Crunchy, Mallowy Summer Fruit Pavlova Recipe
Are you looking for the ultimate summer dessert recipe? Look no further! In this video from Cupcake Jemma Channel, you'll learn how to make a mouthwatering crunchy and mallowy summer fruit pavlova. This classic dessert is more than just a meringue with fruit and cream - it's a delicately balanced combination of crispy exterior and soft, marshmallowy interior.
To start, you'll need fresh eggs at room temperature. Separate the egg whites, making sure not to get any yolk mixed in. Whip the egg whites until soft peaks form, then gradually add caster sugar to create a stable meringue. Incorporate lemon juice and vanilla extract to add flavor and stability to the mixture.
The secret ingredient to achieving that marshmallowy center is corn flour - don't skip this step! Mix it in gently with a metal spoon. Once your meringue is ready, transfer it to a lined baking tray and shape it into a beautiful round pavlova.
Baking this pavlova requires patience and low heat. Preheat your oven to 130 degrees C and bake it for 10 minutes, then reduce the temperature to 100 degrees C and continue baking for 90 minutes. After that, turn off the oven and let the meringue cool completely inside.
Once your meringue is cooled, it's time to assemble the pavlova. Whip up some double cream with icing sugar to create a luscious chantilly cream. Fill the center of the pavlova with cream and top it off with an abundance of fresh fruits. Dust with icing sugar for an extra touch of elegance.
Not only is this pavlova visually stunning, but it also delivers a delightful combination of textures and flavors. The crispy outside and the soft, mallowy inside create a taste sensation that will leave you wanting more. Customize your pavlova by using your favorite fruits - from berries to passion fruit, the possibilities are endless.
So why wait? Grab your whisk and get ready to impress your friends and family with this show-stopping summer dessert.
Ingredients:
- 4 eggs
- Caster sugar
- Lemon juice
- Vanilla extract
- Corn flour
- Double cream
- Icing sugar
- Fresh fruits
Cooking steps:
- Separate the egg whites and whip them until soft peaks form.
- Gradually add caster sugar to create a stable meringue.
- Mix in lemon juice and vanilla extract for flavor and stability.
- Gently fold in corn flour with a metal spoon.
- Transfer the meringue onto a lined baking tray, shaping it into a round pavlova.
- Bake at 130 degrees C for 10 minutes, then reduce the temperature to 100 degrees C and bake for 90 minutes.
- Let the meringue cool completely inside the oven.
- Whip double cream with icing sugar to create chantilly cream.
- Fill the pavlova's center with cream and top it off with fresh fruits.
- Dust with icing sugar for an elegant finish.
- Serve and enjoy!
