Fruit Topped Pavlova
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
10
- Ingredients
- 6 egg whites
- ½ tsp salt
- 2 cups granulated sugar (divided)
- 2 Tbsps Corn starch
- 2 tsps freshly squeezed lemon juice
- 2 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 cup fresh Strawberries (rinsed; trimmed and sliced)
- 2 ripe Kiwi (peeled and sliced)
- 1 cup Mandarin orange canned or jarred (drained)
- Chocolate sauce (for drizzling)
Preparation steps
1.
Preheat oven to 300º F / 150º C). Line two baking sheets with parchment paper. Draw two 9-inch / 23 cm circles on the parchment (use a 9-inch round cake pan as a stencil).
2.
In a large bowl, beat egg whites on high speed until soft peaks form. Gradually add 1 1/2 cups sugar, while constantly whipping. Whip until the sugar is dissolved. Mix the remaining sugar with the cornstarch; lightly fold the dry mixture into the meringue. Stir in lemon juice.
3.
Spread half of the meringue to fit within each circle on the parchment.
4.
Bake for 30 to 40 minutes or until dry. Turn off oven, but leave meringue in oven for an additional 30 minutes. Let cool (about 1 hour), the meringue should be hard on the outside, and slightly moist on the inside.
5.
In a large chilled bowl, combine the cream and confectioners sugar; whip until thickened.
6.
Place one of the meringues on a cake platter. Spread a layer of cream on top of the meringue and top with the remaining meringue. Spoon the whipped cream into a pastry bag fitted with a decorative tip. Pipe the whipped cream around the sides of the cake. Arrange the fruit on top of the cake. drizzle with chocolate sauce. Serve.
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