Red fruits Pavlova


For the meringue:

pavlova-pasqua-2015 con titolo

170g confectioner sugar

4 egg whites ( room temperature)

10 g cornstarch

1 pinch of salt

good quality vanilla extract

3 g baking powder

1ts white vinegar

confectioner sugar

 For the filling:

250 ml heavy cream

a bunch of strawberries

some sour cherries and their syrup



Heat the oven to 250°.

In a bowl mix cornstarch with the sugar.

Whisk the egg with vanilla extract and 1 pinch of salt, than add the mixture of sugar+cornstarch ( 1 tbsp at a time!) until the meringue looks glossy.

Than whisk in the vinegar too.

At this point spread the meringue over a baking sheet lined with parchment paper, you should try to create a nest  by making the sides a little higher than the middle.

Turn the oven temperature to 120° and bake for 1 1/2 hour, the pavlova has to be dry and has to reach a light golden colour.

Turn off the oven and leave the pavlova inside, with door closed, to cool completely.

When completely cold, transfer to serving plate or store in an airtight container until required.

Right before serving the pavlova, beat the heavy cream with a tbs of confectioner sugar untili stiff peaks form and set aside.

Put the meringue on a cake stand or a serving plate, fill the center with whipped cream and top with sliced strawberries, cherries and, finally, pour the syrup over the whole filling.


Enjoy this non fussy, chic, light and fresh dessert :-) 


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