Fresh fruit Pavlova

Now that strawberries are dirt cheap with the advent of Spring in Gold Coast, what better way to celebrate the warmth than with some Pavlova.

I had never tried pavlova before emigrating to Australia. Sweet, crunchy meringue is topped with sour and juicy fresh fruit – the juicy acidity complimenting the crunchy sweetness. A match made in … well… Australia! This dessert can be adapted to suit any type of fruit you have on hand!


4 egg whites

3/4 cup sugar

3/4 tsp white vinegar

3/4 tsp vanilla


Preheat oven to 160C.

Separate egg whites into bowl & begin mixing with a hand mixer with a paddle attachment.

When whites start to thicken and develop soft peaks begin adding sugar tablespoon by tablespoon.

Stop mixing when the whites develop stiff peaks.

Spoon a heaping tablespoon of egg white onto a parchment-covered tray and bake for 2 hours. At the end of the cooking time crack the oven and allow the meringues to continue to dry for another two hours.

Serve a mix of fresh fruit, cream or coulis over top.

One response to “Fresh fruit Pavlova”

  1. Oh my! Looks so good. Were the meringues slightly chewy or fully dried out? We don’t make pavlova much in Canada. It seems to be found in Australia much more often. You can find île flottante in french restaurants floating in a crême anglaise sauce! Suddenly all of our lovely fruits are finished ( blueberries and strawberries). I did find some raspberries yesterday. The weather suddenly got cold and I am afraid that it is here to stay!


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