Pavlova is a delicate dessert that consists of baked meringue topped with fruit and whipped cream. Top this crunchy pavlova with whatever fresh fruit happens to be available or in season.

Yield: Serves 8.



  • 4 large egg whites
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 4 tsp cornstarch
  • 1/2 tsp vanilla
  • 1/2 tsp pure white vinegar
  • 1 cup whipping cream, whipped
  • 2 cups fresh fruit pieces*


  1. Preheat oven to 275°F.
  2. Line a cookie sheet with foil. Trace a 10 inch circle onto foil. Lightly grease foil and dust with flour.
  3. To prepare meringue, use medium speed of an electric mixer to beat egg whites until foamy. Add salt and continue to beat until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Beat in cornstarch, vanilla and vinegar.
  4. Spoon about half of meringue into centre of circle, leaving a layer 1 inch thick in centre. Push excess up around edges to form a rim. Use remaining meringue to build a rim 1 1/2 inches high and 1 - 1 1/2 inches wide.
  5. Bake until meringue is firm, about 1 1/4 hours. Do not brown. Remove from oven. Cool on cookie sheet on a rack. Gently peel off foil. Place meringue on a serving plate. Just before serving, spread whipped cream inside shell. Arrange fruit on top.
Nutritional analysis per serving:

198 calories, 9.3 g fat, 2.5 g protein, 27.2 g carbohydrate, 0 g fibre, 111 mg sodium

*Ingredient not included in nutritional analysis.