Australian Pavlovas With Fresh Berries and Strawberry Puree

May 29, 2023May 29, 20230 2
Australian Pavlovas With Fresh Berries and Strawberry Puree recipe for a sweet and light dessert
in Dessert

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

nonstick cooking spray or butter , for greasing the foil
4 large egg whites , at room temperature
1/4 teaspoon cream of tartar
1 cup superfine sugar
3 tablespoons confectioners ' sugar
4 cups strawberries , hulled and halved , quarter them if they are large
3 tablespoons granulated sugar
1 tablespoon lemon juice
1 cup heavy cream ( optional )
1/2 teaspoon vanilla extract
1 cup fresh raspberry , washed , picked over , and patted dry
1 cup fresh blueberries , washed , picked over , and patted dry

Nutrision Information

Servings Per Recipe
8
Calories
232
Sugar
33g
Fat
6g
Pavlova is a popular dessert in Australia and New Zealand. It is named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. This dessert is made from a meringue base that is crisp on the outside and chewy on the inside. It is topped with whipped cream and fresh fruit, making it a light and refreshing option for dessert. Pavlovas can be customized to include different fruit toppings, such as kiwi, banana, and passionfruit.

Instructions

1.Preheat the oven to 350°F (180°C).
2.Grease a piece of foil with nonstick cooking spray or butter, then place it on a baking sheet.
3.In a bowl, whisk together the egg whites and cream of tartar until foamy and they form soft peaks.
4.Gradually add in the superfine sugar and continue whisking until stiff peaks have formed.
5.Sift in the confectioners' sugar and fold it in gently but thoroughly.
6.Spoon the meringue into eight mounds onto the foil-lined baking sheet. Use the back of a spoon to create an indentation in the center of each mound and smooth the edges.
7.Bake in the oven for 10 minutes, then reduce the heat to 200°F (100°C) and bake for a further 50 minutes.
8.Allow the pavlovas to cool completely on the baking sheet.
9.To make the strawberry puree, in a food processor, blend together the strawberries, granulated sugar, and lemon juice until smooth.
10.To serve, top each pavlova with a dollop of whipped cream (if using), the raspberry and blueberry, and a drizzle of the strawberry puree.

PROS

This dessert is sweet and light, yet satisfying and delicious.

It is perfect for a summer’s day or special occasion.
Pavlovas can be made ahead and then assembled just before serving.

The fresh fruit topping adds a burst of color and flavor, making it a healthier choice than some desserts that use chocolate or caramel.

CONS

This dessert is high in sugar and should be enjoyed in moderation as part of a balanced diet.

The pavlova can be a tricky dessert to perfect, and the meringue can sometimes crack or collapse.

HEALTH & BENEFITS

Fresh berries are rich in antioxidants, which can help reduce inflammation and protect against chronic disease.
By replacing heavy toppings with fresh fruit and skipping the whipped cream, this dessert can offer some nutritional benefits.

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