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Classic Pavlova

Categories: Cooking with Kids, Easter, Entertaining, Kids' Favorites, Low-fat, Sweet
Type: Desserts and Baked Goods

Both Australia and New Zealand claims to have invented this meringue and fruit dessert, named after the Russian ballerina Anna Pavlova, who traveled the world in the early twentieth century

Prep Time: prep 15 mins plus cooling

Cooking Time: cook 11/4 hrs

Serves: makes 6-8 servings


  • 6 large egg whites, at room temperature
  • 1 tsp cider vinegar
  • pinch of salt
  • 1 2 / 3 cups sugar
  • 2 tsp cornstarch
  • 1 1 / 4 cups heavy cream
  • 6oz ( 170g) strawberries, hulled and sliced
  • 2 kiwi fruit, peeled and sliced
  • 4 passion fruit, cut in half
Classic Pavlova photo

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  1. Preheat the oven to 350°F (180°C). Line a baking sheet with wax paper. Beat the eggs and salt in a large bowl with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar and beat until the whites are stiff and shiny. Towards the end, beat in the cornstarch.
  2. Spoon the meringue onto the baking tray and spread into an 8in (20cm) round. Bake for 5 minutes. Reduce the oven temperature to 275°F (140°C) and bake about 11/4 hours, until crisp. Let cool on the baking sheet.
  3. Transfer the meringue to a serving platter. Whip the cream until it forms stiff peaks. Spread over the meringue. Top with the strawberries, kiwi fruit, and the passion fruit pulp. Serve immediately.
  • prep 15 mins plus cooling; cook 11/4 hrs


Cinnamon Pavlova: Add 2 tbsp ground cinnamon with the cornstarch. Garnish with whipped cream and strawberries, or blackberries and sautéed apples.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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