Spring Pavlova
A Delicious Spring Pavlova that would be a massive hit round the Dinner Table - Decorate with Whipped Cream & your favourite Fruits!
Print
Pin
Servings: 10 people
Ingredients
Meringue
- 5 large egg whites
- 300 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1/2 tsp vanilla bean extract
Filling and Decoration
- 300 ml double cream
- 2 tbsp icing sugar
- fruit (I used mango and passion fruit)
- 1 jar lemon curd
Instructions
Meringue
- Preheat your oven to 150ºC/130ºC Fan. Draw out a large circle onto a piece of parchment - roughly 10" in size and then place the parchment paper onto a large baking tray!
- Whisk the egg whites with a stand mixer or electric whisk until they form stiff peaks.
- When you reach this stage, start adding the caster sugar 1tsp at a time whilst still whisking.
- Once all of the caster sugar is incorporated it should be glossy, at this point, whisk in the white wine vinegar, cornflour, and vanilla bean extract.
- Whisk for a further few minutes to combine the ingredients
- Dollop the meringue onto the parchment paper, within the circle you have drawn. Fluff with a fork to have a texture to the meringue.
- Bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier
Filling and Decoration
- Prepare your fruit - chop up any fruits you are using. I chose the mango, and i spooned the inside of the passion fruit into a bowl!
- In a separate bowl, whip up the double cream with the icing sugar.
- Spread/dollop the lemon curd carefully over the meringue, then spread/dollop the cream onto the meringue as well on top of the cream, and then add the fruit on top! Enjoy!
Notes
- I used the mango and passion fruit as I LOVE them combined with cream and meringue - and I think it makes the dessert look spring like! You can of course use whatever you like!
- The icing sugar in the cream and the vanilla in the pavlova are optional, but I like my desserts sweet. The vinegar and cornflour in the pavlova are needed to stabilise the meringue, so please don't leave these out!
- The pavlova is classic, and it nearly always will have some cracks in it but this is the nature of such large meringues, and is classic for pavlovas!
- I used this Basic baking tray
- I use this Vanilla extract
- I use this baking parchment