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Pavlova with Fresh Fruit

 Pavlova with Fresh Fruit
Jane Shapton of Irvine, California suggests this sweet showstopper that originates in Australia (see details at right). "Make a meringue nest, fill it with luscious almond cream and top it with fresh fruit," she says.
8-10 ServingsPrep: 45 min. Bake: 1 hour + standing


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Almond Extract
  • Assorted fresh fruit


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line a baking sheet with parchment paper; set aside. Add
  • cream of tartar and salt to egg whites; beat on medium speed until
  • soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on
  • high until stiff peaks form.
  • Spread into a 9-in. circle on prepared pan, forming a shallow well in
  • the center. Bake at 225° for 1 to 1-1/4 hours or until set and
  • lightly browned. Turn oven off; leave meringue in oven for 1 to
  • 1-1/2 hours.
  • Just before serving, beat cream and almond extract in a small bowl
  • until stiff peaks form. Spoon into meringue shell. Top with fruit.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 230 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 94 mg sodium,

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Pavlova with Fresh Fruit (continued)

Nutritional Facts: 16 g carbohydrate, 0 fiber, 2 g protein.