Summer Fruit + Honey Pavlova

This fresh and light dessert is the perfect ending to any summertime meal.

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So, here is what I love the most about Pavlova - it looks amazing and oh so fancy, yet is actually super easy to make. If you can make whip cream, you can make Pavlova. Honestly, all you are doing is beating, then beating some more. It takes a bit of patience, but if you have that, your set!

Now let’s talk about the toppings. Your options are endless, I mean how good would it be with cherries and almonds or sweet juicy peaches. This is the perfect dessert to make if you have a bunch of fruit to use up and want to feel fancy.

Now if you haven’t ever had Pavlova it’s basically a meringue topped with whip cream and fruit. The meringue centre is like a soft delicious marshmallow with a crispy coating. If you have a tough time getting it out of the pan and some of it breaks don’t fret, you're covering the entire top in whip cream so no one will have any clue that it wasn’t perfect.

This version I made in a springform pan but you can also line a baking sheet in tin foil and spread your meringue into a circle - but if you have a springform pan use it. It gives you a perfectly uniform shape and allows you to put it on any serving tray or platter without any challenges.

So next time you want to wow your friends make this Summer Fruit + Honey Pavlova - I promise, everyone will be instantly in love!

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prep time 30 minutes

cook time 1 hour + 1 hour to rest

total time 2 hours 30 minutes

servings 6

Meringue Ingredients

4 egg whites at room temperature

1 cup white sugar

1 tsp corn starch

1 tsp white vinegar

1 tsp vanilla

Topping Ingredients

1 cup whip cream

2 tbsp white sugar

1 tsp vanilla

1 kiwi

1/2 cup raspberries

1/2 cup blueberries

1/2 cup strawberries

2 tbsp honey

Instructions

Preheat oven to 250. Cover the bottom of an 8 inch spring form pan with tinfoil then set aside.

in a large bowl or a stand mixer place egg whites that are at room temperature and beat until the eggs make soft peaks.

To the eggs slowly add in sugar and corn starch and beat until it becomes stiff (this could take up to 10 minutes). Once your eggs are stiff take a small amount and rub it between your fingers being sure that it is smooth and you do not feel any sugar remaining. if you do, continue to beat until it is completely smooth. Add in vinegar and vanilla and beat another 1 minute to fully incorporate.

Pour your meringue into the prepared springform pan then bake for 60 minutes then turn off the heat and allow it to sit in the oven for another 60 minutes (do not open the door during this time).

Once cooled carefully remove it from the spring form pan using a knife to help release the sides if needed.

In a medium bowl or your stand mixer place your whip cream, sugar and vanilla and beat until thick and creamy.

Evenly spread your whip cream over the entire merengue then top with your blueberries, raspberries, strawberries and kiwi. Drizzle with honey then serve.

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