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


- main course


- 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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