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Fruit Pavlova first created in the early 1930s in honor of the Russian ballerina Anna Pavlova. PastryWiz step-by-step cake decorating instructions: |
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Filling the Meringue Bowl
| Tip: Moisture from the cream will soften the meringue so keep the time between filling with cream and eating to a minimum, if this is not possible, melted chocolate can be brushed onto the top of the meringue and this will act as a waterproof layer giving a longer life to the meringue base once it is filled with cream. |
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Gather your ingredients for your filling. You can choose any fruits and fillings that you like. I have chosen seedless grapes, strawberries and double cream though normal whipping cream will do. I like the thicker richer stuff. |
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Cut off the tops of the strawberries, slice and halve several of them. Keep a few whole ones on the side. |
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Clean the mixing bowl and add the double cream. Whisk until stiff. |
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Stop whisking when the cream goes stiff, be careful not to over-whip or you will end up with butter. |
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Scoop the cream into the meringue 'bowl' until you feel you have enough to spread to fill the base. |
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Use an offset spatula or the back of a spoon to spread the cream into the 'corners'. Nearly done..... Next: Garnish with fruit |
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