25 January 2018

Fruit salad pavlovas


By Shirley Webber & Lyndal McNamara - Research Dietitians



  • 3 egg whites, room temperature 
  • Pinch of salt 
  • ¾ cup (175g) caster sugar 
  • 2 tsp cornflour 
  • 1 vanilla bean pod

To decorate 

  • 170g tub vanilla flavoured Greek yogurt (lactose free if required)
  • 1 punnet strawberries, tops removed and sliced in layers
  • 4 green kiwi fruits halved and sliced in thin layers
  • 4 passionfruit, pulp removed 
  • 20 fresh blueberries
  • Handful of fresh mint leaves


  1. Preheat oven to 110°C. Line a large oven tray with baking paper. 
  2. In a large mixing bowl, combine egg whites and salt. Beat using an electric mixer until soft peaks begin to form. Continue beating, whilst gradually adding caster sugar, until stiff peaks form and the mixture is glossy. Using a spatula, gently fold through cornflour and scraped seeds from the vanilla bean pod. 
  3. Spoon meringue onto baking sheet to form 8 even circles. Bake in the oven for 1 hour or until meringues are crisp to touch but not browned. Turn oven off and leave meringues inside to cool for 2-3 hours with the door slightly ajar. 
  4. Place sliced strawberries and kiwi fruit in a mixing bowl and stir to combine. Set aside. 
  5. Top each meringue nest with a dollop of yoghurt. Decorate with the sliced fruit and spoon about a tablespoon of passionfruit pulp over each meringue. Add a couple of mint leaves and blueberries to decorate. 
  6. Arrange on a platter to serve. Enjoy! 

Nutrition Information/serve 1 serve = 1 mini pavlova
Energy 607kJ
Protein 3.9g
Carbohydrates 30.8g
- Sugars 29.0g
Fat 1.0g
- Saturated fat 0.6g
Fibre 3.7g
Sodium 60mg
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