Summer Fruit Pavlova Recipes

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SUMMER BERRY PAVLOVA



Summer berry pavlova image

Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper

Provided by Jamie Oliver

Categories     Desserts     Fruit     Alfresco     Aussie Christmas     Wimbledon     Australia day

Time 1h25m

Yield 10

Number Of Ingredients 10

Meringue
6 large free-range egg whites
300 g caster sugar
Pavlova
400 g fresh strawberries and raspberries
200 ml double cream
200 ml fat-free natural yoghurt
2 tablespoons caster sugar
1 vanilla pod
a few sprigs of fresh mint

Steps:

  • Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
  • With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
  • Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
  • Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
  • Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries.
  • Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod lengthways, scrape out the seeds and fold them into the creamy mixture.
  • Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together.
  • Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and enjoy!

Nutrition Facts : Calories 261 calories, Fat 10.9 g fat, SaturatedFat 6.7 g saturated fat, Protein 4.1 g protein, Carbohydrate 38.8 g carbohydrate, Sugar 38.8 g sugar, Sodium 0.4 g salt, Fiber 0.8 g fibre

EASY PAVLOVA



Easy Pavlova image

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

LIGHTER SUMMER PAVLOVA



Lighter summer pavlova image

We've reinvented this fruit-topped meringue dessert to reduce the calories, sugar and fat while keeping it as irresistible as the original

Provided by Angela Nilsen

Categories     Dessert, Treat

Time 1h35m

Number Of Ingredients 17

1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract
3 large egg whites , at room temperature
75g golden caster sugar
50g icing sugar
edible red food colouring (optional)
100ml whipping cream
200g 2% Greek yogurt
85g half-fat crème fraîche
2 tsp golden caster sugar
350g strawberries , hulled and sliced
150g punnet raspberries
150g punnet blueberries
2 passion fruits
1/8 tsp icing sugar , for sifting
a few small mint leaves (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Cover a large baking sheet with baking parchment and use a pencil to draw a 20cm circle in the middle. Turn the parchment over.
  • For the meringue, mix together the cornflour, vinegar and vanilla, and set aside. Whisk the egg whites in a large bowl until the mixture stands in stiff peaks. Tip in 1 tsp of the caster sugar, beat for a few seconds, then carry on adding and whisking in the caster sugar, 1 tsp at a time - this will give you a thick, glossy mixture. Sift and gently fold in half the icing sugar with a large metal spoon. Add the rest of the icing sugar in the same way, being careful not to overmix. Fold in the reserved cornflour mixture.
  • Secure the parchment with some meringue mixture (see tip) if you want. Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15cm circular base, about 1.5cm thick. (At this point you can give the remaining meringue mixture a pink ripple effect, if you like, by briefly swirling some food colouring through it with a knife.)
  • Place a large spoonful of meringue on the edge of your meringue base to come out to the edge of the pencil circle. Repeat with 7 more spoonfuls in the same way, creating the raised edging for the pavlova and leaving a wide hollow for the fruit and cream to go in later. Fill any gaps in the edging with a blob of meringue. Bake for 1 hr - if you gently tap the meringue, it should sound crisp. Turn off the oven but leave the meringue inside for 1 hr to cool gradually. Remove, carefully peel off the baking parchment and leave to cool completely on a wire rack. Can be made up to three days ahead and stored in an airtight tin, or wrapped in foil.
  • When you are ready to serve the pavlova, prepare the filling. Whisk the whipping cream to stiff peaks. Fold in the Greek yogurt, then the crème fraîche and sugar. Scatter half the strawberries, raspberries and blueberries onto the base of the meringue. Cut the passion fruits in half widthways, scoop out the pulp and seeds, and scatter over the berries. Spoon about half of the yogurt mixture on top. Scatter over some of the remaining berries, top this with more spoonfuls of the yogurt mix, then finish off with the rest of the berries. Dust lightly with icing sugar and a scattering of mint leaves, if you like. Serve straight away - if you leave it sitting for too long, the creamy filling and juicy fruits will cause the meringue to start to soften.

Nutrition Facts : Calories 189 calories, Fat 7.3 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 23.6 grams sugar, Fiber 1.9 grams fiber, Protein 4.9 grams protein, Sodium 0.1 milligram of sodium

SUMMER FRUIT PAVLOVA



Summer fruit pavlova image

Looking for a make-ahead dessert that delivers the wow factor without much effort? A pavlova is your best bet, and we've created the ultimate version with summer berries

Provided by Barney Desmazery

Categories     Dessert

Time 1h25m

Number Of Ingredients 13

4 egg whites
½ lemon, juiced (you'll need 1 tbsp juice; reserve the squeezed lemon half)
200g caster sugar
2 tsp cornflour
400g strawberries, hulled and halved or quartered if large
1 tbsp icing sugar
small squeeze of lemon juice
200g raspberries
handful of redcurrants (optional)
handful of small mint or basil leaves (or use a mixture)
300g full-fat crème fraîche
25g icing sugar
¼ tsp vanilla extract

Steps:

  • If you're using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, 'freeze for ease', below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.
  • Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips - if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
  • Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).
  • For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.

Nutrition Facts : Calories 401 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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