Little pavlovas

  • 25 mins preparation
  • 30 mins cooking
  • Makes 4 Item
  • Print


Little pavlovas
  • 2 egg-whites
  • 1/2 cup caster sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cream, whipped
  • 1 large banana, peeled and sliced
  • 1/2 250g punnet strawberries, hulled and quartered
  • 1 kiwifruit, peeled and sliced
  • pulp of 2 passionfruit


Little pavlovas
  • 1
    Preheat oven to 150°C. Line an oven tray with baking paper.
  • 2
    Place egg-whites in a clean dry bowl. Using an electric mixer, beat until soft peaks form.
  • 3
    Gradually add sugar, a tablespoon at a time, beating until the sugar dissolves and the foam is thick. Beat in lemon juice and vanilla.
  • 4
    Spoon mixture onto prepared tray to form 4 evenly sized nests.
  • 5
    Bake for 10 minutes. Reduce oven temperature to 120°C, and bake another 20 minutes. Turn off heat and leave pavlovas to cool in the oven with the door ajar. This will dry them out completely.
  • 6
    To serve, top with cream and fruit, then drizzle with passionfruit.


Egg-yolks can be refrigerated or frozen - use them for mayonnaise and custards or to enrich sauces. To stop the oven door from slamming shut when you're cooling the pavlovas, use a wooden spoon to prop the door open.

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