Meringue Cake with Fruit (Pavolva)

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Meringue Cake with Fruit (Pavolva)
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Health Score:
3,5 / 10
30 min.
ready in 4 h. 30 min.
Ready in


For the pavlova
6 egg whites
2 teaspoons White vinegar
400 grams refined sugar
2 teaspoons cornstarch
2 teaspoons Vanilla sugar
For topping
2 tablespoons Vanilla syrup
200 grams Whipped cream
250 grams Mascarpone
1 teaspoon sugar
2 packages whipped cream stabilizer
1 small, ripe Mango
1 Passion fruit
3 tablespoons Advocaat
How healthy are the main ingredients?
sugarMascarponeWhipped creamsugarMangoPassion fruit

Preparation steps


For the meringue, beat the egg whites until very stiff. Gradually beat in the vinegar and sugar until the mixture is white glossy forms stiff peaks. Sift and fold in the cornstarch.


Line two baking sheets with parchment paper and draw a circle on each (28 cm diameter) (approximately 11 inches). Turn the parchment paper over and spread 1/2 of the meringue on 1 of the circles, following the drawn shape as a guide. Pour the other half of the meringue into a piping bag with a smooth tip and fill the second circle with many polka dots, piped closely together. Bake at 80°-100°C (convection) for about 3-4 hours. The goal is to dry the meringue rather than just bake. If necessary, keep the oven door ajar and increase cooking time. The meringue should remain white. Remove and let cool completely.


Whip the cream with cream stabilizer and sugar until stiff, fold into the mascarpone mixed with vanilla syrup and fill into a piping bag with a round tip. On the large circular meringue, pipe the cream in polka dots set close together, then refrigerate. Peel the mango, cut the flesh away from the pit and dice. Cut the passionfruit in half and scoop out the pulp. Mix with the mango and Advocaat. Spread 4 tablespoons of the fruit mixture over the cream, and place the dots of meringue over the top. Garnish the cake with the remaining fruit and serve with champagne.