Recipe By Anonymous
Rating
Published Apr 5th
Prep 30m Cook 1h Additional 30m Ready In 1h 60m
Servings 1 pavlova Calories 373.3

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Recipe Ingredients

  • 4 egg whites
  • 1 ¼ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 pint heavy cream
  • 6 kiwi, peeled and sliced

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  2. 2 In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. 3 Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  4. 4 Bake for 1 hour. Cool on a wire rack.
  5. 5 In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts

  • Calories 373.3
  • Carbohydrate 42.1 g
  • Cholesterol 81.5 mg
  • Fat 22.3 g
  • Fiber 1.7 g
  • Protein 3.7 g
  • Saturated Fat 13.7 g
  • Sodium 52.2 mg
  • Sugar 36.6 g

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Chef's Notes

Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.

Reviews

  1. A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! She didn't mention this... The first attempt I added them one at a time, and the cornstartch created lumps in the egg - Read more ...
  2. This recipe was phenomenal. It had a few bumpy spots (like the directions were a little confusing to me and my mom), but I made two and they both came out marvelously. I took it to my family's Easter and it was the hit dish. My great aunt even told me that even though she - Read more ...
  3. I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital that no yolk get in with the whites(use an egg separator to help you if you - Read more ...
  4. This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet meringue. I served with a platter of kiwi, strawberries, bananas & pineapple and let - Read more ...
  5. My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, several of which suggested reducing the sugar. Being a conscientious mom, I took the suggestions to heart and - Read more ...
  6. FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dish cool in the oven - just turn the oven off at the end of the cooking time - Read more ...
  7. WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1 cup. Also also I placed a layer of bananas under the whip cream and used strawberries on top. Then I drizzled some chocolate syrup on top of everything. It looked wonderful! Was VERY easy to make! However when - Read more ...
  8. AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try another! Perfectly crunchy on the outside with an inch of marshmellow fluff on the inside. As suggested I used only 1 cup of sugar. As usual I topped with fresh whipped cream strawberries and kiwi. Thankyou for this perfect - Read more ...
  9. i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was still waaaaay too sugary for our tastes. if u would like a subtler flavor, then i recommend u try it out with only 3/4 cup sugar. that way, it shouldn't be so sweet that - Read more ...
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