Happy June! Spring Fruit Pavlova
I started thinking to myself - "I'd better make the poll's winner now before Spring's over!" Spring fruit leaves much to the imagination to which fruit you could use. I chose strawberries and red berries, because I love those two on a pavlova. A pavlova requires very few ingredients, but lots of patience, as the baking time is usually around 1,5-2 hours on a very low heat. I don't mind it though. I whip up the egg whites in the early afternoon, put it in the oven, get on with my business, and in the late afternoon decorate the pavlova, and serve it for dessert. It's always a crowd pleaser!
Taste: 4.5 out of 5
Consistency: 3.5 out of 5
Overall appeal: 4.5 out of 5
Spring Fruit Pavlova: Martha Stewart - Baking Handbook
- 2 large egg whites (I used 3 medium egg whites)
- ¾ cup granulated sugar
- pinch of salt
- ½ teaspoon pure vanilla extract
- ½ cup heavy cream
- 5 tablespoons confectioners’ sugar
- 3 large strawberries (or more if you like), sliced in half
- Preheat the oven to 200ºF. Line a baking sheet with parchment paper. Draw 6 circles of approximately 4 inches on the parchment-line baking sheet; set aside.
- Whisk the egg whites with the salt on high speed until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl of gleaming, satiny, snowy meringue. Add a few drops of vanilla and fold in to combine.
- Using a large spoon, scoop six fluffy mounds of meringue onto the prepared baking sheet. Using the back of the spoon, form a well in the center of each mound, being careful not to make the meringue too thin in the center.
- Bake until just dry to the touch but still white in color, about 1 ½ hours. Transfer sheet to a wire rack and let meringues cool completely before carefully easing them off the parchment. Meringues can be kept in an airtight container at room temperature for up to 1 day.
- When ready to serve, whip cream until it holds firm peaks and add the confectioners' sugar. Divide whipped cream among meringues, dolloping it in the wells. Garnish with fruit.
- Side note: Meringues are baked on very low heat so they stay perfectly white. It’s a good idea to check them periodically to make sure they don’t take on color. To test if the meringues are done, try lifting one off the parchment – if it comes away easily, it is ready; if not, continue baking , checking every five minutes. Moisture will cause meringues to soften, so avoid making them on particularly humid days.