Pavlova With Fresh Fruit

Pavlova With Fresh Fruit Recipe
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Recipe Rating:
 1 Rating
Categories: Fruit Desserts, Other Desserts
Keywords: Fruit, FRESH, pavlova
Serves: 6-8
Prep Time:
Cook Time:

Ingredients

FOR THE PAVLOVA
4 large egg whites
1 c fine sugar
1/2 tsp pure vanilla extract
1/2 Tbsp corn starch or arrowroot flour
FOR THE TOPPING
1 c heavy whipping cream
1 1/2 Tbsp granualted white sugar (or to taste)
1/2 tsp pure vanilla extract
fresh fruit of your choice.
Pinched by NightengaleCooks, and 50 more.
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Well Seasoned
Albuquerque, NM (pop. 545,852)
EmilyJo
Member Since Apr 2010
 
 
 
 
 
 
 
Jo's Notes:

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!

 

Directions

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!
Comments

7 comments

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Longdistancenana
Patricia Rogers Longdistancenana
 
 
 
 
 
Sep 10, 2011
Jo, how much vinegar? It's not listed. Thanks, can't wait to make it!
ByeByeGluten
Sheri Roach ByeByeGluten
 
 
 
 
 
Sep 10, 2011
I'm guessing you might mean Vanilla instead of Vinegar in Step 4...
user Melanie B MelBelle
Melanie B [MelBelle] has shared this recipe with discussion groups:
Deserts
Fruited Offerings
Sweet Tooth
EmilyJo
Sep 12, 2011
Yes, thanks Sheri, I did mean Vanilla, not Vinegar...sorry Pat..
kitalynn
Rikki Stephens kitalynn
 
 
 
 
 
Dec 8, 2011
where do you use the arrowroot flour?
kitalynn
Rikki Stephens kitalynn
 
 
 
 
 
Dec 8, 2011
I'm sorry, I didn't read the "or".....Thank you for this Recipe!!! I had Pavlova at a Baby shower once, and even though the hostess told me how to make it, I of course did not recall!!!! I am excited to try it!
user Pat Duran kitchenchatter
I shared a photo of this recipe. View photo

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