A texturally unique dessert experience, Pavlovas have a crisp and sugary meringue that surrounds a soft and billowy inside and are topped with a selection of succulent fruits. This holiday season, use fresh Southern U.S. strawberries, blueberries and mangos to adorn your “pav” and enjoy this classic sweet-after.


1 cup lightly packed brown sugar 250 mL
4 egg whites 4
1/4 tsp cream of tartar 1 mL
2 tsp vinegar 10 mL
1 tsp vanilla extract 5 mL
1 tbsp cornstarch 15 mL
2/3 cup finely chopped toasted Southern U.S. pecans* 150 mL


1 cup whipping cream 250 mL
1 tbsp vanilla sugar 15 mL
1 cup Southern U.S. blueberries 250 mL
1 cup sliced Southern U.S. strawberries 250 mL
1 cup peeled cubed Southern U.S. mango 250 mL


Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper. Using a 9-inch (23 cm) cake pan as a guide, mark circle on paper; turn over.

In food processor, pulse sugar for 30 seconds and reserve.

In bowl, combine egg whites and cream of tartar, beat until soft peaks form. Wisk in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Wisk in vinegar and vanilla.

In small bowl, combine cornstarch and pecans. Fold pecan and cornstarch mixture into whites. Spoon onto prepared circle. Form a nest shape with the back of a spoon. Bake in the centre of a 275 F (140 C) oven for 1 1/4 hours to 1 1/2 hours or until outside is crisp and golden. Let cool on sheet on rack. Loosen from paper; slide onto serving plate.

Topping: In bowl, beat cream with vanilla sugar to form soft peaks. Spoon mixture into cooled meringue. Top with blueberries, strawberries and mango. Cut into wedges with a serrated knife to serve.

Makes 10 to 12 servings.

Tip: The fruit can be macerated in 1 oz of bourbon mixed with 1 tsp (5 mL) sugar for 30 minutes before putting it over the cream.

Tip: Toast pecans at 350 F (180 C) for 5 to10 minutes on a baking sheet.

Nutritional Analysis

Per 1/2 Serving: about 210 cal, 3 g pro, 12 g fat (5 g sat. fat), 23 g carb, 1 g fiber, 25 mg chol, 40 mg sodium. %RDI: 2% calcium, 2% iron, 6% vit A, 15% vit C


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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