Fruit Pavlova is a truly delicious cake with a meringue shell and lots of whipped cream with fresh fruit in the center. The Pavlova cake is of Australian origin, it is gluten-free, and if you are lactose intolerant, you can fill it with lactose-free or even plant-based cream. You can use the seasonal fruit you prefer to fill the Pavlova. In my case, I used strawberries, berries, and kiwi, which you can then decorate as you prefer according to your tastes. The challenging part of this cake is making a dry and crispy meringue on the outside and the base while keeping it soft inside; you should feel the creamy texture of the meringue, a hallmark of the Pavlova cake. Try the classic MERINGUES OR SPUMUGLIE as well; they are delicious and tasty. You can prepare the Pavlova by whipping the egg whites with either a stand mixer or electric beaters. Now let’s see how to make fruit pavlova, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Fruit Pavlova
- 6 oz egg whites (at room temperature)
- 1 1/4 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 packet vanillin (or vanilla extract)
- as needed fresh fruit
- 3/4 cup whipping cream
Tools
- Electric Hand Mixer
How to Prepare Fruit Pavlova
Let’s start preparing the fruit pavlova, turn on the static oven at 392°F so it heats up. As I mentioned in the description, you can whip the egg whites with either a stand mixer or in a bowl with electric beaters; the process doesn’t change.
Pour the egg whites into the stand mixer and whip them at the highest speed and always with the beaters in action, add the vanillin or vanilla essence. Always while the beaters are in action. Pour the sugar and cornstarch into a bowl, mix them with a fork, while the beaters are in action, slowly and gradually add them to the meringue. Now add the lemon juice and continue whipping until you get a smooth, shiny, and nice firm mixture.
Cover the baking sheet with parchment paper, draw a circular shape using a pan as a template, then flip the paper so the meringue doesn’t come into contact with the pencil.
Pour the meringue into a piping bag and place it on the parchment paper, forming a thick circle with higher edges to create the crater where the whipped cream will be placed once cooked.
Now lower the oven to 266°F, insert the meringue, and let it bake for 10 minutes, then lower the temperature to 212°F and continue baking for another 60 minutes without opening the oven door. The time is very indicative as it can vary from oven to oven. When the time has passed, turn off the oven and let the meringue cool in the oven with the door closed for 2 hours.
When the pavlova is cold, whip the cream with the stand mixer or electric beaters, and if you wish, you can add icing sugar. Wash and prepare the fruit you have decided to use, cutting it into pieces if necessary.
Place the cream in the central part of the meringue where the cavity was left, add the fruit, and store it in the fridge until it’s time to enjoy it.
