How many calories are in Pavlova?
Pavlova has about 119 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertLow CarbUnder 300 Calories
Pavlova
Pavlova is a Dessert international recipe with 119 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
119 kcal
Total Time
50 min
Servings
1
Protein
5.5 g
About This Recipe
The story behind Pavlova
Pavlova is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg white, granulated sugar, and white wine vinegar.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 119 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 50 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Pavlova worth coming back to.
Ingredients
- Egg White1 count (40 g)
- Granulated Sugar1/4 teaspoon (1 g)
- White Wine Vinegar1/4 tablespoon (4 g)
- Vanilla Extract1/4 teaspoon (1 g)
- Whipped Cream1 tablespoon (14 g)
- Strawberries1/4 cup (38 g)
- Blueberries1/4 cup (38 g)
- Raspberries1/4 cup (38 g)
Instructions
- 1
Step 1
Preheat your oven to 300 °F (150 °C). Heat a small baking sheet with parchment paper.
- 2
Step 2
In a bowl, beat the egg white until stiff peaks form.
- 3
Step 3
Gradually add the granulated sugar, while continuing to beat the egg white. Continue beating until the mixture is shiny and the sugar is fully dissolved.
- 4
Step 4
Carefully, add the vinegar and white wine vinegar and vanilla extract. You can replace the white wine vinegar with lemon juice.
- 5
Step 5
Spoon the meringue mixture onto the prepared baking sheet, forming a small nest. Put in the baking sheet and bake for 30-40 minutes.
- 6
Step 6
Let cool and garnish with the whipped cream and fruits.
Nutrition Snapshot
Macros and micros at a glance
26/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
119
Protein
5.5g
Carbs
15.9g
Fat
3.4g
Fiber
0.7g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
MilkEgg
Meal Prep and Storage
Make it easier to prep ahead
Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Pavlova
How long does Pavlova take to make?
Pavlova takes about 50 minutes from start to finish. That is roughly about 50 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Pavlova?
Most ingredients in Pavlova can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Whipped Cream. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Pavlova?
Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Pavlova?
Yes, Pavlova generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Pavlova?
Pavlova is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Pavlova up or down?
Yes. Pavlova is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Pavlova?
Pavlova works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Pavlova is cooked properly?
Pavlova is ready when the egg white is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Pavlova suitable for vegetarians?
No. Pavlova is not vegetarian as written.
Is Pavlova gluten-free?
Pavlova is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Pavlova?
Yes. This recipe includes Milk and Egg. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Pavlova ahead of time?
Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Pavlova for my calorie or macro goals?
To make Pavlova higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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