This gets tricky, because Pavlova is a recipe… which can be customized to some degree. But here goes…
Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster (AKA very fine, berry…) sugar, white/distilled vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue. So said Wikipedia anyway…
- There’s no vitamin K in 1 cup/243 grams of egg whites (fresh)
- Sugar doesn’t have any vitamin K
- There’s no vitamin K in 1 cup/238 grams of white/distilled vinegar; I’ve covered cream of tartar before
- Cornflour? Doesn’t matter if unenriched or whole-grain – there’s 0.4 mcg of vitamin K in 1 cup/120 grams of cornflour.
- There’s no vitamin K in 1 cup/208 grams of vanilla extract, or vanilla essence
On that note, Pavlova doesn’t appear to have much if any vitamin K in it. But it depends on what you serve on top of the Pavlova… I’ve covered the vitamin K content of various dairy cream in the past. You’ll have to investigate for yourself what the vitamin K content of the fruit that was served with or on it.