Overview
SUMMER FRUIT PAVLOVA
By Amy // Posted Nov 17, 2020 // Category Cakes
Pavlovas are well-loved in New Zealand and Australia. It is definitely a common dessert you’d see during celebrations and at holiday gatherings.
It is particularly known to be a summer dessert as the toppings are made using seasonal summer fruit.
Fun fact – It is believed that the pavlova was created in honour of a Russian ballerina during or after her tour in Australia and New Zealand. But, the origins could be closer to America and UK.
My Summer Fruit Pavlova has a meringue with a slight crunch on the outside and pillowy soft meringue in the inside. Two excellent textures to compliment the whipped cream.
The fruit adds another dimension of sweetness and also a tarty, acidic kick. As a whole, the dessert is pretty delicate, sophisticated and really really good. A definite crowd-pleaser.
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tips
1. Make sure your bowl is extra clean
The bowl you use to whip your egg whites needs to be extra clean. If you have a dirty bowl, it hinders the aeration of the eggs. You should ideally use a stainless steel bowl and clean it with warm soapy water and dry before use. Otherwise, you can also use a lemon wedge to clean the inside and wipe it down with a paper towel afterwards.
2. Use room temperature eggs
When you whisk eggs, starting with room temperature eggs will ensure the volume of the meringue would be higher. Also, warmer eggs will whip faster for you.
3. Whisk on low, then gradually move up to medium speeds
Using lower speeds makes your aeration more fine and stable. If you use a high speed, it would result in uneven aeration. Also, your meringue can be prone to crack if you use high speeds.
4. Add the sugar at the right time and ensure it dissolves
You need to start adding the sugar a tablespoon at a time after the egg whites have reached the soft peak stage. Put your whisk upside down and see if the peaks flop to one side. This is what a soft peak is. When you add the sugar, make sure you do it in 20 second intervals. This makes sure that the sugar dissolves completely, meaning your pavlova will be less grainy.
5. Customise the topping
You can really use what fruits you like. I think passionfruit, raspberries and also mangoes are good options for fruit. You can also top with cream, couli of your choice and fruit as well. What about nutella and banana? Get inventive and creative!
Preheat your oven to 130 degrees Celsius or 270 Fahrenheit. Cover your baking tray with baking paper.
Using an electric beater or stand mixer, whisk the egg whites until soft peaks form, then add the sugar one tablespoon at a time. Wait 20 seconds between each tablespoon to ensure the sugar gets well dissolved. Whisk until the meringue is glossy and stiff peaks form.
Whisk in the cornflour, vinegar and vanilla extract.
Draw a circle using a dinner plate on top of the baking paper. Put dollops of meringue over the circle, and make a cavity in the centre of the meringue using a the back of a spoon.
Bake for 50 minutes (extra soft inside) to an hour, then turn off the oven. Let the meringue cool completely inside the oven. Don't open the oven door before the meringue cools.
When the pavlova has completely cooled inside the oven, start making your toppings. Whisk the heavy cream with the icing sugar until soft peaks form. Place the whipped cream on top of the pavlova.
Arrange the fruit on top of the whipped cream. Dust with extra icing sugar to decorate.
Store your pavlova in an airtight container in the fridge and consume within 2-3 days.
Ingredients
Directions
Preheat your oven to 130 degrees Celsius or 270 Fahrenheit. Cover your baking tray with baking paper.
Using an electric beater or stand mixer, whisk the egg whites until soft peaks form, then add the sugar one tablespoon at a time. Wait 20 seconds between each tablespoon to ensure the sugar gets well dissolved. Whisk until the meringue is glossy and stiff peaks form.
Whisk in the cornflour, vinegar and vanilla extract.
Draw a circle using a dinner plate on top of the baking paper. Put dollops of meringue over the circle, and make a cavity in the centre of the meringue using a the back of a spoon.
Bake for 50 minutes (extra soft inside) to an hour, then turn off the oven. Let the meringue cool completely inside the oven. Don't open the oven door before the meringue cools.
When the pavlova has completely cooled inside the oven, start making your toppings. Whisk the heavy cream with the icing sugar until soft peaks form. Place the whipped cream on top of the pavlova.
Arrange the fruit on top of the whipped cream. Dust with extra icing sugar to decorate.
Store your pavlova in an airtight container in the fridge and consume within 2-3 days.
Servings 8
- Amount Per Serving
- Calories 206
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 1.4g7%
- Cholesterol 8mg3%
- Sodium 30mg2%
- Potassium 137mg4%
- Total Carbohydrate 46g16%
- Dietary Fiber 1.3g6%
- Sugars 43.6g
- Protein 2.7g6%
- Calcium 18%
- Iron 0%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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