Recipe: Perfect Frosted fruit pavlova

Frosted fruit pavlova. I've made Pavlova a number of times, but I've never made Pavlova like this. I liken this to smoothing the icing on a cake. Use the same technique as if you were frosting a cake.

I did not need to think twice which one I. April, your mixed fruit pavlova is absolutely breathtaking! I have never made one before, but after reading through your recipe and. You can cook Frosted fruit pavlova using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Frosted fruit pavlova

1. Prepare 4 of egg whites.
2. Prepare 250 g of sugar.
3. You need 1 tsp of white wine vinegar.
4. It's 1 tsp of cornflower.
5. It's 1 tsp of vanilla extract.
6. You need of For the fruit.
7. Prepare 200 ml of double cream.
8. You need 1 of selection of fruit of your choice.
9. Prepare of Sugar.
10. You need 1 of egg white.
11. It's of Equipment.
12. It's bowl of Mixing.
13. It's of Electric whisk.
14. You need spoon of Large metal.
15. It's of Baking parchment.
16. Prepare of Baking tray.
17. Prepare of Pencil.

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Frosted fruit pavlova step by step

1. First draw a large circle on some baking parchment. I used a plate slightly smaller than the cake stand I was going to place the pavlova on at the end as a template..
2. Preheat the oven to 170c.
3. Whisk the egg whites until they are nice and stiff. When you take the whisk out there should be marks where the whisk has been that don’t flop down too much. This is often called “stiff peaks”.
4. And in the sugar tablespoon by tablespoon while still whisking and keep doing this until the sugar has all been used. It should look quite glossy..
5. Add in the rest of the meringue ingredients and whisk one more time..
6. With the large metal spoon, being careful not to mix too much, spoon the mixture within the circle you have drawn..
7. Spread out the mixture and try to have the outer circle higher up than the middle so it looks a bit like a tart..
8. Put the meringue into the oven for 1 hour. Then leave in the oven until the oven has cooled down..
9. Meanwhile make the frosted fruits. Gently whisk the egg white so it is a little frothy but not stiff like the meringue..
10. Put a handful of sugar on a small plate and have it next to the bowl with the whisked egg white..
11. Take the fruit and dip it first in the egg white and then roll it around on the sugar plate before transferring to a piece of baking parchment..
12. Repeat this until you have coated all the fruit you wish to use. You may need to top up your sugar plate and you may find the egg will make the sugar very wet..
13. Leave the fruit to dry and harden..
14. Once the meringue has cooled and the fruit has hardened, whip the double cream and then dollop and spread in the middle of the meringue. Arrange the fruit artistically and voila!.

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