Fruit Pavlova is a dessert I could keep to myself. The crunch of the pavlova crust with a soft gooey centre, cold whisked cream and tasty fruit is perfect. I serve this as a dessert especially after a big dinner such as Christmas and Thanks Giving. It may seem strange but it finishes the meal perfectly and can be made in advance. I use seasonal fruits were I can but also frozen if needed.
A Fruit Pavlova is the sort of dessert that looks far more complicated than it really is, which is always a bonus in my kitchen. I have a particularly sweet tooth, so a dessert that combines crisp meringue, soft cream and plenty of fresh fruit is almost impossible for me to resist. Better still, it feels light and fresh despite being wonderfully indulgent.
The real joy of this pavlova comes from the contrast in textures. The outside of the meringue should have that lovely crispness when you first cut into it, while the centre remains soft and marshmallow-like. Then comes the cream, which adds a smooth richness that balances the sweetness beautifully. Finally, the fruit brings colour, freshness and a little sharpness. Every mouthful offers something slightly different.
I think the fruit is where you can really have fun with this dessert. Strawberries are always a favourite of mine, especially when they are ripe and naturally sweet. However, raspberries, blueberries, blackberries and sliced kiwi all work beautifully too. You could even add some passion fruit if you enjoy a sharper flavour. The slightly tart fruit cuts through the sweetness of the meringue and stops the dessert from becoming too heavy.
It is also a lovely dessert when you have guests coming over. The meringue can be prepared ahead of time, so there is no need to be standing in the kitchen when everyone arrives. I find that rather useful because, although I love cooking, I would much rather spend time around the table than disappear into the kitchen preparing dessert.
When it comes to assembling the pavlova, I prefer not to overthink things. Spread the cream generously over the meringue and then arrange the fruit over the top. There is no need for everything to look perfectly symmetrical. In fact, I think a slightly rustic appearance makes a homemade pavlova even more inviting. A scattering of colourful fruit makes it look impressive with very little effort.
One thing worth remembering is that meringue does not appreciate moisture. For that reason, I would assemble the pavlova reasonably close to serving time. The longer the cream and fruit sit on the meringue, the more the crisp exterior will soften. That is not necessarily a bad thing, but I personally love that mixture of crunchy edges and soft centre.
This is also one of those desserts where the seasons can influence what you put on top. Summer berries make it wonderfully fresh, while autumn fruits can give it a slightly different character. Sliced peaches, plums or even poached pears can work beautifully when berries are less readily available. So, although the basic idea remains the same, the dessert can change throughout the year.
I particularly like serving Fruit Pavlova after a family meal because it feels special without being overly formal. Everyone can admire it as it arrives at the table, and then the first slice reveals all those delicious layers. There is usually a little competition for the piece with the most fruit, although I have been known to quietly make sure my own slice is well supplied!
For me, the best pavlova is one that embraces those contrasts. It should be sweet but not overwhelmingly so, creamy but still fresh, and crisp on the outside while remaining soft in the middle. The fruit brings everything together and adds a lovely freshness that keeps you coming back for another forkful.
If you have never made a pavlova before, this is a wonderful dessert to try. It may look like something reserved for special occasions, yet it has a wonderfully relaxed character once you start preparing it. Most importantly, do not worry if it develops a few cracks or looks slightly rustic. That is part of its homemade charm.
And when that first bite combines crisp meringue, soft centre, cool cream and juicy fruit, you will probably understand why this is one of my favourite sweet treats. I certainly have no complaints when there is a pavlova waiting for me at the end of dinner.
Fruit Pavlova
Ingredients
- 4 large eggs free range separated
- 1 tsp white wine vinegar
- 250 g caster sugar
- 1 tsp vanilla extract
- 400 g strawberries
- 200 g blueberries
- 200 g blackberries
- 250 ml double cream
- 1 tbsp icing sugar
Instructions
- Get ahead and preheat your oven to 150C/ 300F/ Gas Mark 2
- Tear a large piece of greaseproof/parchment/baking paper, big enough to cover a large dinner plate
- Put the paper on a flat level surface and place the plate on top. Use a pencil and trace the edge of the dinner plate so you end up with a large circle.
- For this part, you will be using a hand blender, food blender or good old elbow grease. Crack the eggs and separate the yolks from the whites. I run them through my fingers for speed.
- Add the whites to a bowl and whisk the until the have formed stiff peaks.
- Add the caster sugar a little at a time whilst continuing to whisk. Add, whisk, add, whisk until all of the sugar is incorporated and the meringue is lovely and shiny and not grainy.
- Add the cornflour, vanilla extract and the white wine vinegar and whisk to combine. The meringue should be firm yet malleable.
- Place the paper onto a baking tray and carefully scoop the meringue onto the using the pencil circle as a guide for its shape.
- Add to the oven and bake at 150C for 1 hour. DO NOT open the oven for a while. After an hour has passed, turn off the heat and allow the Pavlova to cool completely in the oven. (Creates a lovely crisp coat.)
- Once the meringue has cooled, remove form the oven and put to one side for now.
- Wash the blackberries, blueberries and strawberries and pat dry. Slice the strawberries in half and remove the hard centre. The other berries are small enough already.
- Pour the double cream into bowl and add the icing sugar. Whip the cream until it is soft and fluffy, and the bowl can be turned upside down and nothing falls out.
- Spread the whipped cream over the meringue gently trying not to break it.
- Keep chilled in the fridge until needed.
- When ready to serve, place the strawberries, blackberries and blueberries son the cream and garnish with a few leaves of fresh mint.
1 comment
Perfect. The flavours and textures are quite simply perfect.