Slow Cooker Pavlova Recipe

By Lucy Parissi

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, Published Mar 13, 2025

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Did you know you can bake pavlova in your slow cooker? It’s easy, fun and foolproof – let me walk you through the steps on how to make it!

A slow cooker pavlova topped with raspberries, chopped pistachios, and edible flowers on a pink cake stand. Powdered sugar is being sprinkled over it. The background is a soft pink, with a striped napkin and a knife nearby.

You guys probably know that pavlova is one of my favorite desserts… and I have plenty of pavlova recipes to prove it! Over the years I perfected how to make the perfect pavlova in the oven, the air fryer and now the slow cooker.

I had four egg whites left over from making my Pasta alla Zozzona and decided to turn them into pavlova so as not to waste them. My oven and air fryer were both being used that day – I was in a frantic whirl of recipe testing – so my only option was the slow cooker.

Well why not bake the pavlova in the slow cooker? Why not indeed! The results were so impressive that I am now adding the recipe on Supergolden Bakes so you can all have a go! This spectacular dessert is perfect for so many occasions such as Mother’s Day, Easter, Christmas or a dinner party.

A pavlova topped with passion fruit halves, meringue kisses, and cream is placed on a white marble platter. A white cake server lies beside it on a beige cloth over a textured surface.
You can vary your pavlova fillings to suit your guests and the occasion!

Table of Contents

Slow Cooker Pavlova Ingredients

However you decide to bake your pavlova, the ingredients remain the same and the recipe is simple. You will need a stand mixer to make the meringue as hand mixers are simply not powerful enough in my experience.

  • Egg whites – using egg whites from fresh eggs rather than liquid egg whites from a carton yields the best results. Cold eggs are easier to separate.
  • Sugar – ideally superfine baking sugar (caster sugar in the UK). You can also use granulated sugar since we are making Swiss meringue as the base of our pavlova but it will take longer to dissolve.
  • Cornstarch (cornflour) – a tablespoon helps stabilizes the foamy texture of your meringue, absorbs moisture and creates that marshmallowy texture we crave in a pavlova.
  • Cream of tartar, lemon juice or white vinegar – helps stabilize the meringue
  • Vanilla – vanilla bean paste or powder is the perfect flavor enhancer.
separating eggs

How to make Slow Cooker Pavlova

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the Swiss Meringue

  1. Wipe the stand mixer bowl with a little vinegar or lemon juice to make sure it is clean and free of grease. Add the egg whites, sugar, cream of tartar and vanilla and place the bowl over a double boiler (a small pot of simmering water) making sure the bottom of the mixing bowl doesn’t come into contact with the water.
  2. Stir the egg white mixture with a balloon whisk for four minutes to help the sugar dissolve. Rub a little of the mixture between your fingers – it should feel warm and smooth with no gritty texture from undissolved sugar grains.
A person with a tattoo on their wrist is whisking egg whites in a glass bowl, preparing the base for a stunning Pavlova. The bowl rests on a dark countertop as the egg whites begin to foam, promising the start of something deliciously festive.
  1. Secure the bowl on your stand mixer fitted with the whisk attachment. Start whisking on medium speed until the egg whites become frothy, then increase speed to maximum until the meringue forms firm peaks and the bowl no longer feels warm to the touch.
A glass mixing bowl filled with meringue sits on a mixer stand

Pipe the Pavlova in the Slow Cooker and Bake

  1. Preheat your slow cooker on HIGH, setting to cook for 3 hours. Place a silicone mat or a silicone bread sling into the slow cooker insert. Spoon the meringue to a large piping bag fitted with a large star tip.
  2. Carefully pipe a ring for the base of the pavlova on the silicone ring (in the slow cooker insert). Build up the sides by piping meringue all around the edge.
Top view of a meringue in a circular pattern, sitting inside a slow cooker insert. The meringue has a swirled texture and is placed on a red base within the pan. The pan is on a light-colored surface.
  1. Cover the slow cooker with a clean dish towel folded in half – you don’t want any condensation to drip on the pavlova as it cooks. Add the lid and leave the pavlova to cook without opening the slow cooker (no peeking!).
  2. After two hours you can gently lift the lid and towel and quickly check on the pavlova, it should feel dry to the touch. If it is still very very soft and tacky you can add 30-60 minutes to the cooking time.
  3. Leave the pavlova to cool down in the slow cooker before lifting out. This gentle cooling down finishes cooking the meringue and prevents cracking.
A round pavlova with fluffy white meringue peaks is placed on a pink cake stand. The background is a pastel pink

Fill and Serve

  1. Place the cream, powdered sugar and vanilla in the bowl of your stand mixer or use a hand mixer with whisk attachment. Whisk on medium speed until soft peaks form.
  2. Place the pavlova on a cake plate or stand. Fill with softly whipped cream and fresh raspberries / strawberries or a medley of sliced fruit and serve immediately!
A pavlova topped with fresh raspberries sits on a pink cake stand. The background is pink, and powdered sugar is being sprinkled over the dessert.

Recipe Notes and FAQs

  • Can I bake the pavlova in advance? You can bake the meringue shell up to a few days in advance and keep it in an airtight container at room temperature.
  • The pavlova needs to be served immediately after it has been filled as the moisture from the fillings will cause it to soften and become a soggy mess!
  • Make sure that none of the yolk gets into the egg whites when separating the eggs – even the tiniest speck will prevent the egg whites from frothing and turning into meringue.
  • Use two layers of baking paper to line the slow cooker if you don’t have a silicone mat or bread sling
  • The key to a successful pavlova is baking it low and slow and avoiding temperature fluctuations. Baking pavlova in a slow cooker is a good option provided you place a cloth, such as a clean tea towel, underneath the lid to prevent any moisture from dripping down.

More slow cooker baking recipes

HAVE YOU MADE MY SLOW COOKER PAVLOVA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

A slow cooker pavlova topped with raspberries, chopped pistachios, and edible flowers on a pink cake stand. Powdered sugar is being sprinkled over it. The background is a soft pink, with a striped napkin and a knife nearby.
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Slow Cooker Pavlova Recipe

By Lucy Parissi | Supergolden Bakes
Did you know you can bake pavlova in your slow cooker? It’s easy and foolproof – let me walk you through the steps on how to make it!
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 4 – 6
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Video

Equipment

Ingredients

For the Pavlova

  • 1 tsp vinegar for the stand mixer bowl
  • 4 large eggs whites only (approx. 1/2 cup / 120ml)
  • 1 ¼ cups (250g) sugar superfine / caster or granulated
  • ¼ tsp cream of tartar or lemon juice
  • 1 tsp vanilla bean paste or extract

For the whipped cream

  • 1 cup (230ml) cream heavy / double cream
  • ½ cup (60g) sugar powdered / icing
  • 1 tsp vanilla bean paste

To fill

  • 1 cup (150-180g) fresh berries I used raspberries
  • 1 tbsp chopped nuts (optional)

Instructions 

  • Wipe the stand mixer bowl with a little vinegar or lemon juice to make sure it is clean and free of grease. Add the egg whites, sugar, cream of tartar and vanilla and place the bowl over a double boiler (a small pot of simmering water) making sure the bottom of the bowl doesn’t come into contact with the water.
    1 tsp vinegar
  • Lightly stir the egg white mixture with a balloon whisk for about four minutes to help the sugar dissolve. Rub a little of the mixture between your fingers – it should feel warm and smooth with no gritty texture from undissolved sugar grains.
    4 large eggs , 1 ¼ cups (250g) sugar, ¼ tsp cream of tartar, 1 tsp vanilla bean paste
  • Secure the bowl on your stand mixer fitted with the whisk attachment. Start whisking on medium-low speed until the egg whites become frothy and then increase speed to maximum until the meringue forms firm peaks and the bowl no longer feels warm to the touch.
  • Preheat your slow cooker on the HIGH setting to cook for 3 hours. Place a silicone mat or a silicone bread sling into the slow cooker insert. Spoon the meringue to a large piping bag fitted with a large star tip.
  • Carefully pipe a ring for the base of the pavlova on the silicone ring (in the slow cooker insert). Build up the sides by piping meringue all around the edge.
  • Cover the slow cooker with a clean dish towel folded in half – you don’t want any condensation to drip on the pavlova as it cooks. Add the lid and leave the pavlova to cook without opening the slow cooker (no peeking!).
  • After twpo hours you can gently lift the lid and towel and quickly check on the pavlova, it should feel dry to the touch. If it is still very very soft and tacky you can add 30-60 minutes to the cooking time.
  • Cover the slow cooker with the towel and lid and leave the pavlova to cool down completely before lifting out. This gentle cooling down finishes cooking the meringue and prevents cracking.
  • Place the cream, powdered sugar and vanilla in the bowl of your stand mixer or use a hand mixer with whisk attachment. Whisk on medium speed until soft peaks form.
    1 cup (230ml) cream, ½ cup (60g) sugar, 1 tsp vanilla bean paste
  • Place the pavlova on a cake plate or stand. Fill with softly whipped cream and fresh raspberries / strawberries or a medley of sliced fruit and serve immediately!
    1 cup (150-180g) fresh berries, 1 tbsp chopped nuts

Notes

  • Can I bake the pavlova in advance? You can bake the meringue shell up to a few days in advance and keep it in an airtight container at room temperature. The pavlova needs to be served immediately after it has been filled however as the moisture from the fillings will cause it to soften and become a soggy Eton Mess!
  • Use two layers of baking paper to line the slow cooker if you don’t have a silicone mat.
  • The key to a successful pavlova is baking it low and slow and avoiding temperature fluctuations. Baking it in a slow cooker is a good option provided you place a cloth, such as a clean tea towel, underneath the lid to prevent any moisture from dripping down.

Nutrition

Calories: 543kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 207mg | Sodium: 71mg | Potassium: 131mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1095IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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2 Comments

  1. Sarah says:

    I notice other recipes online show baking it on low? what’s your take on it?
    Never thought to heat and melt sugar before wisking.

    Reply
    1. Lucy Parissi says:

      You can certainly try that it may take longer.

      Reply