Delicate and crispy with a soft pillowy center, this meringue cake has a lovely texture and delicious taste. Our Basic Pavlova Recipe is a beautiful way to spotlight fresh fruit and compotes.
What we love about basic recipes is that the customizations are endless. Add chocolate or different flavorings to the pavlovas or cream and test out an infinite amount toppings. A little bit of citrus zest goes a long way in both looks and taste. For that reason, it’s one of my most used tools in the kitchen. Most people associate pavlovas in the summer, but I’m seeing more and more pavlovas in the other season, especially with fruit compote. I want to make a chai-flavored pavlova with chocolate cream dusted with cinnamon in the future. Also, these are pretty much your standard single-serving size. I’d be fun to do a multi-layer pavlova cake or mini pavlovas.