Summer Pavlova
This Summer Pavlova is a deliciously light and fruity dessert. It has an easy homemade meringue, fresh cream and is topped with a range of fruit.
Servings: 12 Servings
Ingredients
For the Summer Pavlova
- 7 Medium Egg Whites
- 325 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tsp Cornflour
For the Decoration
- 300 ml Double Cream
- You're Favourite Fruit. I used Strawberries, Raspberries, Blackberries, Kiwi and Peaches
- Freeze-Dried Strawberries
Instructions
To Make the Meringue
- Preheat the oven to 150C (130CFan) and line a large baking tray with baking parchment. Leave to one side.
- Whisk the egg whites in a large bowl until they form stiff peaks. This can take up to 5 minutes.
- Add the caster sugar 1 tbsp at a time. Leave around 30 seconds in between each addition.
- Add in the vanilla extract and whisk until fully incorporated.
- Now add in the cornflour and whisk until fully incorporated.
- Gently add the meringue mixture into a piping bag, and pipe onto your large baking tray in a circle shape.
- Bake the meringue in the oven for one hour. After the meringue has been in the oven for an hour, turn the oven off and leave the meringue in there until the oven has completely cooled. Do not open the oven door.
To Decorate
- Whisk your double cream in a bowl until it reaches soft peaks. Leave to one side.
- If you need to cut up your fruit.
- Pipe or spread the double cream onto your cooled meringue. Decorate with the fruit.
Notes
- This Summer Pavlova will last around 2 days when stored in the fridge.