8 Egg Pavlova layered with cream and fruit will impress your guests! This Australian Pavlova should be on the table for every BBQ during summer.
Fresh strawberries, kiwifruit, passion fruit and cream make this dessert eligible as the best pavlova recipe EVER!!!
8 egg whites are used to make this delicious dessert, so if you are looking for a large pavlova recipe, this is it!
8 Egg pavlova with 7 easy ingredients!
Pavlova is a quintessential meringue based dessert with a variety of toppings that is hugely popular in Australia (we often shorten it to just ‘pav’).
Honestly, I couldn’t even begin to count the number of times I have made pavlova, eaten pavlova, or being served a good pav throughout my life. But it is up there, I can assure you! It is probably the dessert than I have eaten more than any other as they look stunning, taste delicious and are loved by young and old.
Cream, strawberries, kiwifruit and passionfruit have always been my favourite toppings for making a classic pavlova!
You just can’t go past the delicious crunch of the crispy shell, the soft oozing meringue inside and the wow factor when a decorated pav catches your eye.
An Australian Pavlova recipe is one that you need up your sleeve so that you can whip it out just when the time is right. This is usually berry season, Christmas, the festive season, or during summer. An Aussie BBQ is just not complete till the pav comes out!!
What ingredients are in a Pavlova?
Pavlova recipe ingredients are simple. Think easy and delicious.
For this recipe, we use 7 main ingredients with the option to add vanilla essence and icing sugar to sweeten our cream layer.
Part of the fun in making a pavlova is that you can be creative when decorating or pick a theme and go with that.
You might be suprised that such a fancy looking dessert can be whipped up with so few ingredients. You might already have most of them in your fridge and or pantry!
The ingredients for our 8 Egg Pavlova are:
- egg whites
- caster sugar
- cream of tartar
- fresh cream
- passion fruit
The passion fruit adds tartness to the pav and the strawberries, kiwifruit and cream add sweetness. It is a match made in heaven!
The photo below shows you the ingredients we use for our Australian pavlova. You will notice that as we are doing an 8 egg pavlova, we need 8 egg whites, so we crack them and separate the yolk from the whites 1 by 1.
There are so many topping ideas for Pavlovas! Think berries, colour, taste and texture!
What toppings can I use for pavlova?
- whipped cream
- fresh berries
- sweet sauces
- lemon curd
- melted chocolate
- salted caramel
You can even do a tropical dessert with a passion fruit sauce for pavlova which is sweet and sticky!
How do you make an 8 egg pavlova?
Making an 8 egg pavlova is easy! You just have to have a good method to follow, take it step by step and you will get there.
We begin by cracking our eggs and separating the whites from the yolks. If you are not confident to do this, a small trick I have learnt is to use an empty soft drink bottle, turn it on its side and place the opening against your cracked egg. Squeezing it, then releasing it will ensure the suction sucks the yolk up so you are left with the egg yolk.
My preferred method is to crack the egg and then pass the egg back and forth into each 1/2 of the shell using 2 hands which keeps the yolk in the cracked egg shell and the egg white drips into the bowl below.
I know some recipes call for weighing your eggs to ensure a specific weight to your whites but other than 1 occasion when my pav turned brown (I will talk more about that a little further down the page), I have always been super happy with the result and never weigh my eggs.
It is, however, a good idea to use free range eggs as I think other than a nicer life for the chickens, the eggs are a higher quality and better to cook with.
The simple steps to make pavlova are:
- Preheat your oven (it will take a lot less time to cook if you do this)
- Line a flat baking tray with baking paper
- Crack eggs and separate egg whites
- Use electric beaters to beat the egg whites
- Add in cream of tartar
- Pour in caster sugar and continue to whip till peaks form
- Scoop onto a lined baking tray
- Cook in the oven
Enjoy the process of topping your pavlova. After the hard work of making your meringue is done, the toppings are the fun part!
How to decorate a pavlova?
- Whip cream with vanilla and icing sugar in separate bowl
- Peel and slice fruit
- Spread cream layer over pavlova
- Top with strawberries, kiwifruit and passion fruit
Have a look at the photo below to see the simple steps I took to decorate the 8 egg pavlova for our recipe.
How long will a pavlova keep?
A pavlova can keep in the fridge for up to 3-4 days after cooking it.
However, you will find that sometimes the juice from the fruit will start dripping down and out the sides of your pav and the meringue will crumbled more each time you slice it.
You can also make it in advance (the day before) you are going to use it then top it on the day! This is also my preferred method if I am taking a pavlova to a gathering. Simply top when you get there to avoid a pavlova in transit disaster.
It can make for more of an eton mess than a traditional pavlova after a few days! So gobble as much up and eat it in the 1st few days is a motto I like to follow!
How do you keep pavlova crispy?
The best way to keep pavlova crispy is to keep it out of the fridge until you have topped and served it and then placed the rest into the fridge for leftovers.
Once your pavlova is cooked, leave it in the oven with the door slightly ajar for it to return to room temperature slowly. This will avoid your pavlova being exposed to sudden temperature changes, as that is the most common cause of cracking.
At the end of the day, I have never minded a few cracks in my pavs as it exposes the soft fluffy meringue inside, but with more pavlova cooking and practice you will find that your pavs improve.
Making a pavlova is like a work of art, it comes together slowly, so be sure to stand back and admire it when you are done!
How do you know when pavlova is cooked?
The best way to know your pavlova is cooked is by closely observing it in the oven with the light on!
You can easily see the softly whipped meringue change form as it cooks, flattening out and becoming hard.
If you have preheated your oven, got the temperature at the right setting (think long and slow, not hot and fast) and set your timer you should be bang on the money after 40 -45 mins.
Keep an eye on your pav as it cooks as we want to avoid over cooking it and having it turn brown.
This is also why the sugar is an important ingredient in the pavlova as without it, your pavlova would not have a hard crispy shell. It would instead be a soft cooked meringue without a shell.
So, my friends, make sure you have the right amount of sugar and do go and get some more from the shops if you don’t have enough. Trust me, on that one!
Why did my pavlova fall and is cracking normal?
When we beat the egg whites, we are adding a lot of air into them. The cooking process sets the meringue whilst at heat, but it is normal for you pavlova to drop a little after cooking.
Pavlova fails are usually due to a number of avoidable happenings.
To ensure a masterpiece doesn’t turn into a flop, allow it to slowly cool down and be gentle with it when you remove it from the oven. This will ensure cracking (if any) is kept to a minimum.
Expert tips for success:
- Use the right amount of sugar to ensure a crispy shell
- avoid over beating the egg whites, firm peaks are plenty perfect
- keep an eye on you pavlova when it is in the oven
- allow to cool down slowly
If you find your pav does crack, use it to your advantage and fill the cracks with cream and passion fruit juice!
FAQs to cook your 8 Egg Pavlova
- Ensure there is no yolk in with the egg whites
- The pavlova will take 45 mins to cook
- It will take another hour to cool down in the oven
- Top the pavlova when ready to serve (not hrs earlier)
- You can make your pavlova shell the day before
8 Egg Pavlova Quick info:
About the recipe:
- caster sugar is best as it is finer than white sugar
- use vanilla essence in the cream to sweeten it
- the egg whites will fluff up quicker than you think
- the pavlova is best served fully cooled
- be as colourful as you like with the toppings
Your quick questions answered:
- 8 Egg pavlova uses 8 egg whites
- The meringue needs only 3 ingredients
- Slices are the best way to serve this pavlova
- This recipe makes a large pavlova
- This is a reasonably EASY recipe
Troubleshooting pavlova tips:
If you are new to cooking pavlova keep in mind:
- the oven is low and slow
- leave the pavlova to cool in the oven before removing it
A large platter is a good way to serve your pavlova, make it the centrepiece of the table!
You will see a few cracks if you look closely, a tiny hint of the white turning golden, that is a good pav to me!
Once the guests have been wowed by the visual delight of the pavlova, cut it into slices and serve as single servings. The more fresh cream and fruit, the better!
Traditional Australian recipes to inspire you!
8 Egg Pavlova
- Electric beaters
- Baking tray (flat)
8 Egg Pavlova Recipe
- 8 egg whites free range
- 1 tsp cream of tartar
- 1 3/4 cup caster sugar Note 1
- 1 cup cream
- 250 grams strawberries
- 2 kiwifruit
- 2 passion fruit
- 1 tsp vanilla essence or extract Note 3
- 1 tbsp icing sugar
8 Egg Pavlova
- Preheat oven to 160°c/320°F, gas 3
- Crack your eggs one by one and separate the yolks from the egg whites
- Using hand held electric beats begin to beat your egg whites at a medium speed
- Once the egg white have start to bubble, add your cream of tartar, slowly, continuing to beat as you do
- Once the egg whites have turned into a fluffy meringue mix pour in your caster sugar, slowly, continue to beat as you go
- Beat until the egg whites have stiffened and formed stiff peaks Note 4
- Spoon meringue onto baking paper and use a spatula to shape Note 5
- Place in the oven and cook for 45 mins. Once set, turn the temperate off but leave the pavlova in the oven for 1 hour to cool. Note 6
- Prepare your toppings but slicing the strawberries and passionfruit. Peeling and slicing your kiwi fruit.
- Add cream to a mixing bowl, pour in vanilla essence and icing sugar and whip till cream thickens and sticks to a spoon when pulled out and tipped up side down. Note 2
- Spoon whipped cream onto pavlova, then continue with layers of fruit. Strawberries followed by kiwi fruit, followed by passion fruit.
- Cut into slices to serve
- Note 1, there is a difference between white sugar and caster sugar. Caster sugar is finer and less gritty. It is much better to use this as the meringue mix is quite light and fluffy and regular white sugar despite being slowly whipped into the egg whites doesn't break down and smooth out the same way caster sugar does.
- Note 2 test the cream with spoon over the bowl so if it is not whipped enough yet, it drops back into the bowl.
- Note 3 the vanilla essence (cheaper and is fine to use) or extract (more expensive, but also nice to use) and the icing sugar, adds a little touch of sweetness to our whipped cream. That is why for this particular recipe I don't put the vanilla into the pav also. You can if you wish and if you do, I would use 1 tsp.
- Note 4 you want stiff firm peaks, not hard peaks. It is possibly to over beat it. Stop when you still have a lot of movement of the beaters in your hand when holding and moving around in the bowl stiff (ie back and forth). As an idea to the consistency it is less thick then buttercream.
- Note 5 I don't use a circle as I don't want to try and fit it. I literally pile my meringue onto the baking paper and spread with the spatula. It is actually a very therapeutic and enjoyable way to spend some time. The texture of the meringue is smooth and amazing!
- Note 6 I use the wooden end of a mixing spoon to leave the oven a little bit open, it doesn't have to be fully open, small children or animals could jump in there otherwise!
If this is your 1st time at making pavlova, good-luck take it slowly and you will get there.
I remember the 1st time my pavlova turned brown and I was so bitterly disappointed as I knew it shouldn’t look like that! It definitely didn’t match the end result I had in mind. But persisting and keeping at practicing allowed me to make more and more pavs and less pavlova fails. My problem was I had not used enough sugar. I had less than I needed, thought ‘what the heck’, this will be fine’ and then it wasn’t! But each one since has been.
One day in the future I will tell you all about the day I got lemon lime tart all over my bench (it was like a yellow lava volcano had exploded, strangely it still tasted good, but it wasn’t pretty). Till then happy cooking my friends!
Shout out if you have questions, I am right here with you .