Fresh Fruit Pavlova

To pipe meringue, use a large piping bag fitted with a large plain nozzle.


  • 3 egg whites
  • 175 g caster sugar
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1/2 tsp vanilla essence


  • 300 ml double cream
  • 2 bananas, sliced and brushed with lemon juice
  • 2 kiwi fruits , peeled and sliced
  • 100 g green grapes, halved and deseeded
  • 2 oranges, peeled and segmented

Cooking Process

  1. Mark a 20 cm/8 inch circle on a piece of non stick baking parchment and place on a baking tray.
  2. Whisk the egg whites until they stand in stiff peaks.
  3. Gradually whisk in half the sugar.
  4. Fold in the remaining sugar with the cornflour, vinegar and vanilla.
  5. Spoon or pipe the meringue on to the marked circle and bake in the centre of a cool oven for 1 hour.
  6. Leave to cool in oven.
  7. Remove paper and place on a plate.
  8. Whip the cream until stiff.
  9. Spoon over the pavlova base , arrange the prepared fruit on top and chill before serving.

Fresh Fruit Pavlova

Bon Apetite!

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Fresh Fruit Pavlova