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Pavlova, with fruit and cream

Pavlova with fruit and cream is a meringue-based dessert topped with cream and fruit. The figures here describe frozen products containing fruits such as raspberry, strawberry and tropical fruits. It mainly provides carbohydrate and fat. Per 100g, it contains 42g of carbohydrate, including 41g of sugars, and 8.3g of fat, including 4.6g of saturated fat.

Carbohydrate and fat provide energy for the body. The sugar and saturated fat content are relevant for people monitoring these nutrients or their overall energy intake. The amount eaten affects how much energy, sugar and fat it contributes to the diet. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

244 kcal

Energy

1028 kJ

Fat

8.3g

of which saturates

4.6g

Carbohydrate

42g

of which sugars

41g

Fibre

1.9g

Protein

2.7g

Salt

0.1g

Alcohol

0g

Water

45g

Cholesterol

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

82µg

Vitamin E

0.21mg

Vitamin C

5mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.18mg

Niacin (B3)

0.2mg

Vitamin B6

Trace

Vitamin B12

Trace

Folate

10µg

Calcium

26mg

Iron

0.25mg

Magnesium

6mg

Phosphorus

27mg

Potassium

80mg

Sodium

41mg

Zinc

0.1mg

Copper

Trace

Other types of pavlova

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pavlova, toffee/chocolate, no fruit

370 kcal

3.8g

20g

1.1g

About these figures

Values are per 100g of the food as described (12 samples, 7 brands, including raspberry, strawberry and tropical fruits, frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published