Summer Pavlova

Prep: 25 mins
Cook: 90 mins
Servings: 10
summer pav

Pavlova is a classic Aussie dessert loved by the whole family. Our Summer Pavlova takes the traditional dessert to a tropical level with a lime mango cream and summer fruits. Serve this Summer Pavlova at your next BBQ and everyone will be asking for the recipe.


  • 4 extra large egg whites
  • ¼ tsp cream of tartar
  • 1 cup CSR Caster Sugar
  • 1 tbs White Wings Cornflour
  • 1 mango
  • 1 tsp lime juice
  • 1 tsp CSR Coconut Sugar
  • 300ml thickened cream, whipped
  • Peaches
  • Strawberries
  • Raspberries
  • Passionfruit
  • Mint leaves


  1. Pre-heat oven to 100°C fan-forced. Line a large baking tray with baking paper, draw an 18 x 22cm rectangle on paper.
  2. Place the eggwhites and cream of tartar in the bowl of an electric mixer. Beating until firm peaks have formed. Gradually add sugar a little at a time, until all is incorporated. Fold in cornflour.
  3. Using a large spoon, dollop mixture onto baking paper within the rectangle. Bake for 1½ hours and turn the oven off, allowing pavlova to cool in the oven.
  4. Meanwhile, cut cheeks mango and remove flesh from around the pip. Puree with the lime juice and coconut sugar until smooth. Refrigerate until required.
  5. For serving, fold mango puree through the whipped cream and dollop onto pavlova. Top with sliced peaches, strawberries, raspberries, passionfruit and mint.