Vanilla & Summer Fruit Pavlova – A large celebratory pavlova with a crisp and chewy meringue base which is topped with summer fruits, cream and fruit curd. I used a selection of mixed berries with mango and two fruit curds – raspberry curd and passion fruit and mango curd.
*Paid collaboration with Baxers*
Although the long summer heat wave seems to have abated in the UK recently, I see that it’s going to hot up again this weekend, which means lots of outdoor dining and light summer puddings again.
And what better dessert is there to celebrate summer than a large, celebratory pavlova piled high with seasonal and exotic fruit and berries.
Today’s recipe for Vanilla & Summer Fruit Pavlova is exactly that, a large pale golden meringue with a crisp exterior and a chewy, marshmallow interior that is piled high with assorted berries, fruit, cream and a duo of tangy fruit curds.
I was asked to create a special recipe for Baxter’s to help celebrate their 150th anniversary, and when they sent me a selection of their products, as soon as I saw their range of delectable fruit curds, I knew that I wanted to develop a special summer dessert using them as part of the main ingredients.
This pavlova recipe is based on my mum’s basic meringue recipe which always produces a crisp meringue with a gooey, chewy and almost marshmallow like inside….as regular readers will know, I lost my mum just under two weeks ago, and this seemed like a wonderful way to pay tribute to her, as well as creating a sumptuous dessert worthy of any 150th anniversary.
The Baxters Brand
Baxter’s fruit curd range is part of the Audrey Baxter range and comprises: Passion fruit and Mango Curd, Raspberry Curd, Lemon Curd, Orange Curd, Blackcurrant Curd and Rhubarb and Ginger Curd.
I have worked with Baxter’s before, creating recipes for recipe cards that were to be placed in supermarkets, using their beetroot, which they are justly famous for; but they also make fabulous soups, again I am well acquainted with them, as well as chutney, jams, marmalade, sauces, pickles, pickled onions and relishes.
Their Gourmet Soup range is fabulous with favourites of mine such as Lobster Bisque with Prawns and Brandy and their delectable Hot Smoked Salmon, Asparagus and Crème Fraiche Soup which would be a great starter for a summer dinner party.
Celebrating Baxter’s 150th Anniversary
For over four generations the Baxter family has been producing some of the UK’s finest soups, preserves, condiments, beetroot and chutney, and to mark their 150th anniversary, they have a number of celebratory activities planned, including their plan to raise £100,000 for Macmillan Cancer Support, which is a very worthy cause.
I hope you enjoy my recipe today for Vanilla & Summer Fruit Pavlova, I think it would grace any table for a special anniversary, birthday or for a wedding, engagement or even a graduation or retirement party.
The printable recipe card is shared below along with some step-by-step photos of how to assemble this beauteous pud, and please do feel free to use any seasonal fruits or berries you have at your disposal, such as peaches, apricots, pineapple and passion fruit, they would all work well when piled on top of swathes of cream and crisp meringue.
Bye for now, I’ll be back next week, and in the meantime, I hope this recipe inspires you enough to make it, do let me know if you do and how it went down with you and your family (and friends) too, Karen
Step By Step Instructions
You’ll find the full and printable recipe at the end of this post.
- Preheat oven to 170C/350F/Gas mark 3 and line a large baking sheet with non-stick baking paper.
- In an oil-free bowl, whisk the egg whites with the vanilla extract until the egg whites are stiff. Gradually add both the sugars, whisking well after each addition until all the sugar has been added.
- Blend the cornflour and vinegar together and whisk it to the meringue mixture.
- Spoon the meringue onto the non-stick baking paper in a large round, making the outside edges higher than the inside.
- Put the meringue into the oven and immediately turn the oven down to 140C/280F/Gas mark 1.
- Bake for 1 hour and 15 minutes until the meringue is pale golden brown and is crisp and dry on the outside. Turn the oven off and allow the meringue to cool in the oven. This is best done overnight before you go to bed.
- When the meringue is cold, take it out and place it on a large serving platter.
- Spread the raspberry curd over the meringue base, and then layer the fruit and cream as shown in the photos and as below: mango, cream or creme fraiche, blueberries, raspberries and strawberries. Then drizzle the passion fruit and mango curd over the top before sifting some icing sugar over to finish.
- Serve in slices with extra fruit and cream if desired.