Save on Pinterest

Pineapple-Strawberry-Kiwi Pavlova

Total Time

Prep: 25 min. Bake: 45 min. + standing


6-8 servings

"My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. Make sure, when you beat the sugar into the egg whites, that all the sugar is dissolved or the pavlova will be sticky." —Kathy Spang, Manheim, Pennsylvania
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries
  • 2 cups cubed fresh pineapple
  • 2 medium kiwifruit, peeled and sliced


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
  3. Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle.
  4. Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour.
  5. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.

Nutrition Facts

1 slice: 229 calories, 5g fat (5g saturated fat), 0 cholesterol, 29mg sodium, 42g carbohydrate (36g sugars, 2g fiber), 3g protein.

Recommended Video