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Mel’s rainbow pavlova recipe

Mel’s rainbow pavlova recipe

50 ratings

Mel loves seeing people enjoying her food and her pavlova is popular amongst family and friends. It’s topped with fruits to represent the colours of the Pride flag. Watch our What it means to me: Pride video to find out more about what Pride means to Mel and how it’s changed for her over the years. See method

  • Serves 8
  • 1 hr 50 mins plus cooling
  • 304 calories / serving
  • Vegetarian
  • Gluten-free


  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • 1 tsp vanilla extract​
  • 1 tsp white wine vinegar

For the filling

  • 300ml double cream
  • 1 kiwi fruit, peeled and cut into thin slices
  • 1 mango, peeled and cut into wedges
  • 75g raspberries
  • handful of blackberries

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    13g 63%
  • Sugars

    29g 33%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 29.9g Protein 2.5g Fibre 0.4g


  1. Preheat the oven to gas ½, 130°C, fan 110°C. Line a baking sheet with nonstick baking paper and draw a 23cm circle in the centre. 
  2. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. In a separate bowl, mix the cornflour, vanilla and vinegar to a paste and fold into the egg whites along with the remaining sugar. 
  3. Pile the meringue mix into the circle on the baking sheet, making a hollow in the centre. Bake for 1¼–1½ hours or until pale brown but a little soft in the centre. Leave to cool. 
  4. Whip the cream until it forms soft peaks. Heap in the centre of the meringue then top with the fruit. Serve within 1 hr of filling.

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