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Publisher Photo
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".
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + chilling

Ingredients

  • MERINGUE:
  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • CREAM LAYER:
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries
  • 2 kiwi fruit
  • GLAZE:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1-1/2 teaspoons cornstarch

Directions

(NOTE: This recipe works best on cool, dry days.)
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; 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.
Originally published as Pavlova in Country Woman May/June 1988, p29

Nutritional Facts

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

  • MERINGUE:
  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • CREAM LAYER:
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries
  • 2 kiwi fruit
  • GLAZE:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1-1/2 teaspoons cornstarch
  1. (NOTE: This recipe works best on cool, dry days.)
  2. 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; 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.
Originally published as Pavlova in Country Woman May/June 1988, p29

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MY REVIEW
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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