Summer Pavlova

clock 20 minutes + 1 hour 20 minutes bowl Serves 8


  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla essence
  • 300ml thickened cream, whipped
  • 4 nectarines, stoned, sliced
  • Pulp of 1 passionfruit
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How to Whip Perfect Cream


  • 1. Preheat oven to 150°C. Line an oven tray with baking paper.

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

  • 3. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla.

  • 4. Spread mixture onto tray to form a 26cm-round.

  • 5. Bake for 20 minutes. Reduce oven to 120°C and bake 55-60 minutes. Turn off the oven and allow to cool with the door ajar, to dry out completely.

  • 6. To serve, spread cream over the top. Decorate with peaches and drizzle with passionfruit pulp.


  • • Energy 1192Kj • Protein 3g • Total Fat 15g • Saturated Fat 9g • Carbohydrates 32g • Sugars 32g • Sodium 45mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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