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Fresh Berry Pavlova (Andrew Keen)

Prep Time :
Bake Time :
Makes :
one 10 inch pavlova
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6 egg whites

1/8 tsp (1/2 mL) cream of tartar

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

4 tbsp (60 mL) water

1 tsp (5 mL) lemon juice

4 tsp (20 mL) cornstarch


1/2 cup (125 mL) Whipping cream

1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated

Fresh berries/chopped fresh fruit


1 cup (250 mL) raspberries

1/4 cup (60 mL) water

1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated



Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.

Meanwhile, combine SPLENDA® Granulated, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look ’sticky’.

Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage.

Add cornstarch, and turn mixer to high.

Continue to mix until egg whites are stiff. Do not over-mix!

On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.

Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.


Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.


Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick.

Puree well and strain through a fine sieve to remove seeds.


Gently remove baked meringue, and place on serving platter.

Spoon cream-fruit mixture into centre.
Drizzle with raspberry puree.

Nutrition Information

NOTE: Nutrients based on 1/2 cup each of raspberries, strawberries, blueberries and blackberries in the filling.

Amount per Serving

Serving Size: 1/8 recipe

Total Calories: 100

Calories from Fat: 48

Total Fat: 6 g

Saturated Fat: 3.5 g

Cholesterol: 20 mg

Sodium: 50 mg

Total Carbohydrates: 10 g

Fibre: 1 g

Sugars: 3 g

Protein: 4 g

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