About the Recipe
This pavlova with maple-plum compote is everything I love in a dessert. It has that perfect mix of textures—a crisp, delicate shell on the outside with a soft, marshmallowy center. Piled on top is a cloud of whipped cream and a jammy maple-plum compote that ties it all together. The compote is simple but magical—juicy plums simmered with maple syrup, a dash of cinnamon, and a tiny pinch of salt. The sweet maple syrup balances beautifully with the tangy plums, and the whole thing feels indulgent without being heavy. It’s a dessert that’s just as stunning as it is delicious, and it works for any occasion. Trust me, this one’s a crowd-pleaser.
I have a soft spot for anything with meringue, and I’ll admit—I used to think pavlova and meringue were the same thing. But they’re actually different desserts! Pavlova is named after Russian ballerina Anna Pavlova and was created in either Australia or New Zealand (both claim it). It’s made from a meringue base that’s crispy on the outside and marshmallowy inside, usually topped with whipped cream and fresh fruit. Meringue, on the other hand, is its own thing—light, crispy, and often used as a topping or component in desserts like lemon meringue pie or baked Alaska.
The key difference? Pavlova’s signature is that soft interior paired with toppings, while meringue is typically crisp all the way through. Pavlovas tend to be larger and more decadent, while meringues are often bite-sized or used to elevate other desserts. Both are delicious, but if you’re looking for a showstopper, pavlova is where it’s at!
Perfect Texture: This pavlova delivers the ultimate texture combo—crispy, delicate edges with a marshmallowy-soft center.
Simple Ingredients: Made with pantry staples like egg whites, sugar, and vanilla, this recipe doesn’t require anything fancy.
Flavor Balance:Â The tangy, sweet maple-plum compote pairs beautifully with the creamy whipped topping and the lightness of the pavlova base.
Versatile Toppings:Â Top it with seasonal fruits like strawberries and oranges, or mix and match with your favorites.
Naturally Gluten-Free:Â Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions.
Crowd-Pleaser:Â Elegant and impressive, this dessert is perfect for holidays, birthdays, or whenever you want to wow your guests.
What You'll Love
1. Can I use granulated sugar instead of superfine sugar? Yes, you can substitute granulated sugar if superfine isn’t available. However, superfine sugar dissolves more easily into the egg whites, giving the pavlova a smoother texture. If using granulated sugar, process it briefly in a blender to make it finer.
2. What can I use instead of cream of tartar? If you don’t have cream of tartar, substitute with an equal amount of white vinegar or lemon juice. It helps stabilize the egg whites and gives the pavlova its structure.
3. Can I make this dairy-free? Absolutely! For the whipped cream, use a dairy-free alternative like coconut cream. Chill a can of coconut milk, scoop out the solid cream, and whip it with sugar for a creamy topping.
4. What if I don’t have plums? You can substitute plums with other fruits like peaches, apricots, or cherries. Adjust the sweetness of the compote depending on the fruit's natural sugar levels.
5. Can I make this ahead of time? Yes! The pavlova base can be baked a day ahead and stored in an airtight container. Assemble with the whipped cream and toppings just before serving to keep it crisp.
6. Is this recipe gluten-free? Yes, pavlova is naturally gluten-free! Just ensure that any additional toppings or decorations you use are also gluten-free.
7. Can I skip the mint in the compote? The mint adds a fresh and herbal note to the compote, but it’s optional. If you’re not a fan, you can leave it out or replace it with a sprinkle of fresh thyme or basil for a unique twist.
8. How do I store leftovers? Store leftover pavlova in the fridge in an airtight container. Keep in mind that the meringue will soften from the whipped cream and compote, so it’s best enjoyed the day it’s assembled.
9. Can I make mini pavlovas instead of one large one? Yes, divide the meringue into smaller portions to make individual pavlovas. Adjust the baking time to about 35-40 minutes.
10. What’s the best substitute for maple syrup in the compote? If you don’t have maple syrup, honey or agave syrup work well. Both bring a similar sweetness, but the flavor will be slightly different.
Frequently asked Questions
Ingredients
Pavlova:
4 Egg Whites
1 cup Superfine Sugar (Granulated Sugar can substitute)
1 teaspoon Vanilla Extract
1/2 teaspoon Cream of Tartar
Compote:
1 1/2 cups Plums (approx. 4-5)
1/3 cup Maple Syrup
Pinch of Cinnamon
2 Tablespoons Water
1/4 cup Mint Leaves (chopped)
Whipped Cream:
1 cup Whipping Cream
4 Tablespoons Granulated Sugar
Additional Fruit Toppings:
Orange Wedges
Strawberry Slices
Preparation
This dessert uses very few ingredients and can be prepared in a short amount of time. The only long part is the baking of the Pavlova. It is the perfect spring or summer dessert and will definitely impress any guests attending your fabulous dinner party.
For this dessert, I used golden plums because I loved how sunny and bright they looked. You can also use purple plums or even apricots or peaches for the compote.
Begin by separating your eggs. For this dish, we will only be using the egg whites, so you can put the egg yolks aside for another baking project.
Add in the cream of tartar and whip the egg whites with a handheld beater until stiff peaks form. Slowly add in the sugar and the vanilla and mix until your egg whites are glossy.
I prefer using superfine sugar for this as it keeps the egg whites nice and fluffy and smooth. I do not often have superfine sugar in the cupboard, so what I tend to do is take regular granulated sugar and pulse it through my blender until fine. If you do not want to go through the process of doing this, using granulated sugar will work as well.
Next, line a baking sheet with parchment paper and scoop your egg whites onto the sheet. You can either make one large mound with it, or make individual servings. I used a piping bag and a large closed star piping tip to create little egg white 'nests' that will then hold the toppings once baked.
Preheat your oven to 275F.
Place your baking sheet onto the center rack and bake for 40mins-1h15mins (depending on the size you made your pavlovas). Check them every once in a while, you want the pavlovas to feel crisp on the outside but not burn them. Once they start to harden, turn the oven temperature off and let the pavlovas sit in the oven as it cools down (another 30 minutes or so). In the meantime, prepare your plum compote.
To prepare the compote it is quite simple. Just cut up your plums into bite sized pieces, place them into a small saucepan, add the maple syrup, cinnamon and water and heat over medium-high heat until the plums start to soften (8-10 minutes). Stir every once in a while. As the plums start to soften, use your stirring spoon to press down on them to make them into a thick jam like consistency. Remove your compote from the heat and let cool. Cut up the mint leaves and stir half into the compote (approx. 1/8 cup).
While both the pavolvas and compote are cooling, prepare the whipped cream and other toppings.
For the whipped cream, simply add the whipping cream to a bowl and mix with your handmixer until stiff peaks form. Add the sugar and mix for another 30 seconds until everything is well incorporated.
I love adding citrus to my pavlova, so I decided to supreme an orange (supreming is when you remove the membrane from around the fruit just leaving a wedge of juicy bulbs). I also added some fresh strawberry slices for color and sweetness.
Once all the individual pieces have cooled and been prepared and you are ready to serve, it is time to put it all together. Scoop or pipe some of the whipped cream into your prepared pavlova nests. Then spoon some of the plum compote over top. Finish by adding some fresh orange and strawberry slices and garnish with any leftover mint leaves.
I hope you enjoy this dessert as much as I do.
I also hope that you play around with the toppings! It is hard to go wrong.
Bon apetit!