Summer Fruit Pavlova

clock 10 minutes + 20 minutes bowl Serves 8


  • 6 eggs, separated
  • 3/4 cup caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla essence
  • 300 ml whipped cream
  • 4 kiwifruit, sliced
  • 125 g strawberries, sliced
  • 125 g raspberries
  • 125 g blueberries
  • Pulp of 1 passionfruit (in season)
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How to Decorate a Pavlova


  • 1. Preheat oven to 150°C (130°C fan forced). Grease and line an oven tray with baking paper.

  • 2. In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.

  • 3. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves and egg white is stiff. Beat in lemon juice and vanilla.

  • 4. Spread mixture onto tray to form a 26cm-round and bake 20 minutes.

  • 5. Reduce oven to 120°C, and bake 55-60 minutes. Turn off oven and leave pavlova to cool in oven with the door ajar, to dry out completely.

  • 6. To serve, spread cream over the pavlova, top with fruit and drizzle with passionfruit.

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