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Pavlova

Every baker from New Zealand worth her or his salt can turn out a beautiful pavlova - a baked meringue circle filled with whipped cream and fruit. Named in honor of the famous Russian ballerina Anna Pavlova, the dessert is as light and fluffy as a tutu.

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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 6
  • servings 8
 

Ingredients

Meringue

4
egg whites
1/4
teaspoon cream of tartar
1
cup sugar
1
teaspoon vanilla

Filling

1
cup whipping cream, whipped*
Sliced fresh fruit (kiwi fruit, peaches, pineapple and/or strawberries)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. Line large cookie sheet with parchment paper. Draw 10-inch circle on paper. In large bowl, beat egg whites and cream of tartar at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes. Beat in vanilla.
  • 2 Spoon meringue onto circle on paper-lined cookie sheet. Shape to 10-inch round, building up sides with back of spoon.
  • 3 Place in 300°F. oven. Immediately reduce oven temperature to 250°F.; bake 50 to 60 minutes or until firm and dry to the touch. (Inside of meringue will still be soft.) Remove from oven; cool on wire rack for 1 hour or until completely cooled. Carefully remove meringue from paper.
  • 4 To serve, place cooled meringue on serving plate. Fill center with whipped cream; arrange sliced fruit over whipped cream. Store in refrigerator.
  • 1 Heat oven to 300°F. Line large cookie sheet with parchment paper. Draw 10-inch circle on paper. In large bowl, beat egg whites and cream of tartar at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes. Beat in vanilla.
  • 2 Spoon meringue onto circle on paper-lined cookie sheet. Shape to 10-inch round, building up sides with back of spoon.
  • 3 Place in 300°F. oven. Immediately reduce oven temperature to 250°F.; bake 50 to 60 minutes or until firm and dry to the touch. (Inside of meringue will still be soft.) Remove from oven; cool on wire rack for 1 hour or until completely cooled. Carefully remove meringue from paper.
  • 4 To serve, place cooled meringue on serving plate. Fill center with whipped cream; arrange sliced fruit over whipped cream. Store in refrigerator.

EXPERT TIPS

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Expert Tips

* One pint (2 cups) lemon sorbet can be substituted for the whipping cream.

** Pavlova can be assembled, lightly covered and stored in refrigerator for up to 4 hours before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
7g,
7%
),
Cholesterol
40mg
40%;
Sodium
40mg
40%;
% Daily Value*:
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.