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Rainbow Sheet Pan Pavlova



For the sheet pan pavlova:


270ml egg whites, at room temperature

¼ tsp cream of tartar

2 cups granulated sugar 

1 tsp vanilla extract 


For the topping:


250ml Whipping Cream 

Blueberries, 100g

2 Kiwis, diced into cubes 

Pineapple 125g, diced into cubes 

Strawberries 125g, diced into cubes 

Raspberries 100g

Clemengold segments, 125g

Organic Honey (Optional)




For the sheet pan pavlova:


1. Preheat the oven to 200°C. Line a baking sheet with baking paper.


2. Place the egg whites and cream of tartar in a large mixing bowl and whip with a hand held mixer on low speed until foamy, 1-2 minutes.


3. Raise the speed to medium, and begin to add the sugar gradually, whipping to stiff peaks. With such a large amount of egg whites this may take longer than you think, 8-10 minutes. Do not overwhip – the egg whites should look soft and smooth, not clumpy or dry.


4. Add the vanilla and mix to combine. Transfer the meringue to the prepared baking sheet, and spread in an even layer – almost to the edges of the pan on all sides. It’s ok to have peaks and valleys in the meringue – this will give it good texture later.


5. Transfer the pan to the oven, and reduce the temperature to 110ºC. Bake until the meringue is firm and set, about 2 hours. Turn the oven off and leave the meringue to cool completely (and continue drying), another 3-4 hours.


For the topping:


1. Pop a bowl into the freezer 15 minutes ahead of time and make sure to start with cream straight from the fridge: the colder everything is, the easier and faster whipping will be. 


2. Set the mixer to high and make sure to move the beaters around the bowl, occasionally switching direction. Lower speed and continue beating until soft peaks form. 


3. Spread the whipped cream over the sheet pan pavlova. Top with an assortment of fresh fruit slices in stripes to create a rainbow effect.


4. Drizzle with honey before serving. ENJOY!

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