Fresh Fruit Pavlova*

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Fresh Fruit Pavlova*

  • Author: Cooking For Bimbos

Ingredients

  • meringue:
  • 4 large egg whites
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 tablespoon corn starch
  • topping:
  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh fruit of your choice ( I like kiwi, strawberries, raspberries, and blueberries)

Instructions

  1. I’m obsessed with pavlova. If you’ve never tried if you really need to!! You have a delicious soft crust with a chewy marshmallow center from the meringue and a sweet soft topping from the whipped cream and the freshness of all the berries. It’s such a light dessert… yet, so unbelievably satisfying. The first thing you want to do is make your meringue. You need to preheat your oven to 250*F. In a bowl with an electric mixer whisk together the egg whites with the sugar. Beat until you have firm peaks. Dip you beater in a little of the egg. If you hold it upside down and it still holds its peak firm you know you’re ready! Add the vanilla extract and mix just to combine. Add the cornstarch and white vinegar. With a spatula fold it together gently. The cornstarch and vinegar just ensures that nice crust on the outside. On a sheet pan lined with parchment paper add the meringue to the middle. With a spatula form a large circle (about 7-8 inches). Don’t worry about it being perfectly round it looks better a little rustic looking! Take your spatula and smooth down the middle a little. You want the edges to be slightly taller than the middle. The middle is where all the good stuff will go! Once you have it ready pop it in the oven and let cook for 1 hour. After one hour turn off the oven and crack the door to let the meringue cool gradually. It will take about an hour or 2 for it to cool. When you’re almost ready to eat it’s time to make the whipped cream filling. In a bowl mix together the heavy whipping cream, powdered sugar, and vanilla extract. Whip it till it is stiff but not as stiff as whipped cream. You want it a little loose. Once you have the whipped cream ready put it on the top on the pavlova in the middle and top with chopped fresh fruit!!! Slice and serve. I made this the other night for my mom and dad and my mom ate half of it before we even ate dinner. Yea.. it’s that good. Enjoy!

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4 Comments

  1. Blakely
    BlakelyReply
    March 12, 2012 at 5:19 pm

    @thedorine0611 make sure you use white vinegar!! 🙂

  2. DrunknShooter
    DrunknShooterReply
    March 12, 2012 at 5:18 pm

    It’s like a upside down fruit pie.

  3. weeknightingale
    weeknightingaleReply
    March 12, 2012 at 5:17 pm

    Fantastic!!

  4. TheDorine0611
    TheDorine0611Reply
    March 12, 2012 at 5:17 pm

    Hello! What kind of vinegar do you put at the beginning? Thanks!

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