🍓 Pavlova
Pavlova is a meringue dessert with a crisp shell and a soft, marshmallow-like centre, topped with whipped cream and fresh fruit. Passion fruit, kiwi and strawberries are the classic toppings, adding tartness against the sweet meringue. It is usually made as one large round and served in slices at summer gatherings and Christmas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 egg whites
- 220 g caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour
- 300 ml whipping cream
- 2 kiwis, sliced
- 200 g strawberries, halved
- 2 passion fruit
Method
- Heat the oven to 150 °C and line a tray with baking paper.
- Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time until the meringue is thick and glossy.
- Fold in the vinegar and cornflour.
- Spread into a 20 cm round with raised edges, lower the oven to 120 °C and bake for 75 minutes; let it cool in the oven.
- Whip the cream to soft peaks and spread over the cooled meringue just before serving.
- Top with kiwi, strawberries and passion fruit pulp.
How to make it lighter
- Use half the cream and pile on extra fruit.
- Cut the pavlova into 10 slices instead of 8 for a smaller portion.
- Make individual mini pavlovas so a portion is easy to control.
History
Pavlova is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. Both countries claim to have invented it, and the question has never been settled. It remains a festive dessert in both countries.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pavlova and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →