Summer Fruits Pavlova

A classic summer pavlova made with lashings of fresh whipped Bulla cream.

  • 1 hr 50 min
    Prep: 20 m / Cook: 1 hr 30 m
  • 10 serves
  • easy
  • Gluten Free


  • 6 large egg whites
  • 1 ½ cups caster sugar
  • 1 ½ teaspoon white vinegar
  • 600mL Bulla Thickened Cream
  • 1 mango, peeled and cut into thin strips
  • 2 plums, thinly sliced
  • 1 pomegranate, seeded

This recipe has been provided by the team at Bulla


  1. Preheat oven to 150°C.
  2. Place egg whites in a bowl of a freestanding electric mixer and beat on high speed until stiff peaks form.
  3. Gradually add the sugar, one tablespoon at a time. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and beat for another 6 minutes.
  4. Add vinegar and beat for a further 4 minutes.
  5. Pile the meringue mixture onto a lined baking tray and shape to form a 20cm mound.
  6. Place in oven, reduce heat to 120°C and bake for 1 hour 30 minutes, or until dry and crisp.
  7. Turn off oven and allow the pavlova to cool completely in the oven.
  8. Place Bulla Thickened Cream in a large bowl and whisk until soft peaks form.

Click here to view the original recipe on the Bulla website.