How to Make Yummy Frosted fruit pavlova

Frosted fruit pavlova. Pavlova is the perfect dessert, crisp on the outside and marshmallow soft inside. The fruit toppings for pavlova are endless. Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a Sprinkle the parchment paper with cornstarch to help the pavlova come off easily.

It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Jane Shapton of Irvine, California suggests this sweet showstopper that originates in Australia (see details at right). A pavlova is a meringue dessert that has a crunchy exterior, but yields to a soft, marshmallow-like interior. You can have Frosted fruit pavlova using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients of Frosted fruit pavlova

1. It's 4 of egg whites.
2. You need 250 g of sugar.
3. Prepare 1 tsp of white wine vinegar.
4. You need 1 tsp of cornflower.
5. You need 1 tsp of vanilla extract.
6. Prepare of For the fruit.
7. You need 200 ml of double cream.
8. Prepare 1 of selection of fruit of your choice.
9. It's of Sugar.
10. It's 1 of egg white.
11. You need of Equipment.
12. It's bowl of Mixing.
13. You need of Electric whisk.
14. You need spoon of Large metal.
15. Prepare of Baking parchment.
16. Prepare of Baking tray.
17. Prepare of Pencil.

Directions for: Classic Passion Fruit Pavlova. The Fruit Pavlova recipe out of our category Berry Cake! Pavlova - a very popular dessert treat, likely to be found on many NZ Christmas menus, and special occasions. Australian dessert with a meringue base, topped with fresh cream and fruit.

Frosted fruit pavlova step by step

1. First draw a large circle on some baking parchment. I used a plate slightly smaller than the cake stand I was going to place the pavlova on at the end as a template..
2. Preheat the oven to 170c.
3. Whisk the egg whites until they are nice and stiff. When you take the whisk out there should be marks where the whisk has been that don’t flop down too much. This is often called “stiff peaks”.
4. And in the sugar tablespoon by tablespoon while still whisking and keep doing this until the sugar has all been used. It should look quite glossy..
5. Add in the rest of the meringue ingredients and whisk one more time..
6. With the large metal spoon, being careful not to mix too much, spoon the mixture within the circle you have drawn..
7. Spread out the mixture and try to have the outer circle higher up than the middle so it looks a bit like a tart..
8. Put the meringue into the oven for 1 hour. Then leave in the oven until the oven has cooled down..
9. Meanwhile make the frosted fruits. Gently whisk the egg white so it is a little frothy but not stiff like the meringue..
10. Put a handful of sugar on a small plate and have it next to the bowl with the whisked egg white..
11. Take the fruit and dip it first in the egg white and then roll it around on the sugar plate before transferring to a piece of baking parchment..
12. Repeat this until you have coated all the fruit you wish to use. You may need to top up your sugar plate and you may find the egg will make the sugar very wet..
13. Leave the fruit to dry and harden..
14. Once the meringue has cooled and the fruit has hardened, whip the double cream and then dollop and spread in the middle of the meringue. Arrange the fruit artistically and voila!.

This Pavlova recipe makes a delicious treat for a hot summer day. Choose your own topping for this Pavlova. Finish your meal off with this impressive dessert, packed with whipped cream and fresh. Basically, pavlova is just a meringue that is topped with whipped cream and fruit. For these mini pavlovas I made a cream cheese frosting and topped with fresh berries, but you can top with other.