Fresh Fruit Pavlovas

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I was introduced to pavlovas by my Australian friend, Melinda. We celebrate birthdays in our office, and since I eat gluten-free, a cake from the local bakery was not an option. Enter Melinda. She baked an incredible pavlova for my birthday potluck, and I’ve been hooked ever since.

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Pavlovas have a delicate crunchy exterior and a fluffy marshmallow-like interior; to serve, all you need is a dollop of whipped cream and a spoonful of your favorite fresh fruit to create heaven on a plate! I served these with macerated strawberries, as my berries were somewhat tart. The fact that it’s a naturally gluten-free just adds to its appeal as a delicious ethereal dessert! Named for the Russian ballerina Anna Pavlova, the pavlova is a dessert you must add to your repertoire!

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Fresh Fruit Pavlovas
4 large egg whites
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar or 1 teaspoon white vinegar (use one or the other, not both)
1 1/2 teaspoons cornstarch
Whipped cream and fresh fruit, for serving*

Preheat the oven to 250°.
Line a baking sheet with parchment; set aside.
Combine sugar and cornstarch in a small bowl; set aside.
If using vinegar, combine vinegar and vanilla together and set aside.
Using an electric mixer, beat egg whites until soft peaks form.
Add sugar mixture.
Beat at high speed until meringue holds stiff peaks and is very glossy.
Add cream of tartar, if using, and beat for 1 minute.
Fold in vanilla (or vanilla-vinegar mixture).
With a large spoon, dollop meringue onto parchment, creating small circles.
Using base of spoon, make an indentation in the middle, so that the sides are higher than the middle.
Bake for 1 hour or until firm.
Turn off oven. Allow to cool in oven with door slightly ajar.

*Whipped Cream
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

Add all of the ingredients to a large bowl.
With an electric mixer, beat cream, sugar and vanilla until soft peaks form.

Macerated Berries
2 pints strawberries, sliced
2 tablespoons sugar
Mix together and allow to stand at room temp for about an hour or so.

To serve:
Place pavlova on a serving plate.
Top with whipped cream and fresh fruit of choice.
Makes 6-8, depending upon size


Shared with the following:
Mix It Up Monday
Hearth and Soul Blog Hop
Tuesday Talent Show
Wake Up Wednesdays
Cast Party Wednesday
The Wednesday Roundup
Full Plate Thursday
Live Laugh Linky
Happiness is Homemade


4 thoughts on “Fresh Fruit Pavlovas

  1. Hi Louanne,
    I just love Pavlovas they make such a special dessert and your recipe looks fantastic! Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

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