Recipe: Appetizing Frosted fruit pavlova

Frosted fruit pavlova. Gently peel the meringue from the parchment paper and set it on a serving platter. If you made taller mounds, just top each pavlova with some whipped cream and fresh fruit. If you made disks, snip off any peaks and stack them like a little layer cake.

I used to absolutely despise meringue but over the last couple of years I've grown to love it. I love the gooey centre with the sherbety shards on the outside. And the frosted fruits were fun to make too! You can cook Frosted fruit pavlova using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Frosted fruit pavlova

1. It's of egg whites.
2. It's of sugar.
3. You need of white wine vinegar.
4. You need of cornflower.
5. It's of vanilla extract.
6. Prepare of For the fruit.
7. It's of double cream.
8. It's of selection of fruit of your choice.
9. You need of Sugar.
10. You need of egg white.
11. You need of Equipment.
12. You need of Mixing.
13. Prepare of Electric whisk.
14. You need of Large metal.
15. You need of Baking parchment.
16. You need of Baking tray.
17. Prepare of Pencil.

Strain fruit and spread over wire rack on shallow baking sheet and allow to cool completely. Roll cranberries in sugar to frost them, then place frosted cranberries in shallow container until ready to use. Pavlova is a big pile of meringue that is spread in a circle and baked; once cooled, it is topped with whipped cream and fresh fruit. The outside is crisp, while the inside is soft and pillowy, with the taste and consistency of a homemade marshmallow.

Frosted fruit pavlova instructions

1. First draw a large circle on some baking parchment. I used a plate slightly smaller than the cake stand I was going to place the pavlova on at the end as a template..
2. Preheat the oven to 170c.
3. Whisk the egg whites until they are nice and stiff. When you take the whisk out there should be marks where the whisk has been that don’t flop down too much. This is often called “stiff peaks”.
4. And in the sugar tablespoon by tablespoon while still whisking and keep doing this until the sugar has all been used. It should look quite glossy..
5. Add in the rest of the meringue ingredients and whisk one more time..
6. With the large metal spoon, being careful not to mix too much, spoon the mixture within the circle you have drawn..
7. Spread out the mixture and try to have the outer circle higher up than the middle so it looks a bit like a tart..
8. Put the meringue into the oven for 1 hour. Then leave in the oven until the oven has cooled down..
9. Meanwhile make the frosted fruits. Gently whisk the egg white so it is a little frothy but not stiff like the meringue..
10. Put a handful of sugar on a small plate and have it next to the bowl with the whisked egg white..
11. Take the fruit and dip it first in the egg white and then roll it around on the sugar plate before transferring to a piece of baking parchment..
12. Repeat this until you have coated all the fruit you wish to use. You may need to top up your sugar plate and you may find the egg will make the sugar very wet..
13. Leave the fruit to dry and harden..
14. Once the meringue has cooled and the fruit has hardened, whip the double cream and then dollop and spread in the middle of the meringue. Arrange the fruit artistically and voila!.

Pavlova is a soft centered meringue cake decorated with whipped cream and fruit. The question of which country, Australia or New Zealand, first came up with the idea of the pavlova may never be answered. Both lay claim to the invention of this sweet dessert, but neither one can prove it. Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so.