Give me all of the pavlova all of the time. Cause I just can’t get enough!!!
This is probably one of the first desserts I mastered. It is so easy to make and very impressive to serve.
The crunchy edges are just like meringue cookies.
Pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges.
Three completely different textures in one single bite.
You can serve it with a variety of fruits like strawberries, kiwi, blueberries, peaches, plums, etc… or you can top it with halva, nuts, and assorted chocolates. Get creative.
You can also use non-dairy whip if you want a dairy-free, parve dessert.
It’s always a hit xxx Chef MM
PrintPavlova with Fresh Fruit
Ingredients
FOR THE PAVLOVA
- 8 egg whites – room temp
- Pinch salt
- ¼ tsp cream of tartar
- 2 cups of superfine bakers sugar
- 1 tspn vinegar
- 1 tsp vanilla essence
FOR THE TOPPING
- 1 ½ cups of mango- cut into cubes
- 2 bananas- cut into slices
- 2 granadillas / passion fruits
- 1 pack raspberries
- 1 cup pomegranates seeds
- 1 ½ cups heavy whipping cream
- 2 TBS white sugar
Instructions
Preheat the oven to 225F/110 C
Beat whites with a pinch of salt until frothy. Add the cream of tartar beat till peaks form. DO NOT OVERBEAT AS IT WILL COOK THE EGGS.
Gradually add sugar (about 1 TBS at a time) & vanilla & beat on medium speed until stiff, thick, and glossy like a marshmallow. It should take about 20 minutes. Just before finishing fold in the vinegar and vanilla essence.
Line a baking tray with baking paper. Spray baking paper.Shape meringue into a shell. Bake for 1 hour. Turn oven off and leave in oven overnight so meringue can dry out.
Just before serving gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar.
Fill the Pavlova with whipped cream & top with mangos, raspberries, granadilla, and pomegranate seeds. Serve immediately as this dessert does not hold for more than a few hours.
SERVES 12-16
Notes
The pavlova can be made a few days ahead and stored in a cool & dry place
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