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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".
12-16 ServingsPrep: 25 min. Bake: 50 min. + chilling


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


  • 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.)
  • 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;

2 of 2

Pavlova (continued)

Directions (continued)

  • turn off heat and allow to stand in oven for at least 1 hour.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 136 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 20 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.