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1 each Meringue for Pavlova (see recipe)

2 fl oz Whipped Cream

2 oz diced fresh Strawberries

1 oz fresh Blueberries

2 fl oz Strawberry Compote (see recipe)


Place Meringue for Pavlova portion in a large bowl. Crack the top of the meringue and place a dollop of whipped cream on top. Spoon fresh berries over whipped cream and then top with Strawberry Compote. Makes - 1 serving



Meringue for Pavlova

3/4 cup Egg Whites

1 pinch Salt

½ tsp Cream of Tartar

1 ½ cups Sugar

1 ½ tbsp Cornstarch

1 ½ tsp Vanilla Extract


To a mixer add egg whites, salt and cream of tartar; whip. In a separate mixing bowl, combine sugar and cornstarch. Slowly add sugar mixture to egg mixture while whipping. Continue whipping till stiff peaks form. Using a scoop or spoon, divide mixture into six equal portions and place on a parchment paper lined sheet tray. Preheat oven to 275 degrees. Place tray in oven and reduce heat to 250 degrees. Bake for 1 hour. Makes - 6 servings



Strawberry Compote

1 pound diced Strawberries

5 oz Sugar

3 tbsp Lemon Juice

2 tbsp Vanilla Extract


Place all ingredients in a sauce pan and simmer for 30 minutes. Makes – 10 ounces




Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.


© 1989-2013 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden



Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 |