Jamie Oliver’s Pavlova Royale Recipe Is an Elegant, Easy Dessert That’ll Impress Every Guest

There’s something truly magical about whipping up a Pavlova, and when it’s beloved British chef Jamie Oliver’s take on the classic dessert—which he calls a ‘Pavlova Royale’—you know it’s bound to be a crowd-pleaser. Pavlova looks as impressive as it tastes, with its crisp meringue shell and light, chewy center topped with fresh fruit and a cloud of whipped cream. If this sounds like your kind of after-dinner treat, you have to give Jamie’s version a try. His recipe brings a touch of royal flair to the table, and I’m here to share everything you need to make it a showstopper at your next gathering.

What is Pavlova?

Pavlova is a meringue-based dessert known for its light, airy texture and crisp shell. Named after Russian ballerina Anna Pavlova in the 1920s, this dessert is a favorite for its sweet, cloud-like meringue topped with fresh fruit and cream. While no one can agree whether it originated in Australia or New Zealand, Pavlova remains an important part of both countries’ national cuisines, usually served during holidays and special occasions.

Jamie Oliver’s twist on the classic, his Pavlova Royale, adds a touch of elegance with unique flavors and a bit of extra flair. He layers two meringues, on smaller than the other, on top of each other to form a cake-like structure. And in between those? A layer of Chantilly cream mixed with Greek yogurt, which gives a nice tang and helps stabilize the texture. Jamie also adds macerated raspberries, lemon curd, toasted almonds and fresh mint for finishing touches.

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Jamie Oliver’s tips for a perfect ‘Pavlova Royale’

Making Pavlova can feel intimidating, but Jamie has some foolproof tips to make it easier. Here’s what you need to know before diving in:

1. Whip it good

Getting the meringue texture perfect requires beating egg whites until they form stiff peaks. If you can get older eggs, Jamie says, these will create an airier, fluffier meringue that holds its shape better. If the egg whites are too soft, your meringue will collapse, so keep an eye on the consistency.

2. Sugar is key

Slowly adding sugar and testing that it dissolves ensures a glossy, smooth texture, so patience is essential here. To check, Jamie says to take a little meringue between your fingers and rub them together. If you feel still feel sugar grains, keep on mixing.

3. Bake low and low

Baking at a low temperature and letting the Pavlova cool in the oven helps prevent cracks and keeps the meringue stable. It also creates that iconic chewy texture. Jamie leaves his in for about an hour, as the residual heat will continue cooking it.

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Jamie Oliver’s ‘Pavlova Royale’ recipe

Jamie created this recipe back in 2023 in celebration of King Charles‘ coronation. “I’m gonna shape this lovely pavlova almost like an edible crown—can you imagine it? It’s gonna be amazing,” he says.

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Ingredients:

• 6 large eggs
• 1 cup super fine sugar
• 2 cups raspberries
• 2 Tbs. Pimm’s (or preferred gin and orange)
• ¼ cup pre-toasted flaked almonds
• 2½ cups whipping cream
• 1¼ cups Greek yogurt
• 1 Tbs. powdered sugar
• 2 tsp. vanilla paste or extract
• 1 jar of lemon curd
• ¼ cup white chocolate
• 2 sprigs fresh mint

Directions

• Total Time: 2 hours, plus cooling time
• Yield: 16 servings

1. Preheat the oven to 250°F. Separate the eggs and whisk the whites until they form soft peaks. While mixing, gradually add the sugar one tablespoon at a time, until thick and glossy.
2. Line two large baking trays with parchment paper, then place two-thirds of the mixture onto one tray. Spread the mixture out into a circle (roughly a foot), then use the back of the spoon to flick up large peaks around the edges to make a crown. Place the remaining mixture onto the other tray, spread it out into a circle (roughly half a foot) and repeat.
3. Bake for one hour, or until the shells are crisp, then turn the oven off, leaving the meringues in until the oven is cool. Meanwhile, place half the raspberries in a bowl with the Pimm’s and put aside.
4. Whisk the whipping cream, yogurt, powdered sugar and vanilla to soft peaks and pile into the center of the largest meringue. Scatter over the almonds, then top with half the lemon curd and raspberries. Place the second meringue on top and repeat with the remaining ingredients. Decorate with fresh raspberries, grated white chocolate and mint leaves.

Storing your Pavlova

Storing any Pavlovas can be tricky as they are easily affected by moisture and humidity. So if you don’t finish it in one sitting, place leftover Pavlova in an airtight container and store in a cool, dry place like a pantry. Avoid the refrigerator or storing it with other baked goods. It will keep for up to two days.