Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.

Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.

I was hosting a dinner party recently and needed a dessert with a 'WOW' factor...so I came up with my Wowza Summer Fruits Pavlova. I presented it on a huge serving plate and brought it to the dining table and my guests jaws all dropped..and every single one of them said 'WOWWWW'!!!


To look at, this dessert certainly captures your attention, with it's size, colours and different layers. It is luxury on a plate that's for sure! Perfect for any celebration, you can add birthday candles or sparklers on it, and get a double wow from your guests!


I made this meringue for the pavlova using Summer Fruits I had locally available. You can make your own combinations, such as a caramel wowza, with fudge bits sprinkled all over, caramel sauce, pecan ice cream, the sky's the limit!

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You could make a 'mint and chocolate' combo, or a tropical combo. My advice is when you choose what type of wowza you want, think about the colours as well as the flavours. They should be bright and vivid up against the gentle white of the meringue.

So let's see how easy it is to make our Wowza Summer Fruits Pavlova!

Prep Time

10 minutes

Cook Time

1 & 30 minutes hour

Yield

12-15 nests or 1 large nest
The large pavlova will serve 8-12 people, depending on how greedy they are!

Ingredients

For the meringue

4 Egg Whites
1 1/4 cups or 250 g regular sugar

For the filling

1 1/2 cups or 350 ml fresh cream for whipping to stiff peaks.
8-12 scoops vanilla ice cream (depends how many people you will be serving).
10 Fresh or frozen strawberries for the puree.
10 fresh strawberries for decoration.
handful of Blueberries,
handful of raspberries

Instructions

1.Switch oven on to 110C, 225 F

2. Separate the egg whites and add them to the mixing bowl.
Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.

Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

How to make meringue

3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

How To Make Meringue

4. Add the sugar and whisk again on high speed for 1 more minute.

5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready.

Once glossy, it is at this point you may wish to add some food colouring or 1/2 teaspoon of a flavouring, such as Almond or vanilla. You can add 2 drops of red food colouring and the meringue will turn pink etc.

6. Scoop out the meringue and place it in a blob in the center of your tray.

How To Make Meringue

Using a spatula, push the meringue mixture in circle movements so it is as large as a serving dish (14 inches wide). Form a wall or lip all around the meringue like in the picture below, and making sure the base has got at least 2 cm of meringue (if not, the meringue will break once you try to remove from the baking tray)
You can make mini ones the size of saucers, using the same shaping method.

How To Make Meringue

7. Place in the oven for 1 1/2 hours.

How To Make Meringue

8. Leave to cool completely before trying to remove from tray.

9. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.
In a blender, puree 10 strawberries until smooth liquid.

10. Make up the pavlova just before serving (due to the ice cream)

11. First whip up the cream to stiff peaks and spread ROUGHLY on the base on the meringue. Add the scoops of ice cream randomly all over.

12. Randomly place your fruits all over the 'mountain' of delicious ice cream & cream. let them fall all over the place. Arrange the fresh strawberries. ( I like to leave the green stalk on the strawberry just for the colour dimension). Pour the strawberry puree all over the tops so it's like lava flowing from a volcano!
Add candles, sparklers for extra bling and serve! I find it easiest to use a pie slicer to cut and serve.

Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Fruit Pavlova! A delicious, easy dessert with a mix of berries, ice cream, whipped cream sitting in a crisp meringue, and topped off with a fruit ripple sauce.

Wowza Summer Fruits Pavlova

Yield: 8 - 15
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

How To Make Meringue

Ingredients

For the meringue

  • 4 Egg Whites
  • 1 1/4 cups or 250 g regular sugar

For the filling:

  • 1 1/2 cups or 350 ml fresh cream for whipping to stiff peaks.
  • 8-12 scoops vanilla ice cream ., depends how many people you will be serving
  • 10 Fresh or frozen strawberries for the puree.
  • 10 fresh strawberries for decoration.
  • handful of Blueberries
  • handful of raspberries

Instructions

  1. Switch oven on to 110C, 225 F, 1/4 G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
  4. Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.
  5. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  6. Add the sugar and whisk again on high speed for 1 more minute.5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo
  7. Once glossy, it is at this point you may wish to add some food colouring or 1/2 teaspoon of a flavouring, such as Almond or vanilla. You can add 2 drops of red food colouring and the meringue will turn pink etc.
  8. Scoop out the meringue and place it in a blog in the center of your tray. Using a spatula, push the meringue mixture in circle movements so it is as large as a serving dish (14 inches wide). Form a wall all around the meringue like in the picture, and making sure the base has got at least 2 cm of meringue (if not, the meringue will break once you try to remove from the baking tray)
  9. You can make mini ones the size of saucers, using the same shaping method.
  10. Place in the oven for 1 1/2 hours.
  11. Leave to cool completely before trying to remove from tray. Once cooled, use a fish slice to very gently coax the meringue from the parchment paper and transfer to your serving dish.
  12. In a blender, puree 10 strawberries until smooth liquid.

Make up the pavlova just before serving (due to the ice cream)

  1. First whip up the cream to stiff peaks and spread ROUGHLY on the base on the meringue. Add the scoops of ice cream randomly all over.
  2. Randomly place your fruits all over the 'mountain' of delicious ice cream & cream. let them fall all over the place.
  3. Arrange the fresh strawberries. ( I like to leave the green stalk on the strawberry just for the colour dimension). Pour the strawberry puree all over the tops so it's like lava flowing from a volcano!
  4. Add candles, sparklers for extra bling and serve! I find it easiest to use a pie slicer to cut and serve.
Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 67mgCarbohydrates: 45gFiber: 4gSugar: 36gProtein: 4g

Nutrition information isn’t always accurate

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