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8 Egg Pavlova

by Adrianne

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 pavlova with strawberries, kiwifruit and passionfruit on a large glass plate

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
  • strawberries
  • kiwifruit
  • 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.

8 Egg Pavlova ingredients with text overlay

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
  • mango
  • sweet sauces
  • cherries
  • 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:

  1. Preheat your oven (it will take a lot less time to cook if you do this) 
  2. Line a flat baking tray with baking paper
  3. Crack eggs and separate egg whites
  4. Use electric beaters to beat the egg whites
  5. Add in cream of tartar
  6. Pour in caster sugar and continue to whip till peaks form
  7. Scoop onto a lined baking tray
  8. Cook in the oven

8 Egg Pavlova egg white method

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?

  1. Whip cream with vanilla and icing sugar in separate bowl
  2. Peel and slice fruit
  3. Spread cream layer over pavlova
  4. 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.

8 egg pavlova topping method

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

  1. Ensure there is no yolk in with the egg whites
  2. The pavlova will take 45 mins to cook
  3. It will take another hour to cool down in the oven
  4. Top the pavlova when ready to serve (not hrs earlier)
  5. 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:

  1. 8 Egg pavlova uses 8 egg whites
  2. The meringue needs only 3 ingredients
  3. Slices are the best way to serve this pavlova
  4. This recipe makes a large pavlova
  5. 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

8 Egg Pavlova on a large glass serving platter

A large platter is a good way to serve your pavlova, make it the centrepiece of the table! 

8 egg pavlova close up shot showing fruit toppings

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!

8 egg pavlova close up shot showing fluffy meringue

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!

  1. Gluten Free Zucchini Slice
  2. Zucchini Slice Muffins
  3. Bacon and Egg Slice
  4. Mini Quiches
  5. Simple Avocado Toast
Slice of pavlova topped with cream and fruit on a pink plate with a silver spoon to the right

8 Egg Pavlova

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. 
4 from 2 votes
Print Rate
Course: Dessert
Cuisine: Australian, International
Keyword: egg whites, meringue, pavlova,
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting time: 1 hour
Total Time: 2 hours
Servings: 12
Calories: 226kcal
Author: Adrianne


  • 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! 


Calories: 226kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 217mg | Fiber: 2g | Sugar: 34g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Pavlova recipes

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 . 

Adrianne xx


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Farah September 11, 2019 - 12:07 pm

5 stars
I love pavlova and have never made it! Now’s the time to start, thanks for the great recipe!

Adrianne September 11, 2019 - 12:17 pm

No worries Farah, hope you give it a go and love it!! Cheers

Paula Montenegro September 11, 2019 - 12:11 pm

5 stars
Wow, this is really the ultimate pavlova! I love the images and the way you use the fruits. Pavlova is such a wonderful dessert, and this recipe takes all the prizes! And the trick with the bottle for the egg whites, I must try it soon.

Adrianne September 11, 2019 - 12:27 pm

Thanks Paula! I am glas you got so much out of my post!! Appreciate it soon and I hope you love it!

Danielle September 11, 2019 - 2:20 pm

5 stars
There is hardly a dessert that is as good as Pavlova, right? So sweet and light. I love the colors of your Pavlova recipe – such a great thing to look at. Can’t wait to make this recipe now.

Adrianne September 11, 2019 - 6:25 pm

Thanks Danielle! Appreciate your feedback. Hope you love it.

Edyta September 11, 2019 - 2:34 pm

5 stars
I grew up in Poland and we had Pavlova often but never with passion fruit. This is such a game-changer. Love everything about this recipe 🙂

Adrianne September 11, 2019 - 6:36 pm

That is interesting Edyta, that you had pavlova in Poland growing up! Thanks for your feedback. The passionfruit is such a great pav topping.

Traci September 11, 2019 - 3:24 pm

5 stars
What a fun dessert recipe! And I love how you demystified what it is and how to make it. Thanks for sharing another winner!

Adrianne September 11, 2019 - 6:39 pm

Cheers Traci for your feedback. We should all eat dessert more often!

Sunrita | Spiceitupp September 11, 2019 - 7:35 pm

Just simply looking at the pics is making me salivate! A nice gooey pavlova is such a yummy treat to our taste buds!

Adrianne September 11, 2019 - 8:54 pm

Thanks Sunrita! Indeed it is!

Jacque Hastert September 11, 2019 - 7:40 pm

5 stars
I can’t wait to make this! It will be perfect for this weekend and I bet everyone will enjoy it.

Adrianne September 11, 2019 - 8:55 pm

Great to hear you looking forward to it Jacque, Hope you love it!

Gloria September 11, 2019 - 8:03 pm

5 stars
I have never made this at home, but I do love to eat it. Now I have no excuse. You make it look and sound so easy. Looks like some experimenting in the kitchen is in order.

Adrianne September 11, 2019 - 8:56 pm

That is great to hear Gloria! I am sure you will love the process if you give it a go!!

Renee | The Good Hearted Woman September 11, 2019 - 8:49 pm

5 stars
I love pavlovas, but like many commenting here, I’ve never made them at home, so I appreciate all your advice and tips! Thank you!

Danielle Wolter September 12, 2019 - 10:37 am

5 stars

5 stars

5 stars
I love a pavlova. All the wonderful tropical fruit just sounds delicious. I recently had passion fruit for the first time and fell in love. Can’t wait to try this!

Adrianne November 14, 2019 - 9:21 am

Thanks Danielle, hope you love it if you give it a go. Pavs and fruit are win, win, cheers!

kim September 12, 2019 - 10:54 am

5 stars
My new sweet treat! I will be making this recipe again and again!

Adrianne September 12, 2019 - 3:45 pm

Thanks Kim. That is great to hear.

Cathy September 12, 2019 - 12:20 pm

5 stars
This dessert looks fantassssstic and so pretty too! Ive never made pavlova but I have always wanted to try making it. You have taken the fear out of taking the step and diving in to give it a go with your detailed explanations! What a great dessert for a centerpiece! Thank you soo much for the inspiration!

Adrianne September 12, 2019 - 3:48 pm

No worries Cathy. I appreciate your feedback. Love your positive vibes and enthusiasm. Cheers!

PK September 13, 2019 - 1:08 am

5 stars
Oh wow. The photos alone look good enough to eat. 🙂

Adrianne September 13, 2019 - 6:00 am

Haha, good to hear, thanks PK!

Kelly Anthony September 17, 2019 - 9:53 pm

5 stars
I’ve never had pavlova but it sounds delicious and I love trying new foods especially when they are sweet like this one.

Adrianne September 18, 2019 - 8:34 am

You should definitely give it a go Kelly, I think you will enjoy it. Cheers!

Veronica September 19, 2019 - 6:10 pm

5 stars
Delicious and healthy and with the addition of kiwi which is by the way my favorite fruit this is a dessert that I would love to make at my family dinner! Thank you for sharing.

Adrianne November 14, 2019 - 9:22 am

Thanks Veronica! Appreciate your positive feedback and I hope you do make it for your family and they love it, cheers!! Woot woot kiwi fruit!!

Alex November 14, 2019 - 8:16 am

5 stars
Wow. I love Egg Pavlova. It’s looking right back at me.
Remember the old days when I was still training in Australia and so much desserts at  Richmond cafes literally the desserts feels like heaven!

Adrianne November 14, 2019 - 8:53 am

That is great to hear Alex! There is hardly ever a bad pav out there. Happy it gave you some memories, cheers!


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