Pavlova Recipe – Eats Now

Name: Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 None egg whites; 1 cup granulated sugar; 2 tsp cornstarch; 1 tsp lemon juice; 1/2 tsp vanilla extract; 1 1/4 cups heavy cream, whipped; 3 None bananas, peeled, sliced; 1/2 lb strawberries, hulled, quartered; 2 None kiwi, peeled, sliced; 2 None passionfruit, pulp scooped out

Servings: persons

4 None egg whites
1 cup granulated sugar
2 tsp cornstarch
1 tsp lemon juice
1/2 tsp vanilla extract
1 1/4 cups heavy cream, whipped
3 None bananas, peeled, sliced
1/2 lb strawberries, hulled, quartered
2 None kiwi, peeled, sliced
2 None passionfruit, pulp scooped out

1
Preheat oven to 300u00b0F. Line a baking tray with parchment paper.
2
In a large, clean bowl, whisk egg whites to soft peaks. Gradually add sugar, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in cornstarch, lemon juice and vanilla. Spoon mixture onto prepared tray to form an 8 inch round with a slight recess in the center. Bake for 20 mins. Reduce heat to 250u00b0F and bake for another 45 mins. Turn off oven and let pavlova cool in oven with door ajar.
3
To serve, spread whipped cream over pavlova. Top with bananas, strawberries and kiwi. Drizzle with passionfruit pulp.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 None egg whites, 1 cup granulated sugar, 2 tsp cornstarch, 1 tsp lemon juice, and more.

Yes, Pavlova falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pavlova

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