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Glen's Pavlova

This is our second recipe for the great pavlova. We encourage you to try both and choose the one you're most comfortable with. The pavlova debate is one of the most vociferous of food debates. There are links below for you to read more.

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup of sugar
  • 1/2 teaspoon vanilla essence
  • 1 cup of chilled whipped cream
  • 2 teaspoons of sugar
  • 3 kiwi fruit, sliced
  • 1 1/2 - 2 cups of fresh strawberries, sliced




Heat oven to 225°F.

Line bottom of round pan 8 – 9 inches diameter with brown paper.

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 teaspoonful at a time, and the vanilla essence. Continue beating until stiff and glossy. Do not under-beat.

Mound meringue on a baking sheet. With back of large spoon, make an impression in center of meringue. This will later hold fruit. Bake 1 1/2 hours.

Turn off oven and leave in oven, with door closed for 1 hour.

Finish cooling at room temperature. Loosen edge of layer with a knife. Invert gently on plate. Remove paper, and place right side up.

Beat whipped cream and 2 teaspoonfuls of sugar in a chilled small bowl until stiff. Frost side of meringue and top with whipped cream.

Arrange fruit on top.

This recipe from

Contributor: Glen Ralph

read about pavlova debate      read more about debate with the history      get second recipe for pavlova


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