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Easter egg-shaped fruit Pavlova

An easy and delicious pavlova recipe shaped like an egg and loaded with fruits.
Author: Amira


For the pavlova:

  • 4 egg whites about 2/3 cup, ROOM TEMPERATURE.
  • 1 cup sugar.
  • 1/4 teaspoon white vinegar.
  • 1 teaspoon vanilla extract.
  • 2 teaspoons cornstarch.

For the whipping cream layer:

  • 1 pint whipping cream.
  • 1 Tablespoon confectioner’s sugar.
  • 1 teaspoon vanilla extract.

Fruits for topping, I’ve used:

  • 2 kiwis diced.
  • 1/3 cup diced cantaloup.
  • 1 mango diced.
  • 1/4 cup diced pineapples.
  • Less than a pint of blueberries.
  • 1 cup diced strawberries.


  • Preheat your oven to 275F.
  • Line a baking sheet with parchment paper. Take your egg printout, cut it and trace it over the parchment paper.
  • Using a clean mixing bowl with clean whisks attached, beat the egg whites until frothy.
  • Gradually mix in the sugar, this should be done one tablespoon at a time.
  • Continue mixing until a stiff peak forms.
  • In a small bowl, combine cornstarch, vinegar and vanilla extract then fold them into the mixture using a spatula.
  • Using your whisk with a little egg white mixture on it, touch your oven pan in 4 corners then place the parchment paper so that the drawing is facing down.
  • Spoon mixture inside the egg drawing and smooth it as much as you can. Try to make the sides slightly higher.
  • Reduce heat to 250 and Bake for 50 minutes, turn off the heat and let it completely cool in the oven for almost 2-3 hours preferably overnight.
  • Meanwhile, make the whipping cream.
  • Right before serving, move the pavlova to the serving platter, top with whipping cream.*
  • Arrange fruits in a delightful pattern as you like.
  • Serve and Enjoy!!


* My pavlova did not stick to the parchment paper, if this is a concern you might want to crumple the parchment paper, then flatten it again over the pan and dust it with some cornstarch before spooning the mixture into the pan.