Pavlova with Seasonal Fresh Fruit

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Are you looking for a dessert that is sure to impress guests? Look no further than Pavlova, the delightful meringue-based cake topped with fresh fruit and cream. This delicious treat has been enjoyed by sweet-toothed foodies for decades due to its irresistible combination of crunchy meringue shell paired with fluffy whipped cream topping and assorted summer fruits. Whether you're an experienced chef or just starting out in the kitchen, this recipe will have everyone asking for more! With minimal ingredients and effort required, it's really simple to whip up your own Pavlova masterpiece - so what are you waiting for?

Prep time: 15 minutes

Cook: Cooking time 1 hour 15 minutes but leave in oven over night or for8 to 12 hours

Serves: 8

Recipe

Meringue:

4 egg whites separated 

½ tsp salt 

1 cup superfine sugar 

2 tsp cornstarch 

2 tsp vinegar (can use cider vinegar) 

Topping:

1 ½ cups heavy cream – very cold 

1 tbsp of sugar 

1 tsp of vanilla extract 

An assortment of fruit and or berries rinsed and patted dry. 

Heat oven to 300F

You will need to start with 4 eggs at room temperature.  Separate the egg whites from the yolks. I suggest separating them while the eggs are cold as the yolks are much easier to separate. 

Pro tip:  These should be older eggs, or they won’t get as full and stiff when beaten.  Eggs that are 1 week old are good to use for meringue.   Do not use cartooned egg whites as they are pasteurized and won’t work as well.    You will still get a meringue, but it won’t be quite as good.

Trace a circle on parchment paper as a guide.  I use a large dinner plate – or two salad plates.  Because there are only three of us two salad plates work well.  That way we have two desserts for 2 different evenings!!  Its best if your dessert is eaten in one sitting as the whipping cream will make the meringue a bit soggy if left over night. If entertaining a larger group, the single sized dinner plate is the better option.  

Beat egg whites and salt with a handheld mixer on high speed until soft peaks are formed.  Next beat in sugar 1 tbsp at a time, beating thoroughly (about 1 minute) after each addition until the egg whites are smooth and glossy with shiny firm peaks.  Stir in cornstarch and vinegar together in small bowl until smooth.  Fold it into the egg whites using a spatula until thoroughly blended.  I have also used the hand beater on a low setting, and it has worked as well – but you do have to be careful as you don’t want to deflate your egg whites. 

Scoop egg whites into center of circle on parchment baking sheet.  Using a flat spatula, spread the egg whites smoothly to the edge of the circle.  Make a slight well in the center of the circle.  Place the baking sheet on center half of the oven and reduce the temperature to 250F.  Bake until the outside of meringue is firm and pale in color.  About hour and 15 minutes.  Turn off the oven and leave the meringue in overnight with the door closed. 

When it comes time to serve your Pavlova whip the whipping cream and add the sugar after the whipping cream starts to thicken.  At the end beat in the vanilla for a couple of seconds until blended.  Be careful not to beat the whipping cream for too long or it turns into butter.  

Spread the whipping cream using a spatula into the well of your meringue.  Then add the berries or fresh fruit of your choice.  I choose blueberries and raspberries that were in season for this plating.