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Home > Free Gifts > Recipes > Pavlova Recipe

Simple Children's Recipes - Pavlova

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Warning - this recipe requires grown up assistance

 Pavlova courtesy of www.walkaboutcrafts.com


For the meringue:

3 egg whites

175g (6oz) caster sugar

5ml (1 teaspoon) corn flour

5ml (1 teaspoon) vinegar

2.5ml (½ teaspoon) vanilla essence

For the filling:

2 passion fruit

2 kiwi fruit

225g (8 oz) strawberries

225g (8 oz) fresh pineapple

450ml (¾ pint) double cream

walnuts, pecans or almonds to decorate


1. Line a baking sheet with greased foil or non stick baking parchment.

2. To make the meringue, whisk the egg whites in a large bowl until very stiff. Add 50g (2oz) of the sugar and whisk until very stiff. Add another 50g (2oz) sugar and whisk once more until the mixture returns to a stiff texture. Spoon in the remaining sugar and whisk again until shiny and standing in stiff peaks.

3. Fold in the corn flour, vinegar and vanilla essence.

4. Pile or pipe the meringue in a 23cm (9inch) round or oval onto a prepared baking sheet, make sure there is a substantial dip or hollow in the centre to hold the filling.

5. Bake in the oven at 130°C (250°F) gas mark ½ or 1¼ - 1½ hours or until pale brown and dry but a little soft in the centre. Press lightly with a finger to test if the meringue is cooked. Leave to cool slightly, then peel off the foil or paper and place on a serving dish to cool completely. At this stage the meringue will probably crack and sink a little - this is to be expected with a pavlova.

6. To make the filling, half the passion fruit and scoop out the pulp. Peel and slice the kiwi fruit. Halve the strawberries. Slice the pineapple, discard skin and core, and roughly chop the flesh. Whip the cream until it just holds it shape. Fold the fruit into the cream and spoon into the centre of the pavlova, Scatter with nuts and serve immediately.

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