Description
This Pavlova with Cream and Fresh Fruit is one of those desserts that looks impressive but is actually pretty simple once you get going. The outside bakes up crisp while the inside stays marshmallow soft, just waiting for whipped cream and juicy fruit.
Ingredients
Units
Scale
Meringue
- 6 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1 3/4 cups castor sugar
- 2 tsp white vinegar
- 1 tsp vanilla essence
Topping
- 1 1/2 cups whipping cream
- 2 tbsp icing (confectioners) sugar
- 2 to 3 cups fresh fruit of choice (berries, kiwi, mango, or passion fruit work beautifully)
- 1/3 cup melted chocolate for drizzling (optional but lovely)
Instructions
- Preheat your oven to 285⁰F (140⁰C).
- Line a baking tray with parchment paper and draw a 20 to 23 cm (8 to 9 inch) circle, about the size of a dinner plate. Flip the parchment over so the pencil side faces down.
- In a clean, completely dry mixing bowl, beat 6 large egg whites with an electric mixer until soft peaks form, about 2 to 3 minutes.
- Add 1/2 tsp cream of tartar and beat again for about 30 seconds until the whites look slightly thicker.
- Start adding 1 3/4 cups castor sugar, about 1 tbsp at a time, beating well after each addition.
- Don’t rush. It should take roughly 8 to 10 minutes, and the meringue should become thick, glossy, and hold stiff peaks.
- Rub a little of the meringue between your fingers. If you still feel sugar grains, keep beating for another minute or two until it feels smooth.
- Beat in 2 tsp white vinegar and 1 tsp vanilla essence just until combined.
- Spoon or pipe the meringue onto the parchment within the circle.
- Spread it out gently, then create a slight indentation in the centre so it can hold the cream later.
- Bake in the preheated oven at 285⁰F (140⁰C) for 1 hour and 15 minutes. The outside should look pale and dry.
- Turn the oven off, crack the oven door open slightly, and leave the pavlova inside for about 1 hour so it cools slowly and dries out. This helps prevent cracking.
- Once completely cool, carefully transfer the pavlova to a serving plate.
- Beat 1 1/2 cups whipping cream with 2 tbsp icing sugar until stiff but still smooth.
- Spoon and spread the whipped cream over the pavlova centre.
- Top with 2 to 3 cups of fresh fruit of your choice.
- Drizzle with 1/3 cup melted chocolate if using (optional).
- Refrigerate until ready to serve. Slice gently with a sharp knife. Expect a few cracks. That’s part of the charm.
Notes
Created, prepared, tried, and tested by Gail
