. Ingredients: 4 egg whites, 1 cup caster sugar, 1 tsp cornstarch, 1 tsp vinegar, ½ cup passionfruit pulp/seeds, 1 cup whipped cream, meringue kisses for extra crunch.
Bake the crisp pavlova base overnight after whipping and folding as standard. Top with cream infused with passionfruit, then spoon over fresh pulp. Passionfruit is rich in fiber for gut health, making this a lighter dessert that feels indulgent yet nourishing.
Strawberry Basil Pavlova
A fresh twist with garden-fresh strawberries and aromatic basil for an herbaceous, crispy delight. Ingredients: 4 egg whites, 1 cup sugar, 1 tsp cornstarch, 1 tsp vinegar, 2 cups sliced strawberries, 1 tbsp chopped basil, 1 cup whipped cream, balsamic glaze.
Standard meringue bake and overnight crisp-dry. Macerate strawberries with basil, layer over cream-topped pavlova, drizzle balsamic. Basil adds anti-inflammatory benefits, and strawberries provide vitamin C—this combo elevates everyday ingredients into gourmet bliss.
Coffee Walnut Pavlova
Bold coffee flavor and crunchy walnuts make this pavlova a sophisticated, crisp coffee break treat. Ingredients: 4 egg whites, 1 cup sugar, 1 tsp cornstarch, 1 tsp vinegar, 2 tbsp instant coffee dissolved in 1 tsp water, ½ cup chopped walnuts, 1 cup coffee-whipped cream.
Mix coffee into meringue batter before baking at 250°F and drying. Top with cream whipped with coffee granules and walnuts. Caffeine perks you up mildly, walnuts offer omega-3s—this is brain food disguised as dessert.
Peanut Butter Banana Pavlova
Elvis would approve: creamy peanut butter, bananas, and crisp meringue for a playful, nutty pavlova. Ingredients: 4 egg whites, 1 cup sugar, 1 tsp cornstarch, 1 tsp vinegar, ½ cup peanut butter (mixed into cream), 2 bananas (sliced), chocolate shavings.
Bake crisp base overnight. Blend peanut butter into whipped cream, layer with bananas, shave chocolate. Bananas provide potassium for heart health, peanut butter adds protein— a satisfying, crispy twist on a PB&B.
Red Velvet Pavlova
A festive red velvet pavlova with cocoa tint and cream cheese frosting for holiday crispiness. Ingredients: 4 egg whites, 1 cup sugar, 1 tsp cornstarch, 1 tsp vinegar, 1 tbsp cocoa + red food color, 1 cup cream cheese frosting, white chocolate curls.
Tint meringue red with color and cocoa, bake/dry for crispness. Frost and curl chocolate. Naturally gluten-free with a festive vibe, the cream cheese adds protein punch to this showstopper.
Salted Caramel Pavlova
Decadent salted caramel sauce over crisp meringue—sweet-salty perfection for advanced dessert lovers. Ingredients: 4 egg whites, 1 cup sugar, 1 tsp cornstarch, 1 tsp vinegar, 1 cup salted caramel sauce, 1 cup whipped cream, sea salt flakes.
Standard crisp pavlova base. Drizzle caramel into cream topping, finish with salt. Balances blood sugar with its protein-fat combo, offering a gourmet crunch that’s irresistibly addictive.
There you have it—10 ways to master the art of crispy pavlovas that will wow your friends and family. Grab those egg whites, fire up the oven, and experiment with these recipes this weekend; your sweet tooth (and Instagram feed) will thank you!
