Fluffy, creamy, and full of deliciousness- this no-bake pavlova recipe will leave you amazed at its versatility.
This no-bake pavlova recipe is a great way to use up your leftover egg whites and create a rich and creamy dessert that everyone will love.
If you haven’t tried making the pavlova before and really want to give it a shot, start with this recipe and then try out the baked version. This can also be a fun dessert to whip up for a party you’re throwing.
Ready to try the recipe? Scroll down to get a gist of everything you need to know about it before you do.
Ingredients For the Recipe
You’ll need just a few simple ingredients to put this easy recipe together.
- 2 egg whites
- 1 cup caster sugar
- 3 teaspoon gelatin powder
- 1 cup boiling water
- 2 ½ cups heavy cream
- 1 cup fresh strawberries (or a mix of any other fruits for decor)
Kitchen Tools Needed
How to Make the No-Bake Pavlova
Once you have all your ingredients ready, here’s what you need to do to make the no-bake pavlova.
Mix the gelatin in previously boiled water then place it in a fridge.
Mix the egg whites together with the sugar and the gelatin for around 10 minutes or until it fluffs.
Pour it in a cake mold and leave it in the fridge for at least 2 hours or until it sets.
Mix the heavy cream until soft peaks form and put it on the top of the cake as a second layer.
Decorate the cake with the rest of the whipped cream and pieces of strawberries.
Frequently Asked Questions
There’s a lot of contradicting evidence revolving around the use of raw white eggs for a meringue, and then consuming it as is without baking it. Most experts believe it is safe for consumption as long as it has not been sitting out on the counter for hours. Others believe that raw eggs (even if they are whites) can pose a risk of salmonella infection.
If you are worried about the risk, you can use pasteurized egg whites which are available at most grocery stores, and use them instead.
Heavy cream adds a nice rich and silky contrast to the light fluffiness of the egg mixture. If you don’t have heavy cream, you can use canned whipping cream or the plain old Cool whip instead.
You definitely can. Caster sugar is actually just powdered sugar, but it has been powdered super fine, which helps it dissolve easily. It is a great choice for desserts. If you don’t have it, you can just stick to powdered sugar instead.
You could also use confectioner’s sugar, which has the sugar granules coated in cornstarch. This is actually a great choice if you’re making a meringue or a pavlova because the cornstarch helps stabilize and firm up the dessert.
Your no-bake pavlova is one of those desserts that tastes best when you consume it quickly. Storing it for later is possible, but not ideal. Refrigerate any leftovers you might have and cover them with a lid or transfer them to an airtight container.
These can stay good for up to 2 days. Going beyond that will cause your eggs to start getting runny and condensation from the refrigerator to turn your pavlova into one big runny mess.
Strawberries are the best fruit you can use to top your pavlova with, but if you really want to experiment with the toppings, you could totally do that too. Use any other fresh fruits of your choice- kiwi, blueberries, mangoes, orange segments, mulberry, cherries, pomegranate arils, lemon slices are all good options.
To bring a bit of extra freshness to the pavlova, you can also sprinkle some fresh mint leaves on the top, right before serving.
You can also top the pavlova with some chopped juts of your choice if you like the crunch factor they bring- pistachios are the best choice, but you can also try candied pecans, roasted hazelnuts, or walnuts.
Tips to Make the No-Bake Pavlova
Ready to give this easy recipe a try in your kitchen? Keep these additional tips and tricks in mind to nail the recipe.
- If you are concerned about using the egg whites raw, you whisk it with the sugar and add the gelatin dissolved in hot water when the eggs have reached the soft peak consistency. Remember to drop the mixture in a steady stream as opposed to just throwing it all in together- the heat from the mixture will cook the egg whites.
- Follow the same process when it comes to the sugar- add the sugar to the egg whites gradually- it will help keep the protein in the eggs from drying out, and you’ll get that shiny soft peak consistency you’re looking for.
- Always use a spatula to fold these ingredients together- avoid overmixing as it can deflate the egg mixture and ruin the texture of your pavlova.
- To lend an extra fancy feel to your pavlova, don’t forget to sprinkle some caster sugar over the fruits or whatever topping you’re planning to use.
- If you have some extra time to make this pavlova fancier, you can whip up a quick fruit sauce by cooking chopped fresh fruits of your choice and a bit of sugar until the mixture is soft and juicy. Allow this to cool down before you drizzle it on the pavlova and then serve quickly.
- Got some extra meringue left over from this recipe? You could mix it with some cream cheese and use it for a nice no-bake cheesecake recipe.
Enjoyed trying your hands at this flavorful recipe? Looking for some more fun recipes worth trying out? Here are a few you might want to check out.
- Easy Black Forest Icebox Cake Recipe
- 3-Ingredient Frozen Yogurt Berry Bites
- No-Bake Eclair Cake Recipe
- 2 egg whites
- 1 cup (225g) caster sugar
- 3 teaspoon (9g) gelatin powder
- 1 cup (237ml) boiling water
- 2 ½ (500ml) heavy cream
- 1 cup (144g) fresh strawberries (or mix of any other fruits for decor)
- Mix the gelatin in previously boiled water then place it in a fridge.
- Mix the egg whites together with the sugar and the gelatin for around 10 minutes or until it fluffs.
- Pour it in a cake mold and leave it in the fridge for at least 2 hours or until it sets.
- Mix the heavy cream until soft peaks form and put it on the top of the cake as a second layer.
- Decorate the cake with the rest of the whipped cream and pieces of strawberries.
Amount Per Serving: Calories: 32Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 17mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g