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It’s hard to beat pavlova with anything on it, but this one with caramelised fruit is delicious. Particularly nice if made as individual servings and the fruit cooked on a barbecue or char grill pan then served as the barbecue dessert.

You can use any fruit you like, depending on what’s in season. I particularly like bananas and stonefuit personally, but any fruit can be caramelised. You can either make your own meringue or use packaged varieties, and cooking time will vary depending on which option you choose.

  • Makes/Serves
  • 6
  • Preparation Time
  • 20 mins
  • Cook | Chill | Freeze
  • See above
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 1 qty Basic Meringue made into individual pavlovas, or 6 premade meringue cases
  • 300mls Whipped Cream
  • 1 Tbsp Marsala
  • 1 cup fresh fruit, cut into bitesize pieces
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • 1 Tbsp icing sugar


  1. Make the meringues and allow to cool.
  2. Whip the cream with the icing sugar and marsala till stiff.
  3. Melt the butter on the barbecue and add the fruit, turning gently till it caramelises and heats through.
  4. Add the brown sugar just near the end.
  5. Pile dollops of the cream onto each pavlova case and spoon the caramelised fruit in the centre.
  6. Serve individually for dessert.


This recipe has no variations