Pavlova
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
- Good for a snack
Meringue base crisp outside and soft inside, topped with whipped cream, strawberries, kiwi and passion fruit pulp; 22 cm base, 8 slices.
8 servingsFinal yield 1,003 g
Ingredients
- 132 gEgg, white, raw, fresh
- 220 gSugars, granulated
- 8 gCornstarch
- 5 gVinegar, distilled
- 3 gVanilla extract, imitation, no alcohol
- 300 gCream, fluid, heavy whipping
- 15 gSugars, powdered
- 200 gStrawberries, raw
- 150 gKiwifruit, green, raw
- 40 gPassion-fruit, (granadilla), purple, raw
Method
- Preheat the oven to 120 °C. Whisk the egg whites to soft peaks, add the sugar a spoonful at a time and whisk for 10 minutes until the sugar dissolves and the meringue is glossy and stiff.
- Fold in the cornflour, vinegar and vanilla flavouring and shape a 22 cm round with a slightly raised edge on baking paper.
- Bake for 90 minutes at 120 °C.
- Switch off the oven and let the base cool in the oven with the door ajar for 60 minutes.
- Whip the cream with 15 g icing sugar until stiff, halve the strawberries and slice the kiwi.
- Just before serving spread the cream over the base, arrange the fruit on top, spoon over the passion fruit pulp and cut into 8 slices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,225.8 kcal
- Protein
- 26.9 g
- Fat
- 110.1 g
- Total carbohydrate (by difference)
- 298.8 g
- Total dietary fibre (USDA)
- 12.7 g
- Saturated fatty acids
- 69.2 g
- Sodium
- 321.2 mg
- Salt (sodium × 2.5)
- 0.8 g
Per serving
- Protein3.4 g5%
- Fat13.8 g43%
- Total carbohydrate (by difference)37.4 g52%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 278.2 kcal
- Protein
- 3.4 g
- Fat
- 13.8 g
- Total carbohydrate (by difference)
- 37.4 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 8.6 g
- Sodium
- 40.2 mg
- Salt (sodium × 2.5)
- 0.1 g
Per 100 g of finished food
- Energy
- 221.9 kcal
- Protein
- 2.7 g
- Fat
- 11 g
- Total carbohydrate (by difference)
- 29.8 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 6.9 g
- Sodium
- 32 mg
- Salt (sodium × 2.5)
- 0.08 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal