Pavlova with Fresh Summer Fruit

Cook Time 2 hours

Servings 8


4 egg whites
1 cup (220g) caster sugar
2 tbs cornflour, sifted
2 tsp white vinegar
150g cream Cheese, at room temperature
250g low-fat vanilla fromage frais
2 medium peaches, sliced
2 kiwifruit, peeled, sliced
2 passionfruit, halved


Preheat oven to 150?C or 130?C fan-forced. Mark an 18cm-diameter circle on a piece of baking paper, then place, marked side down, onto an oven tray. Beat egg whites in a large bowl with an electric mixer until stiff peaks form.  

Gradually add sugar, then continue beating until mixture is soft and glossy. Fold cornflour and vinegar into mixture until just combined.

Shape mixture onto baking paper, using marking as a guide. Reduce oven to 120?C or 100?C fan-forced and bake for 1 hour 20 minutes. Turn off and allow to cool completely in oven.

Beat cream cheese and fromage frais with an electric mixer for 3–4 minutes, then spread over meringue and top with sliced fruit and passionfruit pulp.


Pavlova with Vanilla Bean Cream and Raspberries