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Pavlova with seasonal fruits - photo 1
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Pavlova with seasonal fruits

Desserts Dishes for Special Occasions 240 min Medium 11 wyświetleń ~44.99 PLN - (0)
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Description

Pavlova is a delicate meringue with a crispy, slightly shell-like surface and a soft, marshmallow-like interior, decorated with fresh fruits and light cream. This dessert originates from Australian and New Zealand cuisine, making it perfect for special occasions, such as a New Year's Eve dinner — it looks very impressive on the table and combines contrasting textures: crispy meringue, creamy cream, and juicy fruits. Served decoratively on a platter or large plate, it will be the centerpiece of the dessert. It pairs wonderfully with citrus fruits, pomegranate, kiwi, and persimmons, along with optional mint for freshness. Visually, Pavlova should have even white edges, a caramelized beige hue on the edges, and vibrant colors of fruits on top.

Składniki (14)

Servings:
8
  • Egg whites 4 szt.
  • White granulated sugar 220 g
  • Corn flour (corn starch) 10 g
  • White wine vinegar 5 ml
  • Vanilla extract 1 łyżeczka
  • 30% cream (sweet cream) 500 ml
  • Powdered sugar 40 g
  • Pomegranate arils (pomegranate seeds) 200 g
  • Kiwi 2 szt.
  • Mandarins (peeled, segments) 3 szt.
  • Persimmon (kaki) 2 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Mint (sprigs, for decoration) 1 pęczek
  • Passion fruit (pulp from the fruit) - optional 2 szt.
💰 Szacowany koszt dania: ~44.99 PLN (5.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare your workspace: make sure the bowl and mixer attachments are perfectly clean and dry (even minimal traces of grease will prevent the egg whites from whipping). Line the baking tray with parchment paper. Draw a circle with a diameter of 20-22 cm on the paper (for example, using a plate), then turn the paper over so the printed side is facing down.

Use a large metal or glass mixing bowl (plastic can retain grease). A baking sheet with a rim is best, with parchment paper stuck down with a few drops of water.

Meringue

2

Take the egg whites out of the fridge a few minutes before whipping, but whip them while they are still cold. Pour the egg whites into a bowl and start beating with a mixer on medium speed until soft peaks form (about 1-2 minutes).

Ingredients: Egg whites
Use a hand mixer or stand mixer with a whisk attachment. First, mix on medium speed to incorporate air into the egg whites; you will switch to higher speeds in the following steps.
3

Continue beating and gradually add the sugar one tablespoon at a time every ~10-15 seconds: do not pour it all in at once. After adding half of the sugar, increase the mixer speed to high and beat for another 5-7 minutes, until the meringue is thick, shiny, and forms stiff, stable peaks. Test: a grain of sugar at the bottom of the bowl should almost completely dissolve.

Ingredients: White granulated sugar
Add the sugar slowly — this is the key to a smooth meringue without graininess. If the mixture is dull and you can feel the sugar under your fingers, beat it longer.
4

When the meringue is shiny and stiff, reduce the mixer speed to low and gradually add the cornstarch, vinegar, and vanilla extract using a teaspoon. Add the ingredients gradually and gently fold with a spatula in an "upward motion" to avoid "deflating" the meringue.

Ingredients: Corn flour (corn starch), White wine vinegar, Vanilla extract
Use a silicone spatula or a large wooden spoon. Gently stir until the ingredients are evenly incorporated, but do not mix vigorously.
5

On the drawn circle on the parchment paper, place the meringue: put a large spoonful of the meringue in the center, spreading it towards the edges to create a slightly raised border and a slightly indented center (this is where the cream and fruits will go). Smooth the top so that the edges are nicely wavy — this will add a decorative look after baking.

Ingredients: Egg whites
Use a large metal spoon or spatula. Don't worry about perfect smoothness — the ripples look nice after baking.

Baking meringue

6

Place the baking tray in an oven preheated to 120°C (top-bottom, without convection). Bake for 90-100 minutes at this temperature: the meringue should become crispy on the outside and slightly browned. Do not open the oven in the first 60 minutes.

Ingredients: Egg whites
Use the up-down function. If your oven tends to brown strongly, you can lower the temperature to 110°C and extend the time by 10-15 minutes.

Cooling the meringue

7

After the time has passed, turn off the oven and leave the tray with the meringue in the closed oven to cool completely — for at least 2 hours, but preferably until it is completely cool (you can leave it overnight). Cooling in the closed oven prevents cracks and allows the interior to stabilize.

Do not open the oven door right away — sudden temperature changes can cause the meringue to crack.

Cream

8

Pour the chilled cream into a cold bowl and start whipping with a mixer on medium speed. When the cream thickens, gradually add the powdered sugar and vanilla extract (if you want more flavor). Whip until stable but soft peaks form — about 3-4 minutes.

Ingredients: 30% cream (sweet cream), Powdered sugar, Vanilla extract
A chilled bowl and beaters make whipping easier. Do not whip too long (do not exceed the point of stiff peaks), as the cream may separate.

Preparing the fruits

9

Prepare the fruits: peel the mandarins and divide them into segments, peel and slice the kiwi, cut the persimmon into slices or wedges, scoop the seeds from the pomegranate into a bowl. If you are using passion fruit (optional), cut it in half and scoop out the pulp.

Ingredients: Pomegranate arils (pomegranate seeds), Kiwi, Mandarins (peeled, segments), Persimmon (kaki), Passion fruit (pulp from the fruit) - optional
Use a sharp knife to cut the persimmon and kiwi. When removing the seeds from the pomegranate, work over a bowl of water to easily separate the seeds from the membranes.

Assembly

10

Carefully remove the cooled meringue from the paper and transfer it to a large plate or platter. Evenly spread whipped cream (about a 3-4 cm layer) in the center of the meringue. If you are using passion fruit, spread a spoon or two of the pulp over the layer of cream before arranging the fruit.

Ingredients: Powdered sugar, 30% cream (sweet cream), Passion fruit (pulp from the fruit) - optional
When transferring the meringue, gently lift it with a wide cake spatula — the meringue is fragile, so proceed slowly. Use a wide spatula to spread the cream.

Decoration

11

Arrange the fruits decoratively on the cream: first the larger pieces (slices of persimmon, segments of mandarin), then kiwi, and finally sprinkle pomegranate seeds for color. Garnish with fresh mint leaves (optional).

Ingredients: Pomegranate arils (pomegranate seeds), Kiwi, Mandarins (peeled, segments), Persimmon (kaki), Mint (sprigs, for decoration), Passion fruit (pulp from the fruit) - optional
Create a contrast of colors and textures — the intense reds of pomegranate and the oranges of mandarins look particularly striking against white cream.

Serving

12

Serve immediately after decorating to keep the meringue crispy. Cut into 8 pieces with a sharp knife or a large spatula. If you need to serve later, store the meringue and cream separately and assemble 15-30 minutes before serving.

The meringue tastes best fresh — after a few hours, it becomes soft from the moisture of the cream and fruits. If you store the assembled Pavlova in the fridge, expect a softer texture after 4-6 hours.

Fun Fact

💡

Pavlova was named after the Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s; both countries claim to be the birthplace of this dessert.

Best for

Sylwester 2025 Urodziny Przyjęcie noworoczne

Tips

🍽️ Serving

Serve the Pavlova on a large, flat plate. For an elegant effect, you can drizzle the fruits with a bit of lemon or lime juice just before serving. Serve with a small scoop of vanilla ice cream or a glass of sparkling wine/champagne.

🥡 Storage

Best consumed immediately. Storage: meringue without cream — in an airtight container at room temperature for up to 24 hours. The finished Pavlova (with cream) should be kept in the refrigerator for up to 12 hours; the structure of the meringue may soften. To reheat a dry meringue (if cool and slightly damp), it can be briefly baked at 100°C for 5-7 minutes, but you risk further cracking.

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