Pavlova's with fruit
The ultimate dessert and a real must have for a high tea. Super easy to make. Add some water and sugar and you’re almost done! Top it off with some whipped cream and fruit and you’re ready to go!
What you need to make your pavlova's with fruit:
- 14 g FunCakes Meringue Powder
- 75 g FunCakes Whipped Cream Stabilizer
- 500 ml Whipped Cream
- 375 g sugar
- 125 ml water
- Fresh fruit
- Wilton Parchment paper
Preheat the oven to 120°C (convection oven 100°C).
Mix 14 g FunCakes Meringue Powder with 125 ml water and 125 g sugar in a fat-free bowl until the sugar has dissolved. Put this in the mixing bowl and mix on high speed to a firm white foam. Now mix in a thin stream, add 250 g sugar and let it mix on high speed for about 8 minutes until it forms firm peaks.
Tip! To make your mixing bowl and whisk properly grease-free, you can clean your bowl and whisk with lemon juice.
Using a tablespoon, scoop 6 to 8 heaps of foam onto a baking tray lined with parchment paper, make a small well in the center with the back of the spoon. Dry the pavlovas for 2 to 2 ½ hours in a preheated oven. The drying time depends on the size of your pavlovas.
Beat the 500 ml whipping cream firmly with 75 g FunCakes Whipped Cream Stiffener – sweetened. Pay attention! You don’t have to add sugar anymore. Spoon a generous dollop of sweetened whipped cream on each pavlova, spreading it slightly if necessary. Decorate the pavlovas with fresh fruit of your choice.