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Recipe for :

Fresh Fruit Pavlova
This recipe comes from  which is one of the recipe groups at It was submitted by Bella.


4 egg whites
2 1/2 dl (1 1/4 cup) sugar
3 3/4 dl (1 3/4 - 2 cups) whipped cream
1 sliced banana
125 g (scant 4 1/2 oz) raspberries
125 g (scant 4 1/2 oz) blueberries


Heat the oven to 150C / 300F. Dress a baking plate with baking paper and draw a circle, 20 cm / 8" in diameter, on the paper.

Put the egg whites in a large, dry bowl of stainless steel or glass - the slightest amount of fat makes it next to impossible to beat the whites to the desired consistency. Let the whites get room temperature and then beat them stiff. Then you add the sugar, little by little, and beat continuously after each addition until the mixture is thick and shiny and all the sugar has dissolved. Don't beat too long or you will get a grainy mixture.

Spread out the mixture within the drawn circle on the baking paper and even it out properly. Scrape a little up the edges with a knife or something, which makes the surface decorative and also makes the cake stick better together.

Bake for 40 minutes or until the cake is pale and crisp. Turn off the heat and let the pavlova cool in the oven with the door slightly open. When cold, decorate with cream, banana, raspberries, and blueberries. Serve within the hour after the decoration, then the pavlova is at its best! Enjoy!

Serves 6 - 8