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.
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
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.
RECIPE NOTES:
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 🙂
Jas
Latest posts by Jas (see all)
- Belarusian Potatoes and Kidney Beans Recipe - June 18, 2019
- Easy Minced Meat and Poached Eggs Recipe – Čimbur - June 11, 2019
- Swiss Alpine Skillet Mac and Cheese - June 4, 2019
Caroline
May 19, 2015 at 7:27 pmI am afraid I am quite unAustralian in my dislike of pavlova! Way too sweet for me (and I love sweet!)
allthatsjas
May 20, 2015 at 11:35 amI 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.
plutrell
May 21, 2015 at 10:22 amI have never seen this before…it looks so good. Thanks for sharing with the Thursday Blog Hop!
allthatsjas
May 21, 2015 at 3:26 pmHaven’t you? It was on my list to try for over a year! Thanks for co-hosting! 😀
Vashti Quiroz-Vega
May 21, 2015 at 2:25 pmHello! What an elegant and light dessert. I’ve pinned the recipe and I can’t wait to try it. Thanks for sharing! 😛
allthatsjas
May 21, 2015 at 3:25 pmThank you and thanks for visiting! XO
Vashti Quiroz-Vega
May 21, 2015 at 2:30 pmOh, I just noticed that the recipe doesn’t say how much sugar to add.
allthatsjas
May 21, 2015 at 3:23 pmOh, thanks for noticing! :/ One cup. Fixed the recipe 🙂
stephanie
May 22, 2015 at 8:16 pmHow 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!
allthatsjas
May 23, 2015 at 9:21 amThank you very much! See you next week 🙂
Joanne T Ferguson
May 24, 2015 at 3:26 amPlease don’t laugh Jas as I have never made a pav! Yours looks great pinned and shared and hope to see you on Saturday!
allthatsjas
May 24, 2015 at 9:19 pmI’m not laughing. This was my first time too. No shame in that 😉
Lou Lou Girls
May 24, 2015 at 11:50 amHello 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
allthatsjas
May 24, 2015 at 9:20 pmThank you!
Holly
May 25, 2015 at 12:15 amYour dishes seriously look like works of art! Thank you for sharing at Waiting on…Wednesday!
Holly @ http://www.iwillservewhileiwait.blogspot.com
allthatsjas
May 25, 2015 at 7:08 pmYou are too kind, Holly! Thank you!!!
Lindi
May 25, 2015 at 4:46 pmI 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!
allthatsjas
May 25, 2015 at 7:09 pmThank you so much for the feature. I will be there again, of course! XO
joylovefood
May 30, 2015 at 7:44 pmThis is absolutely gorgeous and sounds delicious! Thanks for sharing at What’d You Do This Weekend?!
allthatsjas
May 30, 2015 at 8:15 pmThanks, I appreciate it! 😀
Sherry
May 30, 2015 at 8:30 pmSuch a beautiful masterpiece! Thanks for linking up and sharing your recipe with us at Funtastic Friday. I hope you join us again this week.
allthatsjas
May 31, 2015 at 9:31 amThank you, Sherry! XO
Pat @ Mille Fiori Favoriti
June 1, 2015 at 12:13 pmI love Pavlovas! Yourswlooks wonderful!
allthatsjas
June 2, 2015 at 8:58 amThank you so much, Pat!
Twenty recipes to enjoy al fresco | Foodies 100
June 24, 2015 at 5:22 am[…] 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 […]
Twochicksandamom/Donna
January 12, 2017 at 7:29 pmI’ve never tried pavlova but it sure looks tasty! Thanks for sharing at Funtastic Friday.
Jas
January 13, 2017 at 12:06 pmHi, Donna! It’s basically one giant meringue 🙂 Thanks for stopping in and have a great weekend!