Papino Pavlova

Serves 6
Pavlova can be enjoyed year round. Simply vary the fruit according to the season.
Recipe Category
Products in this recipe

Meringue Mix, Lemon Flavour Cheesecake

You will need

3 extra large or jumbo eggs
1 x 125 g Ina Paarman’s Meringue Mix

1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake
1 papino, peeled and sliced
3 – 4 granadillas

Ina's Tip

For an egg-free variation use canned chickpea liquid, check the recipe on the inside of the Meringue Mix sleeve.


Adjust oven rack to middle position. Preheat the oven to 140°C.
Line a baking sheet with non-stick baking paper and draw a 22 cm circle on the paper.
Separate the 3 eggs. The whites go into a spotlessly clean, medium size glass (not plastic!) mixing bowl. Reserve the yolks to make an egg custard, mayonnaise or to add to scrambled eggs or mashed potatoes.
Beat the egg whites with the electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add Meringue Mix until this soft peak stage.
Now gradually add the Meringue Mix little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue. Spread Meringue Mixture to fill circle.
Bake at 140°C for 20 minutes, reduce temperature to 120°C and dry the meringue out for a further 1 – 1 ½ hours.
Switch off the oven and leave the meringue to cool down in the oven.
Before serving, half whip the cream and add the Cheesecake dry mix to stabilise the cream and prevent weeping. Beat until firm. Spoon cream over meringue and top with papino slices and granadilla pulp.


Any fruit in season can be used e.g. kiwi fruit and orange segments in winter or berries in summer.