Pavlova with Fresh Fruits

    (31)
    2 hours 20 minutes

    This recipe is so easy it feels like cheating! It is especially striking when the fruits and berries are in season. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Top with the cream and fruit before serving.


    1 person made this

    Ingredients
    Serves: 12 

    • 6 egg whites
    • 1 pinch salt
    • 1 1/2 teaspoons white vinegar
    • 2 cups (440g) castor sugar
    • 1 1/2 teaspoons vanilla extract
    • 1/2 cup flaked coconut (optional)
    • 2 cups sweetened whipped cream
    • 150g fresh strawberries, sliced
    • 2 kiwifruit, peeled, halved lengthways and sliced
    • 1 fresh peach, peeled, sliced
    • 1/2 cup fresh blueberries

    Directions
    Preparation:30min  ›  Cook:50min  ›  Extra time:1hour cooling  ›  Ready in:2hours20min 

    1. Preheat the oven to 220 degrees C. You will be turning the temperature down to 150 degrees C when you put this in to bake. Line a 23cm round glass dish with baking paper.
    2. Combine the egg whites and salt in a large bowl. Beat with an electric mixer to form soft peaks. Sprinkle in the sugar, 1 tablespoon at a time, while continuing to whip to stiff peaks. Stir in the vanilla and vinegar and fold in the coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
    3. Place the pavlova into the oven and immediately reduce the temperature to 150 degrees C. Bake for 40 to 50 minutes or until the top is crisp and a pale straw color. Leave in the oven and turn off the heat. Let it stay in the oven until the oven has cooled completely.
    4. Once the pavlova is cooled, top generously with whipped cream. Arrange the strawberries, kiwifruit, peaches and blueberries in concentric circles on top.

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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (26)

    by
    87

    A good basic recipe, but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, marshmallowy meringue, mild cream, tangy fruit. Sweeten the cream, and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional, but it’s the perfect foil for the pav: tangy, and crunchy. Passionfruit can be used alone, or in addition to the other fruit.  -  16 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    38

    i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passionfruit pulp because it tastes bad. You can use some almonds instead of cocanut to make it taste great!  -  01 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    28

    This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifully. This recipe officially replaces the Pavola recipe I've used for the last 15 years.  -  04 Jul 2006  (Review from Allrecipes USA and Canada)

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