• 6 egg whites
  • 80g sugar
  • 40ml hot water
  • 2ml vanilla essence
  • 2ml champagne vinegar
  • Compote
  • 100g frozen blackberries
  • 50g fresh blueberries
  • 50g fresh raspberries
  • 50g strawberries
  • 50g fresh plums
  • 100ml raspberry puree
  • 200ml stock syrup
  • 200ml double cream
  • Garnish50g mango
  • 50g kiwi fruit
  • 10g icing sugar


Whisk egg whites and sugar for 1 minute.
Dissolve vanilla and champagne vinegar in the water. Add to the egg white and continue to whisk for a further 9 minutes. (The water must be at a running boil). Spoon onto trays of grease proof paper. Bake in the oven at 275 : F for approximately 1 hour.
Bring stock syrup to a boil and add raspberry puree to it, then add to the fruit mixture and allow it to cool.
Whip cream until thick, but do not over whip.
Place pavlova on a plate, put a spoon full of cream on top of it and garnish with 2 slices of mango and kiwi.
Put one 1 spoon of compote on top of the cream and sprinkle with icing sugar.

serves 4

Print this recipe

Submitted 6/13/05.
Source: My files
Submitted By: Herman Noeyens
Mango, Strawberry and Kiwi Pavlova