Friday, February 27, 2015

Fruit and Cream Pavlova

Yum
This Fruit and Cream Pavlova is officially my daughter's favorite dessert.  She has already asked this to be made for her birthday almost a year from now.   The best part is it's really simple to make and you can go crazy with the toppings.  You can add a lot of different fruit and berries to change the pavlova to your taste. 

I added strawberries and kiwi today since they are my daughter's favorite fruits.  If I let her, she would have asked not only for seconds (which I gave her), but thirds too.  The recipe makes a very large round pavlova, but I created two medium size meringues so I could top one immediately and then keep the other one for the next day and keep it from getting soggy.  I am picky and I wanted the meringue to be nice and crispy, but it does last 1-2 day in the fridge pretty well topped with the cream and fruit.

I can't wait to play around with more variations... so keep a look out for more of these very pretty desserts to come your way this year. 


 


Ingredients:
4 egg whites – room temperature
1 cup granulated sugar- fine white sugar
1 teaspoon vanilla
1/2 tsp cream of tartar
small pinch of salt
1 Pint heavy whipping cream (or Cool Whip)
Fresh Fruit(strawberries, kiwi, blueberries, raspberries etc..)


Directions: 
 
1. Preheat oven to 300 F or 150 C.
2. Line a baking sheet with parchment paper and draw a large circle in the middle of it or two circles if you want different toppings on each.

3. Beat eggs with cream of tartar, salt until stiff peak, then add 1 Tablespoon of sugar at a time mixing well each time.
4. Finally mix in vanilla.
5.  Spoon the meringue inside the circle and then fill in that circle.   Leave a indentation in the middle of the meringue for the filling. 
6. Put the meringue in the oven for about 1 hour.
7. Take out and let it cool completely on a wire rack (on the parchment)
8.  Carefully put the meringue on a platter or cake stand.
9.  Fill the indention with  Cool Whip.
10. Top with sliced fruit of choice.
11.  Store in a covered container in the fridge.






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4 comments:

  1. Looks super Wow...loved it..beautiful pics as well

    ReplyDelete
  2. I have seen pavlova recipes over and over again...does look so good, but never tried making them....I shud try them soon!

    ReplyDelete
  3. Delicious pavlova recipe, I love a good crack!

    Cheers
    Choc Chip Uru

    ReplyDelete
  4. I love the color combination, and the flavors are perfect for Spring and Summer! What a gorgeous dessert, Ramona! :D

    ReplyDelete

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