Spring Fruit Pavlova

Bursting with spring flavor, this pavlova is the perfect dessert to serve friends and family. 

Spring Fruit Pavlova
Serves 6
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  1. 4 egg whites
  2. 1 cup superfine sugar
  3. 3 teaspoons cornstarch
  4. 1 teaspoon white vinegar
  5. 1 cup coconut-flavored rum
  6. 1 cup sugar
  7. 1⁄2 vanilla bean, split lengthwise, scraped and seeds reserved
  8. 1 cup chopped fresh pineapple
  9. 1 cup chopped fresh kiwifruit
  10. 1 cup orange slices
  11. 1 cup chopped fresh strawberries 1 cup fresh blueberries
  1. Preheat oven to 300°. Line a baking sheet with parchment paper; set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form, about 11⁄2 minutes. Gradually add superfine sugar, beating until mixture is glossy and sugar dissolves, about 4 minutes. Turn off mixer. Lightly sift cornstarch over beaten egg whites; add vinegar. Using a rubber spatula, fold cornstarch and vinegar into meringue.
  2. Pile meringue onto prepared baking sheet, forming a 9-inch round mound. Using the back of a spoon, make a well in center. Place meringue in oven, and reduce heat to 250°. Bake for 1 hour. Turn off oven, and let meringue stand in oven for 4 hours, or overnight.
  3. Meanwhile, in a small saucepan, combine rum, sugar, and vanilla seeds. Cook over high heat until mixture comes to a boil; reduce heat, and simmer for 20 minutes. Remove from heat, and let cool completely. In a large bowl, combine fruit and syrup. Spoon onto meringue, and serve immediately.
  1. Meringue and syrup can be prepared in advance. Store meringue, tightly wrapped with plastic wrap, in the freezer for up to one month. Syrup can be stored in an airtight container in refrigerator for up to 3 weeks.
Adapted from Entertain Decorate Celebrate March/April 2013
Adapted from Entertain Decorate Celebrate March/April 2013
Celebrate Magazine http://www.celebratemag.com/