Vanilla & Summer Fruit Pavlova
Serves | 6 to 8 |
Prep time | 30 minutes |
Cook time | 1 hour, 15 minutes |
Total time | 1 hour, 45 minutes |
Allergy | Egg |
Dietary | Gluten Free, Vegetarian |
Meal type | Dessert |
Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold |
Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
Region | British |
By author | Karen Burns-Booth |
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.
Ingredients
- 6 large egg whites
- 1 teaspoon vanilla extract
- 250g caster sugar
- 100g golden icing sugar
- 2 teaspoons cornflour
- 2 teaspoons white wine vinegar
- 450ml creme fraiche or thick double cream
- 400g assorted berries (I used blueberries, raspberries and strawberries)
- 1 mango (peeled, stoned and diced)
- Icing sugar (to garnish)
- 3/4 jar of Baxters raspberry curd
- 1/2 jar of Baxters passion fruit and mango curd
Note
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.
Directions
Step 1 | Preheat oven to 170C/350F/Gas mark 3 and line a large baking sheet with non-stick baking paper. |
Step 2 | 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. |
Step 3 | Blend the cornflour and vinegar together and whisk it to the meringue mixture. |
Step 4 | Spoon the meringue onto the non-stick baking paper in a large round, making the outside edges higher than the inside. |
Step 5 | Put the meringue into the oven and immediately turn the oven down to 140C/280F/Gas mark 1. |
Step 6 | 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. |
Step 7 | When the meringue is cold, take it out and place it on a large serving platter. |
Step 8 | 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. |
Step 9 | Serve in slices with extra fruit and cream if desired. |