Easy Summer Pavlova
This easy summer pavlova is a delicious and simple meringue-based showstopper of a dessert, that is topped with Chantilly cream (aka sweetened whipped cream). Plus it can be topped with any type seasonal that you love. This pavlova is made using the Swiss meringue method making it a fool proof recipe that never fails.
Equipment
Ingredients
PAVLOVA
- 160 g egg whites fresh or pasteurised
- 320 g granulated sugar
CHANTILLY CREAM
- 250 ml heavy cream
- 2 tablespoon powdered sugar
- 1 tsp vanilla paste
DECORATION
- 250 g fresh strawberries or any type of season fruit you would like to top it with
- 2-3 kiwis or any type of season fruit you would like to top it with
- Mint leaves optional
Instructions
PAVLOVA
- Preheat the oven to 90ºC/195ºF fan oven. Prep a large baking sheet with parchment paper. Flip the parchment paper upside down and draw a 25 cm/10-inch circle. Flip it back so the pen is on the bottom side. When the meringue has been made add a dot in each corner, and place the baking paper on top, to make sure the paper sits completely flat on the baking sheet.
- Add the egg whites and granulated sugar to a heat safe bowl (I use my metal bowl from my stand mixer). With the whisk for your stand mixer or electric hand mixer, whisk it together until combined. Then place the bowl over a pan of simmering water, making sure the water does not touch the bowl, to make a double boiler.160 g egg whites, 320 g granulated sugar
- Continue to stir the mixture constantly until the sugar is completely dissolved and melted together with the egg whites. To check this, lift a tiny bit of the mixture out of the bowl and feel it between your fingers, without burning yourself. Once you can’t feel any sugar granules it’s ready for the mixer.
- Take it off the heat and immediately mix on the highest speed. Whip for 4-6 minutes or until the meringue forms stiff peaks.
- Add the meringue to a piping bag fitted with a large round piping tip that's about 1,5-2 cm/ 0.5-0.7 inches. If you don't have a piping tip, just cut of the end the piping bag to the same width.
- Pip large dollops on the parchment paper, along the drawn circle. To pipe the dollops, hold the piping bag in a 45 degree angle by the drawn line. Pipe the dollop and pull the piping bag inwards. Continue the same way all around the circle. Do the same again on top of the first row. Finally fill the middle by piping in a circle. It should be on level with the middle of the upper row of dollops. (See video and photos further up in the blogpost)
- Bake for 2 hours. When it is finished baking, turn off the oven and leave it in the oven until the oven is cold. Takes about 1-2 hours. It is ready to be served. If made ahead it should be stored in a dry environment such as the oven until ready to be served.
CHANTILLY CREAM
- Whisk all the ingredients together until the whipped cream forms stiff peaks.250 ml heavy cream, 2 tablespoon powdered sugar, 1 teaspoon vanilla paste
ASSEMBLING
- Place the pavlova on a serving dish. Add the Chantilly cream on the pavlova. Peel the kiwi and wash the fresh strawberries. Cut both into smaller pieces and place them on top of the Chantilly cream. Optionally also decorate with fresh mint leaves. Enjoy immediately250 g fresh strawberries, 2-3 kiwis, Mint leaves
Nutrition
Calories: 349kcalCarbohydrates: 50gProtein: 17gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 265mgPotassium: 342mgFiber: 1gSugar: 48gVitamin A: 391IUVitamin C: 36mgCalcium: 42mgIron: 0.3mg
Tried this recipe?Let us know how it was!