Master the Art of Pavlova: The Ultimate Crunchy & Creamy Red Fruit Dessert Recipe
There’s a special kind of joy that comes with presenting a breathtaking dessert after a delightful meal. As the seasons shift, so do our dessert cravings. During the colder months, especially after a festive Christmas dinner, a rich chocolate dessert, a creamy mousse, or a classic tiramisu often hits the spot. These comforting treats truly belong to those long, cozy winter evenings. However, when spring and summer arrive, my palate yearns for something lighter, more vibrant, and bursting with fresh fruit. And for those sunnier seasons, a pavlova, with its exquisite frothy confection, stands out as an unparalleled choice. This particular recipe for pavlova isn’t just good; it’s my absolute favorite, featuring delicate meringues piled high with luxurious whipped cream, crowned with an array of beautiful fresh red fruits, and elegantly swirled with a tangy raspberry sauce.
The Allure of Pavlova: A Dessert for Every Celebration
Pavlova is more than just a dessert; it’s an experience. This iconic meringue-based cake, believed to have been created in honor of the Russian ballerina Anna Pavlova during her tours in Australia or New Zealand (a culinary debate that continues to this day!), perfectly captures the essence of light and indulgence. Its signature is a crisp outer shell that gives way to a soft, marshmallowy interior, creating a delightful textural contrast that is simply irresistible.
What makes a pavlova truly shine is its versatility. While it’s often associated with warmer weather, its elegance makes it suitable for any special gathering. This specific pavlova with red fruit is an ideal choice for occasions like Easter or Mother’s Day, where a show-stopping yet refreshing dessert is desired. It’s a treat that not only looks spectacular on the table but also delivers a symphony of flavors and textures with every spoonful. Everyone, from the youngest guest to the most discerning palate, will adore its charm.
A Symphony of Flavors and Textures
My go-to recipe here features the stunning combination of dragon fruit, raspberries, and a sprinkle of pomegranate seeds. I chose dragon fruit not only for its subtle sweetness and unique texture but especially for its incredibly vibrant color, which transforms the dessert into a truly spectacular visual masterpiece. The raspberries add a burst of tartness and a familiar berry flavor, while the pomegranate seeds contribute a delightful crunch and an additional boost of vitamin C, making this dessert not just delicious but also beautifully adorned.
When you slice into this majestic dessert, you reveal layers of pure bliss. Your spoon effortlessly glides through the cloud-like cream, then meets the satisfying crunch of the meringue. In your mouth, the tangy freshness of the fruit awakens your taste buds, followed by the rich, smooth cream, and finally, the meringue gracefully bursts on your tongue, leaving a lingering sweetness. It’s a sensory journey that is both sophisticated and utterly comforting, making it a guaranteed crowd-pleaser for any celebration.
Tips for Perfecting Your Pavlova
- Meringue Mastery: While store-bought meringues offer a convenient shortcut, making them yourself is surprisingly simple and incredibly rewarding. The process requires minimal active work; most of the time is spent allowing the meringues to dry slowly in the oven. For best results, ensure your mixing bowl and whisk attachments are immaculately clean and grease-free, as even a speck of fat can prevent egg whites from stiffening properly. Use room-temperature egg whites, and add the sugar gradually, one tablespoon at a time, to achieve that perfect glossy, stiff peak meringue. The slow baking process at a low temperature is key to achieving that desirable crisp exterior and soft, chewy interior. If you’re short on time on the day of your dinner, meringues can be baked a day or two in advance. Store them in an airtight container at room temperature to keep them wonderfully crunchy.
- Pre-Preparation for Seamless Serving: The golden rule of pavlova assembly is to do it just before serving. Whipped cream, when left in contact with meringue for too long, can cause the delicate meringue to soften and melt, losing its signature crispness. However, you can certainly prepare all the individual components in advance. Wash and gently dry your chosen fruits, then store them in the refrigerator. Wrap your baked meringues tightly to maintain their crunch. Whip your cream to perfection and chill it, and prepare the raspberry sauce. By having all these elements ready, you can effortlessly assemble this elegant dessert in just about 5 minutes, ensuring a stunning and fresh presentation every time!
- Vinegar and Cornstarch: The Secret Duo: The addition of white vinegar and cornstarch to the meringue mixture might seem unusual, but they play crucial roles. The vinegar helps to stabilize the egg whites, contributing to a more tender interior, while the cornstarch ensures a delightful chewy, marshmallowy center and a crisp shell, preventing the meringue from becoming too brittle.
It’s a good taste!
Pavlova Recipe with Red Fruit
Did you make this pavlova with red fruit? Tag #byandreajanssen via Instagram or twitter. I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterest so you can find it easy next time. See you soon!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Handmixer
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Baking tray
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sieve
Ingredients
Meringue
- 4 egg whites, size m
- 200 grams sugar
- ½ teaspoon white vinegar
- ½ teaspoon cornstarch
Raspberry sauce
- 125 gram raspberries
- 50 gram sugar
garnish
- 250 ml cream
- 2 tablespoons sugar
- 1 pitahaya , dragon fruit
- 125 gram raspberries
- 3 tablespoons pomegranate seeds
- fresh mint leaves, optional
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Meringue
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Preheat oven to 120 degrees Celsius.
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Take a clean bowl and whisk hooks (make sure to wash thoroughly before using them, otherwise the egg whites won’t stiffen), and beat the egg whites until they start foaming slightly.
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Then add sugar one tablespoon at a time until glossy peaks occur.
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Add the vinegar and cornstarch and mix briefly.
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Line a baking sheet with paper and maker 4 to 5 meringue piles.
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Put in the oven and bake until hard and crispy in 90 minutes.
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Turn off the oven and leave the meringues in the oven for another 30 minutes to cool down with the oven door closed.
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Remove from the oven and allow them to cool on a grid.
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Store the meringues airtight until use.
Raspberry sauce
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Place the raspberries and sugar in a saucepan and heat for 3 minutes. The sugar is dissolved by then and the raspberries become juicy.
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Rub the raspberries with the back of your spoon through a sieve. This keeps the seeds behind in the sieve and you have a smooth sauce.
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Allow to cool to room temperature.
Garnish
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Whip the cream with the sugar until it is stiff.
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Wash the raspberries and dry on top of some kitchen paper.
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Cut the pitahaya into slices, and then in quarters.
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Place a meringue on a plate and spoon some cream on it.
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Spread ¼ of the raspberries, some quarters pitahaya and pomegranate seeds over the cream.
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Pour some sauce around and serve immediately.
Nutrition
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Essential Kitchen Tools for This Recipe
To prepare this delightful pavlova, I rely on a few key kitchen utensils. Following the links will take you to more information about each item, and if you’re in need, you can also order them directly:
- A good pair of knives (for fruit preparation)
- Cutting board
- Brushes, spatulas and other cooking utensils (for handling meringue and cream)
- Sheet pan, baking tray or baking sheet (for baking meringues)
- Immersion hand blender and hand mixer (essential for whipping egg whites and cream, and preparing the sauce)
- Fine-mesh sieve (for creating a smooth raspberry sauce)