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Upside-Down Summer Pavlova


Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Yield: 6-8 servings

Cuisine: Dessert

Skill Level: Easy



  • 6 white or yellow peaches or nectarines, stones removed and sliced into wedges
  • 6 plums or apricots, stones removed and quartered
  • ⅓ cup (40g) fresh passionate fruit pulp
  • 1½ cups (185g) fresh or frozen raspberries
  • Whipped cream, to serve


  • 225ml egg whites (about 6 eggs)
  • 1 cup (220g) CSR raw caster (superfine) sugar
  • ¼ cup (35g) CSR coconut sugar
  • 1 tablespoon cornflour (cornstarch)
  • 1½ teaspoons white vinegar



  • Preheat oven to 160°C (325°F).
  • Place the peaches, plums, passionfruit, and raspberries into a deep 25cm x 35cm (10-inch x 13¾ inch) baking dish. Set aside.
  • To make the meringue, place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
  • Combine the caster sugar and coconut sugar in a bowl. Add the mixed sugars to the egg whites, 1 tablespoon at a time, whisking until each addition has dissolved before adding more.
  • Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until thick and glossy.
  • Place the cornflour and vinegar in a small bowl and mix until smooth. Add the cornflour mixture to the egg white mixture and gently fold through.
  • Spoon the meringue mixture over the top of the fruits. Reduce oven temperature to 140°C (275°F) and bake for 1 hour or until the meringue has crisp edges. Serve warm or chilled with whipped cream.

Cook’s note: I recommend a freestyle approach to the fruits you use in this pavlova – just look to the season for inspiration!



Golden Rooster or Camberwell Poultry

  • Eggs

Camberwell Market Fresh Fruit & Vegetables

  • White or yellow peaches or nectarines
  • Plums or apricots
  • Passionate fruit
  • Fresh or frozen raspberries

Nick & Sue’s Gourmet Deli or Camberwell Deli

  • Cream
  • White vinegar


  • Caster sugar
  • Coconut sugar
  • Cornflour (cornstarch)