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Pavlova with Fresh Fruit

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This is probably one of the first desserts I mastered. It is so easy to make and very impressive to serve.

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

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Pavlova with Fresh Fruit

  • Author: Melissa Mayo

Ingredients

Scale

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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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school of my dreams that I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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