Pavlova is one of my all-time favorite desserts. It’s definitely in my top three—without a doubt. A giant disk of vanilla-flavored meringue that’s shatteringly crisp on the outside with a marshmallowy soft center. Then, it’s smothered in softly whipped cream and topped with intensely flavored fruit. It’s always a hit.
Pavlova was one of the first recipes I posted here on Most Hungry. It started with a pomegranate pavlova, and after all these years, the base recipe remains almost the same—except this one has slightly less sugar. This version is topped with persimmons, raspberries, and blueberries, but you can use any fruit you have on hand. Drizzle it with chocolate, add fruit preserves, or keep it classic. Go wild!
A giant disk of vanilla flavored meringue that’s shatteringly crisp on the outside and inside is marshmallowy soft. Then it get’s smothered in softly whipped cream and lots of intensely flavored fruit. It’s a hit every time.
Persimmon Pavlova – The Perfect Light and Airy Vanilla Meringue Dessert
Light, airy, and perfectly crisp, this Persimmon Pavlova is a gorgeous dessert made with a delicate vanilla meringue base, that gets topped with softly whipped cream and lots of seasonal fruit. This version I used some juicy persimmons, tart raspberries, and sweet blueberries. Whether you’re a pavlova pro or making it for the first time, this recipe is simple to follow with tips to ensure a flawless result every time!
How to Make the Perfect Persimmon Pavlova
Making pavlova can be slightly fussy, but only because meringue requires a little attention to detail. Here’s a few key tips for success:
- Use a clean, grease-free bowl – Any oily residue will prevent the egg whites from whipping properly.
- Room temperature egg whites whip up easier – Take them out of the fridge ahead of time.
- Don’t open the oven while baking – Sudden temperature changes can cause cracking or collapsing. But honestly, I wouldn’t worry too much about cracking, this one did, and it was still delicious.
- Let the pavlova cool completely in the oven – This prevents the meringue from deflating too quickly.
- Frozen egg whites work! – I save extra egg whites in small bags for pavlova later on. Just thaw them before using.
Best Fruits for Pavlova
This recipe uses persimmons, raspberries, and blueberries, but pavlovas are endlessly customizable. Try these variations:
- Classic Raspberry Pavlova – A timeless favorite with tart raspberries.
- Blueberry Pavlova – Sweet, juicy blueberries pair beautifully with the crisp meringue. It’s a blueberries and cream kinda vibe.
- Winter Pavlova – Persimmons, pomegranate seeds, and citrus slices for a seasonal touch. Great for the holidays!
- Berry Medley Pavlova – A mix of strawberries, blackberries, and blueberries.
- Figs, Pears and Currants – Go for an autumnal mix. Use what it available, in season and looks delicious.
- Chocolate Drizzled Pavlova – Top the pavlova with melted chocolate over fruit. So good!
Ingredients You’ll Need
For The Vanilla Meringue:
- 4 egg whites – The base of our meringue. Make sure the egg whites have absolutely no yolk in them or else they will not whip properly. Room temperature eggs will also whip up much easier than chilled ones.
- 1/4 tsp salt – We need a little salt to help season the meringue.
- 1 cup sugar – White granulated sugar is what you want for this. Any brown sugar will introduce some acid into the meringue and affect how it bakes, so make sure to use basic, white granulated sugar here.
- 2 tsp cornstarch – Cornstarch helps the egg whites to not over-bake and helps give the final pavlova that marshmallowy interior that is so, so good.
- 1 tsp white vinegar – The vinegar helps stabilize the whipped egg whites in the meringue and helping to keep their structure when baked. Use a flavorless white vinegar here, we essentially just need an acid and white distilled vinegar is perfect.
- 2 tsp vanilla extract – Vanilla beans, powder or paste also work here. It’s the main seasoning for the meringue, so make sure you use the best quality vanilla you have.
The Toppings:
- 1/2 cup heavy whipping cream
- 2 persimmons, sliced and diced
- 6 oz raspberries
- 6 oz blueberries
How to make the pavlova
- Preheat oven to 350°F.
- In a clean mixing bowl, whip egg whites with salt until white and foamy. Slowly add sugar while whipping until stiff peaks form and the sugar is fully dissolved.
- Add cornstarch, vanilla, and vinegar. Gently fold to combine.
- Line a baking sheet with parchment paper. Spoon the meringue into an 8-inch circle, shaping it slightly higher around the edges.
- Place in the oven and immediately lower heat to 300°F. Bake for 1 hour.
- Turn off the oven and let the pavlova cool completely inside—about 5 hours (or overnight). It takes a while, but this is teh key to getting the crispy exterior and soft marshmallow interior.
- Whip heavy cream just until soft peaks form. Make sure to not over whip the cream here.
- Dollop whipped cream over the pavlova and scatter fruit on top. Serve immediately.
FAQs About Pavlovas
Can I make the pavlova in advance?
Yes! The meringue can be baked a day ahead and stored in an airtight container. Add whipped cream and fruit just before serving.
Why did my pavlova collapse?
This can happen if the meringue is underbaked or exposed to sudden temperature changes. Let it cool in the oven before removing.
Can I make mini pavlovas?
Absolutely! Pipe or spoon smaller portions of meringue onto the baking sheet and reduce the baking time to about 35–40 minutes.
Other Pavlova and Dessert Recipes to try:
The classic Italian holiday dessert from my childhood, Struffoli. Orange scented fried dough balls, covered in honey, topped with toasted pine nuts and colorful sprinkles.
Delicious poached Pears Belle Helene. Perfectly spiced, poached pears covered in a salted dark chocolate sauce, toasted almonds, flaky salt and served with vanilla ice cream
An Italian Pear and Almond Cake is simple to make yet very impressive. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
A classic Pomegranate Pavlova. Crispy vanilla meringue with a marshmallow interior topped with whipped cream and showered in fresh pomegranate.
Creamy and delicious Raspberry Topped Panna Cotta with blood orange and chopped pistachios.
A creamy Key Lime Cheesecake is the perfect dessert with a no-bake chocolate cookie crust and smooth lime-infused filling. easy to make and perfectly tangy!
The stunning Apple Cardamom Cream Cheese Tart with a flaky crust, cream cheese and brown sugar filling and spiced with cardamom. It’s the ultimate indulgent fall dessert!
Did you make this recipe?
Did you try this Persimmon Pavlova recipe? Leave a comment below and a star-rating or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Persimmon Pavlova Recipe
Ingredients
The Meringue
- 4 egg whites
- 1/4 tsp salt
- 1 C sugar
- 2 tsps cornstarch
- 1 tsp white vinegar
- 2 tsp vanilla extract
Toppings
- 1/2 C heavy whipping cream
- 2 persimmons sliced and diced
- 6 oz raspberries
- 6 oz blueberries
Instructions
- Preheat oven to 350°F.
- Whip egg whites with salt until they’re white and foamy. Slowly add in sugar. Whip until you have stiff peaks and all sugar is dissolved.
- Add cornstarch, vanilla and vinegar. Gently fold to combine.
- Dump meringue onto a parchment lined baking sheet and form into an 8" circle.
- Place in oven and immediately lower heat to 300°F. Bake for 1 hour. Leave pavlova in the oven to cool for ~5 hours. I left mine in overnight.
- Whip cream to soft peaks. Dollop on top and scatter over your fruit. Then dig in!
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Persimmon Pavlova
Magnifico. Pavlova. Just give me something bubbly to pair with it.