Fresh Fruit Pavlova

Fresh Fruit Pavlova

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Servings: 6
Calories: 343


  • 3 egg whites
  • 6 oz caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon vinegar
  • 1/2 teaspoon vanilla essence

for the filling

  • 1/2 pint double cream
  • 2 bananas sliced and brushed with lemon juice
  • 2 kiwi fruits peeled and sliced
  • 4 oz green grapes halved and deseeded
  • 2 oranges peeled and segmented


  • Mark a 20 cm (8 in) circle on a piece of non-stick baking parchment and place on a baking tray.
  • Whisk the egg whites until they stand in stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with the cornflour, vinegar and vanilla.
  • Spoon or pipe the meringue on to the marked circle and bake in the centre of a cool oven for 1 hour. Leave to cool in oven.
  • Remove paper and place on a plate. Whip the cream until stiff. Spoon over the pavlova I base, arrange the prepared fruit on top and chill before serving.
  • To pipe meringue, use a large piping bag fitted with a large plain nozzle.
Calories: 343 kcal
Carbohydrates: 52 g
Protein: 4 g
Fat: 15g
Saturated Fat: 9 g
Cholesterol: 54 mg
Sodium: 42 mg
Potassium: 406 mg
Fiber: 3 g
Sugar: 43 g
Vitamin A: 742 IU
Vitamin C: 56 mg
Calcium: 59 mg
Iron: 1 mg
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