Fresh fruit pavlova

About this recipe: Beautiful, delicious, and fruity. Friends love the fresh fruit flavours with the vanilla cream and the contrast between the crunchy outer part of the meringue and light fluffy marshmallow centre. The fruit can be varied to your taste, but this is a hit with kids and adults.

melaniee London, England, UK

Ingredients

Serves: 8 

  • 4 egg whites
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 200g caster sugar
  • 200g strawberries
  • 100g redcurrants
  • 50g blueberries
  • 100g blackberries
  • 50g grapes
  • 275ml double cream
  • 1 teaspoon vanilla extract

Method

Prep:25min  ›  Cook:1hr  ›  Extra time:3hr cooling  ›  Ready in:4hr25min 

  1. Preheat the oven to 160 C / Gas 2 1/2.
  2. Draw a 23cm circle using a 23cm tin on some greaseproof paper. Do not cut out, but make sure there is room around the circle and place on a flat baking tray.
  3. Combine egg whites, cornflour, white vinegar and caster sugar and whisk, preferably with an electric whisk to save time and your arms from aching. Whisk until it forms stiff peaks, then spread within the circle on the greaseproof paper, spreading evenly to the sides.
  4. Bake for 1hr, then turn the oven off and leave meringue in to cool whilst the oven cools.
  5. Wash the fruit and set aside to dry on some kitchen paper.
  6. Combine the double cream and vanilla extract and whisk until it holds a figure eight. Add to the cooled meringue, and then top with the fruit. Optional: you can dust with a little icing sugar before you serve.

Make ahead

If it's for a party, you can make the meringue the night before and leave it to cool overnight in the oven.

Other ideas

Toppings can be varied. You could make it with a chocolate topping using Maltesers®, Revels®, grated chocolate, flake, caramel sauce or a homemade chocolate sauce, using cream added to melted chocolate to get a sauce consistency.

Tip

Gorgeous simply just with a topping of fresh strawberries.

Tip

By adding the vinegar and cornflour, you avoid any problems caused by overwhisking the egg white.

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