This delicious pavlova with dulce de leche is made with walnut meringue, dulce de leche, whipped cream, and strawberries. Crisp, creamy, light, and completely worthy of a big platter and dramatic entrance.
Amazing Pavlova With Dulce de Leche (2026 Update)
This pavlova has been a favorite on my site for years, and I wanted to give it a 2026 refresh with clearer tips for texture, sticking, and assembly. The flavors are still the same dream team: crisp walnut meringue, silky dulce de leche, lightly sweetened whipped cream, and fresh strawberries.
If you have ever had that famous Miami-style pavlova and wanted to recreate it at home, this is the one. It looks elegant and impressive, but the process is much more manageable than it seems.
The biggest secret is planning. Make the meringue the day before so it has time to bake low and dry out properly overnight. The next day, all you need to do is assemble and try not to eat the whipped cream straight from the bowl.
What Is Pavlova?
Pavlova is a meringue-based dessert with a crisp exterior and a softer, marshmallow-like interior. It is usually topped with whipped cream and fruit, which makes it a wonderful combination of crunchy, creamy, and fresh.
This version adds walnuts to the meringue and dulce de leche to the topping, which gives it a richer flavor and a more dramatic dessert-table moment.
Why You’ll Love This Pavlova
- Crisp and chewy walnut meringue
- Silky dulce de leche filling
- Fresh strawberries and whipped cream
- Beautiful make-ahead dessert
- Perfect for holidays, parties, and celebrations
Can You Make Pavlova Ahead of Time?
Yes, and you should. The meringue is best made the day before, so it can dry fully in the oven overnight. Once assembled, though, this dessert is best served the same day for the freshest texture and prettiest presentation.
Why Did My Pavlova Stick to the Parchment?
This is the biggest issue readers reported, and it usually happens when the meringue has not dried enough or the parchment does not release well. A silicone baking mat is the safest option if you have one. If using parchment, make sure the pavlova is thoroughly dried and fully cooled before trying to lift it.
It is also important not to rush the overnight drying step. That rest time helps the meringue firm up and release better.
Why Did My Pavlova Crack?
A few cracks are normal in pavlova and, honestly, part of its charm. Large cracks usually happen when the temperature is too high or the meringue cools too quickly. Baking low and letting it dry gradually in the turned-off oven helps keep the structure more stable.
How Do You Keep Pavlova Crisp?
Keep the baked meringue unfilled until you are ready to serve or as close to serving time as possible. Once the dulce de leche, whipped cream, and fruit go on top, the moisture begins softening the meringue.
That is why this dessert is ideal for make-ahead components and same-day assembly.
Can You Use Other Fruit or Nuts?
Absolutely. Strawberries are classic here, but berries, stone fruit, or tropical fruit all work beautifully. If walnuts are not your favorite, you can use almonds, hazelnuts, pistachios, or leave the nuts out altogether.
Tips for the Best Pavlova
- Whip the egg whites until stiff and glossy
- Fold the walnuts in gently so the meringue does not deflate
- Bake low and dry overnight
- Use a silicone mat if sticking has been an issue
- Assemble shortly before serving
How to Make Pavlova With Dulce de Leche
First, whip the egg whites with powdered sugar and vanilla until stiff and shiny.
Gently fold in the walnut pieces. Do not overmix or the meringue will deflate.
Pipe or spread the meringue into a rectangle about 9×12 inches and about 1/4 to 1/2 inch thick.
Bake at 215°F for 2 hours, then turn the oven off and let the meringue dry overnight without opening the oven.
The next day, spread dulce de leche over the meringue.
Add the whipped cream.
Finish with sliced strawberries, starting from the middle and working outward for a prettier pattern.
If you’re in the mood for more cake (always a good idea), take a look at my best cake recipes collection with easy, delicious cakes for any occasion.
Pavlova with Dulce de Leche
Ingredients
For Walnut Meringue
- 7 oz Egg Whites 6-7 large egg whites
- 10.5 oz Powdered Sugar
- 1 teaspoon Vanilla Extract
- 5.3 oz Walnuts finely chopped
For Whipped Cream
- 1 3/4 cup Whipping Cream
- 2 tablespoons Powdered Sugar
- 1/2 teaspoon Vanilla Extract
Assembly
- 13.4 oz Dulce de Leche
- 3 pints Strawberries sliced
Instructions
For Walnut Meringue
- Preheat oven to 215 Farenheit
- Line a baking sheet with parchment paper
- Using the whisk attachment of your mixer, whip the egg whites until soft peaks form
- Slowly add the powdered sugar and the vanilla
- Whip until egg whites are stiff and shiny
- Using a spatula, gently fold in the walnuts. Add them in 2-3 installments. Do not overmix or the egg whites will deflate
- Pipe the mixture into the parchment paper creating a 9x11 inch rectangle
- Smooth the mixture out and bake for 2 hours
- Turn the oven off and let the meringue dry overnight. Do not open the oven during this process
For Whipped Cream
- Using a mixer, whip the cream until soft peaks form
- Slowly add the powdered sugar and vanilla and whip to medium peaks
Assembly
- Spread the dulce de leche over the baked meringue
- Spread the whipped cream over the dulce de leche
- Starting from the middle, stand the strawberries slices on top of the whipped cream creating a flower pattern
Notes
Nutrition
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Dulce de Leche Roll
The taste was great but it was a disaster. It stuck to the parchment paper and was impossible to serve, super cheery too. Maybe you might want to adjust you recipe. Ruined my Easter dinner.
Oh I am sorry that happened Maria Teresa. I’ve never had a problem with the parchment paper sticking before. When you say cheery what do you mean?
I meant Chewy, sorry for the long time to reply. I really want to make it right this time. When you say dry it out in the oven overnight you meant leave it there with the oven off? Do you ever remove the parchment paper before assembly?
yes! leave them in the oven without opening the door so the residual heat will dry them out (make the meringue crunchy)
You can leave the parchment or use a silpad
Como tira o papel manteiga sem danificar, ele não gruda?
I peel it back carefully, you can also use a silpat instead of parchment
I think they meant chewy*
I make Pavlova quite often and in Miami the amount of humidity on the day you take it affects the meringue. It can be very chewy.
Depends on your kitchen. Same here in Miami and haven’t had a problem yet
This was delicious! I just couldn’t get the walnut meringue base quite right. The middle would always come out sticky and would break into pieces getting it off the parchment paper. And it would be chewy when eating. What am I doing wrong? I’m following the recipe above, using parchment paper on a baking liner, baking at 215 for 2 hours and leaving overnight in the oven, unopened, about 12 hours.
Hi Rachel yes, the meringue was not cooked enough, it may be that the temperature in your oven needs to be calibrated. If that’s the case try cooking them longer or a higher temperature. Try 245 for 2.15 hours
The taste was very good, but I had the same issue. The merengue stuck to parchment paper. Serving was almost impossible. But to your defense, you don’t wait until the day of to try a mew recipe that you may need to tweak.
Trying round two today..
Oh no! thanks for letting me know Pili. I might need to urge readers to use a silpad instead of parchment paper since many of you have had the same issues.
Hi !! I my whipped cream is always falling off the pavlova, idk what I’m doing wrong ? Do you have some tip for me ?
Hi Eliza, it may be your creamy is too runny. Underwhipped
Pavlova was perfect! I’ve been looking for this recipe for a long time. This was my first time doing it and everything went perfectly well. Thank you so much for taking the time to share this knowledge with us.
I highly recommend it!
Glad you liked the recipe Viviane! thanks for your feedback!
Hi Tiffany.
I made this Pavlova, your recipe, and it was a hit. Such a big hit that I have to make 5 for Valentines. But I have no clue how to even start. The meringue sticks at the parchment paper. Even after leaving it overnight in the oven. The second one I made it with wax paper and stuck very little. How do I get to make five merengue and keep them fresh til I dress them up Cannot leave them overnight in the oven. Help me please
Thank you
Ely
Hi Ely! meringue tends to catch humidity and go soft when you make it a few days in advance. Wrap it well in plastic paper
Thank you Tiffany.
I’ll let you know how it comes out.
Have a great Valentines
you as well!
Ely, how did they come out?
After leaving it in the oven overnight, what do I do with the meringue in the morning until I can tend to it in the evening? Do I just leave it in the oven? Do I put it in the fridge? Do I have to finish making it in the morning?
I can’t wait to make it!
yes! leave it overnight or for a couple of days in the oven. Think of it like a big cookie jar 🙂
Great recipe – it was delicious. I didn’t have an issue with the parchment paper, but what I am having issues with. is when I’m storing the leftovers in the fridge the Dulce Leche bleeds and oozes over the sides. in a watery texture. I made my own dulce leche by boiling a can of condensed milk so not sure if that is an issue or is it that it just doesn’t keep well in fridge ? It’s happened twice..I also dry the strawberries as best as i can.
I used regular sugar in recipe in case that matters.
I’ve never had a problem with dulce de leche oozing out, maybe when you make the dulce de leche from scratch is may need to be cooked longer so it becomes thicker
Great recipe and will make. My question is, when spreading the dulce de leche, do you soften it before spreading ove the meringue?
Hi Rosario, there’s no need to heat it up! it spreads nicely
Wow. I made the recipe and it came out amazing. I lessened the sugar a little and the end result was scrumptious
My whole family lioved it too 💕
The only thing is that now I will have to restrain myself from making it every weekend 🤣
From now on, I will make my own instead of buying it :😁😁😁. Thanks for sharing the recipe.
So glad you enjoyed the cake! thanks for your feedback
Hi, I just made the merengue base and put it in oven. I made another style Pavlova last week and had the same issue as some of the other bakers. The merengue stuck to the silk oat (which I used instead of parchment paper). I thought it was a little undercooked. This time Im using parchment paper and baking it a little longer. I do have a question though. Your instructions call for powdered sugar. I find it gives the merengue a little artificial taste. I’ve never used powered sugar when making merengue. Does that sound right? Or was I supposed to use granulated sugar? Thank you. Maria
Hi Maria! I used powdered sugar so avoid the meringue from becoming grainy. You can use granulated sugar if you’d like.
Is cream of tartar or vinegar not necessary?
Not really, but you can add it if you’d like
What in the world is this?? 😭 This is not Pavlova what are you americans doing to this recipe this should be a crime
Just give the recipe a chance it’s amazing!
To avoid the sticking disaster,I used non-stick aluminum foil and dusted it with a little corn starch. It came off very easily.
Thanks for the tip Norma 🙂
Like many others, I had issues with the walnut meringue base. The taste was great but it was definitely undercooked. I used aluminum, as suggested by another comment, and I was able to manage getting most of the meringue base off in one piece but it was veryyy sticky and chewy. I cooked at 215 Fahrenheit for 2 hours and let cool for 9 hours without opening the oven door. I bake quite a lot and my oven is calibrated just fine too.
I do want to give this recipe another try so I’ll definitely try cooking for a bit longer and maybe at a higher temperature! Besides that, the overall taste was good (hard to go wrong with dulce de leche, cream and strawberries lol) and similar to the famous Miami “pavlova.”
Oh Justin, I am so sorry that happened, meringue is so finicky sometimes that is hard to control all the variables (oven type, humidity, paper vs aluminum). Thanks for giving th recipe a second try, it’s worth it
Hello,
If you double the size of it , how wpuld you adjust the cooking time?
No Hugo. If you’re making a huge pavlova (bigger rectangle) but keeping the same thickness you do not need to adjust your baking time.
Can you make the walnuts candied prior to mixing them in the meringue?
Yes you can! Although they might give you a bit of a different texture, the flavor would be amazing
Loved this recipe! I’m not particularly good at these things, bur the directions were easy to follow and it was fun to make. I moved to NYC from south Florida and was missing this so I figured I’d learn to make it! Love it thank you
Hi Cassie!! glad you enjoyed the Pavlova! now New York can enjoy our Miami goodies 🙂
Hi, thanks for the sharing the recipe. It’s very similar to one that I use. My question is how far in advance can I make the meringue base.? Should I store in the freezer or just leave it to crisp in the oven turned off for a day or two?
Hi Laura! Great question 😊
The overnight drying step in the turned-off oven is exactly what helps the meringue set and stay crisp. Once it’s fully cooled, you can remove it from the oven and keep the undecorated shell in an airtight container at room temperature for up to 48 hours. I avoid refrigerating meringue since humidity can soften it, and I always add the dulce de leche and toppings just before serving for the best texture.
Everything was perfect!!! But the next day after a few hours of putting the dulce leche and all toppings etc the merengue became liquidy , it was at room temperature AC on.
I’m so glad you liked it! What you experienced is actually very normal with pavlova. Meringue naturally absorbs moisture, so once the dulce de leche, whipped cream, and strawberries sit on top for a few hours, the base starts to soften and can even become a bit liquidy. That’s why pavlovas are usually assembled shortly before serving. The meringue itself can be made ahead, but the toppings are best added right before enjoying.