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Seasonal Fruits Pavlova
Pavlova is a super versatile dessert! In the summer you can top it with fresh fruits and berries with cream. In the fall I love to poach apples and pears and serve it with custard. At Christmas this year my son topped a pavlova with homemade chocolate pudding, sliced bananas and whipping cream.
Recipe Info
Ingredients
- 6 large egg whites, at room temperature
- 1 ½ cups granulated sugar
- Pinch of salt
- 3 Tbsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup whipping cream
- Fresh berries and mint sprigs for serving
Instructions
1. Preheat the oven to 300°F (150°C).
2. Using a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.
3. Gradually add the sugar, ¼ cup at a time, whisking for 1 minute after each addition.
4. Once all the sugar has been added, increase the speed to high and whisk for an additional 3 minutes. The mixture should become thick and glossy. To check if the sugar has dissolved, rub a small amount of the meringue between your fingers. If it feels grainy, continue whisking.
5. In a small bowl, combine the cornstarch, vinegar, and vanilla extract, then add this mixture to the meringue and whisk until just combined.
6. Line a baking tray with parchment paper and trace a circle approximately 8-9 inches in diameter. Mound the meringue inside this circle and use a spatula to shape the sides, creating neat lines from the bottom to the top.
7. Reduce the oven temperature to 250°F (120°C) and place the pavlova on the middle shelf. Bake for 1 hour to 1 hour and 15 minutes. Check the pavlova using the oven light instead of opening the door. It should be lightly browned.
8. After baking, turn off the oven and leave the pavlova inside with the door closed for 3 hours or until completely cooled.
9. To serve, whip the cream and gently spoon it into the center of the pavlova. Top with fresh berries. Enjoy!
Tips
Store in an air tight container until ready to serve.