8 Egg Pavlova is simple and easy to make. With a fluffy meringue filling and crisp pavlova shell this is a classic Australian dessert. Perfect for sunny days, Christmas and the summer time, the whole family will love this recipe. This large pavlova recipe is perfect to feed a crowd and goes down a treat 😉👌.
Recipes like the Microwave Chocolate Self Saucing Pudding, Chocolate Zucchini Brownies and the Lemon Polenta Cake will satisfy any sweet tooth cravings you have.
The Microwave Chocolate Fudge, Candied Spiced Pecans and Sugar Coated Peanuts are different types of sweet treats.
The 6 Egg Pavlova (Egg White Dessert) gives you a slightly smaller pav😉👍.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the 8 egg pavlova recipe in the points below:
- Pantry staples: for the pavlova itself we use pantry and fridge staples that you might already have at home. For the toppings fresh fruit and whipped cream are the most popular and easiest choices.
- Popular: pavlova is a quintessential meringue based dessert that is widely popular throughout Australia and New Zealand. Be it a backyard barbecue or Christmas lunch, the pav will be there.
- Summer recipe: it gets hot, hot, hot in Australia. Especially in a Queensland summer. Pavlova is the answer to what can be eaten between swims in the pool and dips in the ocean. It matches the climate perfectly.
- Easy: it is not hard to make a pav look impressive, but making them is actually super easy. You can be fooled into thinking that because they look so amazing they must be tricky to make, but they are actually very straight forward.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Cream of tartar: you will find this in the cooking aisle. Its purpose it to stabilise the egg whites in the meringue mixture. Otherwise known as increasing the volume of the wet meringue.
- Sugar: we use caster sugar for the recipe. It has a finer grain than standard white sugar.
- Eggs: whilst I am showing you whole eggs in the image above, what we actually use is only the egg whites. As the name of the pav suggests, we use 8 eggs.
🍓 Pavlova Toppings
As for the pavlova toppings, they are shown in the photo below.
- Vanilla: we add a touch of vanilla to the cream for a little extra flavor.
- Icing sugar: also known as confectioner's sugar. This too gets added to the cream to bring a sweet flavor to the cream.
- Cream: this is heavy cream that we whip. It will say on the cartoon that it is suitable for whipping.
- Passion fruit: this brings a tart flavor to the otherwise largely sweet flavours involved in pavlova making. I am using passionfruit pulp from a tin as it is handy to have in the cupboard. You can also use fresh passion fruit.
- Kiwi fruit: these bright green juicy fruit are a little under rated in my opinion. Not as popular as bananas but doing their best to deliver at the same time. We only need to peel and then finely slice these.
- Strawberries: bright and fresh. We cut the tops of these and then can either half them or finely slice them.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by separating the egg whites from the egg yolks.
- Seperate the egg whites (Photo 1)
- Beat then add cream of tartar (Photo 2)
- Add the sugar (Photo 3)
- Beat till shiny and combined (Photo 4)
👩🍳 How to Make 8 Egg Pavlova
To make the 8 egg pavlova, start by cracking your eggs and separating the whites from the yolks. Do this one egg at a time, after each egg is separated transfer the egg white into a larger bowl.
Once all of the eggs are seperated, use electric beaters to begin to beat them. When they start to bubble add in the cream of tartar and combine.
Next slowly pour in the sugar. Continue to beat with the mixer until the meringue forms, is shiny and has firm peaks.
Once done, transfer the wet meringue onto a silicon baking mat as you see me having done in the photo below.
- Transfer meringue onto baking mat and bake (Photo 5)
- Add the cream to a large bowl (Photo 6)
- Next add the icing sugar (Photo 7)
- Then add the vanilla (Photo 8)
Once you have combined the meringue mixture, use a spatula to transfer it to a silicon baking mat. Pour it all on the mat and then use the spatula to help shape it into a round form with edges lifted.
When ready place the pavlova into the oven on the lowest shelf. Allow it to cook for 1 hour and 20 minutes. Once done, turn the oven off but leave the pavlova in the oven until it cools.
You can use this time to start to get your toppings ready. Add the cream to a large bowl as you see in the photos above, then add the icing sugar. Once done add the vanilla and mix with the beaters until the cream if whipped with medium peaks.
- Let the pavlova cool (Photo 9)
- Top with a cream layer (Photo 10)
- Then top with kiwi fruit (Photo 11)
- Add the strawberries, then passionfruit (Photo 12)
Once the pavlova has cooled, transfer it to a large serving platter.
Then start to decorate the pavlova beginning with the whipped cream. Next add a layer of sliced kiwi fruit, top these with the strawberries and then drizzle the passionfruit over the top.
Once done, you are ready to serve the pav 😉👍.
🍽 Serving Suggestions
Once your pavlova is decorated it is best to serve it straight away. Grab a knife and cake slider, some plates, spoons and get about cutting it.
If it crumbles, that is ok, if it gets a few cracks, that is ok, if your fingers get covered in whipped cream, that is ok folks. It is all part of the delightfully delicious experience that is pav 😉👍.
👍 How to Guide
How to Store
Before decorating the pavlova store it in a cool dry spot away from the humidity. You can also leave it in the oven once it is cooked (including overnight).
To store leftover decorated pavlova transfer it into a sealed airtight container. Leftovers can be refrigerated for 2 days.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- When it comes to topping the pavlova, you are only limited by your imagination! Fresh whipped cream is the starting point and then you can add your favorite toppings.
- Some more topping ideas are raspberries, blueberries, sliced banana or cherries.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- The oven temperature for this recipe is very low. That is to ensure that the pav doesn't burn or brown whilst it is cooking.
- You can use baking paper (parchment paper) in place of the silicon mat if you don't have one to use.
- Some cracks will likely appear (common for all pavs). You can covered these will an extra dollop of cream when you are decorating to solve the problem 😉👌.
- You do need to let the pavlova cool before you begin to decorate it. Doing so reducing the amount of cracks that will occur in the meringue shell.
- If classic Australian recipes are your favorite you might like to also try the Gluten Free Zucchini Slice, Zucchini Slice Muffins, Bacon and Egg Slice, Mini Quiches or the Simple Avocado Toast.
- Or if Christmas baking is your jam try the Christmas Chocolate Crackles, Christmas Oreo Balls, White Chocolate Oreo Balls or the White Chocolate Crackles.
🤓 Frequently Asked Questions
What ingredients are in a Pavlova?
The basic ingredients in the pavlova are egg whites, cream of tartar and sugar.
How do you make an 8 egg pavlova?
To make the pavlova crack the eggs, separating the whites from the yolks (discard). Then use electric beaters to beat the eggs till bubbles form. When they do add in the cream of tartar. Next slowly pour in the sugar and beat until the meringue mixture is shiny with firm peaks. Then oven bake in a slow oven till the edges are firm to the touch.
What toppings can I use for pavlova?
Try freshly whipped cream, strawberries, blueberries, kiwifruit, banana, passionfruit or cherries to top the pavlova.
How do you know when pavlova is cooked?
Pavlova is cooked when the shell is firm to the touch and crisp. The filling will still be soft and fluffy.
😍 More Easy Sweet Recipes
If you have a sweet tooth and love getting your bake or no bake on, then I have some more ideas, I know you will love. Here they are:
- 4 Ingredient Rocky Road
- Malteser Rocky Road
- Coconut Fudge
- Dark Chocolate Rocky Road
- Malteser Truffles
- Orange Polenta Cake
- Mint Aero Fudge
- Coconut Bark
- Orange Polenta Cake
- Oreo Balls Recipe Without Chocolate
It is time to get our pav on my friend! You can also find all of my dessert recipes in the one spot.
Adrianne
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📖 Recipe
8 Egg Pavlova
Ingredients
Pavlova
- 8 large egg whites free range
- 1 teaspoon cream of tartar
- 1 ¾ cup caster sugar Note 1
Pavlova Toppings
- 1 cup heavy cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla essence or extract Note 3
- 2 kiwifruit peeled and thinly sliced
- 250 grams strawberries
- 2 passion fruit
Instructions
- Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
- Eggs: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 8 eggs.
- Beat: use a hand held electric beater begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
- Sugar: once the egg whites have turned into a fluffy meringue mix slowly pour in your caster sugar, continuing to beat as you go. Beat until the egg whites have stiffened and formed firm peaks Note 4
- Baking mat: once combined use a spatula to spoon the meringue mixture onto a silicon baking mat and use the spatula to shape the edges and surface into a round flat shape.
- Oven bake: place the pavlova into the oven on the lowest shelf. Allow it to bake uncovered for 1 hour and 20 minutes. Once it has cooked, turn the oven off yet leave the pavlova to cool in the oven.
- Toppings: make the whipped cream by adding the heavy cream, icing sugar and vanilla essence to a large bowl and whip till soft peaks form. Peel and slice the kiwi fruit into pieces, slice the strawberries and remove the green tops.
- Decorate: one the pavlova has fully cooled, gently transfer it from the baking mat onto a serving platter. Then top with a layer of cream. Next spread the kiwifruit out and then do a layer of strawberries. Next pour the passionfruit over the top of the pavlova.
- To serve: use a sharp knife to cut the pavlova into piece and serve immediately.
Notes
- Note 1 - Sugar: 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 - Whipped cream: test the cream with spoon over the bowl (flipped to other side) so if it is not whipped enough yet, it drops back into the bowl.
- Note 3 - Vanilla: you can use vanilla extract or imitation vanilla. The 2nd one is much cheaper and totally fine to use 😉👌.
- Note 4 - Meringue mixture: you want stiff firm peaks, not hard peaks. It is possible 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 than buttercream.
- Note 5 Pavlova shape: 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. I do focus on pilling it all in the same spot and let the wet pav find its form as such with a little help from a spatula.
- Note 6 Let cool: as much as we want to dive right in, we need to let the pavlova cool once it has cooked. To do this, turn the oven off and leave the pavlova inside till it is at room temperature.
Nutrition
Recipe published September 2019, updated in October 2023. I have moved and retested the recipe with a different oven and have as such reduced the temperature to improve overall results 😁👍.
Heather Warren says
I am going to use a double mix, 16 egg whites. How long would you suggest I cook this for?
The cooking times don't vary in your recipe when I double the mix.
Adrianne says
Hi Heather. I haven't made a pavlova with 16 egg whites before. So I would suggest a couple of things. Ensuring that the pavlova is placed onto the lowest shelf in the oven and that the temperature is turned down to not higher that the recipe card indicates. I would then cook it for the 1 hour and 20 minutes as indicated. At this point it is likely that the pavlova will be done or almost done as adding more egg whites would not densify the batter like it would a cake. It would simply create a large amount of meringue to cook. Which I would not be suprised if still got done in the same amount of time. The other option you could take is to make 2 x 8 egg pavlovas and serve side by side. This 2nd option would be more of an exact science. Thanks and good luck!