For those of you that hate dried fruit, while others that simply don’t want a heavy dessert on Christmas Day, following a big lunch, here is my alternative.  Fresh fruit pavlova with chewy meringue!

Okay, some might say it should be a summer pudding, but why?  This is a lighter alternative to a Christmas pudding and one that can be made well in advance. before all the guests arrive.  In fact, perfect for any dinner party that will get your guests looking on in admiration.  This is also great for an evening buffet and leftovers (which there is unlikely to be any).  It also spreads remarkably well for those big families!

 

summer fruit pavlova
Pavlova
Votes: 1
Rating: 5
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A perfect and light dessert for the summer using fresh berries. You can top this with any of your favourite fruit and cream. Unlike supermarket meringues, this recipe will leave with with a crisp shell and a mallowy (chewy) centre.
Servings
6-8
Prep Time
20min
Cook Time
1hr
Servings
6-8
Prep Time
20min
Cook Time
1hr
summer fruit pavlova
Pavlova
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A perfect and light dessert for the summer using fresh berries. You can top this with any of your favourite fruit and cream. Unlike supermarket meringues, this recipe will leave with with a crisp shell and a mallowy (chewy) centre.
Servings
6-8
Prep Time
20min
Cook Time
1hr
Servings
6-8
Prep Time
20min
Cook Time
1hr
Ingredients
Topping
Servings:
Units:
Instructions
  1. Pre-heat the oven to 150C/130C Fan/300F/Gas 2. Using a pen or pencil, draw around a dinner plate on baking parchment. DO NOT use greaseproof paper as you will find your meringue will stick! Be sure to turn your parchment upside down as the ink can transfer to the bottom of your meringue.
  2. Whisk the egg whites with a hand mixer until they form stiff peaks (they should hold their shape when you lift the beaters out of the mixture). Then add one tablespoon of sugar and beat for about 10-15 seconds until they return to stiff peaks. Repeat this four times (for each of the egg whites).
  3. The mixture should start to look glossy now. Add the vinegar, cornflour and vanilla essence/extract. Add half the remaining sugar whisk and repeat until all sugar has gone.
    meringue
  4. Spread the meringue inside the circle, creating a crater by making the sides higher than the middle (will hold the cream and fruit in place). Bake for 1 hour, then turn off the oven and let the Pavlova cool completely inside the oven.
  5. When the meringue has cooled, chop 100gr of the strawberries. Mix them with half of the redcurrants and 2 tbsp icing sugar. Place in a food processor and blitz until smooth, then push the fruit mixture through a sieve.
  6. Whip the cream with the remaining icing sugar and spread it over the meringue with the fruit over the cream and finally pour the sauce over the whole lot.
    fresh fruit pavlova and cream
Recipe Notes

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Nutrition Information

Amount Per Serving
Calories 525kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
31g
18g
0.17mg
60g
2g
59g
4g
48%
90%
0%
20%
8%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 525kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
31g
18g
0.17mg
60g
2g
59g
4g
48%
90%
0%
20%
8%
8%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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