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This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy—and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling
MAKES: 12-16 servings


  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries
  • 2 medium kiwifruit
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup water
  • 1-1/2 teaspoons cornstarch

Nutritional Facts

1 piece: 136 calories, 6g fat (3g saturated fat), 20mg cholesterol, 20mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.)
  2. Spread meringue on a foil or parchment paper-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour.
  3. Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time. Yield: 12-16 servings.
Originally published as Pavlova in Country Woman May/June 1988, p29

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Susan Tefre User ID: 1399322 202496
Reviewed Jan. 21, 2010

"I'm sure this is the recipe I've made for years from Country Woman. I just found it on the website and am delighted. I was born in Australia, and we love pavlova!! This is excellent and I make it a lot."

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