Spring Fruit Pavlova

Spring Fruit Pavlova
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PREHEAT oven to 300° F. Line 2 baking sheets with parchment paper. On each sheet, draw four 3-inch circles, leaving space between each.

BEAT egg whites until stiff but not dry, in a large bowl. Gradually add in the sugar. Beat until thick and glossy. Gently fold in vanilla extract.

SPOON the mixture into the inside of each of the circles. Gently push the batter out towards the edges of each circle, creating a higher edged ring and a slight depression in the center of each circle.

BAKE meringues for approximately 30-45 minutes, until meringues are dried out and cooked through. Remove from oven, and let cool completely on a cooling rack.

WHIP cream in a large mixer bowl, and as the cream begins to thicken, add 2 tablespoons sweetened condensed milk. Mix to firm peaks. Using a spoon or piping bag, divide the cream between the center of each of the meringues. Top each Pavlova with fruits and morsels. Drizzle with more sweetened condensed milk. Pavlovas are best enjoyed right after they are assembled.