This is a meringue-based dessert with a crisp crust. Fresh fruits make it even more delicious.
Pavlova Recipe by Chef Ranveer Brar

- 4

Cooking Time

-40 Min


- Medium

Preparation Time

- 18 Min


  • 4 Egg White
  • 220 gms Sugar
  • 5 ml White Vinegar
  • 10 gms Corn Starch
  • 2 tsp Warm Water
  • ½ Cup Desiccated Coconut
  • 1 Golden Kiwi
  • 3 Green Kiwi
  • 100 gms Whipped Cream (Non Diary)
  • 2 tbsp Fresh Cream/Taazi Malai
  • 1 tsp Rose Syrup
  • Few sprigs Mint Sprigs.


  1. 1

    Break 4 eggs carefully, separate egg whites in a clean bowl and whisk the egg whites, add 220 gms sugar and add 10 gms corn starch.
  2. 2

    Add boiling water into the bowl and beat the eggs further, add 5 mlvinegar and beat the eggs till corn starch dissolves completely.
  3. 3

    Line a baking tray and pipe meringue in circular motion to form a large disc With the remaining meringue pipe small conical shapes.
  4. 4

    Bake Pavlova at80°Cfor 8 hours till it dries out, add desiccated coconut to Pavlova once out of the oven.
  5. 5

    On a cake tray place Pavlova and spoon whipped cream, drop kiwi fruits Place another disc on top of whipped cream and repeat the process.
  6. 6

    Add large broken pieces of baked Pavlova on top of the cream.
  7. 7

    Whip fresh cream and spoon it on Pavlova pieces, drizzle rose syrup, add mint sprigs and sprinkle icing sugar.
  8. 8

    Pavlova is ready to be served.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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