Summer Pavlova


  • 4

    Egg Whites

  • 375 ml

    Castor Sugar

  • 5 ml

    Vanilla Essence

  • 5 ml Lemon Juice
  • 10 ml


  • 250 ml

    Heavy Cream

  • 100 ml

    Condensed Milk

  • Fresh Fruits Washed & Sliced


  • Preheat oven to 100° C. Line a baking sheet with parchment paper or foil. Draw a 25 cm circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.
  • Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building the edge slightly. This should leave a slight depression in the center.
  • Bake for 45 minutes. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form and fold in condensed milk; set aside.
  • Remove the paper and place meringue on a flat serving plate.
  • Fill the center of the meringue with the whipped cream mixture, and top with fresh fruits.