Basic Pavlova With Fruit Salad Topping – a delicious recipe with egg whites, caster sugar, cornflour, white vinegar, cream, banana. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preaheat oven to 300F.
2
Line an oven tray with baking paper and mark a 20 cm circle on it.
3
Place egg whites in a large bowl and using electric mixer, beat till white peaks form.
4
Gradually add sugar, beating constantly after each addition. Beat 5-10 mins or until the mixture is glossy and the sugar has dissolved.
5
Fold in the cornflour and vinegar.
6
Spread meringue onto marked circle. shape evenly, running a flat-bladed knife around the edge and over the top.
7
Run the knife up the edges, making furrows. This strengthens the pavlova and gives it a nice finish.
8
Bake for 40 minutes or until pale and crisp.
9
Turn off oven and cool pavlova in oven with door ajar.
10
Top with whipped cream and arrange fruit decoratively.
11
Drizzle with passionfruit pulp. Serve.
598
kcal
Calories
31
g
Fat
66
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 egg whites, 1 cup caster sugar, 3 teaspoons cornflour, 1 teaspoon white vinegar, and more.
Yes, Basic Pavlova With Fruit Salad Topping falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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