Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a light, airy, and refreshing dessert that’s perfect for summer: the Mango Kiwi Pavlova Cake.
This elegant dessert is named after the legendary Russian ballerina Anna Pavlova. In the 1920s, chefs in New Zealand and Australia developed this dessert to honor her visit, and it quickly became a beloved classic. Though often called a cake, it’s completely flourless—making it naturally gluten-free.
The star of this dessert is a crisp-on-the-outside, marshmallow-soft-on-the-inside meringue base, baked low and slow. Once cooled, it’s topped with a cloud of whipped mascarpone cream and a generous pile of fresh seasonal fruit. As the cream and fruit begin to soak into the meringue, the center may sink slightly—that’s not a flaw, it’s part of the charm. The contrast between the crunchy exterior, soft interior, and juicy fruit makes each bite irresistible.
Dig in with a fork and you’ll taste the sweet crunch of the meringue shell, the airy center, creamy mascarpone, and bursts of mango and kiwi. You can use any fruit you like, but trust me, this combination makes the ultimate summer dessert.
I hope you love this recipe as much as I do. Enjoy!
More Summer Desserts You’ll Love:
Beat the heat with this classic French soufflé
Cool down with this silky chocolate mousse
Try this elegant frozen delight: Tiramisu Semifreddo
No ice cream maker needed: Passion Fruit Mango Sorbet, Lemon Sorbet
Mango Kiwi Pavlova Cake Recipe
Ingredients
Yields: 4 servings (Cake diameter approx. 13–15 cm)
☞ Meringue Base
- 2 egg whites (approx. 68–69g / 2.4 oz), room temperature
- 110g (3.9 oz) superfine sugar
- 3g (0.1 oz) cornstarch
- 2g (0.07 oz) fresh lemon juice (or substitute with white vinegar or cream of tartar)
- 2g (0.07 oz) vanilla extract
☞ Whipped Mascarpone Cream & Fruit Topping
- 200ml (approx. 200g / 7 oz) cold heavy cream
- 50g (1.8 oz) mascarpone cheese, softened
- Fresh mango, diced
- Fresh kiwi, diced
Want to know the nutritional breakdown? Try our Dessert Nutrition Calculator.
Instructions
- Make the meringue base: Preheat oven to 338°F (170°C).
- Separate the egg whites from yolks. Place whites in a mixing bowl.
- Add lemon juice and beat on medium speed for 1 minute. Gradually add sugar in three additions, beating 30 seconds after each.
- Once all the sugar is added, increase to medium-high speed and beat for about 5 minutes. Rub a bit of meringue between your fingers—if you still feel sugar granules, continue beating until completely smooth. (Undissolved sugar can cause the meringue to collapse during baking.)
- Add vanilla extract and cornstarch. Beat until stiff peaks form.
- Scoop the meringue onto a silicone mat or parchment-lined tray. Shape into a round, crater-like base (13–15 cm wide) with a slightly lower center. Use a spoon, spatula, or fork to shape creatively—there’s no strict rule here!
- Immediately place in the preheated oven, then reduce heat to 230°F (110°C). Bake for 65–75 minutes. Do not open the oven while baking.
- Once done, turn off the oven and leave the door slightly ajar. Let the meringue cool completely inside the oven before removing.
- Make the topping: In a chilled bowl, combine cold cream and softened mascarpone. Whip on medium-low speed until soft, fluffy peaks form. Stop immediately when visible trails appear—overwhipping can cause the cream to curdle.
- Combine diced mango and kiwi in a bowl.
- Assemble: Spread a thick (about 1 inch) layer of mascarpone cream over the cooled meringue. Pile on fresh fruit generously. The weight and moisture will cause the center to collapse slightly—this is expected. Because the meringue softens over time, assemble just before serving.
Watch the full video tutorial here: How to Make Mango Kiwi Pavlova Cake