Pavlova is an elegant dessert named for the ballerina Anna Pavlova, with the meringue base meant to resemble a tutu. You can top the Pavlova with a variety of things, including caramel, ice cream, bananas, fruit compote and chocolate curls, but this elegant dessert is perfect to showcase fresh and juicy summer fruits
Gooseberry and granadilla Pavlova
- 4 large egg whites, at room temperature
- 210g (1 cup) castor sugar
- 5ml (1 tsp) apple cider vinegar
- 5ml (1 tsp) cornflour
- 10ml (2 tsp) vanilla extract
- 250ml (1 cup) fresh cream gooseberries
- kiwi fruit, sliced
- 1 x 110g tin granadilla pulp
- fresh mint, to garnish
Preheat the oven to 140°C. Line a baking tray with baking paper on which you have drawn a 30cm circle.
Using only clean dry utensils, beat the egg whites with an electric mixer until soft peaks form.
Sprinkle the sugar over the egg mixture 5ml (1 tsp) at a time and continue until all of the sugar is used. The egg whites should have glossy stiff peaks. Sprinkle the vinegar and cornflour on the meringue and fold in gently with a spatula. Mix in the vanilla and fold again.
Spread the meringue mixture evenly over the circular base, making sure that the edges are higher to form a well in the centre.
Bake in the middle shelf of the oven until it turns a pale eggshell colour, for about 15 – 20 minutes.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely before assembling. As the meringue cools it will crack slightly.
Lift the meringue off the baking paper and carefully place it on a serving dish.
Whip the cream with the vanilla extract until stiff peaks form and gently spread the cream over the top of the meringue.
Arrange the fruit on top, sprinkle with the granadilla and garnish with fresh mint.