Recipe: Perfect Fruit Pavlova

Fruit Pavlova, a meringue-based dessert, topped with mango curd and lemon sorbet by Chef Christian Pratsch is a classic treat.

Fruit Pavlova

Serves: 5


For the pavlova

  • 5 small + 5 medium + 5 large meringue shells (recipe below)
  • 250 gm fruit of your choice, preferably mango or papaya or pineapple or coconut, diced
  • 230 gm mango curd (recipe below)
  • 75 gm lemon sorbet 
  • Toasted coconut flakes, for the garnish

For the meringue shells

  • 3 egg whites
  • 100 gm icing sugar
  • 1 tsp vanilla essence/extract
  • 1 tsp lemon juice/white vinegar
  • Parchment paper

For the mango curd (yields 400 gm)

  • 100 gm mango puree
  • 120 gm granulated sugar
  • 10 gm lemon juice
  • 120 gm egg yolks
  • 60 gm butter, cut into cubes


For the meringue shells 

  • In a clean, large bowl, pour in the egg whites. 
    With a hand blender whip the egg whites at high speed until soft peaks begin to form. 
    Reduce the speed to medium and slowly add the icing sugar. 
    Keep whisking for 3 to 5 minutes or until the meringue gets firm. 
    Add the lemon juice/white vinegar and vanilla essence/extract and whip for another minute until incorporated. 
  • Preheat the oven to 120°C and line a baking tray with greased parchment paper.  
    Using a soup spoon, scoop the meringue and place it on the greased paper.
    With the back of a spoon, press the scooped meringue to create a small hole in the centre.   
    You can alternatively transfer the meringue into a piping bag with a large circular tip.
    Start at the centre and pipe the meringue to form round disks. Build up the sides by adding 2-3 layers of meringue on the outer rim to create a deep shell.
    Repeat this process to create 4 more large meringues. 
    Similarly using smaller spoons/piping bag with smaller nozzles, make 5 medium-sized and 5 small-sized meringues.
  • Place the baking tray with the meringues in the oven at 120°C for an hour or until the meringues are cooked. 
    Once done, switch off the oven. Let the meringues cool down in the oven for 2 hours. The meringues should be crisp on the outside. 

For the mango curd

  • In a large bowl combine the mango puree, sugar, lemon juice and egg yolks. 
    Using a double boiler, cook the the mixture as you whisk it with a hand blender. 
    Take off heat and let the mixture cool for 15 minutes. 
  • Once it has cooled, add the butter, 2-3 cubes at a time, and whisk until you get a nice, smooth consistency. 
  • Let this mixture set overnight in the refrigerator. 

For the pavlova

  • On a desert plate, place 1 small, 1 medium and 1 large meringue (please see the pic above). 
    In the medium and large meringue, add a spoon or more of mango curd and cover it with diced fruit of your choice. 
    On the small meringue, quenelle (a presentation style using two spoons to create a three-sided scoop) add some lemon sorbet. 
    Garnish with toasted coconut flakes and serve. 

NOTE: You can click this link (external link) for details on making lemon sorbet. 

Chef Christian Pratsch is the Director Culinary Development and Operations at Norwegian Cruise Line. 


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