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Easter Pavlova with Fresh Fruit and Chocolates Recipe

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4.2 from 48 reviews

  • Author: Amina
  • Total Time: 4 hours 20 minutes (including cooling time)
  • Yield: 10 servings

Description

This delightful Easter Pavlova recipe features a crisp meringue base topped with luscious whipped cream, fresh mixed berries, freeze-dried raspberries, and festive Easter chocolates. Perfect for spring celebrations, the pavlova is light, airy, and beautifully adorned, making it an impressive yet easy dessert to share with family and friends.

Ingredients

Meringue

  • 6 medium egg whites
  • 300 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

Topping

  • 450 ml double cream
  • 2 tbsp icing sugar
  • Fresh fruit – strawberries, raspberries, blueberries (quantity as desired)
  • Freeze dried raspberries (to taste)
  • Easter chocolates (as desired for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 150ºC (130ºC fan). Line a large baking tray with baking parchment.
  2. Whisk Egg Whites: In a large bowl, whisk the egg whites until they form stiff peaks, ensuring they hold their shape firmly.
  3. Add Sugar Gradually: Add the caster sugar 1 teaspoon at a time, continuing to whisk until the mixture becomes glossy and smooth, fully incorporating the sugar.
  4. Incorporate Additional Ingredients: Whisk in the white wine vinegar, one teaspoon at a time, then the cornflour and vanilla extract, mixing until smooth and even.
  5. Prepare Meringue Shapes: Draw two circles on the parchment paper—a large outer circle and a smaller one in the center. Adhere the paper slightly to the tray using a dab of meringue to prevent movement.
  6. Shape the Meringue: Pipe or dollop the meringue onto the tray within the circles you’ve drawn, using your preferred piping tip or spoons for a rustic look.
  7. Bake: Bake the meringue for 1 hour. When the time is up, turn off the oven heat and leave the meringue to cool completely inside the oven without opening the door. For best results, cool overnight.
  8. Prepare Toppings: Chop fresh strawberries and clean all berries thoroughly. Whip the double cream with icing sugar until it forms soft peaks.
  9. Assemble: Spread, dollop, or pipe the whipped cream over the cooled meringue base. Decorate generously with the prepared fresh fruit, freeze-dried raspberries, and Easter chocolates.
  10. Serve and Enjoy: Serve immediately and enjoy this festive, light, and fruity pavlova with your loved ones.

Notes

  • Ensure egg whites are at room temperature before whisking for best volume.
  • Do not open the oven door while the meringue cools to avoid cracking.
  • Substitute white wine vinegar with lemon juice if desired.
  • Use fresh and ripe fruits for optimal flavor and presentation.
  • Can be made a day ahead; store in an airtight container after assembly for a few hours.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://aminabakes.com/easter-pavlova-with-fresh-fruit-and-chocolates-recipe/