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PAVLOVA WITH FRESH FRUIT

PAVLOVA-WITH-FRESH-FRUIT

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DELICIOUS

Description

This is probably one of the first desserts I mastered. It is so easy to make and very impressive to serve.

You can serve it with a variety of fruits like strawberries, kiwi, blue berries, peaches, plums etc… or you can top it with halva, nuts and assorted chocolates. Get creative.

You can also use non-dairy whip if you want a dairy free, parve dessert.

It’s always a hit xxx Chef MM

PAVLOVA WITH FRESH FRUIT






US (Imperial)


Print Ingredients

FOR THE PAVLOVA
8 egg whites – room temp
Pinch salt
¼ tspn cream of tartar
2 cups of super fine bakers sugar
1 tspn vinegar
1 tspn vanilla essence
FOR THE TOPPING
1 ½ cups of mango- cut into cubes
2 bananas- cut into slices
2 granadillas / passion fruits
1 pack raspberries
1 cup pomegranates seeds
1 ½ cups heavy whipping cream
2 TBS white sugar



Instructions

Preheat the oven to 225F

Beat whites with a pinch of salt until frothy. Add the cream of tartar beat till peaks form. DO NOT OVERBEAT AS IT WILL COOK THE EGGS.

Gradually add sugar (about 1 TBS at a time) & vanilla & beat on medium speed until stiff, thick and glossy like a marshmallow. It should take about 20 minutes. Just before finishing fold in the vinegar and vanilla essence.

Line a baking tray with baking paper. Spray baking paper.
Shape meringue into a shell. Bake for 1 hour. Turn oven off and leave in oven overnight so meringue can dry out.

Just before serving gently place the meringue onto a serving plate.

Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar.

Fill the Pavlova with whipped cream & top with mangos, raspberries, granadilla and pomegranate seeds. Serve immediately as this dessert does not hold for more than a few hours.

CHEF’S TIP
The pavlova can be made a few days ahead and stored in a cool & dry place

SERVES 12-16





EU (Metric)


Print Ingredients

FOR THE PAVLOVA
8 egg whites – room temp
Pinch salt
¼ tspn cream of tartar
2 cups of super fine bakers sugar
1 tspn vinegar
1 tspn vanilla essence
FOR THE TOPPING
1 ½ cups of mango- cut into cubes
2 bananas- cut into slices
2 granadillas / passion fruits
1 pack raspberries
1 cup pomegranates seeds
1 ½ cups heavy whipping cream
2 TBS white sugar



Instructions

Preheat the oven to 110 C

Beat whites with a pinch of salt until frothy. Add the cream of tartar beat till peaks form. DO NOT OVERBEAT AS IT WILL COOK THE EGGS.

Gradually add sugar (about 1 TBS at a time) & vanilla & beat on medium speed until stiff, thick and glossy like a marshmallow. It should take about 20 minutes. Just before finishing fold in the vinegar and vanilla essence.

Line a baking tray with baking paper. Spray baking paper.
Shape meringue into a shell. Bake for 1 hour. Turn oven off and leave in oven overnight so meringue can dry out.

Just before serving gently place the meringue onto a serving plate.

Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar.

Fill the Pavlova with whipped cream & top with mangos, raspberries, granadilla and pomegranate seeds. Serve immediately as this dessert does not hold for more than a few hours.

CHEF’S TIP
The pavlova can be made a few days ahead and stored in a cool & dry place

SERVES 10-12




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