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Mixed Fruit Pavlova
Shilpa

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.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cooling Time 2 hours
Total Time 3 hours 55 minutes
Servings: 8 people
Course: Dessert
Ingredients Method Notes

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

Method
 

Prep
  1. Preheat the oven to 130℃/250℉. Draw a 6½ inch circle on a parchment/butter/baking paper and set aside.
Meringue
  1. 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.
  2. 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.
  3. Add vanilla extract and cornstarch to the mix and beat on low speed till well combined.
  4. 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.
  5. 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
  1. Once the pavlova has cooled take it out from the oven. Remove the parchment paper and place it on a serving plate.
  2. In a small bowl whip cream and powdered sugar till light, and fluffy.
  3. 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.