Pavlova My Way...

Pavlova My Way... Recipe

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Baby Kato


Pavlova's conjure up memories of crunchy, crumbly meringue shell, that are soft and light with creamy marshmallow centers filled with fresh summer fruit and cream.

There is nothing easier than this decadent dessert. It is the perfect dessert for special occasions, and can be dressed up so easily... the combinations are limitless. I hope you will Enjoy!

Just a note: Regarding caster sugar, it is white sugar that has been very finely ground...


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1 cake
30 Min
1 Hr 30 Min



  • 6 large
    egg whites
  • 1 3/4 c
    castor sugar (super-fine sugar)
  • 1 tsp
  • 1 tsp
  • 1 tsp
    pure vanilla extract

  • 1 2/3 c
    heavy cream (400 grams)
  • 1/3 c
    castor sugar (super fine sugar)
  • 1 tsp
    pure vanilla extract

  • 2
    fresh kiwi fruit, sliced
  • 1 c
    fresh raspberries
  • 1 c
    fresh pineapple (cut into 1 1/2 pieces)
  • 2
    fresh mangoes, (cheeks removed, peeled, cut into thin wedges)
  • ·
    icing sugar, dusting for garnish

How to Make Pavlova My Way...


  1. Preheat oven to 150 C (302 Fahrenheit)

    Line a large cookie sheet with parchment paper.

    If you are drawing a 8 inch circle on the parchment paper remember to (turn the ink side down so that it is on the bottom of the pan).
  2. Put your egg whites, into a large, clean, dry bowl. Using an electric mixer beat the egg white until they form firm soft peaks.
  3. Gradually add the cornflour and sugar, 1 tbsp at at time, beating constantly until the sugar dissolves (10 to 12 minutes) until the mixture is smooth and glossy.

    If the egg white start to separate or appear to have curdled, it has been over beaten and you'll need to start again with fresh egg whites.
  4. Next, add the vinegar and vanilla essence. Using a spatula, scrape down the sides of the bowl to ensure that everything gets well mixed.
  5. Spoon the meringue mixture onto your prepared pan and using a flat-bladed knife shape the meringue into a circle. and make furrows.
  6. Put in the oven and bake for an hour to an hour and a half. (You are waiting for the meringue to set up; it will look crunchy, crispy on the outside and will be a soft golden color.
  7. When cracks start to appear on the top, turn off the oven and allow the pavlova to cool in the oven with the door slightly open.
  8. While the pavlova is cooling, make your whipped cream. To a large bowl add the cream, sugar and vanilla and whip until the cream thickens to your preference.
  9. Once your pavlova has cooled completely, remove from oven and start to assemble your dessert.

    Top your cooled pavlova with the whipped cream and then add the sliced fruit, in any fashion you like and dust with icing sugar.


Printable Recipe Card

About Pavlova My Way...

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: Australian

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