PAVLOVA WITH FRESH FRUIT
I made Pavlova for my daughter's birthday, it's her favourite dessert. I love it because it's low in carbs and tastes great!
Provided by Jo Zimny
Categories Other Desserts
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Place your oven rack in the center of your oven then heat to 250'F.
- 2. Cut a piece of parchment paper that will fit into a baking sheet. Draw a 7" circle on it and place the parchment upside down on the sheet. You want the circle you drew to be visible but on the reverse side.
- 3. Beat your egg whites on medium speed to the soft peak stage. Add the sugar, a tablespoon at a time and continue to beat on high until the meringue is very stiff and forms shiny peaks. Test the meringue to see if the sugar has dissolved by rubbing it between your forefinger and thumb. It should feel smooth with no gritty texture. If it isn't smooth continue beating until all the sugar is dissolved.
- 4. Beat in the vanilla extract. Sprinkle the vanilla and cornstarch over the top of the meringue and using a rubber spatula, gently fold in. Make sure you fold it all in well.
- 5. Now using the spatula, spoon out the meringue onto the circle you made on the parchment paper. Make the edges slightly higher then the middle. The middle is where you'll put your toppings.
- 6. Bake this meringue for 60-75 minutes or until the outside is a very pale cream colour. Turn the oven off and leave the door slightly open. Let the meringue cool completely in the oven. The outside of the meringue will feel firm if you gently press it, but as it cools it will harden a little and it will crack a bit. The inside will still be soft like marshmallow.
- 7. Once cooled this can be stored in a cool dry place or in an air tight container, but only for a few days.
- 8. Make your Whipped Cream with an electric mixer using the whisk attachment. Whip it until soft peaks form. Add the sugar and vanilla and beat until done.
- 9. TO SERVE: Put the Pavlova on a round dish, and add the whipped cream into the depression, then add your fresh fruit.
- 10. Serve Immediately, this doesn't hold long so eat it up as fast as you can :)
- 11. Enjoy!
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Ariana Reid
[email protected]This pavlova is amazing! I'll definitely be making it again.
swampy garage an offroad
[email protected]I love this pavlova! It's so easy to make and it always turns out perfect.
Bloch khanbloch
[email protected]This is the best pavlova recipe I've ever tried. It's so light and fluffy, and the fruit topping is so refreshing.
Heather Hill
[email protected]I've made this pavlova several times now, and it's always a hit. It's so easy to make and it always turns out perfect.
Simion Ongori
[email protected]This pavlova is a real showstopper. It's so beautiful and impressive, it's perfect for special occasions.
Shahnawaz B
[email protected]I love how versatile this recipe is. You can use any type of fruit you like, so it's perfect for using up whatever is in season.
Morenikeji Adeshain
[email protected]The pavlova was delicious! The meringue was perfectly crispy on the outside and chewy on the inside. The fruit topping was also very refreshing.
Finn XDF
[email protected]This was my first time making pavlova, and it turned out amazing! I was so impressed with how easy it was to make. I'll definitely be making this again.
Ariful Islam Abir
[email protected]I made this pavlova for a dinner party and it was a huge hit! Everyone raved about how delicious it was. The combination of the sweet meringue and the tart fruit was perfect.
GERALD PHANTOPHELT (Johnson)
[email protected]This pavlova recipe is an absolute winner! The meringue was light and fluffy, and the fresh fruit topping was simply divine. I'm definitely adding this recipe to my favorites.