Summer Fruit Pavlova Cake
Pavlova is a soft meringue-like-cookie that is then topped with fresh summer fruit and a generous dollop of real whipped cream.
- Prep Time: 15 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours 45 minutes
Ingredients
6 egg whites, at room temperature
Pinch of salt
1 1/2 cups granulated sugar
3 teaspoons cornstarch
1 1/2 teaspoons white wine vinegar
1/2 teaspoon real, high quality vanilla
|| Toppings ||
Fresh whipped cream
Fresh fruit such as: blackberries, peaches, cherries, strawberries etc.
Instructions
Preheat the oven to 180 degrees
In a standing mixer whip the egg whites and salt on high until they reach firm peaks. About a minute. While the mixer is on high, slowly add the sugar. Continue to whip on high until there are thick, shiny peaks.
Sift in the cornstarch, add the white wine vinegar and the vanilla, and fold into the egg whites gently.
Divide half the mixture in two separate piles on a parchment lined baking sheet and spread into two rounds about 8-9 inches in diameter. Place in the middle rack of the preheated oven for 90 minutes. Then turn off the oven and let it cool in the oven for another 60 minutes.
After the 60 minutes of resting is up, it’s ready to assemble. Layer the cake with fresh whipped cream and the fruit you have on hand. Drizzle with honey or agave.
Keywords: cake, pavlova, fruit, desserts
Find it online: https://www.oliveandartisan.com/summer-fruit-pavlova-cake/