Easter egg-shaped fruit Pavlova
An easy and delicious pavlova recipe shaped like an egg and loaded with fruits.
Ingredients
For the pavlova:
- 4 egg whites about ⅔ cup, ROOM TEMPERATURE.
- 1 cup sugar.
- ¼ teaspoon white vinegar.
- 1 teaspoon vanilla extract.
- 2 teaspoons cornstarch.
For the whipping cream layer:
- 1 pint whipping cream.
- 1 Tablespoon confectioner’s sugar.
- 1 teaspoon vanilla extract.
Fruits for topping, I’ve used:
- 2 kiwis diced.
- ⅓ cup diced cantaloup.
- 1 mango diced.
- ¼ cup diced pineapples.
- Less than a pint of blueberries.
- 1 cup diced strawberries.
Instructions
- Preheat your oven to 275F.
- Line a baking sheet with parchment paper. Take your egg printout, cut it and trace it over the parchment paper.
- Using a clean mixing bowl with clean whisks attached, beat the egg whites until frothy.
- Gradually mix in the sugar, this should be done one tablespoon at a time.
- Continue mixing until a stiff peak forms.
- In a small bowl, combine cornstarch, vinegar and vanilla extract then fold them into the mixture using a spatula.
- Using your whisk with a little egg white mixture on it, touch your oven pan in 4 corners then place the parchment paper so that the drawing is facing down.
- Spoon mixture inside the egg drawing and smooth it as much as you can. Try to make the sides slightly higher.
- Reduce heat to 250 and Bake for 50 minutes, turn off the heat and let it completely cool in the oven for almost 2-3 hours preferably overnight.
- Meanwhile, make the whipping cream.
- Right before serving, move the pavlova to the serving platter, top with whipping cream.*
- Arrange fruits in a delightful pattern as you like.
- Serve and Enjoy!!
Video
Notes
* My pavlova did not stick to the parchment paper, if this is a concern you might want to crumple the parchment paper, then flatten it again over the pan and dust it with some cornstarch before spooning the mixture into the pan.
