Australian Pavlova With Seasonal Fruit – a delicious recipe with Egg Whites, Salt, Super, Vanilla, White Vinegar, Whipping Cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300F and lightly grease a baking tray covered in parchment paper.
2
Start with a very clean metal bowl in your stand mixer, or large metal or glass bowl with a hand mixer. Whisk the egg whites and the pinch of salt to soft peaks (where they stand up but collapse).
3
Add in a tablespoon at a time the super fine sugar, and keep whipping until stiff peaks.
4
Add in the vanilla and vinegar, and let the machine mix it in thoroughly.
5
Bake for a about an hour. When done, the meringue will be hard to the touch and sound hollow when you tap on it. Don't let it get too brown.
6
While the meringue is baking, whip cold cream to stiff peaks.
7
Crack the top from the meringue, layer in whipped cream and a layer of fruit (I used strawberries). Replace the top, and add another layer of whipped cream and garnish with fruit.
610
kcal
Calories
31
g
Fat
70
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Egg Whites, 1 pinch Salt, 1 1/3 cups Super Fine Sugar (Baker's Sugar), 1 teaspoon Vanilla Extract (I used powdered vanilla), and more.
Yes, Australian Pavlova With Seasonal Fruit falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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