Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

My husband is from Northern Ireland, and this is a very popular dessert over there. It is light, refreshing and so easy to make. You can modify the fruits to your liking. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 225°F Beat egg white and cream of tarter until soft peaks form (about 5 minutes). Gradually add the sugar one tablespoon at a time, until stiff peaks form. Spread this out in a 10 inch circle on a baking sheet covered in parchment paper. Bake for 1 ½ hours. Cool.
  2. Whip cream and sugar. Spread into meringue shell and top with fresh fruits of your choice. We like grapes, strawberries and kiwi. You can sprinkle with powdered sugar if you like.
  3. Another filling option is to use one package of sugar free/fat free vanilla pudding, mix with 1 cup cold milk and than add 1 cup cool whip. Refrigerate for about 15 minutes, than spoon into shell and top with raspberries. You can sprinkle with powdered sugar if you like.


Most Helpful

This was incredibly awesome! Like a little taste of heaven. i chose to make this particular recipe because my parents are from N. ireland and it was my mom who mentioned today that she loves and misses pavlova. thank you for sharing this delicous recipe which i will be making for my dear mom next time i see her. Note: i made my shells ( 4 small ones instead of 1 big one) on a silicone baking sheet and they lifted off beautifully when they cooled.

Yellow Lab Lover August 13, 2009

I use a similar recipe from Gale Gand; the only difference is that the recipe I use is a chocolate pavlova. This is my favorite recipe to serve for Valentines Day and I use strawberries cut into the shapes of hearts. I've made this countless times and have made it with just about any in season fruit. It tastes great with any fruit even peaches, star fruit, grapes, blueberries... To make a chocolate version just add 2-3 Tablespoons of cocoa--it will taste like the center of a 3 Muskateers on the inside and the crisp outside will melt on your tongue. The recipe overall is fairly easy to make and will earn great reviews.

Saeriu June 13, 2009

I loved this idea of a meringue shell. It tasted great but I had some issues. First I could not get it off the parchment paper. Never did totally. I tried lifting the shell and peeling it off in pieces but the shell crumbled to much, so eventually I just left quite a bit on and we delt with it as we ate. I had even greased the paper! Next time I'll just spray and sheet and see what happens. Other then that I LOVE this. I used the pudding option and since it's a little early for most fruits I topped it with manderin oranges and maraschino cherries (had on hand). Very pretty and impressive! I can't wait to make a lemon meringue pie with this!!! I'm sure I'll be trying this again till I get it right. Very light, great for summer or after a spicy meal. Everyone loved the crispiness of the shell with the creamy filling. After the bake time I turned my oven off and allowed the shell to cool with the oven for another 60m before I removed it. I've had the best meringue results that way for cookies and such :) Thanks for posting!

Nikoma April 18, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a