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Marshmallow pavlova

  • 2:30 Prep
  • 0:40 Cook
  • 6 Servings


  • 3 egg whites
  • 3/4 cup caster sugar
  • pinch cream of tartar
  • 2 teaspoons cornflour
  • 300ml thickened cream, whipped
  • 250g strawberries, hulled, sliced
  • 1 kiwifruit, peeled, sliced
  • 1 medium banana, sliced
  • 2 passionfruit, halved


  • 1
    Preheat oven to 120°C/100°C fan-forced. Line a large baking tray with baking paper. Mark a 20cm circle on paper.
  • 2
    Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved (see tip). Add cream of tartar and cornflour. Beat for 1 minute. Spoon mixture onto circle on prepared tray. Using a palette knife or spatula, shape mixture into a round.
  • 3
    Bake for 40 minutes or until firm. Turn off oven. Allow to cool completely in oven with door slightly ajar.
  • 4
    Place pavlova onto plate. Dollop with cream. Decorate with strawberries, kiwifruit and banana. Drizzle with passionfruit pulp. Serve.

Source: taste.com.au


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