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No longer having all your kids living under the same roof, it is nice to cook dinner and have the family over. One thing that I always include with the meal is dessert. Usually, during the summer it is my famous mud pie served for dessert, which I promise to post one day soon. But my second go to dessert is this Pavlova with summer fruit.
Need the perfect menu to serve alongside with this Pavlova with summer fruit? I’ve taken care of that and have shared my Summer Dinner Menu with you below.
Pavlova with summer fruit is much like a huge crunchy meringue cookie that melts in your mouth, covered with billowy sweet whip cream and topped with fresh ripe fruit. Every bite feels like a celebration in your mouth. Not only delicious but gorgeous as well. Whoever you serve this dessert to will think you spent forever making it. But let me tell you, “It is so easy to make”.
Any fruit can be used; sometimes I’ll do mixed berries, choosing the most vibrant and plump berries, or a simple kiwi and blueberry mix.
The Summer Dinner Menu
- Starter: Gazpacho + cilantro pesto
- Main Dish: Chipotle-lime chicken salad
- Desert: Pavlova with summer fruit.
The key to this menu is to make dishes that require very little oven heat to cook. Although, the pavlova’s meringue is baked in the oven, it is done so on a very low temperature.
Make Ahead
The meringues can be stored in an airtight container at room temperature for up to 1 day.
Whip cream and fruit mixture can be made 1 day ahead as well, stored in separate containers and refrigerated.
Important Tips
Avoid making meringue on a humid day. Because meringues have a high sugar content and sugar absorbs moisture from the air, they can become very soft if made on a humid or rainy day.
Make sure your utensils and bowls are squeaky clean. This is a serious statement! Any trace of fat or egg yolk can drastically reduce the volume of beaten egg whites. This means carefully separating eggs too, since the tiniest bit of yolk can ruin a meringue.
Make It A Little More Healthy
I sometimes prefer to use Arrowroot powder in place of cornstarch. Cornstarch, like talcum powder, can cause respiratory problems even in small amounts. According to the American Academy of Pediatrics, if inhaled cornstarch powder can be dangerous.
What is in Pavlova with summer fruit?
For the fruit:
- 1 pound mixed fresh fruit, such as sliced strawberries, blueberries, and sliced nectarines.
- 3 tablespoons lemon juice
- 1/4 cup granulated sugar
For the pavlova:
- 1 cup granulated sugar
- 2 teaspoons cornstartch
- 4 large egg whites, left at room temperature for 30 minutes
- 1/4 teaspoon cream of tartar
For the whipped cream:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
How easy is it to make Pavlova with summer fruit?
You will be surprised at how easy it is to make this Pavlova with summer fruit, as long as you follow my important tips above, your meringue will end up with perfect results.
For the fruit: Toss the fruit with the lemon juice and sugar in a large bowl. Refrigerate until ready to use.
For the pavlova:
- Move oven rack closest to the top. Preheat the oven to 275 degrees.
- Mix the sugar with the cornstarch in a medium bowl; set aside.
- Using the whisk attachment of a clean and dry stand mixer, whisk the egg whites and cream of tartar at high speed for 8 to 10 minutes, until the egg whites hold their shape and the whisk leaves a path in the whites. Do not over mix.
- Switch to medium speed; add the sugar mixture tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. The meringue should be firm and glossy.
- Prepare a large baking sheet with parchment paper. Draw a 10-inch diameter circle onto the center of the parchment paper, then turn the paper over and place back onto the baking sheet and lightly coat with cooking spray.
- Using a wooden spoon, heap the meringue onto the parchment paper-lined baking sheet keeping within the circle. Using the spoon, flatten the top and shape it into a round circle.
- Place the baking sheet in the oven; bake at 275 degrees undisturbed for 45 minutes. Rotate and bake for another 20 minutes. The round should be crusty when (very gently) touched. If not, bake for another 10 to 15 minutes. Remove from oven and allow to cool. Carefully remove from the parchment paper.
For the whipping cream: In a stand mixer fitted with the whisk attachment, add the cream, powder sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and continue mixing on high for 2 to 3 minutes until fluffy and the cream holds a soft peak when you pull the whisk out of the bowl.
Top the meringue with the whipped cream and fruit mixture. Sprinkle with a little fresh mint too, if you have it on hand. Serve immediately.
This Australian classic Pavloa with summer fruit is always a crowd-pleaser. Who can’t resist a crisp meringue topped with fresh whipped cream and fresh vibrant fruit? We can’t, that’s for sure!
Print
Pavlova + Summer Fruit
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
Pavlova with summer fruit is much like a huge crunchy meringue cookie that melts in your mouth, covered with billowy sweet whip cream and topped with fresh ripe fruit.
Ingredients
For the fruit:
- 1 pound mixed fresh fruit, such as sliced strawberries, blueberries, and sliced nectarines.
- 3 tablespoons lemon juice
- 1/4 cup granulated sugar
For the pavlova:
- 1 cup granulated sugar
- 2 teaspoons cornstartch or Arrowrooot powder
- 4 large egg whites, left at room temperature for 30 minutes
- 1/4 teaspoon cream of tartar
For the whipped cream:
- 1 pint heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the fruit:
- Toss the fruit with the lemon juice and sugar in a large bowl. Refrigerate until ready to use.
For the pavlova:
- Move oven rack closest to the top. Preheat the oven to 275 degrees.
- Mix the sugar with the cornstarch in a medium bowl; set aside.
- Using the whisk attachment of a clean and dry stand mixer, whisk the egg whites and cream of tartar at high speed for 8 to 10 minutes, until the egg whites hold their shape and the whisk leaves a path in the whites. Do not over mix.
- Switch to medium speed; add the sugar mixture tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. The meringue should be firm and glossy.
- Prepare a large baking sheet with parchment paper. Draw a 10-inch diameter circle onto the center of the parchment paper, then turn the paper over and place back onto the baking sheet and lightly coat with cooking spray.
- Using a wooden spoon, heap the meringue onto the parchment paper-lined baking sheet keeping within the circle. Using the spoon, flatten the top and shape it into a round circle.
- Place the baking sheet in the oven; bake at 275 degrees undisturbed for 45 minutes. Rotate and bake for another 20 minutes. The round should be crusty when (very gently) touched. If not, bake for another 10 to 15 minutes. Remove from oven and allow to cool. Carefully remove from the parchment paper.
For the whipping cream:
- In a stand mixer fitted with the whisk attachment, add the cream, powder sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and continue mixing on high for 2 to 3 minutes until fluffy and the cream holds a soft peak when you pull the whisk out of the bowl.
Top the meringue with the whipped cream and fruit mixture. Serve immediately.
Notes
The equipment section above contains affiliate links to products I use and love!
Keywords: Pavlova with summer fruit
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