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Strawberry Kiwi Pavlova

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Pavlovas are elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!

This Pavlova recipe is elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!Strawberry Kiwi Pavlova

With Valentine’s day around the corner, these sweet pavlova desserts are perfect to enjoy with that special someone in your life, or any time of the year.

More special occasion or Valentine’s day dessert recipes you may enjoy are Mixed Berry Pie, Vanilla Bean Panna Cotta, Red Velvet pancakes with Cream Cheese Drizzle and Valentine’s Day Cake Balls. Or view a full list of Valentine’s Day recipe ideas.

Use any combination of fresh fruit on top, mixed berries are a great choice. You can make the shells ahead of time and store them in an air tight container, or even freeze them.

Meringues can be tricky to make, the key to success when making meringues is to start with clean, metal mixing bowls and whisks. They should be free of all traces of grease. Egg whites should be room temperature and they say it’s best to avoid making these on a rainy day. I played around with a few different meringue recipes to get the perfect shell. So many, in fact that I forgot where I found this recipe to give the proper credit. These meringues have a tint of brown due to the dark vanilla extract I used, but if you use white vanilla extract, yours should come out looking like a soft billowy cloud.

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Strawberry Kiwi Pavlovas

This Pavlova recipe is elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!
Course: Dessert
Cuisine: American
This Pavlova recipe is elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 6 servings
Serving Size: 1 pavlova


  • 4 large egg whites, room temperature
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 pint fresh strawberries, sliced
  • 3 kiwis, sliced
  • 1-1/2 cups fat free whipped cream


  • Preheat oven to 350°F.
  • Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper, I used a plastic lid as my guide. Turn paper over; secure with masking tape.
  • Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy.
  • Slowly add sugar, 1 tablespoon at a time, beating until thick and glossy.
  • Add vanilla, beating well.
  • Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven.
  • Immediately reduce oven temperature to 300°; bake 1 hour.
  • Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
  • Assemble the pavlovas by topping with 1/4 cup whipped cream in each nest, then arrange fresh fruit on top.
  • The meringue shells can be kept frozen for up to two months. Remove them from freezer before you assemble the pavlovas, no reheating required.

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Serving: 1 pavlova, Calories: 221.5 kcal, Carbohydrates: 51 g, Protein: 3.5 g, Fat: 0.5 g, Sodium: 50 mg, Fiber: 3 g, Sugar: 38 g


This Pavlova recipe is elegant yet light, made with whipped egg whites and sugar, then topped with cream and fresh fruit. The perfect light dessert!

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55 comments on “Strawberry Kiwi Pavlova”

  1. This looks fantastic! I have some friends coming over for dessert and one of them doesn't do gluten- are these gluten free? (kinda new to the whole thing!)

  2. Hi Gina! I tried out this recipe 2 times today, the first time I used powdered sugar instead of granulated so I threw it out and made another batch using granulated sugar, and it did turn out thick and glossy but not as thick as yours looked, even after I put it in the oven for an hour, and waited 4 hours with the oven off, after I removed the tray from the oven they could not be lifted off without cracking, every single one crumbled and were really really hard, the crumbs did still taste good! But why did mine not work out? I followed the instructions perfectly.. Thank you

  3. Gina, This is a great recipe. My husband has Celiac and loves desserts and he would love,love, love this one! In fact, his birthday is soon so this will be his birthday 'cake'.

  4. This looks like a great dessert. But there is a difference between a meringue and a pavlova. This is a meringue recipe. A pavlova should have a soft centre and contains some kind of acid such as lemon juice or vinegar.

  5. I grew up eating these in Milwaukee. We call them Shaum Torte. Most people haven't heard of them unless they're from Europe or Wisconsin. I make these once a month as a treat, just like my family used to do 🙂 The ones they make at the bakeries back home (WI) are beautiful and white! I don't know how they do it.

  6. I have made these twice, the second time for a large group. They were quite a hit! My family can't get enough of these!
    Oh and the first time I made these, it was a very stormy day and it did make a difference. I didn't notice till I had made them a second time, but the centers were kinda chewy on the batch I made when it was raining. Either way though, they were amazing!!
    Thanks for the awesome recipe!

  7. Made these tonight with Splenda, they were fantastic. Topped with macerated strawberries and blueberries with lite cool whip. Will for sure make again. Thank you for the recipe.

  8. Avatar photo
    Covenant Lights by Dorothy

    Oh my … made these today and they're heavenly! Also very large! I've never had meringue that melted in my mouth like this. Absolutely fantastic. Thank you!

  9. Yummy! I made this yesterday for a family valentine party. Tinted the meringue pink and made them heart shaped….big hit Thanks! My mother-in-law asked where I bought them

  10. Fun to make and fun to eat! I took mine from the oven after 1 hour of cooling. PERFECT!

    Thank You!

  11. Avatar photo
    (Florida) Girl

    I might have to give these babies a whirl. I have some fresh fruit in the fridge that needs some love.

  12. That looks gorgeous and I cannot wait to make it too. Thanks for posting all your fantastic recipes.

  13. Avatar photo
    Gina @ Skinnytaste

    Dana, it's there you probably overlooked it.

    Thanks Katie, sure as long as you link back. No photos though, they are all copyright.

  14. I love your blog and I plan on trying out some of recipes and even maybe blogging about it if you wouldn't mind. I also added your blog to my links on my blog:

  15. You have so many great ideas. thank you!! It's just what I've been needing. I am passing along the Stylish Blogger Award. Stop by and pick it up.

  16. Avatar photo
    Gina @ Skinnytaste

    Hi all, so many comments since I last looked so I'll try to answer them all. First to clarify, you should count the fruit in a recipe, but I'll leave that up to you how you want to handle that, subtract one point without the fruit.

    missfrecklehead LOVE the kiwi tip and I bought the plate at Home Goods last year. Love it.

    Tracy, this recipe was perfect, I tried with powdered sugar and the results were bad.

    I don't know if Splenda would work, you'll have to test it out but it would be an experiment.

    Martha, that sounds lovely!

    You fill the shells when you are ready to serve them. Not before.

    Mary- I have not been able to figure that out, but a fat free vanilla pudding would work instead.

  17. replacing the white sugar with some brown sugar is also a nice alternative in a pavlova! it makes it caramely/coffee tasting. delicious with chocolate shavings, strawberries and cream 🙂

  18. Just alter the recipe in the recipe builder if you want to use something different.. I'm sure that's what she'd have to do anyway.

  19. Avatar photo

    Hi Gina,

    Love the site, can you tell me how many points plus is the merinque is without the topping?



  20. Hi Gina!

    First off…I love your website. I've made about 10 of your recipes in the past two weeks! My fav so far is the pasta and bean soup , aka "pasta fagioli".

    My question for this recipe, which looks delish, is if you substituted splenda for the sugar what would the points+ be?

    Thanks so much!

  21. Fruits and Vegetables still have points values when used in the recipe builder.. it's not a flaw, that's the way it's always been and still is.

  22. How far in advance can you fill these? Will they get soggy? I've never made merges before but these are beautiful. I would love to try them.

  23. Oh Gina…. you know dessert is my weakness! and these look heavenly! I love strawberries and kiwi too. it's perfect! i already made cheesecake cups for this afternoon, darn! or I would have made these! can't wait to make these!!!

  24. Those look beautiful!

    I hav found with meringues that when I make a recipe that has salt they never reach a firm peak. Did you have this problem or is it possible that it is not the salt and another issue with my meringue.

  25. I would not count the fruit (it's fresh, right?) in this recipe. You count them when you *cook* them or alter them in any way, but not when they're fresh. This looks fantastic, I can't wait to try!!

  26. Avatar photo

    Looks so pretty and yummy!! Is that plate part of a set? I've been on the hunt for new dinnerware and love that!

    I have a kiwi tip from pastry school if you're interested. To remove the skin without having to peel it, cut both ends off of the kiwi, then slip the back of a spoon between the skin and flesh and run it all the way around the fruit. The skin will come right off and you'll have perfectly round kiwi when you slice it!

  27. I honestly think there are times when you're a mind reader. I wanted chicken soup a while back and up pops the chicken and rice with mushrooms. Having a dinner party next Sat and thought I need to get on hunt for Pavlova. And first place I looked .. HA! Thanks, Gina.

  28. Avatar photo
    Gina @ Skinnytaste

    Thanks Jes, I was told you count the fruit when used in a recipe, it's up to you whether you want to count it or not.

  29. Can't wait to make this! My husband is allergic to dairy, so it's so nice to find desserts he can enjoy! When I ran this recipe through the recipe builder, I left out the fruit, since it is 0 points, and I came up with 4 pp a serving. The WW site has a flaw where if you put the fruit in, it will calculate them has having points. Anyways, Gina, you never cease to amaze me, and I'm slowly learning to cook thanks to you!