Fruit Salad Pavlova Smash

By Fransje Garland-Frost

Our fruit salad pavlova is a perfectly refreshing dessert to have after a festive lunch. The crunchy exterior of the meringue gives way to a light, pillowy texture on the inside. The sliced fruit add softer textures and a naturally sweet taste that complements the meringue. If you want to free up some time on Christmas day, then cook the meringue a day or two in advance and store it in an airtight container undecorated – you can even get the little ones involved in the fruit assembly on the big day.

By using a NEFF oven with CircoTherm® technology, you can cook multiple trays of meringue at once and achieve a perfectly even bake, regardless of what tray they cook on in the oven. What results from using a NEFF is a light and fluffy meringue that will leave your guests and family wanting more.

Function: Circo Therm®

Fruit Salad Pavlova Smash

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Prep: 20 mins

Cooking: 1 hour 30 mins

difficulty: Medium

Serves: 8

Ingredients

6 egg whites, at room temperature

Pinch of salt

330g caster sugar

3 tsp cornflour

1 ½ tsp vinegar

50g coconut flakes

150ml thickened cream

150ml crème fraiche

1 tbsp coconut liqueur

1 tsp vanilla extract

1 tbsp icing sugar powder

1 ripe mango

1 punnet strawberries, hulled and quartered

2 kiwi fruit, peeled, halved and cut into slices

Method

Preheat oven on CircoTherm® to 100⁰C. Line two enamel trays with baking paper.

In a large bowl of an electric mixer, beat the egg whites and salt until soft peaks form. Slowly add the sugar in three batches. Beat meringue until stiff peaks form and all of the sugar has dissolved. Check the mixture by rubbing a small amount between your fingers.

Using a wire whisk, fold in the cornflour and vinegar. Using an ice cream scoop, scoop half of the meringue mixture on to one of the prepared trays in a rectangular shape. Place the remaining meringue in a piping bag, fitted with a star nozzle and pipe out small meringues on to the second tray.

Place in the oven, on shelf level 1 and 3 and cook for 1 ½. Leave the Pavlova in the oven to cool for at least 30 minutes. Remove from the oven and allow to cool completely.

Preheat oven on CircoTherm® to 160°C. Toast flaked coconut for 10 minutes until lightly golden. Allow to cool.

Put the cream, crème fraiche, coconut liqueur, vanilla and sugar in a medium bowl. Whisk until soft peaks form. Refrigerate until ready to serve.

Cut mango in half and use a spoon to scoop out flesh. Cut one half into thin slices. Roughly chop remaining mango and place into a bowl of a food processor and process to a smooth puree. Refrigerate until ready to serve.

Place the scooped Pavlova on to a serving plate and top with half of the whipped cream, mango puree and piped meringues. Top with remaining cream, puree and meringues. Decorate with mango slices, strawberries and kiwi and sprinkle with coconut flakes.

Notes:

Pavlova can be made a day in advance. Cook and store in an airtight container undecorated.

Authors Bio

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

Fruit Salad Pavlova Smash

Fruit Salad Pavlova Smash

Ingredients

Method

Authors Bio

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