Strawberry Kiwi Pavlova

Total Time
30 mins
1 hr 30 mins

A simple recipe dressed up! Developed for RSC #14. I used Creme Fraiche #83813 for the creme fraiche.

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  1. Preheat the oven to 275°F
  2. Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
  3. On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
  4. Remove meringue to a serving platter.
  5. While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
  6. Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.