Fruit Pavlova
first created in the early 1930s in honor of the Russian ballerina Anna Pavlova.

PastryWiz step-by-step cake decorating instructions:
Prep - Meringue - Piping - Filling - Garnish - Final

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.

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.

Cut off the tops of the strawberries, slice and halve several of them. Keep a few whole ones on the side.

Clean the mixing bowl and add the double cream.

Whisk until stiff.

Stop whisking when the cream goes stiff, be careful not to over-whip or you will end up with butter.

Scoop the cream into the meringue 'bowl' until you feel you have enough to spread to fill the base.

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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