Pavlova with Fresh Fruit Recipe

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Pavlova with Fresh Fruit Recipe
Pavlova with Fresh Fruit Recipe photo by Taste of Home
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Pavlova with Fresh Fruit Recipe

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Jane Shapton of Irvine, California suggests this sweet showstopper that originates in Australia (see details at right). "Make a meringue nest, fill it with luscious almond cream and top it with fresh fruit," she says.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 45 min. Bake: 1 hour + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 45 min. Bake: 1 hour + standing

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon almond extract
  • Assorted fresh fruit

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 1 to 1-1/4 hours or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours.
Just before serving, beat cream and almond extract in a small bowl until stiff peaks form. Spoon into meringue shell. Top with fruit. Yield: 8-10 servings.
Originally published as Pavlova in Taste of Home April/May 2005, p50

Nutritional Facts

1 piece: 230 calories, 18g fat (11g saturated fat), 65mg cholesterol, 94mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon almond extract
  • Assorted fresh fruit
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  2. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 1 to 1-1/4 hours or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours.
  3. Just before serving, beat cream and almond extract in a small bowl until stiff peaks form. Spoon into meringue shell. Top with fruit. Yield: 8-10 servings.
Originally published as Pavlova in Taste of Home April/May 2005, p50

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