Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, pavlova with summer fruit. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pavlova with summer fruit is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Pavlova with summer fruit is something that I’ve loved my whole life. They are fine and they look wonderful.

If you made taller mounds, just top each pavlova with some whipped cream and fresh fruit. If you made disks, snip off any peaks and stack them like a little layer cake. Frost the entire exterior with whipped cream before topping with fruit and berries.

To get started with this recipe, we have to first prepare a few ingredients. You can have pavlova with summer fruit using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pavlova with summer fruit:

1. Prepare 5 egg whites
2. Get 300 g white sugar
3. Get 5 ml vanilla essences
4. Prepare 250 ml cream
5. Get 60 ml lemon curd
6. Make ready 0.5 kg-1kg fruit
7. Make ready 100 g nuts
8. Make ready 20 ml icing sugar

Pavlova (Pav) is a meringue cake that has a light and delicate crisp crust and a soft sweet marshmallow center. This lovely dessert is typically served with softly whipped cream and fresh fruit. Layers of meringue, fruit, and whipped cream become a simple yet sublime dessert that's perfect for a summer evening. Place pavlova onto a cake stand.

Steps to make Pavlova with summer fruit:

1. Preheat oven to 150°C. Grease baking sheet or prepare baking paper
2. Whip egg white to soft peak by hand or electrical mixer
3. While mixing add sugar gradually until firm. Add vanilla and mix
4. Make flat disk with meringue about 1cm thick and 30cm wide. Make thick edging to create a nest
5. Bake for 90 minutes and lower temperature to 100°C let dry for approximately 30 minutes
6. Filling: Whip cream and fold lemon curd in
7. Fill nest with cream. Top with fruits, nuts and sift with icing sugar
8. Best cut with separated knife. Enjoy

Pour cream into a large bowl and whip with an electric beater until soft peaks form. Top with mango slices, raspberries, blueberries and passionfruit syrup. Garnish with mint leaves, and serve. tip: any leftover syrup can be served in a small jug. It is best to make the pavlova base a good few hours, if not a day ahead, then store it in an airtight container. Certainly, it must be completely cold before being topped with cream and fruit.

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