Fruity pavlova. I could not think of a more summery desert, than fruity pavlova. It is the perfect desert to make on a long hot day, maybe you spent the day at the beach, or it is perfect to bake and serve after a delicious barbecue on a sunny summers day. This amazing recipe uses ripe summer strawberries, which makes it taste even more summery! It only takes around 20 to 25 minutes to prepare, however it takes around 2 hours to cook, so make sure you prepare ahead.
This pavlova takes 2 and a half hours on total, it makes and creates 6 medium size servings- and the best part… it is gluten free too!
Fruity pavlova- ingredients!
There is so little ingredient’s that are required to make this recipe and it is a super easy recipe to make! Here is the list of ingredients that you require and will need in order to make this amazing fruity desert!
Ingredients for the meringue;
4 large free range egg whites
225g/ 8oz of caster sugar
½ tsp of vanilla extract
1 tbsp of cornflour
Ingredients for the meringue filling;
400ml/ 14fl oz of double cream
400g/ 14oz of strawberries, hulled, halved if large
200g/ 7oz of raspberries
150g/ 5oz of blueberries
Cape gooseberries (these are optional, if you would like you can miss them out)
3 passion fruit (these are optional, if you would like you can miss them out)
mint sprigs, to decorate
sifted icing sugar, to decorate
summer berries- e.g. raspberry and strawberry to decorate
Fruity pavlova- method!
So, now that we have our ingredients, it is time that we start to put them all together until we have made this delicious desert, so what are we waiting for? Let’s get cooking?
Step 1
We are going to begin by preheating up our oven, preheat the oven to 150 degrees or gas mark 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Grab a large bowl and give it a wipe to make sure it is totally, completely clean, and pop in the egg whites. Grab an electric hand whisk, and whisk your egg whites using this whisk until they go stiff, however make sure you do not over do it- you do not want your egg whites turning dry. You can test that your eggs are ready when you can tip your bowl upside down, and the eggs do not fall out.
Step 2
Weigh out your sugar and set it in a bowl at the side of your eggs. Gradually whisk in the sugar around a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and cornflour until well combined.
Step 3
Plop a small amount of meringue in each corner of a large baking tray and use them to stick down a large piece of parchment paper/ baking paper, this should cover the whole tray and the meringue will keep it sturdy and in place. Pour your pavlova mixture into the middle of your baking sheet/ baking tray and spread it into a circle/ round shape. You can shape it with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides.
Step 4
Pop your tray in the middle of the oven and keep it baking for around 1 hour until it has very lightly turned golden brown and crisp on the shell. If your meringue starts to appear to be becoming brown, reduce the temp of you oven. Once it has browned, turn the oven off by leave your pavlova in there for a further hour. After this hour is up, take it out of the oven and leave it to cool completely.
Step 5
Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until soft peaks form and spoon into the centre of the meringue. Decorate with the strawberries, raspberries and blueberries, and the Cape gooseberries if using. Cut the passion fruit and scrape the pulp over, also any other fruit you want. You can dust with icing sugar too, this is a perfect finishing touch!
To see how to whisk your egg whites in order to make a pavlova or meringue, click on this link here!
For more recipes, reviews, articles, and more like this, click on this link here!
