Pavlova with Summer Fruits

Pavlova with Summer Fruits

  • Ingredients

  • 1 cup EQUAL Spoonful

    4 egg whites

    1 tsp white vinegar

    ½ tsp cream of tartar

    2 tsp vanilla extract

    2 tsp corn flour

    200ml thickened cream, whipped

    ¼ mango, peeled, thinly sliced

    60g raspberries

    1 kiwi fruit, peeled, thinly sliced

    ¼ cup thinly sliced fresh pineapple pieces

    Pulp of 1 passionfruit


  1. Preheat oven to 120°C. Line 2 oven trays with baking paper. Spread Equal Spoonful onto 1 of the prepared trays and warm in oven for 5 minutes.
  2. Meanwhile, put egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. With beater running, add Equal Spoonful ¼ cup at a time. Once incorporated, beat for a further 2 minutes.
  3. Beat in vinegar, cream of tartar, vanilla and corn flour. Spoon mixture onto remaining prepared tray, in a mound about 18cm wide. Bake for 5 minutes, then reduce oven temperature to 100°C and bake for a further 1 hour or until firm to touch.
  4. Remove from oven and set aside to cool for 15 minutes or until cooled to room temperature. Transfer to a serving plate and top with whipped cream, fruits and passionfruit pulp. Serve.

Nutritional Information

Average Quantity Per Serve


534 kJ (128 Cal)


2.7 g

Fat Total

- Saturated

9.4 g

6 g

Carbohydrate Total - Sugars

7.6 g

3.8 g


38 mg