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4 egg whites

1 cup powdered sugar

1 1/2 cups cream-whipped

1 banana-sliced

8 ozs strawberries-sliced in half

2 kiwi fruit-sliced

pulp from 2 passionfruit


Preheat the oven to 300.

Line a large oven tray with non-stick baking paper and draw an 8" circle on the paper.

Beat the egg whites with electric beaters in a large dry bowl until soft peaks form.

Gradually add the sugar,beating well after each addition.

Beat for 5-10 minutes until all the sugar has completely dissolved.

Spread the meringue mixture onto the tray inside the marked circle.

Shape the meringue evenly,running the flat side of a knife along the edge and over the top.

Run the knife up the edge of meringue mixture,all the way around, making "furrows".

This strengthens the pavlova, stops the edges crumbling and gives a good decorative finish.

Bake for 30 minutes,or until pale and crisp.

Reduce heat to 250 and bake a further 10-15 minutes.

Turn off the oven and leave the pavlova inside to cool,using a wooden spoon to keep the door ajar.

Top with whipped cream and arrange with fruit.

Drizzle with passionfruit pulp.

*Alternative method: Place the meringue in a decorator bag and pipe it over the bottom of the circle and build up "rings" around it.

Other fruits may be substituted if desired.