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Makes 8 Pavlovas


Light and airy for spring, these pavlovas are a perfect dessert or brunch.



3 large egg whites

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

2 cups heavy cream

2 tablespoons NESTLE CARNATION Sweetened Condensed Milk, plus extra for drizzle

2 cups chopped fruit or berries of your choice

3/4 cup NESTLE TOLL HOUSE Premier White Morsels



1.Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper. On each sheet, draw four 3-inch circles, leaving space between each.

2.Beat egg whites until stiff but not dry, in a large bowl. Gradually add in the sugar. Beat until thick and glossy. Gently fold in vanilla extract.

3.Spoon the mixture into the inside of each of the circles. Gently push the batter out toward the edges of each circle, creating a higher edged ring and a slight depression in the center of each circle.

4.Bake meringues for approximately 30 to 45 minutes, until meringues are dried out and cooked through. Remove from oven, and let cool completely on a cooling rack.

5.Whip cream in a large mixer bowl, and as the cream begins to thicken, add 2 tablespoons sweetened condensed milk. Mix to firm peaks. Using a spoon or piping bag, divide the cream between the center of each of the meringues. Top each Pavlova with fruits and morsels. Drizzle with more sweetened condensed milk. Pavlovas are best enjoyed right after they are assembled.


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