Australian Pavlova

Australian Pavlova

  • 8 egg whites, at room temperature
  • 1 ½ cups granulated sugar
  • ½ teaspoon cream of tartar
  • 12-15 strawberries, stemmed and quartered
  • 1 passion fruit, cut into large cubes or slices
  • 3 kiwis, peeled and med diced

  • Preheat the oven to 250 degrees F.
  • Line a baking sheet with parchment paper and lightly brush with oil.
  • In stand mixer, with whisk attachment, beat the egg whites and cream of tarter on medium-high speed until medium peaks form.
  • Continue whisking while slowly adding the granulated sugar.
  • Beat for another 8-10minutes. Sugar will dissolve and egg whites will become shiny and firm.
  • Scoop mixture into a circle shape on to the middle of cookie sheet.
  • Use a small spatula to create a decorative design.
  • Carefully place in oven.
  • Bake for 1 ½ hours, or until firm to the touch.
  • Turn off the oven and prop the oven door.
  • Allow the Pavlova to cool completely in the oven.
  • When ready to serve place on decorative plate and carefully decorate with fresh fruit.
  • If desired, Pavlova may be served with fresh whipped cream. Spoon into the center of Pavlova, then decorate with fresh fruit.

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