Make this dessert when you want a fresh finale to a rich meal. It looks fabulous, and tastes even better. Use whatever fruits are in season.


  • 180g caster sugar

  • 3 egg whites, whisked

  • 1 tsp white vinegar

  • 1 tsp vanilla essence

  • 1 tsp corn flour

  • 2 kiwis, peeled and sliced

  • 100g strawberries, washed and cut in half

  • 3 passion fruits, cut in half and scoop out the pulp

  • 250g fresh pineapples, discard the skin, core and cut into chunks

  • 1 papaya, peeled, de-seeded and sliced

  • 300ml double cream

  • 3 tblsp Limoncello liquor


  • 1.

    Preheat the oven to 120c.

  • 2.

    In a large clean dry bowl, using an electric whisk, whisk the egg whites until stiff. Whisk in the sugar a little at a time until stiff and very shiny. Now with a hand whisk, whisk in the vinegar, the corn flour and the vanilla essence.

  • 3.

    On a non-stick baking sheet, using an upturned bowl and pencil, draw a 20cm circle and turn the baking sheet over. Then pour the meringue on it making sure that there is a substantial hollow in the centre (create a basket). Once ready, bake at 120c for 90 minutes or until light brown and dry. Press lightly with the finger to test that it is a little soft in the centre. Leave to cool on a rack and peel away the baking sheet.

  • 4.

    In a large bowl whisk the double cream until you have a soft peak. In a separate bowl mix all the fruits together with the Limoncello liquor. Spoon the whipped cream into the Pavlova and top with the mixed fresh fruits.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 304kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 40g
  • Sugar 35g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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