PAVLOVA WITH WINTER FRUITS

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Pavlova with Winter Fruits image

It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.

Provided by LauraF

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h30m

Yield 3

Number Of Ingredients 18

4 egg whites, at room temperature
¾ cup white sugar
¼ cup superfine sugar
1 ½ teaspoons cornstarch
½ teaspoon orange blossom water
½ teaspoon white vinegar
3 lemons, zested and juiced
⅓ cup white sugar
4 large egg yolks
1 pinch sea salt
3 tablespoons coconut oil, at room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon orange blossom water
1 pink grapefruit, peeled and sliced crosswise
1 orange, peeled and sliced crosswise
1 ripe Fuyu persimmon, peeled and thinly sliced
½ pomegranate, seeded

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
  • Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
  • Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
  • Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
  • Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
  • Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
  • Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
  • Turn off oven and keep meringues inside until completely dry, about 1 hour.
  • Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
  • Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

Nutrition Facts : Calories 961.7 calories, Carbohydrate 132.7 g, Cholesterol 381.8 mg, Fat 49.4 g, Fiber 7.2 g, Protein 12.6 g, SaturatedFat 32.2 g, Sodium 226.6 mg, Sugar 110.6 g

Rami Issa
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I love the flavor combination of the meringue and the fruit topping. This pavlova is a real crowd-pleaser.


Ynna Ignacio
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This pavlova is a must-try! It's the perfect dessert for any occasion.


Zunaisha Xuhaib
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I'm not a big fan of pavlova, but this recipe was pretty good. The meringue was light and fluffy, and the fruit topping was refreshing.


Shakeel Ahmed Shakeel Ahmed
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This pavlova was a bit of a challenge to make, but it was worth it in the end. The meringue was a bit tricky to get right, but it turned out perfectly in the end. The fruit topping was also delicious.


Jamilya Kako
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I love the flavor combination of the meringue and the fruit topping. This pavlova is a real crowd-pleaser.


Zeeshan Zee
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This pavlova was a bit too sweet for my taste, but it was still a good dessert.


Wisal Khanvk
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I'm not a big fan of pavlova, but this recipe was pretty good. The meringue was light and fluffy, and the fruit topping was refreshing.


arthur perez
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This pavlova is a must-try! It's the perfect dessert for any occasion.


merena louis
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I was disappointed with this pavlova. The meringue was too chewy and the fruit topping was bland.


Danelle stone
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The pavlova was a bit of a challenge to make, but it was worth it in the end. The meringue was a bit tricky to get right, but it turned out perfectly in the end. The fruit topping was also delicious.


Ahmad Ullah
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This pavlova was a bit too sweet for my taste, but it was still a good dessert. The meringue was well-made, and the fruit topping was fresh and flavorful.


DOSUNMU TUNJI Temitayo
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I love pavlova, and this recipe did not disappoint. The meringue was delicate and airy, and the fruit topping was bursting with flavor. I would highly recommend this recipe to anyone who loves pavlova.


Nick Shepherd
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I've never made a pavlova before, but this recipe was easy to follow and turned out perfectly. The meringue was crispy on the outside and gooey on the inside, and the fruit topping was the perfect finishing touch.


Debra Brownlee
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This pavlova was a huge hit at my dinner party! The meringue was light and fluffy, and the winter fruits added a delicious tartness. I will definitely be making this again.