Fruit pavlova
Nutrition per serving
Pavlova: a meringue that is crisp outside and marshmallowy inside, topped with light cream and fresh fruit. An airy, spectacular dessert that shows off seasonal fruit.
Preparation: 25 min | Cooking: 90 min | Servings: 8 | Difficulty: Medium
Estimate per portion: 190 kcal · 4 g protein · 28 g carbohydrate · 7 g fat
Ingredients
- 4 egg whites
- 200 g sugar
- 1 tsp cornflour
- 200 g fromage blanc (a soft, fresh cheese)
- 15 cl cream (whipping)
- 400 g fresh fruit
Method
- Whisk the egg whites to stiff peaks, tighten with the sugar, then the cornflour.
- Shape into a disc with a hollow in the centre on a baking tray.
- Dry for 1 h 30 min at 100 °C, then leave to cool in the oven.
- Top with whipped cream mixed with fromage blanc and fresh fruit just before serving.
Nutritional benefits
The meringue base is fat-free, and the fromage blanc topping lightens the traditional cream. Covered with fresh fruit (vitamins, antioxidants), pavlova is one of the lightest meringue-based desserts. Gluten-free.
Variations and substitutions
- With red berries.
- With mango and passion fruit.
- As individual pavlovas.
- Coconut cream (vegan).
Storage and making ahead
Top at the last moment; plain meringue keeps for 3 days in a dry place, while an assembled pavlova softens quickly.
💡 Good to know
Top it just before serving: once the cream and fruit are on, the meringue softens within an hour or two.
Read more
Discover more vegetarian recipes · gluten-free recipes · healthy & balanced recipes.
The foods in this recipe: egg whites · sugar · cornflour · fromage blanc · cream.
You may also like these recipes: Vanilla chia pudding · Complete buckwheat galettes · Quinoa tabbouleh.
