Summer Fruit Pavlova

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"πŸ“ Summer fruit Pavlova!πŸ“ Can you believe all these fruits came from our garden?! We had so many I had to make an extra BIG pavlova! Summer is well and truly here and this has to be the best summer dessert ever! . Delicious crispy and chewy pavlova topped with lashings of pillowy vanilla flavoured chantilly cream, sharp raspberry coulis, rum and honey roasted rhubarb, strawberries, blueberries and of course....our edible flowers! Who else loves Pavlova as much as me?! β€οΈπŸ§‘πŸ’›"
-- @bakesbymichelle

Recipe Intro From bakesbymichelle

Pavlovas are a fabulous gluten free dessert for entertaining and are so versatile based on what's in season. Fill them with curd or roasted fruit, Chantilly creamy and MORE in season berries!

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  • Recipe Card
Prep time 40mins
Cook time 3hrs

Recipe Card

Roasted Fruits

ingredients

  • 1 cup rhubarb and strawberries, mixed
  • 1 tablespoon rum
  • Honey, to drizzle, to taste

Pavlova

ingredients

  • 6 egg whites
  • 1 2/3 cups caster sugar
  • Fresh strawberries, for garnish
  • Fresh blueberries, for garnish
  • Raspberry Coulis, for drizzling

Chantilly Cream

ingredients

  • 2 1/2 cups heavy cream
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla

For the Roasted Fruit

Method

  • Step 1

    Preheat your oven to 350Β°F

  • Step 2

    Cut rhubarb into 1” pieces, and leave the strawberries whole, removing leaves and stalk. Place in a heatproof bowl and add a good drizzle of honey and the rum.

  • Step 3

    Roast for 10-15minutes, reserving the syrup to drizzle over the pavlova

Meringue

  • Step 1

    Preheat your oven to 250Β°F.

  • Step 2

    Whisk egg whites in a stand mixer until soft peaks and add a spoonful of sugar one a time, whisking well in between until all the sugar has dissolved.

  • Step 3

    Draw an 8” round circle on baking paper and dollop the meringue inside the circle, making a cavity in the top with the back of a spoon, then shape the dome by smoothing a palette knife from the base upwards to create a little spike.

  • Step 4

    Bake for approximately 2.5 - 3 hours.

  • Step 5

    Leave in the oven to cool completely.

The Chantilly Cream

  • Step 1

    Whisk the heavy cream, icing sugar and vanilla together until soft peaks.

To Assemble

  • Step 1

    Place pavlova on a serving plate/stand.

  • Step 2

    Dollop cream into the cavity and top with roasted fruits.

  • Step 3

    Add remaining fresh fruits and drizzle over raspberry coulis and the reserved syrup from the roasted fruits.

  • Step 4

    Top with more fresh fruit and edible flowers