Mixed fruit pavlova is a show-stopping addition to any occasion. Made with egg whites, this delicacy has a crisp outside and a soft marshmallow texture inside. Dressed with whipped cream and fresh fruits, this gluten-free dessert is delicate and sweet. This is a great summer dessert. But they can be a wonderful addition to your dinner parties or celebrations. This visually stunning dessert can leave a lasting impression on anyone with its beauty and unique blend of flavours and textures.
Pavlova is a gift to the world from Australia or New Zealand. Both countries claim pavlova to be their own and I don’t blame either of them for constantly fighting for ownership because this dessert is that good of a delicacy. Made in honour of legendary Russian ballerina Anna Pavlova (hence the name) this dessert is as legendary.
Fan of meringues, try my chocolate meringue cookies.
This dessert is made from whipped egg whites and sugar and slowly baking them in a cool oven. This is done to ensure that meringues dry out completely resulting in a crispy exterior and a soft interior.
Ingredients required to make mixed fruit pavlova:-
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
- Egg whites- The base and volume of pavlova. Beaten to stiff peaks to trap air thus creating light and airy texture.
- Sugar (powdered)- Sugar not only sweetens but also stabilizes the airy egg whites from collapsing. Also helps in achieving a crisp exterior. Powdered sugar works best as it very easily mixes with egg whites.
- Acid- Also helps in stabilizing the egg whites. I’ve used Cream of tartar but you can use the same amount of lime juice, vinegar etc.
- Salt
- Vanilla Extract – For flavour
- Cornstarch/Cornflour- Stop egg whites from over-coagulation while baking thus resulting in soft and chewy marshmallowy inside.
- Heavy/Whipping cream -To top the pavlova
- Mixed fruits- I’ve used green and purple grapes, papaya, and pomegranate. You can use whatever fruit is available.
How to make the mixed fruit pavlova?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
- Whip the egg whites, cream of tartar and salt till frothy. Add powdered sugar a little at a time while constantly whipping egg whites. Once all the sugar is added beat till stiff glossy peaks appear.
- Place this mixture on a baking tray lined with baking paper. Give it the desired shape.
- Bake in a preheated oven till the pavlova dries out.
- Once completely cooled in the oven itself place it on a serving plate.
- Whip cream and sugar till light, and fluffy. Top the pavlova with cream and assorted fruits.
Tips
- Use powdered sugar as it dissolves easily and uniformly. If they are not mixed properly the crispy texture of the shell can be affected.
- Egg whites should be at room temperature to properly whip up.
- Egg whites should have stiff peaks. If they don’t attain stiff peaks the pavlova may deflate after baking.
- The pavlova should be allowed to cool in the oven otherwise it may crack.
- Properly baked pavlova will dry on the outside. You’ll get no residue when touched.
Why is the temperature reduced while baking ?
This is done to ensure that the crust sets quickly and doesn’t spread. Thus creating a crisp exterior with a soft interior.
Can we use other toppings for this pavlova?
Whipped cream is essential for pavlova but you can experiment with flavours for eg, a mix of whipped cream and custard suits this dessert very well. You can use other berries like strawberries, blueberries etc.
You can also use berry sauces or jams.
Storage
An untopped pavlova can be stored in an airtight container for up to 2 days at room temperature. Topped pavlova can be stored at room temperature for one day. Avoid refrigeration or freezing as pavlova can absorb moisture and turn soggy affecting the texture.
It is better to consume pavlova a few hours after baking.
if you liked this recipe, try these!
Mixed Fruit Pavalova
Ingredients
- 3 Egg whites (room temperature) 95g
- ¼ tsp Cream of tartar
- ¼ tsp Salt
- 165 g Sugar(powdered) 1⅜ cups
- 1½ tsp Vanilla Extract
- 5 g Cornstarch/Cornflour 1tsp
- 150 g Heavy/Whipping cream ⅔ cup
- 30 g Sugar(powdered) ¼ cup
- Mixed fresh fruits
Instructions
Prep
- Preheat the oven to 130℃/250℉. Draw a 6½ inch circle on a parchment/butter/baking paper and set aside.
Meringue
- Into a large/medium size bowl add egg whites, cream of tartar, and salt. With a hand mixer or stand mixer beat the egg whites on medium speed till the egg whites turn frothy.
- Add powdered sugar one tablespoon at a time while beating the egg whites. Once all the sugar has been added increase the speed to high and beat till glossy stiff peaks appear.
- Add vanilla extract and cornstarch to the mix and beat on low speed till well combined.
- Use this mixture as glue and stick the parchment paper onto the tray. Spread the mixture into the drawn circle. Create a cavity in the center with tall edges. Use a palette knife to beautify the pavlova more but that is optional.
- Bake the pavlova in the preheated oven at 130℃/250℉ for 10 minutes then reduce the heat to 100℃/200℉ for 90 minutes. After baking turn the oven off and let pavlova cool inside the oven itself. It will be best to leave the pavlova for a few hours.
Garnish
- Once the pavlova has cooled take it out from the oven. Remove the parchment paper and place it on a serving plate.
- In a small bowl whip cream and powdered sugar till light, and fluffy.
- Top the pavlova with whipped cream and assorted fruits. Cut and serve.
Notes
- Use powdered sugar as it dissolves easily and uniformly. If they are not mixed properly the crispy texture of the shell can be affected.
- Egg whites should be at room temperature to properly whip up.
- Egg whites should have stiff peaks. If they don’t attain stiff peaks the pavlova may deflate after baking.
- The pavlova should be allowed to cool in the oven otherwise the pavlova may crack.
- Properly baked pavlova will dry on the outside. You’ll get no residue when touched.