Summer Fruit Pavlova
Searching for a summer fruit dessert idea that's not overloaded with sugar? Try this delicious summer fruit pavlova recipe.
Recipe Tip If you're looking to try something new for your pavlova toppings this year, add a twist by using delicious in-season peach slices and berry coulis with raspberries for a burst of summer flavour.
Ingredients
- 1 teaspoons lemon juice
- 300 mL whipped cream
- 4 kiwifruit, sliced
- 125 grams raspberries
- 125 grams blueberries
- 125 grams strawberries, sliced
- 2 tablespoons passionfruit pulp
- 6 eggs, separated
- 3/4 cup caster sugar
- 1/2 teaspoons vanilla essence
- 1 teaspoons lemon juice
- 300 mL whipped cream
- 4 kiwifruit, sliced
- 125 grams raspberries
- 125 grams blueberries
- 125 grams strawberries, sliced
- 2 tablespoons passionfruit pulp
- 6 eggs, separated
- 3/4 cup caster sugar
- 1/2 teaspoons vanilla essence
- Step 1 of 6Preheat oven to 150°C (130°C fan forced). Grease and line an oven tray with baking paper.
- Step 2 of 6In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
- Step 3 of 6Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves and egg white is stiff. Beat in lemon juice and vanilla.
- Step 4 of 6Spread mixture onto tray to form a 26cm-round and bake 20 minutes.
- Step 5 of 6Reduce oven to 120°C, and bake 55-60 minutes. Turn off oven and leave pavlova to cool in oven with the door ajar, to dry out completely.
- Step 6 of 6To serve, spread cream over the pavlova, top with fruit and drizzle with passionfruit.
Method
- Step 1 of 6Preheat oven to 150°C (130°C fan forced). Grease and line an oven tray with baking paper.
- Step 2 of 6In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
- Step 3 of 6Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves and egg white is stiff. Beat in lemon juice and vanilla.
- Step 4 of 6Spread mixture onto tray to form a 26cm-round and bake 20 minutes.
- Step 5 of 6Reduce oven to 120°C, and bake 55-60 minutes. Turn off oven and leave pavlova to cool in oven with the door ajar, to dry out completely.
- Step 6 of 6To serve, spread cream over the pavlova, top with fruit and drizzle with passionfruit.
Method
- Step 1 of 6Preheat oven to 150°C (130°C fan forced). Grease and line an oven tray with baking paper.
- Step 2 of 6In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
- Step 3 of 6Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves and egg white is stiff. Beat in lemon juice and vanilla.
- Step 4 of 6Spread mixture onto tray to form a 26cm-round and bake 20 minutes.
- Step 5 of 6Reduce oven to 120°C, and bake 55-60 minutes. Turn off oven and leave pavlova to cool in oven with the door ajar, to dry out completely.
- Step 6 of 6To serve, spread cream over the pavlova, top with fruit and drizzle with passionfruit.