With mashed potatoes and gravy, this oven-roasted pepper steak tastes delicious. A tasty steak cut that is more affordable than extremely pricey steaks is cube steak. The recipe is so beloved by the kids that they refer to it as “Mom’s famous cube steak.”
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 egg whites
- 1 pinch salt
- 1 ½ teaspoons vinegar
- 2 cups castor sugar or superfine sugar
- 1 ½ teaspoons vanilla extract
- ½ cup unsweetened flaked coconut (Optional)
- 2 cups sweetened whipped cream
- 1 cup fresh strawberries, sliced
- 2 kiwifruit, peeled, halved lengthwise, and sliced
- 1 fresh peach – peeled, pitted and sliced
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
- Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 56 mg |
| Sugars | 37 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this multiple times because family and friends request it! It’s a great recipe with no corn starch, no flour so it can be enjoyed by many who have these allergies. It’s quite simple as long as you know your soft peaks from your hard ones. My daughter also bakes this now and also for repeat performances. She arranges the fruit beautifully and elevates this into an art form.
Made exactly to recipe and it was delicious and turned out perfectly. We have made this many times.
I live in the States and have made this a couple of times now for Easter, it makes a beautiful spring dessert. I make it with homemade whipped cream, and no added sugar. I agree the cream should not be sweetened as the combination is perfect: sweet meringue, lovely cream and sweet/tangy fruit. I use a combination of berries, kiwi and mango. My whole family loves this. We had not tried this dessert before I found this recipe but now it’s a favorite! (I skip the coconut and almond due to allergies, but I’m sure they would be marvelous additions) Thanks for sharing this, I’m not a huge sweets person but this is in my top 3!
I’ve made this twice for guests and all enjoyed it. The first time I put it on parchment using a 9″ circle, and the second time I used a parchment lined 11″ porcelain tart pan. Both worked fine though the cookie sheet method allowed the meringue to expand without restriction. I did sweeten the the whipped cream. It was delicious! It’s a great make ahead dessert and looks gorgeous.
This recipe makes 2 large pavlova! We gobbled up the first one, but didn’t have room for the second. Pretty easy to make, and looks beautiful.
I followed the recipe to the T and it did not turn out right, but it did taste good. My mom hates anything with coconut in it and she realy liked this.
Great recipe! Great texture! New and unique (in the US at least!) It is an easy recipe that puts to use leftover egg whites! I like to make this after I have made eggnog (recipe from this site) or traditional vanilla pudding (recipe also from this site). You could make it any flavor I believe. I add amaretto liquor to mine to make it almond flavor.
This was a HIT with my family and friends!! I made this for a summer treat and quickly found out that I have to make more than just one each time I make it! My kids can eat an entire Pavlova by themselves (a 3 and 6 year old)! We love this recipe and everyone in the family now has a copy of it! Thanks for sharing 🙂
Not bad, I am an Aussie that lives in the US. Pavlova is probably my favorite dessert. I think my Mom makes one of the best Pav’s around. I LOVE passionfruit and it is the real/traditional topping for Pavlova. Passionfruit makes this dessert, it is not the same without it; in fact it would just be a meringue topped with fruit. I LOVE PASSIONFRUIT, and that’s how REAL Aussie’s make it.
I wound up with a gloriously sweet marshmallow. It’s best served cold! I adore this recipe and will be making this time and time again. <3
I’ve made this recipe twice. Once for Easter 2010 and again today, Easter 2013. And both times? Rave reviews. Everyone loves, loves, LOVES this. The difference in texture between the crispy meringue ‘crust’, the sweet whipped cream (I make my own for this recipe, I don’t use the pre-made) and the fruit is addicting. It is a sweet dessert, so it may not be for all, but I think it is scrumptious! You can rest assured that the little leftover piece (as, that’s all my sister would even let me take home with me!) will be gone in the next 30 minutes.
Really quite fabulous….loved the texture of the pavlova….not too crispy in the middle…I did cut back a little on the sugar (I actually did not have the super fine sugar so put my regular sugar in the cuisinart to make it this way and was great) The coconut was a lovely addition….A beautiful Easter Dessert enjoyed by all. Many thanks.
Excellent. This was a treat. I did not add the coconut,only because mt guests did not like coconut, but will next time. Also when ready to use you invert the pie pan to a large plate. The meringue set up high.
Loooooved this recipe. I searched for a good one and this works best. What I like to do though is freeze the pav with the whipping cream on it and then add the fresh fruit just before you serve it. Theres something about the frozen pav that is amazing.
I made this for a twilight movie party a girl in my class had. I LOVED it, EVERONE LOVED it! try it w/ pineapple chunks its good!!!
I chose this recipe b/c it didn’t call for cornstarch like the others (didn’t have any on hand), and it turned out great, dinner guests really enjoyed it. I followed the recipe for the meringue exactly (going with the no-coconut option) and it made 2 glass pie dishes, not just 1, so I get to serve pavlova again with tonight’s dinner! Very light. A little sweet for me, but I think that’s the point of the meringue, right? I wish I had whipped my own cream, but I didn’t have any on hand. A favorite alternative for me is the fat-free cool whip b/c it’s not too sweet (like I said, I’m not into overly-sweet things).
I made this recipe today (Father’s Day) and it was a hit. I had been looking for a Pavlova recipe that called for vinegar, as I was told this was a key ingredient in making the meringue crispy on the outside and marshmallowy on the inside. I did follow the suggestion I read here of reducing the sugar in the whipped cream, I only added about a tablespoon of powdered sugar to my whipping cream. I guess if you must buy the cream all whipped from the store, that would be hard to do. I prefer whipping my own, it’s cheaper and not that hard to do, plus I have more control. Anyway, I love this dessert. Thanks for posting the recipe.
This recipe is great. Use unsweetened cream and tart fruit and it is a winner.
In response to using a pan: you should use a cookie sheet, the pavlova is free standing as it bakes, hence drawing a 9″ circle on parchment. You can also sprinkle cold water on a cookie sheet and pile the egg white mix and form into a 9″ round… then bake at 300 f for 1 hour and continue as per instructions. I think the unsweetened cream is a must or very lightly sweetened or just add some pure vanilla extract about 1/2 tsp. Mmmm so delicious. I am actually presently baking 2 in the oven, but used the more simple recipe that gets lower ratings, but am baking it at 300 f. I used 5 egg whites to serve 12.
This is a great receipe.
Great recipe..