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Jun 28 2014

Fashionista Barbie Bakes: My Summer Pavlova

summer pavlova Fashionista Barbie Bakes: My Summer Pavlova %tag

I am a dessert junkie, I have such a sweet tooth that I get so excited about pudding, I am one of those who will skip starters so I have enough room for afters. Winter for me is all about anything dripping in custard, I love hot desserts, so it is always nice when the sun is shining to make a truly summer pudding and I don’t think you can get more summery than Fruit Pavlova, it is sweet and fresh with the added crunchy-yet-gooey vibe of the meringue that makes it perfection, well in my eyes anyway.

I can make a cake, muffins, pies, crumble, tarts, trifle, brownies and generally most other cake-like desserts, but it seems that making a meringue is going to keep alluding me. So if like me you can’t seem to get your meringue crunchy on the outside and fluffy on the inside opt for a shop-bought meringue, it isn’t really cheating and it really does then make this a quick dessert to make. If however you want to give meringue a go check out this one on the BBC.

The beauty of a pavlova is that you can really include any fruit you like on the top, I went with strawberries, blueberries and raspberries as we had them in the fridge, but I also love blackberries, pomegranate seeds, mango and blackcurrants, I also one summer experimented with plums out the garden. I find that anything goes, just go with fruits that everyone enjoys.

Fruit Pavlova

Ingredients:

1 x meringue pavlova

Fruit – strawberries, blueberries and raspberries (enough to cover the pavlova)

300ml double cream

300ml Greek-style yoghurt

A few drops of vanilla essence

Instructions:

Wash and prepare all fruit.

Place the meringue on a pretty plate or stand, once finished it will be more difficult to move.

Whip the double cream along with a few drops of vanilla essence until it just holds its shape, I find it easier to use my K-Mix but you can also do by hand.

Fold in the yoghurt.

Pile the cream mixture on top of the pavlova and place the fruit on top, I went for a layered approach – strawberries then blueberries and finishing off with a pile of raspberries.

To serve – dust with icing sugar.

I always find that it is best to serve alongside an extra bowl of fresh fruit so your guests can add on some more to enjoy with the delicious creamy mixture.

Do you love pavlova? Let me know in the comments below what your favourite summer desserts are.

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