Pavlova with Fresh Fruit -All that's Jas

Pavlova with Fresh Fruit

Pavlova with Fresh Fruit -All that's Jas

I’ve been seeing lots of Pavlova recipes so my curiosity got the best of me and I had to see for myself what the fuss is all about. Let me tell you right now, I liked its crisp and crunchy outer shell, and a soft, marshmallow-like center, but I did not care for all that whipped cream or how messy it is when trying to cut a slice. Perhaps next time I should make individual bite-size portions and just dab whipped cream on top. That would be a much better choice.

What is your favorite Pavlova?

 

Ingredients:
Serves 8

4 Egg Whites
1 cup Sugar
1 tablespoon Cornstarch
1 teaspoon Lemon Juice
Dash of Salt
1 cup Heavy Whipping Cream
2 tablespoons Honey
Fresh Fruit, sliced (I used oranges, strawberries, kiwis, and blueberries)

 

Directions:

Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. Note: The meringue will somewhat expand so make sure your baking sheet is large enough. Mine went over the sheet edge on the sides and it wasn’t a perfect round. 
In a large bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar while continuing to whip. Beat until stiff and sugar is dissolved. Fold in cornstarch and lemon juice.

Spread meringue on the baking sheet in a 9-inch circle, forming a shallow bowl, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for one hour or until the outside is dry and is a very pale cream color; turn off the oven and leave meringue in the oven for one hour longer. The meringue should be crisp when cooled.

Pavlova with Fresh Fruit -All that's JasPavlova with Fresh Fruit -All that's Jas

Combine cream and honey in a medium bowl. Whip to soft peaks. Spread in the cooled meringue shell. Arrange prepared fruit on top. Refrigerate until serving.

Pavlova with Fresh Fruit -All that's Jas

Pavlova with Fresh Fruit -All that's Jas

Pavlova with Fresh Fruit

Pavlova with Fresh Fruit

An elegant meringue-based dessert with a light and delicate crisp crust and a soft sweet marshmallow center.

Ingredients

  • 4 Egg Whites
  • 1 cup Sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Lemon Juice
  • Dash of Salt
  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Honey
  • Fresh Fruit, sliced

Directions

Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. Note: The meringue will somewhat expand so make sure your baking sheet is large enough. Mine went over the sheet edge on the sides and it wasn't a perfect round.

In a large bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar while continuing to whip. Beat until stiff and sugar is dissolved. Fold in cornstarch and lemon juice.

Spread meringue on the baking sheet in a 9-inch circle, forming a shallow bowl, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for one hour; turn off the oven and leave meringue in the oven for one hour longer. The meringue should be crisp when cooled.

Combine cream and honey in a medium bowl. Whip to soft peaks. Spread in the cooled meringue shell. Arrange prepared fruit on top. Refrigerate until serving.

Notes

The cooled meringue can be stored in a cool dry place, in an airtight container, for a few days.

http://all-thats-jas.com/2015/05/pavlova-with-fresh-fruit.html

This recipe is featured at Talented Tuesday and Foodies 100

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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27 Comment

  1. Reply
    Twochicksandamom/Donna
    January 12, 2017 at 7:29 pm

    I’ve never tried pavlova but it sure looks tasty! Thanks for sharing at Funtastic Friday.

    1. Reply
      Jas
      January 13, 2017 at 12:06 pm

      Hi, Donna! It’s basically one giant meringue 🙂 Thanks for stopping in and have a great weekend!

  2. […] That’s Jas – Pavlova with Fresh Fruit. The ideal dessert for a summer’s day to serve after a barbecue or dinner and a glass of rose in […]

  3. Reply
    Pat @ Mille Fiori Favoriti
    June 1, 2015 at 12:13 pm

    I love Pavlovas! Yourswlooks wonderful!

    1. Reply
      allthatsjas
      June 2, 2015 at 8:58 am

      Thank you so much, Pat!

  4. Reply
    Sherry
    May 30, 2015 at 8:30 pm

    Such a beautiful masterpiece! Thanks for linking up and sharing your recipe with us at Funtastic Friday. I hope you join us again this week.

    1. Reply
      allthatsjas
      May 31, 2015 at 9:31 am

      Thank you, Sherry! XO

  5. Reply
    joylovefood
    May 30, 2015 at 7:44 pm

    This is absolutely gorgeous and sounds delicious! Thanks for sharing at What’d You Do This Weekend?!

    1. Reply
      allthatsjas
      May 30, 2015 at 8:15 pm

      Thanks, I appreciate it! 😀

  6. Reply
    Lindi
    May 25, 2015 at 4:46 pm

    I LOVE pavlova, but I’ve never tried to make it. Maybe this is the inspiration I need! Pinning for later 🙂 Also, I’m featuring your dessert at the Talented Tuesday party tomorrow. Hope you come by to link up again!

    1. Reply
      allthatsjas
      May 25, 2015 at 7:09 pm

      Thank you so much for the feature. I will be there again, of course! XO

  7. Reply
    Holly
    May 25, 2015 at 12:15 am

    Your dishes seriously look like works of art! Thank you for sharing at Waiting on…Wednesday!

    Holly @ http://www.iwillservewhileiwait.blogspot.com

    1. Reply
      allthatsjas
      May 25, 2015 at 7:08 pm

      You are too kind, Holly! Thank you!!!

  8. Reply
    Lou Lou Girls
    May 24, 2015 at 11:50 am

    Hello beautiful! This looks so amazing. Pinned and tweeted. I hope to see you on Monday at 7pm because we love to party with you! Happy Memorial Day! Lou Lou Girls

    1. Reply
      allthatsjas
      May 24, 2015 at 9:20 pm

      Thank you!

  9. Reply
    Joanne T Ferguson
    May 24, 2015 at 3:26 am

    Please don’t laugh Jas as I have never made a pav! Yours looks great pinned and shared and hope to see you on Saturday!

    1. Reply
      allthatsjas
      May 24, 2015 at 9:19 pm

      I’m not laughing. This was my first time too. No shame in that 😉

  10. Reply
    stephanie
    May 22, 2015 at 8:16 pm

    How beautiful is this dessert!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    1. Reply
      allthatsjas
      May 23, 2015 at 9:21 am

      Thank you very much! See you next week 🙂

  11. Reply
    Vashti Quiroz-Vega
    May 21, 2015 at 2:30 pm

    Oh, I just noticed that the recipe doesn’t say how much sugar to add.

    1. Reply
      allthatsjas
      May 21, 2015 at 3:23 pm

      Oh, thanks for noticing! :/ One cup. Fixed the recipe 🙂

  12. Reply
    Vashti Quiroz-Vega
    May 21, 2015 at 2:25 pm

    Hello! What an elegant and light dessert. I’ve pinned the recipe and I can’t wait to try it. Thanks for sharing! 😛

    1. Reply
      allthatsjas
      May 21, 2015 at 3:25 pm

      Thank you and thanks for visiting! XO

  13. Reply
    plutrell
    May 21, 2015 at 10:22 am

    I have never seen this before…it looks so good. Thanks for sharing with the Thursday Blog Hop!

    1. Reply
      allthatsjas
      May 21, 2015 at 3:26 pm

      Haven’t you? It was on my list to try for over a year! Thanks for co-hosting! 😀

  14. Reply
    Caroline
    May 19, 2015 at 7:27 pm

    I am afraid I am quite unAustralian in my dislike of pavlova! Way too sweet for me (and I love sweet!)

    1. Reply
      allthatsjas
      May 20, 2015 at 11:35 am

      I hear you, Caroline. Although you can lower the sugar, besides the benefits of fresh fruit, there’s nothing to justify the effort of making it.

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