Mixed Fruit Pavalova
Crispy meringue shell, marshmallowy inside, and luscious whipped cream with a medley of fresh, juicy fruits. This mixed fruit pavlova blends different flavours and textures to create one visually stunning and tasty dessert.
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
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.