In honour of spring I have decided for this month I am going to try making light, airy & fruity desserts or baked goods. And the first sweet thing that came to mind when thinking of light, airy & fruity was a SUMMER FRUIT PAVLOVA.
This sweet thing can either be served for pudding or if you like at tea time, it really works for both.
When this sweet thing popped into my mind, it made my mouth water so much that I just had to make it then and there. Even though the recipe for the meringue is on the LARGE size – which is perfect when serving to guests – of course I didn’t have any around that day (it was just my husband and myself), it sure didn’t stop me from making it because I knew it wouldn’t go to waste – not in my house! Plus, it does help having my fantastic family living two houses down to share it with.
4 large egg whites, preferably free-range or organic
200g unrefined golden caster sugar
Pinch of sea salt
1. Preheat the oven to 150 C. Line a 40 x 25cm baking tray with a sheet of greaseproof paper.
2. Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium speed until the whites form firm peaks.
With your mixer still running, gradually add the sugar and then a pinch of salt.Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy.
To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready, if it’s slightly granular it needs a little more whisking.
3. Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray.
Spoon the meringue out on to the paper.
Using the back of the spoon, shape and swirl it into an A4 size rectangle.
Place in the preheated oven and bake for an hour or until crisp on the outside and a little soft and sticky on the inside.
FOR THE TOPPING:
500ml Fresh cream
Any kind of summer fruits your heart desires
I used: Strawberries, blueberries, kiwis & grapes.
1. Whip the cream until firm.
– do not over beat the cream as it will go lumpy.
– I beat a little sugar in my cream to give it a bit of a sweeter taste.
2. Spoon half the whipped cream over the top.
Divide your summer fruits and place evenly over the top.
Pile over the rest of the whipped cream and your summer fruits.
3. Serve straight away. If you’re making this in advance, get everything ready and assemble at the last minute.
***IF ANYONE OUT THERE HAS A REALLY COOL SPRING RECIPE YOU WANT TO SHARE PLEASE POST IT ON THE COMMENTS SECTION OF THIS BLOG, I WOULD LOVE TO TRY YOUR SPRING SWEET THINGS***