SUMMER FRUIT PAVLOVA

SUMMER FRUIT PAVLOVA

 

I N G R E D I E N T S

MERINGUE

  • 4 egg whites

  • 1 CUP sugar

  • ½ TBSP cornstarch

  • 1 TSP vinegar

  • 1 TSP vanilla extract

WHIPPED CREAM

  • ½ CUP heavy cream

  • ½ TSP vanilla

  • 1 TBSP sugar

    TOPPINGS

  • 1 CUP of your favorite in-season fruit, sliced

  • Edible flowers or fresh herbs (optional)

P R O C E S S

MERINGUE

  1. Heat the oven to 275 F. Line a baking sheet with tin foil and set aside.

  2. Using an electric mixer and its whisk attachment, beat the egg whites on medium speed until soft peaks form.

  3. Beating continuously, sprinkle in the sugar 1 TSP at a time until stiff glossy peaks form.

  4. Gently fold in the cornstarch and vinegar with a spatula. Then fold in the vanilla.

  5. Spread the meringue onto the prepared baking sheet, forming it into a rough 7-8 inch circle with a slight well in the middle.

  6. Bake for 1 hour and 15 minutes. Turn the oven off and let the pavlova cool by opening the oven door slightly. Remove just before serving.

WHIPPED CREAM

  1. Using an electric mixer and its whisk attachment, beat the cream, vanilla, and sugar on medium-high until medium peaks form, roughly 3-4 minutes.

ASSEMBLY

  1. Slice the seasonal fruit into thin wedges if using larger fruit like peaches, plums, or nectarines.

  2. Using a spatula, spread the whipped cream onto the top of the pavlova.

  3. Arrange the fruit on top of the whipped cream and garnish with herbs or edible flowers. Enjoy!

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